原文后附帶中文翻譯，由食品伙伴網(wǎng)食品論壇網(wǎng)友gaoketian提供，食品伙伴網(wǎng)在此表示感謝！
§ 417.1 Definitions.
For purposes of this part, the following definitions shall apply:
Corrective action. Procedures to be followed when a deviation occurs.
Critical control point. A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
Critical limit. The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.
Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
HACCP System. The HACCP plan in operation, including the HACCP plan itself.
Hazard. SEE Food Safety Hazard .
Preventive measure. Physical, chemical, or other means that can be used to control an identified food safety hazard.
Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point.
Responsible establishment official. The inpidual with overall authority on-site or a higher level official of the establishment.
§471.1 定義
本部分將應(yīng)用以下定義：
糾正措施：發(fā)生偏離時采取的措施。
關(guān)鍵控制點(diǎn)：食品加工過程中可用于控制的，使一種食品安全危害可被預(yù)防，消除或減少至可接受水平的一個點(diǎn)，步驟或工序。
關(guān)鍵限值：為使已確定的食品安全檢查危害的發(fā)生得以預(yù)防、消除或減少至可接受水平，一個關(guān)鍵控制點(diǎn)上必須被控制的物理、生物或化學(xué)危害的最大或最小值。
食品安全危害：可給人類食用帶來不安全的一種食品的任一生物、化學(xué)或物理特性。
HACCP體系：包括HACCP計劃本身在內(nèi)，運(yùn)行中的HACCP計劃。
危害：見食品安全危害。
預(yù)防措施：可用于控制已確定的食品安全危害的物理、化學(xué)或其它方法。
加工監(jiān)控儀器：用于表明加工期間一個關(guān)鍵控制點(diǎn)狀態(tài)的器具或裝置。
企業(yè)負(fù)責(zé)人：現(xiàn)場負(fù)責(zé)人或上一級管理者。
更多國外法規(guī)翻譯，請聯(lián)系食品翻譯中心
編輯：foodfagui