Annex I GLOSSARY OF HACCP TERMs Control To manage the condi correct procedures are being followed and critical limits or target levels are being met. Control Measure: Those actions and activities that can be used to eliminate hazards or reduce their impact or occurrence to acceptable levels Corrective Action: The action taken when monitoring at a CCP indicates a potential loss of control or when a critical limit is not met. Critical Control Point(CCP): A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels Critical Limit: A value which separates acceptability from unacceptableness HACCP Plan: The written document which is based upon the principal activities of HACCP and which indicates the procedures to be followed to assure the control of a specific process or procedure Hazard: A biological, chemical or physical agent or condition with the potential to cause harm Hazard Analy sis: The process of collecting and interpreting information to assess the risk and severity of potential hazards. Monitor: To conduct a planned sequence of observations or measurements of a control parameter to assess whether a Ccp is under control Risk An estimate of the likely occurrence of a hazard Severity: The seriousness of a hazard Step: Any location or stage in food production and/or manufacture (including raw materials ), their receipt andor production, harvesting, transport, formulation, processing/manufacture, storage, etc. as identified the flow diagra Target Levels: Values which are used to assure that critical limits are met Verification: The use of methods, procedures, or tests in addition to those used in monitoring to determne if the HACCP system is in compliance with the HACCP plan, and/or whether the HaCCP plan needs odification and revalidation.Annex I GLOSSARY OF HACCP TERMS Control: To manage the condition of an operation to establish the state wherein correct procedures are being followed and critical limits or target levels are being met. Control Measure: Those actions and activities that can be used to eliminate hazards or reduce their impact or occurrence to acceptable levels. Corrective Action: The action taken when monitoring at a CCP indicates a potential loss of control or when a critical limit is not met. Critical Control Point (CCP): A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. Critical Limit: A value which separates acceptability from unacceptableness. HACCP Plan: The written document which is based upon the principal activities of HACCP and which indicates the procedures to be followed to assure the control of a specific process or procedure. Hazard: A biological, chemical or physical agent or condition with the potential to cause harm. Hazard Analysis: The process of collecting and interpreting information to assess the risk and severity of potential hazards. Monitor: To conduct a planned sequence of observations or measurements of a control parameter to assess whether a CCP is under control. Risk: An estimate of the likely occurrence of a hazard. Severity: The seriousness of a hazard. Step: Any location or stage in food production and/or manufacture (including raw materials), their receipt and/or production, harvesting, transport, formulation, processing/manufacture, storage, etc. as identified in the flow diagram. Target Levels: Values which are used to assure that critical limits are met. Verification: The use of methods, procedures, or tests in addition to those used in monitoring to determine if the HACCP system is in compliance with the HACCP plan, and/or whether the HACCP plan needs modification and revalidation