point or stage during manufacture where it is essential to control (reduce or eliminate) a hazard
(QA) A function or an area in a manufacturing process or procedure, the failure of which, or loss of control over, may have an adverse affect on the quality of the finished product and may result in a unacceptable health risk.
A point in a process at which control is to be applied in order to prevent or eliminate a hazard or reduce it to an acceptable level.
a point of the procedure where loss of control would produce a health risk that was unacceptable
a point, step, or procedure at which control can be exercised to prevent, eliminate, or minimize a hazard
a process or handling practice that has been identified as being essential or critical in preventing foodborne illness
a step in the process which must be controlled to assure food safety
a step or procedure in food preparation during which a safety hazard can be prevented or eliminated
means an operational step or procedure in a process, production method, or recipe, at which control can be applied to prevent, reduce, or eliminate a food safety hazard.
a point in the process of manufacturing a food (raw material, location, practice, procedure) at which one or more factors can be controlled to minimize or prevent hazard. (see HACCP)
a point in the production process where a HAZARD might occur. It is also a point at which action must be taken in order to reduce or eliminate the hazard.
A point step or procedure at which control can be applied and a food-safety hazard can be prevented, eliminated or reduced to acceptable levels. (5)
A step at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.