Glossary
Glossary of HACCP+ terms
Definitions used in the HACCP+ Standard (chapter 2) and in the certification process.
Allergen
- A substance that can cause an allergic reaction; HACCP+ requires allergen identification, prevention of cross-contact and correct labelling (4.8.2).
Annex E
- The applicability table assigning each clause the status O (mandatory), W (conditional) or X (optional).
Carbon footprint
- The sum of greenhouse-gas emissions associated with an organisation, product or service, expressed in CO₂ equivalent.
CCP — critical control point
- A step at which control is essential to manage a hazard.
Control measure
- An action or factor that prevents, eliminates or reduces a hazard to an acceptable level.
Critical limit
- The value separating acceptability from unacceptability at a CCP.
Documented information
- Information the organisation must control and maintain (documents and records).
GHP / GMP
- Good Hygiene Practice / Good Manufacturing Practice — prerequisite programmes.
HACCP system
- A system for identifying, evaluating and controlling hazards significant for the safety of a product or service, based on Codex Alimentarius.
Hazard
- A biological, chemical, physical or other agent that may cause harm to the consumer.
KO (knock-out)
- A critical finding that leads to an additional inspection regardless of the overall score.
Mass balance
- A system tracing quantities of sustainable material from supplier to customer with consistent inputs and outputs.
Organisation
- The entity applying for or holding a HACCP+ certificate.
PRP / OPRP
- Prerequisite programme / operational prerequisite programme.
Unannounced inspection
- An inspection notified 48 or 72 hours in advance depending on the activity, which the organisation cannot decline.
Validation
- Obtaining evidence that a control measure is capable of being effective.
Verification
- Confirmation that a control measure operates as intended.