[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR417.1]



[Page 632]

 

                  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.