A prevention-based system of identifying and controlling hazards to maintain the safest food possible by purchasing through service

A point along the path of food flow that if not controlled might result in the food becoming unsafe to eat.

The process of evaluating potential hazards associated with food production or service.

The maximum or minimum values that must be maintained at a critical control point to prevent, eliminate, or reduce a food safety hazard.

The systematic and routine observation and measurement of critical control points to ensure that they are within the established critical limits

action that is taken if the critical limit is not met.

Letting microorganisms from one food get into another

The range of temperatures at which most bacteria multiply rapidly-between 40° and 140°Fahrenheit

following practices that help prevent food-borne illness and keep food safe to eat

Sickness caused by eating contaminated food, sometimes called food poisoning