H&L Transport Managerial Control Manual March 2014 | Page 7

MANAGERIAL CONTROL MANUAL

CCP:
See Critical Control Point.


 Good Manufacturing Practices:
An extensive list of practices that, if not met,
could cause an adulterated food product.

 CCP Decision Tree:
A sequence of questions to determine whether a control
point is a Critical Control Point (CCP). (See Critical Control
Point.)

 HACCP:
Hazard Analysis and Critical Control Points.

 Continuous Monitoring:
Uninterrupted collection and recording of data
such as temperature on a strip chart.
 Control:
(a) To manage the conditions of an operation to maintain
compliance with established criteria, and (b) the state
wherein correct procedures are being followed and
criteria are being met.
 Control Point:
Any point, step, or procedure at which biological,
physical, or chemical factors can be controlled.

 HACCP Plan:
The written document that is based upon the principles of
HACCP and that delineates the procedures to be followed
to assure the control of a specific process or procedure.
 HACCP System:
The result of the implementation of the HACCP
plan.
 HACCP Team:
The group of people who are responsible for developing
a HACCP plan.

 Corrective Action:
Procedures to be followed when a deviation occurs.

 HACCP Plan Re-evaluation:
One aspect of verification in which a documented
periodic review of the HACCP plan is done by the HACCP
team with the purpose of modifying the HACCP plan as
necessary.

 Criterion:
A requirement on which a judgment or a decision can be
based.

 HACCP Plan Validation:
The initial review by the HACCP team to ensure
that all elements of the HACCP plan are accurate.

 Critical Control Point (CCP):
The last point, step, or procedure at which control can be
applied and a food-safety hazard can be prevented,
eliminated, or reduced to acceptable levels.

 Hazard:
A biological, chemical, or physical property that may
cause a food to be unsafe for consumption.

 Risk:
An estimate of the likely occurrence of a hazard.

• Critical Defect:
A deviation at a CCP that may result in a hazard.
 Critical Limit:
The maximum or minimum value to which a physical,
biological, or chemical hazard must be
controlled at a Critical Control Point to prevent,
eliminate, or reduce to an acceptable level the
occurrence of the identified food safety hazard. A
criterion that must be met for each preventive measure
associated with a Critical Control Point.
 Deviation:
Failure to meet a critical limit.
 GMP:
See Good Manufacturing Practices.

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 SSOP:
Sanitation Standard Operating Procedures.

 Sensitive Ingredient:
An ingredient known to have been associated with a
hazard and for which there is reason for concern.
 Monitor:
To conduct a planned sequence of observations or
measurements to assess whether a CCP is under control
and to produce an accurate record for future use in
verification limits.