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Glossary beginning with H

A glossary of technical terms related to handwashing. Select a letter above to begin.



HACCP (FDA) is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing and merchandising to preparing food for consumption.

Note: All definitions of HACCP, regardless of their differences in wording, include the seven principles of the HACCP system:

Principle 1. Conduct a hazard analysis.
Principle 2. Determine the Critical Control Points (CCPs).
Principle 3. Establish critical limits.
Principle 4. Establish a system to monitor control of the CCP.
Principle 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
Principle 6. Establish procedures for verification to confirm that the HACCP system is working effectively.

Principle 7. Establish documentation concerning all procedures and records appropriate to these principles and their application.


Or HACCP Plan (The Handwashing Leadership Forum®). Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to insure the safe delivery of food.


Hands cleaned and maintained to site-specific HACCP based standards.

HACCP System

(Codex) The HACCP system is a science based and systematic strategy that identifies specific hazards and measures for their control to ensure food safety. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end product testing. HACCP can be applied throughout the food chain from primary production to final consumption. The application of HACCP systems can aid regulatory inspection and promote international trade by increasing confidence in food safety.

Hand Cleansing

The act of removing contaminants from the hands where water is not available, using chemicals, friction and paper towels.


A 5-step HACCP based hand hygiene system that reduces the risk of outbreaks by providing a plan to implement and monitor safe levels of hand hygiene.


The act of removing contaminants from the hands with soap, water and a paper towel.

Handwashing Sink

A lavatory, a basin or vessel for washing, a wash basin, or a plumbing fixture especially placed for use in personal hygiene and designed for the washing of the hands including automatic handwashing facility. see FDA Food Code Chapter 1 : http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode...


A chemical, viral, parasitical or bacterial contaminant that causes food to be unsafe for consumption.

Hazard Analysis

Collecting and evaluating information on hazards to decide which ones may be significant for food safety and should be addressed in a HACCP plan.

Heart Diseases

Several foodborne pathogens such as E. coli and Staphylococcus have been directly and indirectly linked to endocarditis and myocarditis which both lead to permanent heart damage.

Hemorrhagic Colitis

Bloody inflammation of the colon that can be the result of several diseases including E. coli 0157:H7.

Hepatitis A

Hepatitis A is a viral illness passed in feces, urine and blood of infected primates including humans. Symptoms include fever, fatigue, anorexia, vomiting, abdominal pain, jaundice and lethargy. Foodborne Hepatitis A is transmitted by an infected person's hands in direct contact or when individuals eat or drink items that have been handled by an infected person. Poor personal hygiene, shellfish from sewage-contaminated waters and improper disposal of sewage can all lead to Hepatitis A.

Number of reported foodborne Hepatitis A cases: 2,172 between 1988-1992 (CDC).

Highly Susceptible Person

People who are more likely to experience foodborne disease because they are immunocompromised by age (under 10 or over 60), being pregnant, physically stressed or having a medical condition.


An animal, plant or human in which an organism supports itself ready to cause infection in the host or be transmitted to another.


Hemolytic Uremic Syndrome, symptoms include sudden paleness, irritability, fatigue and excretion of abnormally small amounts of urine. HUS may eventually lead to a reduction in the blood flow to several organs (kidneys, pancreas, brain) potentially leading to multiple organ failure. A permanent partial loss of kidney function is common after recovering from HUS. HUS is most frequently associated with infection by E coli 0157:H7. However, other bacteria such as Campylobacter, Shigella, Salmonella and Yersinia have been linked to HUS.


Electronic Faucet, an alternate power source, capturing and storing the energy of flowing water to drive electronics in controlling water consumption and providing hygienic no-touch operation. It is similar in principle to hydro dams where falling water is converted to electricity.

HandsOn™ System

HandsOn System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

SaniTwice for Catered Events

Uncompromised hand cleanliness for those serving food at venues without running water.

Teaching Videos

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.

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