A system which identifies evaluates and controls hazards that are significant for food safety. (Codex)
Water containing soluble salts of calcium, magnesium and/or iron.
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan. Hazard analysis is a crucial step in the implementation of an HACCP plan. Must not be confused with risk analysis.
A term commonly used instead of pressure. A head of water 10 meters high creates a pressure of 1 bar.
A piece of equipment that is used to transfer heat from one fluid stream to another.
A critical hygienic area within the factory where products and ingredients vulnerable to contamination and/or microbial growth are processed, treated, handled or stored. Normally an area where the products and ingredients are processed or stored destined for a highly susceptible consumer group, immediate consumption or a refrigerated supply chain and which are susceptible to growth of pathogenic micro-organisms such as Listeria monocytogenes.
See Washdown Systems
Human Interface
A Hygiene Management System provides a complete but simple documentation system to manage the hygiene operation on a site.
Hydrogenated acrylonitrile butadiene rubber
Void spaces, inaccessible to cleaning, which may become sources of contamination
The act of making something homogeneous or uniform in composition.
High Temperature Short Time refers to pasteurization treatment.
Hydrochloric acid is a corrosive, strong mineral acid with many industrial uses. A colourless, highly pungent solution of hydrogen chloride (HCl) in water.
Hydrogen peroxide is the simplest peroxide (a compound with an oxygen–oxygen single bond). It is used as an oxidizer, bleaching agent and antiseptic.
Equipment that can be cleaned in-place and can be freed from soil without dismantling.
Equipment that is cleanable after dismantling and can be freed from relevant microorganisms after reassembly.
