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HACCP (Hazard Analysis Critical Control Point)

A system which identifies evaluates and controls hazards that are significant for food safety. (Codex)

Hard Water

Water containing soluble salts of calcium, magnesium and/or iron.

Hazard

A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.

Hazard analysis

The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan. Hazard analysis is a crucial step in the implementation of an HACCP plan. Must not be confused with risk analysis.

Head

A term commonly used instead of pressure. A head of water 10 meters high creates a pressure of 1 bar. 

Heat Exchanger

A piece of equipment that is used to transfer heat from one fluid stream to another.

High hygiene (high care or high risk)

A critical hygienic area within the factory where products and ingredients vulnerable to contamination and/or microbial growth are processed, treated, handled or stored. Normally an area where the products and ingredients are processed or stored destined for a highly susceptible consumer group, immediate consumption or a refrigerated supply chain and which are susceptible to growth of pathogenic micro-organisms such as Listeria monocytogenes.

High Pressure Cleaning

See Washdown Systems

HMI

Human Interface

HMS (Hygiene Management System)

A Hygiene Management System provides a complete but simple documentation system to manage the hygiene operation on a site.

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HNBR

Hydrogenated acrylonitrile butadiene rubber

Hollow body

Void spaces, inaccessible to cleaning, which may become sources of contamination

Homogenise

The act of making something homogeneous or uniform in composition.

HTST

High Temperature Short Time refers to pasteurization treatment.

Hydrochloric Acid

Hydrochloric acid is a corrosive, strong mineral acid with many industrial uses. A colourless, highly pungent solution of hydrogen chloride (HCl) in water.

Hydrogen Peroxide

Hydrogen peroxide is the simplest peroxide (a compound with an oxygen–oxygen single bond). It is used as an oxidizer, bleaching agent and antiseptic.

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Hygienic equipment class I

Equipment that can be cleaned in-place and can be freed from soil without dismantling.

Hygienic equipment class II

Equipment that is cleanable after dismantling and can be freed from relevant microorganisms after reassembly.