OAR 603-029-2200: Hazard Analysis and Critical Control Point (HACCP) System Definitions

For purposes of OAR 603-029-2200 to 603-029-2235, the following definitions shall apply: (1) “Corrective action” means procedures to be followed when a deviation occurs. (2) “Critical control point” (CCP) means 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. (3) “Critical limit” means 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. (4) “Food safety hazard” means any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. (5) “HACCP System” means the HACCP plan in operation, including the HACCP plan itself. (6) “Hazard” means Food Safety Hazard. (7) “Preventive measure” means physical, chemical, or other means that can be used to control an identified food safety hazard. (8) “Process-monitoring instrument” means an instrument or device used to indicate conditions during processing at a critical control point. (9) “Responsible establishment official” means the individual with overall authority on-site or a higher level official of the establishment.