La. Admin. Code tit. 51 § VII-1101
Centralized Deviation Log-a centralized log or file identifying data detailing any deviation from critical limits and the corrective actions taken as required by this document.
Control-to manage the conditions of an operation to maintain compliance with established criteria, control also means that correct procedures are being followed and criteria are being met.
Control Measure-any action or activity that can be used to prevent, eliminate, or reduce a significant hazard that is managed as a critical control point.
Control Point-any step at which biological, chemical or physical factors can be controlled.
Corrective Action-procedures followed when a deviation occurs.
Critical Control Point (CCP)-a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Critical Limit-the value(s) to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.
Critical Listing Element-a condition that constitutes a major dysfunction likely to result in a potential compromise to food safety and shall be grounds for suspension of a permit.
Deficiency-an element inadequate or missing from the requirements of the HACCP system or of this document.
Deviation-a failure to meet a critical limit.
Hazard Analysis Critical Control Point (HACCP)-a systematic approach to the identification, evaluation and control of significant dairy products safety hazards.
HACCP Plan-the written document which is based upon the principles of HACCP and which delineates the procedures to be followed.
HACCP System-the implemented HACCP plan and pre-requisite programs including other applicable NCIMS requirements contained in the PMO.
HACCP Team-the group of people within, employed by a facility or assisting, who are responsible for developing, implementing and maintaining the HACCP system.
Hazard-a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Hazard Analysis-the process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.
Listing Audit-an evaluation conducted by a certified milk sanitation rating officer (that has been stardardized and certified as a HACCP listing officer by FDA) using the methodology prescribed in the Methods of Making Sanitation Rating of Milk Shippers of the entire dairy facility to ensure compliance with Chapter 11 of this Part.
Monitor-to conduct a planned sequence of observations or measurements to assess whether a CCP is under control or to assess the conditions and practices of all required Pre-requisite Programs (PPs) and to produce an accurate record for future use in verification.
Non-Conformity-a failure to meet specified requirements of the HACCP system or of this document.
Pre-Requisite Program (PP)-procedures, including good manufacturing practices, that address operational conditions providing the foundation for the HACCP system.
Potential Hazard-any hazard to be evaluated by the hazard analyses.
Validation-the element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazards.
Verification-those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.
La. Admin. Code tit. 51, § VII-1101