What is Haccp, ccp, oprp, gmp, ghp, glp, dehydration, rehydration, sterlization, pasteurization, sanitization. And what is 70%IPA . AND WHAT IS YOUR ROLE AT LAST JOB ETC.

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This question is about various quality control terms and their definitions.

HACCP: Hazard Analysis and Critical Control Points - a systematic approach to food safety
CCP: Critical Control Point - a step in the production process where control can be applied to prevent or eliminate a food safety hazard
OPRP: Operational Prerequisite Program - a program designed to control food safety hazards that are not critical but still important
GMP: Good Manufacturing Practices - a set of guidelines for ensuring quality and safety in the manufacturing process
GHP: Good Hygiene Practices - a set of guidelines for maintaining cleanliness and hygiene in the production environment
GLP: Good Laboratory Practices - a set of guidelines for ensuring accuracy and reliability in laboratory testing
Dehydration: the process of removing water from a substance
Rehydration: the process of adding water back to a dehydrated substance
Sterilization: the process of killing all microorganisms in a substance
Pasteurization: the process of heating a substance to kill harmful microorganisms
Sanitization: the process of reducing the number of microorganisms in a substance to a safe level
70% IPA: a solution of isopropyl alcohol that is commonly used as a disinfectant
My role at my last job was to oversee quality control and ensure that all products met regulatory standards.

What is Haccp, ccp, oprp, gmp, ghp, glp, dehydration, rehydration, sterlization, pasteurization, sanitization. And what is 70%IPA . AND WHAT IS YOUR ROLE AT LAST JOB ETC.

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