The Source Selection IPT consists of standing members from the NAVAIR Acquisition Policy and Processes Department, AIR-2.1, AIR-4.10E, Logistics Management Integration Department, and a AIR-11.0 Senior Attorney, with AIR-4.10E and AIR-2.1 as the Co-Chairs.
9.2.7.1 Basic Definitions Critical temperature (T c)The maximum temperature at which a gas can be converted into a liquid by an increase inpressure. Critical pressure (p c)The minimum pressure which would suffice to liquefy a substance at its criticaltemperature. Above the critical pressure, increasing the temperature will not cause a fluidto vaporize to give a two-phase system.
Corrective action: Any action to be taken when the results of monitoring at the CCP indicate a loss of control. Critical Control Point (CCP): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.Critical limit: A criterion which separates acceptability from unacceptability. Deviation: Failure to meet a critical limit.he HACCP team should next conduct a hazard analysis to identify for the HACCP plan which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food.