Critical control point - a step in the process where control is essential to prevent food poisoning or harm., Control measures - separates the acceptable from the unacceptable., Critical limits - the actions required to prevent or eliminate food safety hazard., Corrective action - the action taken when a critical limit is breached, Food safety management system: - the policies, procedures, practices, controls and documentation that ensure food is safe from contaminants., hazard - the potential to cause harm, Monitoring - observations and measurements to confirm the process is under control., Prerequisite programs - good hygiene practices., review - a re-asessment of the HACCP system to make sure is remains valid., risk - the likllihood of a hazard occuring in food., verification  - the checks and tests made in addition to monitoring to ensure the HACCP system is effective., HACCP - hazard analysis and critical control points, a food safety management system.,

food safety

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