Any action or activity used to prevent, eliminate or reduce a food safety hazard to an acceptable level.
It is any action or activity used to prevent a food safety hazard, eliminate it, or reduce it to an acceptable level, such as cooking, chilling or cleaning.
No. A control measure is the action that manages a hazard. A critical control point is a step where applying a control measure is essential to keep food safe.
Cooking to a safe temperature, cold and hot holding, rapid cooling, cleaning and sanitising, and separating raw and ready to eat foods.
By monitoring it against a defined limit or method, taking corrective action when it fails, and keeping records as evidence.
Yes. A hazard is often managed by several control measures together, for example cooking, cooling and cold holding all controlling bacterial growth.