Food Safety Systems Glossary of Terms

All | A B C D E F G H I K L M N O P Q R S T U V W
There are currently 6 terms in this directory beginning with the letter O.
Result to be achieved, in the context of FSMS, objectives are set by the organization, consistent with the food safety policy, to achieve specific results.

On-site Laboratories
A designated and enclosed area on a site in which chemical, microbiological and other product testing is conducted and if not controlled could lead to contamination and requires the use of good laboratory practices.

Open Product Area
An area in which the product is open to the environment such as not fully enclosed in packaging or not enclosed within filling equipment, tanks or pipes.

Operational Prerequisite Programme (OPRP)
A control measure or combination of control measures applied to prevent or reduce a significant food safety hazard to an acceptable level, and where action criterion and measurement or observation enable effective control of the process and/or product.

Group of people that has its own functions with responsibilities, authorities, and relationships to achieve its objectives.

Outsource - Verb
An arrangement where an external organization performs part of an organization’s function or process (including services).




Global Food Safety Standards

The Global Food Safety Initiative (GFSI) is a private organization, established by the international trade association, the Consumer Goods Forum (CIES - The Food Business Forum at the time) in May...

The British Retail Consortium

The British Retail Consortium (BRC), a UK trade organization that represents UK retailers, developed the BRC Global Standard for Food Safety. The British Retail Consortium was formed in January 1992...

BRC Global Standard for Food Safety Issue 8

The BRC Global Standard for Food Safety Issue 8 was published on 1st August 2018 and is effective for audits from the 1st February 2019. The standard is still based on the following core elements:...

Copyright © 2020