Food Safety Terms You Should Know!
1. #HACCP (Hazard Analysis and Critical Control Points):
A systematic approach to identifying and controlling hazards in the food production process.
2. #TCS (Time/Temperature Control for Safety): A control
measure to prevent bacterial growth by managing time and temperature during food handling and storage.
3. #CrossContamination: The transfer of harmful bacteria
or other contaminants from one food or surface to another, potentially causing foodborne illness.
4. #CCP (Critical Control Point): A step in the food
production process where controls can be applied to prevent, eliminate, or reduce food safety hazards.
5. #FSMS (Food Safety Management System):
systematic approach to managing food safety risks, including policies, procedures, and controls to ensure safe food production.
6. #Sanitation: The practice of maintaining cleanliness and hygiene to prevent the spread of diseases and contamination.
7. #FIFO (First In, First Out): A inventory management system where the oldest stock is used or sold first to prevent spoilage and ensure freshness.
8. #Pathogen: A microorganism that can cause disease or illness, such as bacteria, viruses, or parasites.
9. #GMP (Good Manufacturing Practice): A set of guidelines and regulations for ensuring the quality and safety of food products during manufacturing, processing, and handling.
10. #Traceability The ability to track the origin, movement, and history of food products throughout the supply chain to ensure accountability and safety.