Critical Limit means a measurable limit at a CCP that can be monitored to control the identified hazard to a safe level in the food. Food means raw, cooked, or processed edible substance, ice, beverage, chewing gum, or ingredient used or intended for use or for sale in whole or in part for human consumption. Foodborne Illness means sickness resulting from acquiring a disease that is carried or transmitted to humans by food containing harmful substances. Foodborne outbreak means the occurrence of two or more people experiencing the same illness after eating the same food. Hazard means a biological, physical, or chemical property that may cause a food to be unsafe for human consumption.
Internal temperature means the temperature of the internal portion of a food product.
Meat means the flesh of animals used as food including the dressed flesh of cattle, swine, sheep, or goats and other edible animals, except fish, poultry, and wild game animals. Molluscan shellfish means any edible species of raw fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adductor muscle. Monitoring means the act of observing and making measurements to help determine if critical limits are being met and maintained. NSSP means National Shellfish Sanitation Program. Operational step means an activity in a food establishment, such as receiving, storage, preparation, cooking, etc.