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FSMS Vocabulary Rev.01 Sep. 2012 | Food Safety | Hazard Analysis And Critical Control Points
FSMS Vocabulary Rev.01 Sep. 2012Uploaded by Satya Pradeep PulakurthiRelated InterestsFood SafetyHazard Analysis And Critical Control PointsIso 9000FoodsVerification And ValidationRating and Stats0.0 (0)Document ActionsDownloadShare or Embed DocumentEmbedView MoreCopyright: Attribution Non-Commercial (BY-NC)List price: $0.00Download as PDF, TXT or read online from ScribdFlag for inappropriate content1 revision 2012-09-01st
Food safety management systemsVocabulary
2) nonconformity (ISO 9000.). However.6) <food defence> all the measures related to physical. although defined in ISO 9000 QMSFundamentals and Vocabulary. UAE
MK 21999
. etc.) were still retained. Such a boldface term may be replaced in the definition by its complete definition. 3. non-conformity ISO 9000. CAC.2) need or expectation that is stated. 3.2. 3.1.2) non-fulfilment of a requirement (ISO 9000.13) action to eliminate a detected nonconformity (ISO 9000.10) takes to minimize the threat of malicious attack Terms defined within a box. customer requirements ISO 9000.1.7. st 3.
. quality objectives. (ex.
Mark B. 3. reference documents. generally implied or obligatory If the term “nonconformity” and “requirement” are replaced by its definition.2. 3. 2.2) requirement (ISO 9000. For example: correction (ISO 22000.6. PAS. served as alternative meaning to a previous definition.1. document ISO 9000. 3.Food safety management systems. The 1 edition was also modified due to the release of PAS 221:2012 (Draft). terms not related to food safety were removed (ex. Kwan Food Safety Management System Auditor 01 Sep 2012.4) which any organization (ISO 22005.
In this 1 revision.6. generally implied or obligatory”
A concept limited to a special meaning in a particular context is indicated by designating the subject field in angle brackets. EXAMPLE In the context of an audit.Vocabulary
Key to the FSMS Vocabulary
A term in a definition or note which is defined elsewhere in this FSMS vocabulary is indicated by boldface and text highlighted in yellow followed by its entry number (ISO standard. quality manual. and their clause numbers source) in parentheses. 〈 〉.1. the term entry for technical expert is: protective security (PAS 96. 2. 2. 3. etc. electronic and personnel security (PAS 96. before the definition. terms with universal application. as follows correction then becomes “action to eliminate a detected non-fulfilment of a need or expectation that is stated.
Food safety management systems. 3.3]
cleaning in place [CIP] (PAS 220.1) without dismantling and designed for the purpose [ISO 14159.1) or service that has or can have an impact (PAS 99.1) <food packaging> document (PAS 99. 7.4. grease or other objectionable matter [NOTE Adapted from
CAC/RCP 1.1 / PAS 222. food residue. on to and over surfaces in equipment or systems (ISO 9000. 3. 3. dirt.2 (identification and evaluation of aspects.2) to ensure food safety (ISO 22000. 3) distinctive trait that sets something apart
Guidance: An identifiable hereditary property.2) <food safety> removal of soil.1) has or can have a significant impact (PAS 99. 3. Code of hygienic practices for fresh fruits and vegetables NOTE 2 In the context of this Technical Specification. 2. 3. 3. 3. 3. 3) of an activity.3]
. a structural detail.1) in circumstances of its use
NOTE 1 Adapted from CAC/RCP 53-2003. 3.1) characteristic (ISO 20006. 3. and risk) for additional explanation of this concept NOTE 2 A significant aspect (PAS 99.1) water that does not compromise food safety (ISO 22000.3) or regulations
NOTE This is sometimes referred to as a certificate of compliance or declaration of compliance (DoC)
characteristic (ISO 22006. and water rinses into. 3. or resistance to pests (ISO/TS 22002-2. 3. 3. impacts. 7. 3. 3.4)
certificate of analysis [COA] (PAS 220.7. 3.1) certificate of conformance [CoC] (PAS 223.4)
NOTE 1 See PAS 99 A. 3. 3. the term refers to natural.2) level of protection deemed appropriate by the member (country) establishing a sanitary or phyto-sanitary measures to protect human. harmful substances in quantities capable of directly or indirectly affecting the safety of food
cleaning (PAS 220. or plant life or health within its territory [Definition derived from ILSI-FSO] aspect (ISO PAS 99. product (ISO 22005.5) of the organization (ISO 22005.3) that confirms conformance to relevant specifications (ISO 9000. such as a specific component.1) appropriate level of protection [ALOP] (ISO/TS 22004.3) of the supplier’s product (ISO 22005.5) of equipment by impingement or circulation of flowing chemical solutions.1 / PAS 223. 3.12). 3.4.3) provided by the supplier which indicates results of specific test or analysis. 3. 3. 3.5 / PAS 221 3. cleaning liquids. 3.10) that is needed at the next step (ISO 15161. 3. Sometimes used interchangeably with attribute
clean water (ISO/TS 22002-3.10) cleaning (PAS 220.3.1) <food safety> document (PAS 99. 2. a color or pattern. performed on a defined lot (ISO 22005. artificial or purified water that does not contain micro-organisms.4. including test methodology.14 / PAS 221 3.Vocabulary
acceptable level (ISO/TS 22004.10) in the food chain (ISO 22000. 3. animal.2) the level of a particular hazard in the end product (ISO 22000.2.
2) a person. & PAS 223).2) consideration of the potentially serious incidents that could affect the operations of the organization (ISO 22005. 3.1.1 / PAS 221 3. foreign matter or other substances not intentionally added to which may compromise food safety (ISO 22000.5 / PAS 222. meat slicers or mixers that are subjected to COP manual cleaning without the use of CIP
competent person (ISO/TS 22002-3.4) system (ISO 9000. 3. For further information and guidance on approaches to the protection of food businesses from all forms of malicious attack see PAS 96
contamination (PAS 220.Basic texts on
food hygiene]
correction (ISO 22000.5) cycle… … (PAS 221 addition) or using combination of the above with hoses or pressure sprays
NOTE an example of this would be equipment such as band saws.2. qualified by knowledge and practical experience. oven or dishwasher
cleaning out of place [COP] (PAS 220. 3. 3. 3. 3.2 / PAS 221 3.6.3]
NOTE Measures for prevention of malicious contamination are outside the scope of this PAS (PAS 220. 2.1) where equipment is disassembled and cleaned in a tank or in an automatic washer by circulating a cleaning solution and maintaining a minimum temperature throughout the cleaning (PAS 220. 3. further processing. 3. 2. 3.2) [NOTE Adapted from CAC.6 / PAS 222. for example. 3. 3. PAS 221.3) or reduce it to an acceptable level (ISO/TS 22004.1.11 / PAS 221 3. 3. training or experience is how a person achieves competency
contaminant (PAS 220. 7. 3. PAS 222. 3.4) <food safety> any biological or chemical agent.2 / PAS 223.Vocabulary
cleaning in place [CIP] (PAS 221. 3. in part.2) between a supplier and a customer.3] NOTE (for PAS 223) in the content of this PAS “contamination” may also refer to the introduction of non intentionally added substances (NIAS) (see PAS 223.10) and the formulation of a plan(s) to prevent or mitigate the effects and to enable the organization to operate as normally as possible contract (ISO 15161. 3.2)
NOTE 1 For the purposes of this International Standard (ISO 22000).3) system that cleans solely by circulating and/or flowing chemical detergent solutions and water rinses by mechanical means onto and over surfaces to be cleaned
NOTE an example of this would be the method used. and can therefore be made in conjunction with a corrective action (ISO 22000. 3.3 / PAS 223. reprocessing.5) <food safety> introduction or occurrence of a contaminant (PAS 220. 3. 3.13) action to eliminate a detected nonconformity (ISO 9000.4) NOTE 2 A correction may be.1) agreed requirements (ISO 9000.4. 2.1) or suitability [CAC/RCP 1. 2. with the necessary skills and ability to perform an assigned task
NOTE Education. and/or elimination of the adverse consequences of the nonconformity (such as disposal for other use or specific labelling)
. transmitted by any means control measure (ISO 22000. 3. to clean and sanitize a frozen dessert machine.Food safety management systems. a correction relates to the handling of potentially unsafe products.13)
contingency planning (PAS 99.2) in food or food environment
[NOTE Adapted from CAC/RCP 1. 3.7) <food safety> action or activity that can be used to prevent or eliminate a food safety hazard (ISO 22000.
g.2) or other undesirable situation
NOTE 1 There can be more than one cause for a nonconformity (ISO 9000. NOTE 2 A set of documents.3) information and its supporting medium
NOTE 1 The medium can be paper. to a level that does not compromise food safety (ISO 22000.4.2) [NOTE Adapted from CAC. of the number of micro-organisms in the environment.5) used to protect electronic systems from sources of threat. the requirement to be retrievable)
electronic security (PAS 96. 3. 3.5) NOTE 2 Corrective action includes cause analysis and is taken to prevent recurrence
critical control point [CCP] (ISO 22000.14) action to eliminate the cause of a detected nonconformity (ISO 9000. 2. 3.7 / PAS 222. such as malware and hackers. intent on misusing them.7) <food safety> reduction. photograph or master sample. the requirement to be readable) relate to all types of documents.10) remains in control. 3.7.10) <food safety> step (ISO 15161.7. 3.1) needs and expectation expressed in product specifications (PAS 220. 3.9 / PAS 221 3.6) (e.11) recorded information disinfection (PAS 220. 4. 3.3] document (ISO 9000. 3.Basic texts on food hygiene] critical limit (ISO 22000.6. 2. 3. the products (ISO 22005. 3.2 / PAS 99. 7. 3.7)
data (ISO 22005.4. the requirement to be revision controlled) and records (ISO 9000. 3.Basic texts on food hygiene NOTE 2 Critical limits are established to determine whether a CCP (ISO 22000.2) (e. 3.1) affected are deemed to be potentially unsafe
customer requirements (ISO 9000. 2. 2. 3. 3. 3. for example specifications (ISO/TR 10013.7. however there can be different requirements for specification (e. corrupting them or putting them out of use
. 3. by means of chemical agents and/or physical methods. or a combination thereof.6.1) <food defence> procedures (ISO 9000.g.Vocabulary
corrective action (ISO 22000.3) or reduce it to an acceptable level (ISO/TS 22004. electronic or optical computer disc.10) at which control can be applied and is essential to prevent or eliminate a food safety hazard (ISO 22000. is frequently called “documentation” NOTE 3 Some requirements [(SO 9000.6). 3. magnetic.1. If a critical limit is exceeded or violated. 3.11) criterion which separates acceptability from unacceptability
NOTE 1 Adapted from CAC.Food safety management systems.9) or records (ISO 9000.g.1) or suitability [NOTE adapted from CAC/RCP 1.
3.7) food chain (ISO 22000.6) <food safety> any building or area in which food is handled and the surroundings under the control of the same management (ISO 9000.Vocabulary
end product (ISO 22000.9) intended to come into contact with food or raw materials
food defence (PAS 96. prepared. 3. 2.12) any building or area under the control of the owner or designated person-in-charge. 3. 3. 3.9) at any point in the feed and food chain (ISO 22005. packaged. 3.3 / PAS 223.10) stock rotation based on the principle of dispatching earliest received products (ISO 22005. processing.18 / PAS 221 3. and the contiguous land or property (surrounds). or otherwise provided as food for human consumption [Adapted from Codex Alimentarius. served. 3. 3.2) sequence of the stages and operations involved in the production.5) product (ISO 22005. 3. 2. 2.11) lubricants and heat transfer fluids formulated to be suitable for use in food processes where there may be incidental contact between the lubricant and the food food retail establishment (PAS 221 3.6) schematic and systematic presentation of the sequence and interactions of step(s) (ISO 15161. vended. 3.10) flow of materials (ISO 22005. 3. including the contents. 1.1) first flow diagram (ISO 22000.1) that undergoes further processing or transformation by another organization is an end product in the context of the first organization and a raw material or an ingredient in the context of the second organization
establishment (PAS 220.7) sequence of the stages and operations involved in the production. from primary production (ISO 15161.2]
. 3. processing. 3.3]
feed and food chain (ISO 22005.9) to consumption
NOTE 1 This includes the production of feed for food-producing animals and for animals intended for food production NOTE 2 The food chain also includes the production of materials (ISO 22005. distribution and handling of feed and food. 2. 3.8) movement of any materials (ISO 22005. 3.9) to consumption
NOTE Primary production includes the production of feed for food-producing animals and for animals intended for food production
first expired first out [FEFO] (PAS 220. distribution.8 / PAS 221 3. storage and handling of a food and its ingredients. from primary production (ISO 15161. 3. 3. in which food is stored. 3.1) that will undergo no further processing or transformation by the organization (ISO 22005.9) stock rotation based on the principle of dispatching earliest expiration dates first first in first out [FIFO] (PAS 220.3
and US FDA Code.19 / PAS 221 3.2.2) <food defence> security of food and drink and their supply chains from all forms of malicious attack including ideologically motivated attack leading to contamination (PAS 220. 3.1) or supply failure food grade (PAS 220.10)
NOTE A product (ISO 22005.6) [adapted from CAC/RCP 1. 3. 3.Food safety management systems.
2) document (ISO 9000. absence from work. ensure that food is safe for its intended use food safety hazard (ISO 22000. for example. net or web with the inclusion of drink and supporting and allied services (see PAS 96.2) the maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection [ALOP] (ISO/TS 22004.3) biological.g.6) data (ISO 22005. In the context of operations other than those directly handling feed and food (e. 3. 4. etc. 3. hospitalization.1) as formally expressed by top management (ISO 9000. 3. when taken as a whole. in the context of food safety. 3.2) becomes a record (ISO 9000.3 the food supply web) form (ISO/TR 10013.2.11) are entered
. 3.2. malnutrition
food safety control system (CAC/GL 69-2008.7. producers of packaging materials (PAS 223.4.3) and does not include other human health aspects related to.2. 3.1 system.7) food supply (PAS 96.13) physical building under direct full or partial control of the retailer food safety (ISO 22000.1) [NOTE See 3. 3.g.4. 3.Food safety management systems.2) set of interrelated or interacting elements to establish policy and objectives and to achieve those objectives. chemical or physical agent in food. 3.10) related to food safety (ISO 22000.Basic texts on food hygiene NOTE 2 Food safety is related to the occurrence of food safety hazards (ISO 22000.11) required by the quality management system (ISO 9000. relevant food safety hazards are those that may be present in and/or on feed and feed ingredients and that may subsequently be transferred to food through animal consumption of feed and may thus have the potential to cause an adverse human health effect. 3.Vocabulary
food retail premises (PAS 221 3.3) <food defence> any and all elements of what is commonly called the food supply chain. 3. means a function of the probability of an adverse health effect (e.7.1) and/or services and thus can have the potential to cause an adverse human health effect
food safety management system [FSMS] (ISO/TS 22003. 3.3 quality management system of ISO
9000]
food safety objective [FSO] (ISO/TS 22004.7.4) overall intentions and direction of an organization (ISO 22005.2.). 3.2. etc. 3. 3.3) (and. 3. used to direct and control an organization (ISO 22005.2) used to record (ISO 9000. with the potential to cause an adverse health effect
NOTE 1 Adapted from CAC. and 3.7) that.14). Risk is defined in ISO/IEC Guide 51 as the combination of the probability of occurrence of harm and the severity of that harm NOTE 3 Food safety hazards include allergens NOTE 4 In the context of feed and feed ingredients. or other) management system (ISO 9000. 3. 3.2 management system.6) when data (ISO 22005. 7.Basic texts on food hygiene NOTE 2 The term “hazard” is not to be confused with the term “risk” which. 3. cleaning agents. 7. relevant food safety hazards are those hazards that can be directly or indirectly transferred to food because of the intended use of the provided products (ISO 22005.) when exposed to a specified hazard. becoming diseased) and the severity of that effect (death.10) with regard to food safety (ISO 22000. 3. 3. 2. or condition of food.2)
NOTE A form (ISO/TR 10013.2) The combination of control measures (ISO 22000.2. 3. 3.1) concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use
NOTE 1 Adapted from CAC.2) food safety policy (ISO 22000. 3.
3. Glossary) that part of quality assurance that ensure that the quality of food and pharmaceutical products is maintained through adequate control throughout the numerous activities which occur during the distribution process good hygiene practice [GHP] (APO.2) of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety (ISO 22000.Code of GVP.6) combination of manufacturing and quality procedures aimed at ensuring that products (ISO 22005.d) documents (ISO 9000. 2. Glossary) that part of quality assurance that ensure that the quality of food and pharmaceutical products is maintained through adequate control throughout the numerous activities which occur during the trading process good veterinary practice [GVP] (FVE. 3. whether its elimination or reduction to acceptable levels (ISO/TS 22004.7.1). Annex 2. 7.1)
NOTE Adapted from CAC Food hygiene basic text
hazard assessment (PAS 222.1) of the product by internal or external sources good trading practices [GTP] (WHO. 4. 3.7. 3.1) are consistently manufactured to their specifications (ISO/TR 10013.Food safety management systems.1) and therefore should be addressed in the HACCP plan (CAC/RCP-01. 3.1) which identifies. 3. 3. 3. and to avoid contamination (PAS 220. and whether its control is needed to enable the defined acceptable levels to be met
MK 21999 Page 7
. evaluates and controls hazards which are significant for food safety (ISO 22000.10) [NOTE Taken from CAC. 3.Basic texts on food hygiene] hazard analysis and critical control point [HACCP] (ISO/TS 22003.FSMS manual. 2.11) evaluation to determine. 3. Definition Box 9) refers to all practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain good manufacturing practice [GMP] (ISO 15161. 3. 3.2.1) in the segment of the food chain (ISO 22000. 3. Annex 2.1) to ensure control of hazards which are significant for food safety (ISO 22000.Vocabulary
good agricultural practices [GAP] (GlobalGAP.2) stating recommendations or suggestions
HACCP plan (CAC/RCP-01.7.8) process (ISO 22005. economic and social sustainability for on-farm processes. and result in safe and quality food and non-food agricultural products (FAO COAG 2003 GAP paper) good distribution practices [GDP] (WHO.1) system (ISO 9000.4. 3.2) is essential to the production of a safe product (ISO 22005. 3. 4 Definition) a standard which ensures that services provided by the veterinary profession are consistently produced and controlled to the quality standards guidelines (ISO 9000.2) prepared in accordance with the principles of HACCP (ISO/TS 22003.3) identified.2.10) a document (ISO 9000.9). 3.GDP.2) under consideration hazard analysis (ISO 15161. Definition 65) practices that address environmental. for each food safety hazard (ISO 22000.GDP.
adhesive.10) <food packaging> physical output of part of the production process that still requires further processing to create finished food packaging
NOTE For example. 3.4) effect on the organization’s policy commitments and objectives. sheet or laminate requiring further processing/reformulation steps to become a finished material or article. and includes part-processed. regulators. or a sticker used for over-labelling. 3.10)
NOTE 1 This could include customers. b) Multi-packs which have an inner label on the individual product (ISO 22005. coating. people in an organization. 3. any semi-finished material and article such as a film. 3.10) itself and/or on the environment
NOTE An effect can be positive or negative
infrastructure (ISO 9000. [Derived from ISO 22000.16 / PAS 221 3. but is not limited to: a) The package itself. attached to the package or a sticker used for over-labelling
location (ISO 22005. 3.5) place of production. 3.Food safety management systems.3. semi-converted and converted materials
label (PAS 220.9) to consumption
MK 21999 Page 8
. suppliers.1) <document> the structure of the documentation used in the quality management system (ISO 9000. ink.1) and/or services of an organization (ISO 22005. processing.1) interested party (ISO 9000.5) person or group concerned with or affected by the activities. possible severity of adverse health effects and the likelihood of occurrence of identified hazards are considered.3) (or any) management system (ISO 9000. 3.1).Vocabulary
NOTE In hazard assessment (see Annex A of PAS 222). 3.3) 〈organization〉 system (ISO 9000. its interested parties (ISO 9000.1.3. 3. bankers. a part thereof or more than one organization
intermediate material (PAS 223. 4.2. 3. In short. 3. pre-polymer. owners. 3. 3.4.11) <food safety> printed matter that is part of the finished product package conveying specific information about the contents of the package. 3.3.3. equipment and services needed for the operation 〉 of an organization (ISO 9000. 3. non governmental organizations (NGO).7). this is any product that is not a basic chemical and not yet a finished material or article. products (ISO 22005. 3.3. 3. unions. or is intended to be.2. distribution.1) of facilities. partners or society NOTE 2 A group can comprise an organization (ISO 9000.5 / PAS 99. granules or flakes (including “masterbatch”).2)
(For PAS 220 and PAS 221) EXAMPLE The term covers. 3.1) and an outer combined label for the whole contents
NOTE (for PAS 223) This includes the package itself. the organization (ISO 22005. storage and handling from primary production (ISO 15161. the food ingredients and any storage and preparation requirements (ISO 9000.2)
impact (PAS 99. printed matter that is. a plastic powder. 7.15 / PAS 223. 3. printed matter attached to the package.3]
hierarchy (ISO/TR 10013.2. 3.
environment) to food
NOTE Transfer of substances can take place by migration through the substrate. packaging material [PAS 223.7)
.6) coordinated activities to direct and control an organization (ISO 9000. process aids. which are required to achieve a define level of acceptability or quality migration (PAS 223. 3.5) to detect any failures in the control measure (ISO 22000.2) of assigning a unique code to a lot (ISO 22005. 3. 3. or by gas phase transfer
monitoring (ISO 22000. 3.6 / ISO 9000.14) materials (PAS 220. When “management” is used in this sense. by set-off to the reverse side and subsequent migration into food. 3. 3. 3.3) set of units of a product (ISO 22005. improvement and management review
materials (ISO 22005.Vocabulary
lot (ISO 22005. 3. 3. 3.3.e. it should always be used with some form of qualifier to avoid confusion with the concept “management” defined above. 3. 3.1)
NOTE In English.1) to establish policy and objectives and to achieve those objectives
(PAS 99) NOTE A management system comprises the elements of policy. 3. cleaning materials and lubricants material specification [product specification] (PAS 220. 3.12) <food packaging> transfer of substances from an external source (e. the term “management” sometimes refers to people. feed and food ingredients and packaging materials (PAS 223.4.2. 3.Food safety management systems. 3. 7. a person or group of people with authority and responsibility for the conduct and control of an organization. For example.2) system(s) (ISO 9000. 3. 3. i.14) <food safety> detailed documented description or enumeration of parameters. ingredients. implementation and operation.2. packaging materials (PAS 223.16) <food safety> general term used to indicate raw materials.14]. 3. 3.4 / PAS 221 3. planning.1)
lot identification (ISO 22005. performance assessment.14). 3.4) process (ISO 22005.2. 3. 3.8) <verification planning> a procedure (ISO 9000. “management shall…” is deprecated whereas “top management (ISO 9000.7 / PAS 221 3. 3.2.12) conducting a planned sequence of observations or measurements to assess whether control measures (ISO 22000.1) which have been produced and/or processed or packaged under similar circumstances
NOTE 1 The lot is determined by parameters established beforehand by the organization (ISO 22005.10) NOTE 2 A set of units may be reduced to a single unit of product (ISO 22005.7) shall…” is acceptable
management system (PAS 99. including permissible variations and tolerances.g.7) are operating as intended monitoring (ISO/TS 22004.3)
management (ISO 9000.9) feed and food.
3. 3. 7.12) unwanted species of plants or animals that may have a detrimental effect for humans.2) before the time of consumption that provides or contributes to a food safety objective [FSO] (ISO/TS 22004. The term “organization” is defined directly in ISO/IEC Guide 2
packing materials (PAS 223. transport and storage performance criterion [PC] (ISO/TS 22004.14) <food packaging> materials used to hold and protect food packaging during shipping. 7.3. as applicable personnel security (PAS 96.2) non-fulfilment of a requirement (ISO 9000.4. 3.2) or an appropriate level of protection [ALOP] (ISO/TS 22004. qualifications. experience and right to work.2) the maximum frequency and/or concentration of a hazard in a food at a specified step (ISO 15161.10 / ISO 9000.2) [Definition derived from ILSI-FSO] performance objective [PO] (ISO/TS 22004. 3.Food safety management systems. 3.2). 3.3) (and. or a decomposition or reaction product formed during.4) The effect in frequency and/or concentration of a hazard in a food that must be achieved by the application of one or more control measures (ISO 22000.4. 3. 3. 3.2) or a food safety objectives [FSO] (ISO/TS 22004.4.10) in the food chain (ISO 22000.3. 7.Vocabulary
nonconformity (ISO 9000.8) as essential in order to control the likelihood of introducing food safety hazards (ISO 22000. 3. authorities and relationships
NOTE 1 An organization may consist of one person NOTE 2 An organization can be public or private NOTE 3 (for ISO 9000. 3.9) used in.2. 3.4.1) The definition is valid for the purposes of quality management system (ISO 9000. 3. or other) management system standards. 3. 3.7) to provide or contribute to a performance objective [PO] (ISO/TS 22004. their activities or the products they use or produce.1) or in the processing environment organization (ISO 22005. and to monitor conduct as an employee or contractor
NOTE Not to be confused with ‘personal security’
pest (ISO/TS 22002-3.3) to and/or the contamination (PAS 220.8) identified by the hazard analysis (ISO 15161. 3.13) <food packaging> impurity in the materials (ISO 22005.6.2) non-intentionally added substance [NIAS] (PAS 223. the production process
operational PRP [operational prerequisite programme] (ISO 22000. 3.1) or proliferation of food safety hazards in the product(s) (ISO 22005.1.4.9) PRP (ISO 22000.1) group of people and facilities with an arrangement of responsibilities. 3. 3.4) <food defence> procedures (ISO 9000. 2. 3. 7.4. or for animals or for the environment
MK 21999 Page 10
. 7. 7.5) used to confirm an individual’s identity.4.
2.3) marking protective security (PAS 96. 3.6) <food defence> all the measures related to physical.8) Processes may be classified in a number of different ways.8) set of interrelated or interacting activities which transforms inputs into outputs
NOTE 1 Inputs to a process are generally outputs of other processes NOTE 2 Processes in an organization (ISO 22005. 3. 3.1) and particularly the interactions between such processes (ISO 9000.2) up to and including. 3.15) All surfaces that are in contact with the product (ISO 22005. 3.1 / PAS 99.10).2 / ISO 9000. 3. milking.1) or the primary package during normal operation product recall (PAS 220. 2. 3. electronic and personnel security (PAS 96.8)
NOTE Procedures can be documented or not
process (ISO 22005.9) those steps (ISO 15161. 3. fishing [NOTE Taken from CAC. 3. 2.5) <food defence> techniques used to make food products resistant to contamination (PAS 220. 3. 3.4.4. 3. the term refers to small animals.Food safety management systems.10) are generally planned and carried out under controlled conditions to add value NOTE 3 A process where the conformity of other resulting product (ISO 22005. 2. 3. birds and insects that destroy crops. harvesting.10) in the food chain (ISO 22000. 3. 3. 3. trade and warehouses.4. 3. and management processes which provide the framework that enables the operational processes to take place
process approach (ISO 9000. slaughter.6) of the processed employed within an organization (ISO 9000.5 / PAS 99. 3.17 / PAS 222. 3.6 / PAS 221 3.2. 3.3.2)
NOTE Product may include packaging material (PAS 223. 2.4.1) cannot be readily or economically verified is frequently referred to as a “special process” [ISO 9000. 3.14)
product contact (PAS 220.1) or misuse including tamper-evident closures and lot (ISO 22005. 3. spoil food.Basic texts on food hygiene] procedure (ISO 9000. 4. 3.1] NOTE (for PAS 99. 3.4) which any organization (ISO 22005.1) product (ISO 22005.7) specified way to carry out an activity or a process (PAS 99. A distinction is sometimes made between operational processes which are directly concerned with the planned outputs of the organization (ISO 22005.4) the systematic identification and management (ISO 9000. 3. for example.1 / ISO 9000.17) removal of a non-conforming product from the market. 3.10) takes to minimize the threat of malicious attack
. distribution centers and/or customer warehouses because it does not meet specified standards product security (PAS 96.4.Vocabulary
NOTE In the context of ISO/TS 22002-3. or spread disease at fields/premises on farm
potable water (ISO 22002-3. 3.2) result of a process (ISO 22005.14) water of sufficiently high quality that can be consumed or used with low risk of immediate or long term harm
NOTE Quality standards of drinking water are described in the WHO Guidelines for Drinking Water Quality
primary production (ISO 15161.
3.6) document (ISO 9000. 3.4) and to provide evidence of verification (ISO 9000.GDP.1) and/or services and thus can have the potential to cause an adverse human health effect record (ISO 9000. Good Manufacturing Practice (GMP) (ISO 15161.5.8.3. 3.7. e. Good Hygienic Practice (GHP) (APO.GDP. 3.6. 3.8) <food safety> basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain (ISO 22000.) when exposed to a specified hazard
.7) NOTE 5 This definition differs from that provided in 3. 3.Vocabulary
PRP [prerequisite programme] (ISO 22000.7.2) need or expectation that is stated.2) stating results achieved or providing evidence of activities performed
NOTE 1 Records can be used. 3. 3. Glossary)
Ready-to-eat food [RTE] (PAS 221. Good Veterinarian Practice (GVP) (FVE code of GVP. 3. Good Production Practice (GPP).1). preventive action (ISO 9000. 3.FSMS manual. 3. 4 Definitions). absence from work. quality management requirement. 3.3.5) NOTE 2 Generally records need not be under revision control
requirement (ISO 9000. 3.7).3 NOTE 4) hazards that can be directly or indirectly transferred to food because of the intended use of the provided products (ISO 22005.12. Good Distribution Practice (GDP) (WHO.3 NOTE 2) <food safety> a function of the probability of an adverse health effect (e.18) food that is in a form that is edible without additional preparation to achieve food safety based on law or recognized industry practices
NOTE this can included raw or partially cooked animal food as allowed by law when the consumer is adviced of the hazards associated with that food as consuming raw. becoming diseased) and the severity of that effect (death. generally implied or obligatory
NOTE 1 “Generally implied” means that it is custom or common practice for the organization (ISO 9000. 3.1.1 of ISO/IEC Directives.6).Food safety management systems.3. that the need or expectation under consideration is implied NOTE 2 A qualifier can be used to denote a specific type of requirement (ISO 9000. to document traceability (ISO 9000.4). Part 2:2004
requirement (ISO/IEC Directive Part 2:2004.6.2) in which the organization (ISO 22005. Definition 65). 3.2).3. 3.7. 3. product requirement.10) operates and the type of organization (see Annex C).2) NOTE 4 Requirements can be generated by different interested parties (ISO 9000.1) expression in the content of a document conveying criteria to be fulfilled if compliance with the document is to be claimed and from which no deviation is permitted risk (ISO 22000. etc. molluscan shellfish
relevant food safety hazards (ISO 22000. handling and provision of safe end products (ISO 22000.g.5) and safe food for human consumption
NOTE The PRPs needed depend on the segment of the food chain (ISO 22000. 3. 3. for example. customer requirement NOTE 3 A specified requirement is one that is stated.5) and other interested parties (ISO 90000. 3.1. 3. 3. its customers (ISO 9000.4) and corrective action (ISO 9000. 3.g. hospitalization. for example in a document (ISO 9000. Glossary) and Good Trading Practice (GTP) (WHO. Examples of equivalent terms are: Good Agricultural Practice (GAP) (GLOBALGAP.12. Definition Box 9). 3.2) suitable for the production.
which is equal to a 99.13 / PAS 221. followed by disinfection (PAS 220.5). 3. 3.1) maintains its microbiological safety and suitability at a specific storage temperature and under specific conditions. 3.999% reduction of representative disease micro-organisms of public health significance shelf life (ISO/TS 22004.2) stating requirements (ISO 9000. 3.2) of cleaning (PAS 220.7.2. 3. 3.4) as its consequence NOTE 3 (PAS 99.4. 3.5) or maintaining hygienic conditions in an establishment (PAS 220. 3. 4. followed by the application of cumulative heat or chemicals on cleaned food contact surfaces that. procedure (ISO 9000. is sufficient to yield a reduction of 5 logs. together with any immediate surrounding area under which prerequisite programmes [PRPs] (ISO 22000. from primary production (ISO 15161. 3.1) with the associated impact (PAS 99. product specification (PAS 220.8) apply specifications (ISO 9000. 3. 2.9) sanitizing (PAS 221. procedure document.9) likelihood of an event occurring that will have an impact (PAS 99.Food safety management systems. including raw materials. 3.g.4. when evaluated for efficiency. 3. 7. A.3 NOTE 2) the combination of the probability of occurrence of harm and the severity of that harm risk (PAS 99.9) to final consumption [NOTE Taken from CAC.Basic texts
on food hygiene]
system (ISO 9000.3) used in product labeling single-use articles (PAS 221.9) documents (ISO 9000. and grounds cleaning activities] sanitizing (PAS 220.g.1) set of interrelated or interacting elements
MK 21999 Page 13
.1.4) on objectives
NOTE 1 Risk is normally determined in terms of combination of the likelihood of an event and its consequences NOTE 2 An event may be the occurrence of an aspect (PAS 99. ranging from cleaning and/or sanitizing (PAS 220. 3. 3. 3. structural. process specification and test specification). 3. 3.2)
NOTE A specification can be related to activities (e. 3. operation or stage in the food chain (ISO 22000.7.3).12) <food safety> process (ISO 22005.3) Risks are possible occurrences that could impact (PAS 99.20) the process of cleaning.2).19) all actions dealing with cleaning (PAS 220.3) [including building.4) upon objectives
sanitation (PAS 220. 3. 3.20) area in which animal food is handled.21) of specific equipment to periodic cleaning activities throughout the establishment ( PAS 220. 3. see ISO 22000 3.7).Vocabulary
risk (ISO/IEC Guide 51 Definition.10) point.
site (PAS 222.3 / ISO/TR 10013. 3. which may or may not be the same as the durability specifications (ISO 9000.3) the period during which the product (ISO 22005.5). or products (ISO 9000. 3. 3.21) utensils and bulk food containers designed and constructed to be used once and discarded
NOTE includes disposable gloves and plastic/aluminium wrap/containers. 3. 3. 3. 3. performance specification and drawing)
step (ISO 15161.2) (e. 3.7. 3.
7) <food defence> systematic management (ISO 9000.2) have been fulfilled
.10) and by the operational PRPs (ISO 22000.12) totality of data (ISO 22005. processing history or distribution of the feed or food NOTE 3 Terms such as “document traceability”. premises.2.7) person or group of people who directs and controls an organization (ISO 9000. 3. processes. 3. 3. 3. 3. processing and distribution
NOTE 1 Adapted from ISO 10012 Measurement management systems NOTE 2 Movement can relate to the origin of the materials. 3.Vocabulary
Threat Assessment Critical Control Point (TACCP) (PAS 96. 3.8) an assessment prior to operation. 3.6) of risks through the process (PAS 99.15) <food safety> obtaining evidence that the control measures (ISO 22000. 3. that specified requirements (ISO 9000.4) confirmation. through the provision of objective evidence.11) and operations that is capable of maintaining desired information about a product (ISO 22005.4. 3.Basic texts on food hygiene and is more suitable for the field of food safety (ISO 22000.1) and its components through all or part of its production and utilization chain
updating (ISO 22000. 2. 3.16) ability to follow the movement of a feed or food through specified stage(s) of production.7) managed by the HACCP > plan (CAC/RCP-01. Annex 2. 3. distribution networks and business systems by a knowledgeable and trusted team with the authority to implement changes to procedures (ISO 9000.9) are capable of being effective
NOTE This definition is based on CAC. the role of which is to demonstrate that individual (or a combination of) control measures (ISO 22000.3. 3. identification of vulnerabilities. 3.8) of assessment of threats.7) are capable of achieving the intended level of control verification (ISO 22000. and implementation of controls to raw materials.1) than the definition given in ISO 9000
validation (ISO/TS 22004. finished products.1) at the highest level traceability (ISO 22005. 3. “computer traceability” or “commercial traceability” should be avoided
traceability system (ISO 22005. 3.17) immediate and/or planned activity to ensure application of the most recent information
validation (ISO 22000. packaging.8.2. 3.16 / ISO 9000. 3.Food safety management systems.1.5) top management (ISO 9000. 7.
3) where specific operating. work instructions include acceptance criteria
zoning (PAS 220.
.1) detailed descriptions of how to perform and record (ISO 9000.8) an assessment carried out during and after the operation. flowcharts. 3.4) set of conditions under which work is performed
NOTE Conditions include physical. psychological and environmental factors (such as temperature. social. equipment instruction manuals.7. checklists. detailed written descriptions.15 / PAS 221.3. 3. 3. videos. for example. 7. hygiene or other practices may be applied to minimize the potential for microbiological crosscontamination… (PAS 221 addition) …to ready-to-eat [RTE] products (PAS 221.Food safety management systems. recognition schemes. modified traffic flow patterns NOTE (from PAS 221) Example include: restricting entry between meat market and bakery operations. specifications (ISO 9000. the role of which is to demonstrate that the intended level of control has actually been achieved
work environment (ISO 9000. positive air pressure.18) or food contact surfaces used for RTE products
NOTE (from PAS 220) Examples of practices include: clothing change on entry or exit.3). pictures. 3. 3. When relevant. ergonomics and atmospheric composition)
work instructions (ISO/TR 10013. 3. or combinations thereof.6) tasks
NOTE 1 Work instructions may be documented or not NOTE 2 Work Instructions may be.9). 3. equipment and documentation to be used.22) <food safety> demarcation of an area within an establishment (PAS 220.7. 3. technical notes incorporated into drawings. Work instructions should describe any materials (ISO 22005.Vocabulary
verification (ISO/TS 22004. 3. modified traffic flow patterns between foodservice cook station and packaging locations. templates. models.
A acceptable level 2 appropriate level of protection [ALOP] 2 aspect 2 C certificate of analysis [COA] 2 certificate of conformance [COC] 2 characteristic 2 clean water 2 cleaning 2 cleaning in place [CIP] 2 cleaning out of place [COP] 3 competent person 3 contaminant 3 contamination 3 contingency planning 3 contract 3 control measure 3 correction 3 corrective action 4 critical control point [CCP] 4 critical limit 4 customer requirement 4 D data 4 disinfection 4 document 4 E M electronic security 4 end product 5 establishment 5 F feed and food chain 5 first expired first out [FEFO] 5 first in first out [FIFO] 5 flow diagram 5 food chain 5 food defence 5 food grade 5 food retail establishment 5 food retail premises 6 food safety 6 food safety control measure 6 food safety hazard 6 food safety management systems [FSMS] 6 food safety objective [FSO] 6 food safety policy 6 food supply 6 form 6 management 9 management system 9 materials 9 material specification [product specification] 9 migration 9 monitoring 9 N V nonconformity 10 non-intentionally added substance [NIAS] 10 O operational PRPs [operational prerequisite programmes] 10 organization 10 P zoning 15 packaging materials 10 validation 14 verification 14 W work environment 15 work instructions 15 Z Threat Assessment Critical Control Point [TACCP] 14 top management 14 traceability 14 traceability system 14 U updating 14 G good agriculture practice (GAP] 7 good distribution practice [GDP] 7 good manufacturing practice [GMP] 7 good hygiene practice [GHP] 7 good trading practice [GTP] 7 good veterinary practice [GVP] 7 guidelines 7 H HACCP plan 7 hazard analysis 7 hazard analysis and critical control point [HACCP] 7 hazard assessment 7 hierarchy 8 I impact 8 infrastructure 8 interested party 8 intermediate material 8 L label 8 location 8 lot 9 lot identification 9 performance criterion PC) 10 performance objective [PO] 10 personnel security 10 pest 10 potable water 11 primary production 11 procedure 11 process 11 process approach 11 product 11 product contact 11 product recall 11 product security 11 protective security 11 PRP [prerequisite programme] 12 R ready-to-eat [RTE] 12 relevant food safety hazard 12 record 12 requirement 12 risk 12 S sanitation 13 sanitizing 13 shelf life 13 single-use articles site 13 specification 13 step 13 system 13 T
.Food safety management systems.
V3.1. General principles of food hygiene with annex.Part 1 Food manufacturing] PAS 221:2012 (Draft] Prerequisite programmes (PRPs] for food safety in food retail PAS 222:2011 Prerequisite programmes (PRPs] for food safety in the manufacture of food and feed for animals PAS 223:2011 Prerequisite programmes (PRPs] and design requirements for food safety in the manufacturing and provision of food packaging WHO. Jun 2009 CAC.Guidance on the terminology used in ISO 9001 and ISO 9004.1 GR I ver.1 GLOBALGAP (EUREPGAP] Definitions IFA 3. Oct 2008 ISO 9000:2005 Quality management systems.Part 2 Good manufacturing practices for food services (Committee Draft stage as of 2011] ISO/TS 22002-3:2011 Prerequisite programmes (PRPs] on food safety. and defeat of ideologically motivated and other forms of malicious attack on food and drink and their supply arrangements PAS 99:2006 Specification of common management system requirements as a framework for integration PAS 220:2008 Prerequisite programmes (PRPs] on food safety for food manufacturing (adapted and released by ISO as ISO/TS 22002-1:2009 PRPs on food safety. Rev.4-2003 Recommended international code of practice.Guidance on the application of ISO 22000:2005 ISO 22005:2007 Traceability in the feed and food chain.General principles and basic requirements for system design and implementation ISO 22006:2009 Guidelines on the application of ISO 9001:2008 in crop production PAS 96:2010 Defending food and drink.Food safety objective (FSO]: An integral part of food chain management. Nov 2009 ILSI.Guidance for the deterrence.Requirements for bodies providing audit and certification of food safety management systems ISO/TS 22004:2005 Food safety management systems. detection. 2005 (as cited within the ISO FSMS series] ISO/TC 176/SC 2/N 526 R2..Fundamentals and vocabulary ISO/TR 10013:2001 Guidelines for quality management system documentation ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry ISO 22000:2005 Food safety management systems.Code of good veterinary practice.Vocabulary
[1] [2] [3] APO – Food safety management system manual. 3 ed. 2003 CAC/RCP 1-1969.Part 3 Farming ISO/TS 22003:2007 Food safety management systems. 2005
.Good distribution practices (GDP]. Guidelines for the application of the HACCP system CAC/GL 69-2008 Guidelines for the validation of food safety control measure Federations of Veterinarians of Europe.Requirements for any organization in the food chain ISO/TS 22002-2 Prerequisite programmes (PRPs] on food safety.Food safety management systems. 2002 GLOBALGAP Annex I.Basic text on food hygiene.
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