Page 88 - Getting Started

Glossary of Terms

HACCP (Hazard Analysis Critical Control Point)
A methodology and management system. It is used
to identify, prevent and control food safety hazards.
HACCP management systems use the following
methodology:
1. Conduct a hazard analysis.
2. Identify critical control points (CCPs).
3. Establish critical limits for each critical control
point.
4. Develop procedures to monitor critical control
points.
5. Design corrective actions to handle critical limit
violations.
6. Create a food safety record-keeping system.
7. Validate and verify your safety system.

The current HACCP model used in all food safety
management systems was developed by Codex
Alimentarius Commission. While we characterize
the seven steps as a methodology, they are
traditionally referred to as HACCP principles. Codex
has identified the entire HACCP model as a 12-step
process.

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