Canned Tuna

Generic HACCP Plan

Control (verb):

To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.

Control (noun):

The state wherein correct procedures are being followed and criteria are being met.

Control Measures:

Actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Corrective Actions:

Actions to be taken when the results of monitoring at the CCP indicate a loss of control.

Critical Control Point (CCP):

A step at which control can be applied [and is essential] to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Critical Limit:

A criterion which separates acceptability from unacceptability.

HACCP:

A system which identifies, evaluates, and controls hazards which are significant for food safety.

HACCP Plan:

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

Hazard:

A biological, chemical or physical agent or factor 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.

Monitor:

The act of conducting a planned sequence of observations or measurements of control parameters to access whether a CCP is under control.

Step:

A point, procedure, operation or stage in the food chain including raw materials, from primary production to final production.

Verification:

The application of methods, procedures, and tests, in addition to those used in monitoring to determine compliance with the HACCP plan, and/or whether the HACCP plan needs modification.