Terms and definitions given in ISO 9000 and 22000:2005

Terms and definitions given in ISO 9000 and 22000:2005

1. food safety-  concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
2. food chain-sequence of the stages and operations involved in the production, processing, distribution, storage and handling of a food and its ingredients, from primary production to consumption.
3. food safety hazard - biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect
4. food safety policy-overall intentions and direction of an organization related to  food safety (3.1) as formally expressed by top management
5. end product- product that will undergo no further processing or transformation by the organization.
6. flow diagram- schematic and systematic presentation of the sequence and interactions of steps.
7. control measure - (food safety) action or activity that can be used to prevent or eliminate a food safety hazard (3.3) or reduce it to an acceptable level.
8. PRP- prerequisite programme (food safety) basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain (3.2) suitable for the production, handling and provision of safe end products (3.5) and safe food for human consumption.
9. operational PRP - operational prerequisite programme  PRP identified by the hazard analysis as essential in order to control the likelihood of introducing  food safety hazards to and/or the contamination or proliferation of food safety hazards in the product(s) or in the processing environment
10. CCP - critical control point (food safety) 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.
11. monitoring - conducting a planned sequence of observations or measurements to assess whether control measures are operating as intended.
12. correction- action to eliminate a detected nonconformity.
13. corrective action - action  to eliminate the cause of a detected nonconformity or other undesirable situation.
14. validation- (food safety) obtaining evidence that the control measures (3.7) managed by the HACCP plan and by the operational PRPs  are capable of being effective.
15. verification- confirmation, through the provision of objective evidence, that specified requirements have been fulfilled.
16. updating - immediate and/or planned activity to ensure application of the most recent information