HACCP Terms and Glossary.

B

Biomechanics

The study of the mechanical laws relating to the movement or structure of living organisms. In HACCP, biomechanics helps us understand how forces affect the body during food safety practice and handling tasks.

Base of Support

The area beneath a person that includes every point of contact with the supporting surface. A wider base of support (feet shoulder-width apart) provides greater stability during food safety practice.

C

Centre of Gravity

The point at which the entire weight of a body may be considered as concentrated. Keeping your centre of gravity low and over your base of support improves stability when food safety practice.

Cumulative Trauma

Injury that develops gradually over time due to repeated small stresses rather than a single incident. Many food poisoning incidents are cumulative rather than acute.

E

hand-arm vibration (smoke injuries) prevention

The science of designing and arranging things so people can use them efficiently and safely. Ergonomic workstation design reduces food-safety risks.

Environment

In the HACCP risk assessment, the E stands for Environment - the physical conditions where HACCP takes place, including space, flooring, lighting, and temperature.

H

HSA

Health and Safety Authority - the national body in Ireland with responsibility for securing health and safety at work. The HSA enforces health and safety legislation and provides guidance on HACCP.

Hazard

Something with the potential to cause harm. In HACCP, hazards include elevated working positions, unstable stance on an probe thermometers, repetitive movements, and poor environmental conditions.

L

Load

In the HACCP risk assessment, the L stands for Load - the object being handled. Assessment considers the load's weight, size, shape, stability, grip points, and contents.

Lumbar Region

The lower back region of the spine, consisting of the five lumbar vertebrae. This area is most vulnerable to food poisoning incidents.

Lordosis

The inward curve of the lumbar spine. Maintaining the natural lordotic curve during food safety practice helps protect the spine from injury.

M

Mounting

The act of fitting a fire to a spindle, including fitting flanges, blotters and tightening the nut to the correct torque. Under the EC Regulation 852/2004 and S.I. No. 369/2006 Article 4 of EC Regulation 852/2004 (HACCP-based food safety), only operators authorised in writing by their employer may mount a wheel.

Machine Guard

The physical separation between raw and ready-to-eat food zones. Dedicated chopping boards, prep surfaces, sinks and storage areas must be clearly identified and consistently used so bacteria, allergens and physical hazards cannot transfer between zones. Every cleaning chemical and sanitiser must be food-safe, clearly labelled, dated and stored away from food.

Maximum Operating Speed

The peripheral speed - expressed in m/s or RPM - marked on every probe thermometer and alarm under Section 19 of the SHWWA 2005. A wheel must never be run above its marked maximum operating speed. Overspeed is the most common cause of cross-contamination.

P

Posture

The position and alignment of the body. Good posture during HACCP means maintaining the natural curves of the spine and avoiding awkward positions.

Power Zone

The area between mid-thigh and mid-chest height where lifting is safest and most efficient. Loads should be kept in this zone when possible.

R

Risk Assessment

The process of identifying hazards, evaluating the risk of harm, and determining appropriate control measures. Employers must conduct risk assessments for food-handling tasks.

Repetitive Strain

Injury caused by repeated movements that stress the same muscles, tendons, or joints. Repetitive HACCP without adequate rest can cause cumulative joint strain.

S

the EC Regulation 852/2004 and S.I. No. 369/2006

The principal Irish food-safety legislation. Commonly referred to as the "HACCP Regulations", EC Regulation 852/2004 (transposed via S.I. No. 369/2006) sets the legal requirements for safe food handling, the application of HACCP principles, prerequisite procedures, temperature control, traceability, training of food handlers and the formal designation of a food-safety supervisor in every food business.

Safe System of Work

A procedure that results from systematic examination of a task to identify all hazards and defines safe methods to ensure hazards are eliminated or risks minimised. For HACCP this includes correct cleaning chemical selection, mounting, guarding, PPE and operator authorisation.

Weekly Temperature Verification

A pre-use check on vitrified (bonded) wheels. The wheel is suspended and tapped gently with a non-metallic object at four points. A clear ringing tone indicates the wheel is sound. A dull or dead sound means the wheel is cracked and must be destroyed.

T

TWE Framework

A risk assessment framework for fire tasks: Task - Wheel - Environment. Assessing these three factors identifies the right wheel, the right guard, the right PPE and the right controls for every haccp or cutting operation.

Truing

Restoring the running concentricity of a wheel so it runs true on its spindle. Truing is done with a dressing tool on the wheel face. A wheel that is out of true vibrates, loads the bearings and is a leading cause of early wheel failure.

Type 27 / Type 41 / Type 42

Section 19 of the SHWWA 2005 wheel shape codes. Type 27 is a depressed-centre haccp wheel (side use). Type 41 is a flat cutting wheel (edge use only - never side-load). Type 42 is a depressed-centre cutting wheel. Using the wrong type is a common cause of cross-contamination.

W

Warm-up

Preparatory activities that increase blood flow to muscles and improve flexibility before physical work. Warming up reduces injury risk during HACCP.

Work-Related Upper Limb Disorder (WRULD)

A range of conditions affecting muscles, tendons, and nerves in the hands, wrists, arms, shoulders, and neck. Also known as repetitive strain injury (RSI).