Food Safety Systems Glossary of Terms

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There are 17 terms in this directory beginning with the letter H.
HACCP
1. A system which identifies, evaluates, and controls hazards which are significant for food safety.

2. The Hazard Analysis Critical Control Point (HACCP) system and refers to the HACCP guidelines developed and managed by the Food and Agriculture Organization’s CODEX Alimentarius Commission. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application – Annex to CAC/RCP 1 – 1969, Rev. 4-2003), – “A system, which identifies, evaluates and controls hazards which are significant for food safety”.

HACCP Method
The implementation of prerequisite food hygiene programmes and the application of HACCP principles in the logical sequence of the twelve steps as described in the current edition of the CODEX Alimentarius Commission Guidelines: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application.

HACCP Plan
A document prepared in accordance with the CODEX principles of HACCP to ensure control of hazards that are significant for food safety in the segment of the food chain under consideration.

HACCP Training
Training that meets the guidelines outlined in the Food and Agriculture Organization’s CODEX Alimentarius Commission. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application – Annex to CAC/RCP 1 – 1969, Rev. 4- 2003), – “A system, which identifies, evaluates and controls hazards which are significant for food safety.”

Hazard
Biological, chemical, physical or radiological agent in food, or condition of, food with the potential to cause an adverse health effect.

Hazard Analysis
The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.

Hazard Analysis and Critical Control Point (HACCP)
A system that identifies, evaluates and controls hazards which are significant for food safety.

Hazard Characterization
The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents that may be present in food.

Hazard Identification
The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods.

Hazardous Chemicals and Toxic Substances
Solids, liquids or gasses that are radioactive, flammable, explosive, corrosive, oxidizing, asphyxiating, or pathogenic including but not restricted to detergents, sanitizers, pest control chemicals, lubricants, paints, processing aids, biochemical additives, which if used or handled incorrectly or in increased dosage may cause harm to the handler and/or consumer.

High Risk Food
1. Food or food products with known attributes for microbiological growth, physical or chemical contamination, or which due to a process type may allow for the survival of pathogenic microbial flora or other contamination which, if not controlled, may contribute to the illness of the consumer.

2. A food that is deemed high risk by a customer, declared high risk by the relevant food regulation or has caused a major foodborne illness outbreak.

High Risk Food Process(es)
A process that requires a high standard of hygiene, where good hygienic practices relating to personnel, ingredients, equipment, packaging, and environment to prevent food contamination from pathogens.

High-Care Area
An area designed to a high hygiene standard where good hygienic practices relating to personnel, ingredients, equipment, packaging, and environment are in place to prevent product contamination by pathogenic micro-organisms.

High-Care Product
A product that requires chilled or frozen storage, is vulnerable to the growth of pathogens, has received a process to reduce the microbiological contamination to safe levels and is ready to eat or heat.

High-Risk Area
A physically segregated area, designed to a high standard of hygiene, where good hygienic practices relating to personnel, ingredients, equipment, packaging, and environment are in place to prevent product contamination by pathogenic micro-organisms.

High-Risk Product
A chilled ready-to-eat or ready-to-heat product or food where there is a high risk of growth of pathogenic micro-organisms.

Highly Perishable Products
Products which, from the microbiological point of view, are likely after a short period to constitute an immediate danger to human health.

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