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Culinary Arts & Cooking vocabulary · Food Safety & Hygiene

HACCP

Meaning in culinary arts & cooking, with examples

/ˈhæsəp/abbreviationCommon term

In culinary arts & cooking, HACCP means: Hazard Analysis and Critical Control Points: a food safety system that identifies the points where food could become unsafe and sets checks and limits to control them.

In Turkish: HACCP, Tehlike Analizi ve Kritik Kontrol Noktaları

How it is used

Food businesses in the EU, the UK and many other countries, including Turkey, must have a food safety system based on HACCP principles. In the kitchen it means daily records: delivery checks, fridge temperatures, core temperatures, cooling and cleaning logs.

Example sentences

  1. Fill in the HACCP sheet every time you cool a batch of stock.

  2. The inspector reviewed our HACCP records for the last three months.

Common collocations

  • HACCP plan
  • HACCP records
  • HACCP training
  • critical control point
  • core temperatureThe temperature at the centre or thickest part of a piece of food, measured with a probe thermometer to check that it is cooked, cooled or reheated safely.
  • probe thermometerA thermometer with a thin metal spike that is pushed into the thickest part of food to measure its core temperature.
  • cross-contaminationThe spread of harmful bacteria or allergens from one food, surface, tool or person to another, for example from raw meat to a salad.
  • danger zoneThe range of temperatures, roughly 5°C to 60°C (41°F to 140°F), in which harmful bacteria grow fastest. Exact limits differ slightly between countries.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Food Safety & Hygiene

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