ABSTRACT
The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act, Sec. 101.9(j)(18)(vi), and part 110 of this chapter are applicable to such terms when used in this part, except where redefined in this part. The following definitions shall also apply:
(a) Cleaned means washed with water of adequate sanitary quality. (b) Control means to prevent, eliminate, or reduce. (c) Control measure means any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard. (d) Critical control point means a point, step, or procedure in a food process at which a control measure can be
applied and at which control is essential to reduce an identified food hazard to an acceptable level. (e) Critical limit means the maximum or minimum value to which a physical, biological, or chemical parameter
must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food hazard.
