Poultry slaughter Model requirements of Part 417. Therefore, the definitions used in this and all other FSiS generic models are those found in 417.1 8417. 1 Definitions. For purposes of this part, the following shall apply Corrective action. Procedures to be followed when a deviation occurs Critical control point, A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels Critical limit. The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption HACCP System. The HACCP plan in operation, including the HACCP plan itself. Hazard. SEE Food Safety Hazard Preventive measure. Physical, chemical, or other means that can be used to control an dentified food safety hasara Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point Responsible establishment official. The individual with overall authority on-site ora higher level official of the establishment Process Flow Diagram and Product Description To begin using this model, the company's haCCP team should first describe the product(s) which are part of this process category and covered by this HACCP plan. The product(s) should be described in two ways (1) by a simple diagram which shows the steps the company uses when it produces the product,Poultry Slaughter Model requirements of Part 417. Therefore, the definitions used in this and all other FSIS generic models are those found in 417.1: § 417.1 Definitions. For purposes of this part, the following shall apply: Corrective action. Procedures to be followed when a deviation occurs. Critical control point. A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Critical limit. The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. HACCP System. The HACCP plan in operation, including the HACCP plan itself. Hazard. SEE Food Safety Hazard. Preventive measure. Physical, chemical, or other means that can be used to control an identified food safety hazard. Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point. Responsible establishment official. The individual with overall authority on-site or a higher level official of the establishment. Process Flow Diagram and Product Description To begin using this model, the company's HACCP team should first describe the product(s) which are part of this process category and covered by this HACCP plan. The product(s) should be described in two ways: (1) by a simple diagram which shows the steps the company uses when it produces the product, 6