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HACCP
Hazard Analysis Critical Control Point (HACCP) is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards (q.v., below); determining the 'critical control points' (q.v., above) at which action is required to control the identified hazards; establishing the critical limits that must be met at, and procedures to monitor, each critical control point; establishing corrective procedures when a deviation is identified by monitoring; documentation of the HACCP plan and verification procedures to establish that it is working correctly.
Hazard
Any intrinsic property of a system, operation, material or situation that could, in certain circumstances, lead to an adverse consequence. In food terms, this particularly refers to an adverse consequence (health risk or loss by spoilage) to the consumer.
HAZOP
Hazard and Operability Studies (HAZOP) is a systematic structured approach to questioning the sequential stages of a proposed operation in order to optimise the efficiency and the management of risk. Thus, the application of HAZOP to the design of a proposed food-related operation, should result in a system in which as many critical control points as possible have been eliminated, making the subsequent application of HACCP during subsequent operations much easier to carry out.
Home made
This term has no defined meaning but it implies that a food has been prepared on a small scale, either on domestic premises or premises not associated with large scale manufacture.
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