Module 7 (LE 3, abbreviations)

• GMP = Good Manufacturing Practice

  SOP = Standard Operating Procedure

  SSOP = Sanitation Standard Operating Procedure
• PRPs = Prerequisite programs

  HACCP = Hazard Analysis Critical Control Points

  TACCP = Threat Assessment Critical Control Points 

  VACCP = Vulnerability Assessment Critical Control Points
• CARVER + Shock

  C - Criticality

  A - Accessibility

  R - Recognizability

  V - Vulnerability

  E - Effect

  R - Recuperability

  Shock
• BISSC = Baking Industry Sanitary Standard Commitee

  HVAC = Heating, Ventilation, and Air Conditioning 

  BAI = Bureau of Animal Industry

  NMIS = National Meat Inspection Service

  BFAR = Bureau of Fisheries and Aquatic Resources

  BPI = Bureau of Plant Industry.
• NDA = National Dairy Authority

  FPA = Fertilizer and Pesticide Authority

  PCA = Philippine Coconut Authority

  SRA = Sugar Regulatory Administration

  NFA = National Food Authority

  BOQ = Bureau Of Quarantine

  NEC = National Epidemiology Center

  RTIM = Research Institute of Tropical Medicine 

  NCDPC = National Center for Disease Prevention and Control 

  NCHP = National Center for Health Promotion
• 7 HACCP principles:

  1. Conduct a Hazard Analysis
  2. Identify the critical control points
  3. Establish critical limits
  4. Monitor CCP
  5. Establish a corrective action
  6. Verification
  7. Establish record keeping