A process in which some foods are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life. Pasteurization is applied to a product with the objective of minimizing possible health hazards arising from pathogenic microorganisms associated with the product which is consistent with minimal chemical, physical and organoleptic changes in the product. Examples of such foods include milk, cream, ice cream, eggs, fruit juices, fermented products, and soups.
A measurable result.
Performance Criterion (PC)
The effect in frequency and/or concentration of a hazard in food that must be achieved by the application of one or more control measures to provide or contribute to a PO or an FSO.
Summaries of quantified data that provide information on the level of compliance against agreed targets such as customer complaint levels, degree of product conformity or degree of audit compliance.
Any substance intended for preventing, destroying, attracting, repelling, or controlling any pest including unwanted species of plants or animals during the production, storage, transport, distribution and processing of food, agricultural commodities, or animal feeds or which may be administered to animals for the control of ectoparasites. The term normally excludes fertilizers, plant and animal nutrients, food additives, and animal drugs.
Any specified substance in food, agricultural commodities, or animal feed resulting from the use of a pesticide. The term includes any derivatives of a pesticide, such as conversion products, metabolites, reaction products, and impurities considered to be of toxicological significance.
Vermin, including birds, rodents, insects, or other unwanted species that can carry disease and pose a risk to packaging, feed or food.
Any substance intended for consumption by domestic animals and specialty pets. It includes dry and moist pet foods and treats, semi-raw, canned, chilled, or frozen products.
As defined by ISO 9001, a document(s) used to establish the objectives and processes necessary to deliver results in accordance with customer requirements and the organization's policies.
Intentions and direction of an organization as formally expressed by its senior management.
Ensuring a product or material is of an acceptable standard prior to release for use.
Water that is safe to drink, free from pollutants and harmful organisms and conforming to legal requirements.
Products in their final packaging that is designed for sale to the consumer.
Prepared Primary Product
A food product which has undergone a washing, trimming or grading process and is pre-packed.
The basic environmental and operational conditions in a food business that are necessary for the production of safe food. These control generic hazards covering good manufacturing practice and good hygienic practice and are considered within the HACCP study.
Prerequisite Programme (PRP)
Basic conditions and activities that are necessary within the organization and throughout the food chain to maintain food safety. The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization. Examples of equivalent terms are good agricultural practice (GAP), good veterinary practice (GVP), good manufacturing practice (GMP), good hygiene practice (GHP), good production practice (GPP), good distribution practice (GDP) and good trading practice (GTP).
Action to eliminate the fundamental, underlying cause (root cause) of a detected non-conformity and prevent a recurrence.
That packaging which constitutes the unit of sale, used and disposed of by the consumer (for example bottle, closure, and label).
Primary Producer or Producer
A sole entity involved in the pre-farm gate production, field packing, storage and supply of food produced and/or harvested under their exclusive control.
Specified way to carry out an activity or process which is implemented and documented in the form of detailed instructions or process description or diagram such as a flow chart.
Set of interrelated or interacting activities which transforms inputs to outputs.
A food product which has undergone any of the following processes: aseptic filling, baking, battering, blending, bottling, breading, brewing, canning, coating, cooking, curing, cutting, dicing, distillation, drying, extrusion, fermentation, freeze-drying, freezing, frying, hot filling, irradiation, microfiltration, microwaving, milling, mixing, being packed in modified atmosphere, being packed in vacuum packing, packing, pasteurisation, pickling, roasting, slicing, smoking, steaming or sterilisation.
The processing of food through one or more steps in which the nature of the food is changed. Processing includes but is not limited to repacking, over bagging and re-labeling of food, slaughtering, dismembering, sorting, grading, cleaning, treating, drying, salting, smoking, cooking, canning, purifying and the pasteurization of food.
Any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product.
Output that is a result of a process. A product can be a service.
The creation of products with new or different characteristics that offer new or additional benefits to the customer. Product development may involve modification of an existing product or its presentation, or formulation of an entirely new product.
Any measure aimed at achieving the return of a dangerous or unfit product that has already been supplied or made available to consumers by the producer or distributor.
Product requirements includes: product safety, product quality, product legality, process and specification.
Any measure aimed at preventing the distribution, display, and offer of a dangerous or unfit product to the customer but not from final consumers.
Plans used to establish the objectives and processes necessary to deliver results in accordance with customer requirements and the organization's policies such as an environmental monitoring programme.
Clothing designed to protect the product from potential contamination by the wearer.
The origin or the source of food or raw materials.
The absence of contaminants.