TERMS USED IN FOOD SAFETY

2. planned observation to confirm controls are working
4. foundational hygiene and operational conditions
6. The likelihood that a food safety hazard will occur, together with the severity of its possible health effect.
8. removal of soil, residues, and debris
9. A biological, chemical, or physical agent in food, or condition of food, with the potential to cause an adverse health effect.
11. ability to follow product movement through the supply chain
12. Obtaining evidence that a control measure, or combination of control measures, is capable of effectively controlling a food safety hazard.
15. An action or activity used to prevent or reduce a significant food safety hazard to an acceptable level.
17. transfer of contaminants between foods, surfaces, or people
18. disease-causing microorganisms in food
19. reduction of microorganisms on cleaned surfaces

1. The ability to follow the movement of food, ingredients, or materials through specified stages of production, processing, and distribution.
3. Confirmation, through objective evidence, that specified requirements have been fulfilled.
5. Planned observations or measurements used to determine whether control measures are operating as intended.
7. confirmation that the food safety system is effective
10. practices that keep facilities and equipment safe
13. substance that triggers an immune reaction in sensitive consumers
14. presence of insects, rodents, or other pests in the facility
15. A measurable value that separates acceptability from unacceptability at a CCP.
16. Acronym for Hazard Analysis and Critical Control Points