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Food Science & Technology vocabulary · Food Safety and HACCP

HACCP

Meaning in food science & technology, with examples

/ˈhæsʌp/abbreviationCore term

In food science & technology, HACCP means: Hazard Analysis and Critical Control Points: a preventive system that identifies food safety hazards and controls them at specific steps of production, based on seven principles.

In Turkish: HACCP, Tehlike Analizi ve Kritik Kontrol Noktaları

How it is used

Used in every food factory, kitchen and audit. A HACCP team writes, implements, verifies and reviews the HACCP plan. Most people say it as one word, 'HASS-up'. It is recognized internationally through the Codex Alimentarius and is a legal requirement in many countries.

Example sentences

  1. We need to update the HACCP plan before the new frying line starts.

  2. The auditor asked to see our HACCP records for the last three months.

Common collocations

  • HACCP plan
  • HACCP team
  • HACCP principles
  • HACCP certification
  • implement HACCP
  • critical control pointA step in a process where a control can be applied and is essential to prevent, remove or reduce a food safety hazard to an acceptable level.
  • hazard analysisThe first HACCP step, in which a team lists the biological, chemical, physical and allergen hazards at each process step and judges how likely and how severe each one is.
  • critical limitThe maximum or minimum value, such as a temperature, time or pH, that must be met at a critical control point to keep a hazard under control.
  • corrective actionThe steps taken when something goes wrong, such as a missed critical limit or an audit finding, to deal with the affected product and stop the problem from happening again.
  • prerequisite programA basic hygiene or operating condition, such as cleaning, pest control, staff hygiene or maintenance, that must be in place before a HACCP system can work.

This word in other fields

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

More terms: Food Safety and HACCP

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