Industry glossary
Terms you will meet in the documents, systems and scenarios.
HACCP
Hazard analysis and critical control points, the systematic method used to identify food safety hazards and control them at specific steps in the process.
Critical control point
A step in the process at which a control is applied and is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.
Critical limit
The measurable value that separates acceptable from unacceptable at a critical control point, such as a minimum pasteurisation temperature and time.
Allergen changeover
The validated cleaning and verification carried out between products with different allergen profiles so that the next product is not contaminated.
Batch manufacturing record
The approved document that sets out every step, material, parameter and check for a pharmaceutical batch and in which each step is recorded and verified.
Deviation
Any departure from an approved procedure, record, specification or limit, which must be recorded and investigated before the affected batch can be released.
Good manufacturing practice
The code of practice that requires medicines to be consistently produced and controlled to the quality standards appropriate to their use.
Traceability
The ability to follow a material or product one step back to its source and one step forward to its customer using lot numbers and records.
Quarantine
The status and physical segregation of material or product that cannot be used or dispatched until it has been inspected, tested and released.
Corrective and preventive action
The action taken to fix a non-conformance and the action taken to stop it recurring, each assigned to a named person with a due date.