[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR417.1]

[Page 621]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 417--HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS--Table of Contents
 
Sec. 417.1  Definitions.

    For purposes of this part, the following definitions 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.