Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

Appendix A
GLOSSARY OF FOOD SAFETY RELATED TERMS
-A-
Abattoir: Any premises or facility where live animals are
slaughtered or and any or all of the following
take place: meat is cut, wrapped, frozen,
cured, smoked or aged.
Acceptable Limit: A point that separates satisfactory conditions
from unsatisfactory conditions relative to food
safety.

Accredited: A facility that has been recognized by an

authoritative body based on a set of requirements
that is logical, fair, sensible and rational.

Adequately A situation in which an identified hazard is

Controlled: eliminated or reduced to an acceptable level
that meets requirements and is in line with
what is logical, fair, sensible and rational.
Adulterated Food: Food that has been contaminated so that
it is considered unfit and unsafe for human
consumption.

Agent: A substance or condition that exerts some

effect on food safety.

Allergen Clean: Free of any residue that may lead to an allergic

reaction in a sensitive consumer.

Allergens: Substances that cause an exaggerated immune

response in some people and that may result
in a runny nose, watery and/or itchy eyes, a
rash, wheezing, serious illness or (occasionally)
death.

Appendix A-1
Glos s a r y o f Fo o d Safety Relat ed Terms

Allergen Control Food safety program to reduce, eliminate,

Program: or control allergen hazards within a food-
production or processing facility.

Applicant: An operator or facility that applies for

certification or recognition.

Assessment: The act of judging or documenting (often

in measurable terms) the knowledge, skills,
successes and policies a person or facility
has relative to the Alberta HACCP Advantage
Standard or another acceptable food safety
system.
Audit: Systematic organized and independent
examination that may involve both paper
reviews and on-site checking of a food-
processing facility to determine whether the
operation is following the rules of its food
safety system. An audit looks for proof that you
do what you say you do, and it is appropriate.

Appendix A-2
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

-B-
Bacteria: Single-celled organisms that live in and around
humans and other hosts, and that are too small
to be seen with the naked eye.

Baseline: A measurement, calculation, or location used

as a starting point or condition against which
to measure future changes.

Batch Number A distinct identification code for each product

or Lot Number: or batch. It may be in the form of a distinctive
combination of letters, numbers or both
assigned to a specific identifiable batch/lot
of production. It is usually found on each
individual container.
Biological Any danger to food safety by the
Hazard: contamination of food with illness or disease-
causing organisms.

Appendix A-3
Glos s a r y o f Fo o d Safety Relat ed Terms

-C-
Calibrate: To adjust an instrument for accuracy relative to
an established standard.

Canadian Food The federal government agency responsible

Inspection for delivery of all federal inspection services
Agency: to protect public health relative to food safety,
from the farm gate to the consumer’s plate.
The agency safeguards the food supply as
well as the plants and animals upon which
availability of safe and high-quality food
depends.
Certification: The status obtained after being successfully
certified under a food safety certification
audit. The facility receives certification once it
has provided evidence to that its food safety
system meets the specified requirements of
the food safety standard.

Certification An organization that is licensed to conduct

Body: audits and provide official recognition of
compliance to certain standards.

Certificate of Documentation that is based on a scientific

Analysis: examination and states that a food product
has certain qualitative and/or quantitative
properties.
Chemical A method of sterilizing a surface using a
Sanitizing: chemical that has been approved by the
Canadian Food Inspection Agency at a
specified concentration and contact time.
Chemical Hazard: Any chemical that through contamination
presents a danger to food safety.

Clean: Free of soil particles and other foreign material

(See also ‘Soil’).

Appendix A-4
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

Code: A systematic collection of regulations and

rules of procedure or conduct (e.g. General
Principles of Food Hygiene or the Food Retail
and Foodservices Code).
Codex or An organization formed by the World
The Codex Health Organization (WHO) and Food and
Alimentarius Agriculture Organization (FAO). Comprised of
Commission: representatives from 165 countries, it develops
internationally accepted food safety standards.
Cold Chain: The process of maintaining proper refrigeration
or freezer temperatures during transportation
to prevent deterioration of food products or
ingredients.
Communicable An illness that is caused by an organism,
Disease: microorganisms or its toxins. It is transmitted
directly or indirectly from an infected person or
animal, or through the environment by water,
air or other means.
Conformity: Ability to meet set standards.

Contamination: A condition that can affect food that has been

exposed to and faced introduction of foreign
matter, including filth, a poisonous substance
or pests, disease-causing microorganisms or
parasites, or toxins.
Control Measure: Any action or activity that can be used to
prevent, reduce or eliminate a food safety
hazard.

Control Point Any step at which biological, physical, allergenic

(CP): or chemical factors can be dealt with through
operational conditions to prevent food safety
hazards and to support producing safe food that
will not result in an unacceptable health risk.

Appendix A-5
Glos s a r y o f Fo o d Safety Relat ed Terms

Corrective Action: Procedures or activities to address a deviation,

restore to normal conditions, and to prevent
the deviation from happening again.

Corrosion: Deterioration due to the chemical reaction of

water, air or acid (A metal or alloy that is likely
to be damaged or destroyed, especially by
oxidation or chemical action, is ‘corrodible’).
Corrosion- Materials not susceptible to deterioration due
resistant to the chemical reaction of water, air or acid.
Materials:

Criterion: A requirement on which a judgement or a

decision can be made.

Critical Control A point, process step, or a site where an

Point (CCP): action or procedure can be applied to prevent,
eliminate or reduce a food safety hazard to and
acceptable level.
Critical Limit: The maximum or minimum level to which an
allergenic, biological, chemical or physical
hazard has to be controlled to prevent,
eliminate or reduce its occurrence to an
acceptable level.
Cross- A situation that occurs when micro-organisms,
contamination: allergens, chemicals or other hazards that are
carried by utensils, hands, towels or other food
are transferred from one food, ingredient or
surface to another.

Appendix A-6
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

-D-
Danger Zone: The temperature range that bacteria and
spoilage organisms grow most quickly. The
Danger Zone is between 4º C and 60º C.

Dairy Processor Any person or firm that processes (for sale) 50

(Alberta): litres or more of milk or dairy product daily. It
does not include retail outlets that operate or
use a freezing device to freeze a frozen dairy
product mixed or manufactured by a processor.
Deviation: A variation from the standard or norm. In a
food safety system, a failure of or departure
from the standard operating procedures (SOP),
is one example.
Disposition The final outcome or action taken in dealing
(or Product with a particular food product. The action
Disposition): usually is associated with held, suspect
or returned food products. Examples of
disposition include disposal, reworking into
future products or donation to charity.
Document: To write down or record information. A file that
contains information or accounts of food safety
policies or activities (e.g. forms, records).

Documentation: Permanent policies and work instructions that

define systems, processes and procedures. The
recording in a permanent format of information
derived from food safety activities.
Documentation A process that verifies an applicant has
Review: developed and provided all necessary
documentation for the certification process to
proceed.
Due Diligence: The degree of prudence that might be
expected from a reasonable person, group or
organization in the same circumstances.

Appendix A-7
Glos s a r y o f Fo o d Safety Relat ed Terms

-E-
Edible Product: Any substance that may be used as food.

Endospore: A resting stage of some bacteria, during

which the bacteria is resistant to unfavourable
conditions. An endospore serves a purpose
similar to the seed of a plant.
Environmental The presence of hazardous substances in the
Contamination: atmosphere or surroundings.

Eradication: Steps/measures taken to totally eliminate a

pest or weed from an area.

Establishment: Any building or facility, including the

surrounding areas that food is processed or
handled.

Exit Criteria: The standards, measures or expectations used

to evaluate a learning experience.

Appendix A-8
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

-F-
FIFO First In, An effective food rotation system in which the
First Out Policy: first lot of product received is used up before
using lots received on later dates.

Flow Diagram: A systematic illustration or graphic of the

sequence of steps or operations to produce or
manufacture of a food item.

Food: Any substance, including water and ice,

manufactured, sold or intended for use in
whole or in part as food or drink for human
consumption. It does not include drugs,
medication or health-related products regulated
under the Pharmaceutical Profession Act or the
Food and Drugs Act (Canada Public Health Act).
Food-Contact The surface of equipment or utensils that food
Surface: normally touches.

Food A place, premises or vehicle where food

Establishment: intended for public consumption is sold, offered
for sale, supplied, distributed, displayed,
manufactured, prepared, preserved, processed,
packaged, served, stored, transported or
handled.
Food-Grade Any wrapping or container material that will not
Packaging: transfer noxious or toxic substances into food
and has been approved by the Canadian Food
Inspection Agency.
Food Handler: A person involved in any activity that relates to
food processing, transportation or storage, or
who works with a surface likely to come into
contact with food.

Appendix A-9
Glos s a r y o f Fo o d Safety Relat ed Terms

Food Hygiene: All measures necessary to guarantee the safety

of food at all stages of the food chain.

Food Safety Plan: The documented practices and procedures

undertaken by a business or food establishment
to protect food products, prevent contamination
and to control microbial growth.
Food Safety: Activities to protect the food supply from
microbial, chemical, allergenic and physical
hazards that may occur during all stages of
food production and handling.
Food Safety A set of procedures or plans designed to
System: ensure that food is protected and wholesome
to eat.
In food processing, a set of independent
but interrelated control elements to ensure
compliance with all legislated food safety
regulations, the product protection plan or
the HACCP plan used, or proposed by a food
processor or applicant.
Foodborne Sickness or injury caused by eating food
Illness: containing a microbiological, chemical or
physical hazard(s).

Foreign Material: Any substance or object that does not naturally

or normally belong in a food product.

FSEP (Food Canada’s national ‘food safety standard.’ It

Safety applies HACCP principles in federally registered
Enhancement food-processing establishments.
Program):

Appendix A-10
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

-G-
Gap Assessment A systematic examination of a food-
Audit (GAP processing program (including the applicable
Audit): management, production, training and related
systems, as well as their records to identify any
shortcomings in the program).
General A recommended international code of practice
Principles of Food adopted by Codex Alimentarius Commission in
Hygiene (GPFH): 1969 and revised in 1997. This code consists
of prerequisites and Control of Food Hazards,
similar to the seven principles of HACCP used
in development of HACCP plans. The GPFH
code contains guidelines for application of both
prerequisite programs and Control of Food
Hazards Plans in a variety of situations from
production through to the consumer.
The Canadian (GPFH) Code is based on the
Recommended International Code of Practice
– General Principles of Food Hygiene noted
above. It provides a firm foundation for good
manufacturing (GMP’s) and hygienic practices
to be applied by the food industry in Canada.
Generic HACCP Generalized HACCP plans designed for a
Model: specific product or product category that
can be used as an example or guideline for
developing a plant-specific HACCP plan.
Good Agricultural This refers to an integrated management
Practices (GAP’s): system and the resulting ‘best-practices’
designed to ensure the efficient production of
safe agricultural products.
Good General procedures to reduce food safety
Manufacturing hazards.
Practices
(GMP’s):
Good Hygienic The basic rules for the clean and healthy
Practices (GHP): handling, storage, processing, distribution and
final preparation of all food along the food
production chain.

Appendix A-11
Glos s a r y o f Fo o d Safety Relat ed Terms

-H-
HACCP Acronym of ‘Hazard Analysis Critical Control
(pronounced Point’, a systematic approach used in food
‘HAS-sip’): production as a risk-based means to ensure
food safety. A system that identifies, evaluates
and controls hazards that are significant for
food safety.
HACCP Leader for the development and maintenance
Coordinator: of a HACCP system.

HACCP Plan: A written document that is based upon the

seven principles of HACCP and that defines
the procedures to be followed. A HACCP plan
includes an evaluation of a product that is
being processed and then specifies procedures
to address hazards through prerequisite
programs, control points and critical control
points.

HACCP Reference A written standard that provides all of the

Standard: details necessary to implement a food safety
program based on HACCP. It is an effective
means of assuring food safety.

HACCP System: A HACCP system is a science-based and

systematic strategy that identifies specific
hazards and measures for their control to
ensure food safety through control points or
critical control points. The system includes
prerequisite programs and HACCP plans.

Appendix A-12
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

Hand-washing A means by which hot and cold running water

Station: are provided for the washing of hands. This
station unit, which is directly connected to the
facility’s sewer system, has in its immediate
vicinity:
a. A dispenser for the provision of soap
or is otherwise equipped with soap in a
container; and
b. A method of hand drying that uses single
service products or a mechanical hand
dryer.
Hazard Analysis: Collecting and evaluating information on agents
in or conditions of food with the potential
to cause a significant adverse health effect
or injury in consumers, and that must be
addressed in the HACCP plan.
Hazard Detection of known or potential health effects
Identification: associated with a particular agent.

Hazard The evaluation of the nature of the harmful

Characterization: effects associated with biological, chemical,
allergenic and physical agents present in food.

Hazard: Agents in or conditions of food that have the

potential to cause an adverse health effect or
injury in consumers.
A biological, chemical, allergenic or physical
agent that is reasonably likely to cause illness
or injury in the absence of a control.
Hygiene: Conditions and practices followed to maintain
health including sanitation and personal
cleanliness.

Appendix A-13
Glos s a r y o f Fo o d Safety Relat ed Terms

-I-
Immune A bodily defence reaction that recognizes an
Response: invading substance (such as a virus, bacteria or
allergen) and produces antibodies to counter
the invader.
Immunodeficiency: Impairment of the immune response that
makes a person susceptible to infection and
certain illnesses.

Implementation: The process of putting into place program

functions and activities.

Infective Dose: The amount of a pathogen that is required to

make someone sick.

Integrated Pest A decision-making process to foresee and

Management: prevent pest activity and infestation. The
built-in process combines several means to
achieve long-term solutions including staff
education, proper waste management, building
repair, maintenance as well as biological and
mechanical control methods.
ISO: International Organization for Standardization,
a worldwide federation of national standards
bodies (ISO- member bodies). The work
of preparing national standards is normally
carried out through ISO technical committees.
Members of technical committees can be
international organizations, governments and
non-government groups.

Appendix A-14
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

-L-
Label: Any legend, word, ticket, tag, sign or mark
attached to, included in, belonging to or
accompanying any food or food package.

Letter of A document awarded to a producer

Recognition: organization or processor following the
successful completion of the ‘Recognition Audit
Process.’
Lot Number: A distinct code for each product, batch or
container.
A distinctive combination of letters and/or
numbers assigned to a specific identifiable
batch of production.
Low-Risk Food: Food that is unlikely to contain pathogenic
micro-organisms and that (normally) will not
support their growth due to the characteristics
of the food (e.g. un-cooked grains and cereals,
bread, carbonated beverages, sugar-based
confectionary, alcohol).

Appendix A-15
Glos s a r y o f Fo o d Safety Relat ed Terms

-M N-
Management A pledge or promise by a senior individual
Commitment: within an organization to ensure that adequate
resources are consistently provided to the food
safety system.
Meat Facility A regulatory standard for ‘Alberta Licensed
Standards: Meat Facilities’ that is supported by the Meat
Inspection Regulations. This standard includes
eight programs: seven based on FSEP
prerequisites and one that details the ‘seven
principles of HACCP.’
Medium-Risk These foods may contain pathogenic micro-
Foods: organisms but will not normally support their
growth due to the characteristics of the food.
Usually they are acidic, dried or high in salt
(more than 20%) or sugar (more than 50%).
Microbial Hazard: Microscopic organisms associated with foods
that have the potential to cause an adverse
health effect or injury to consumers.

Microbial: Of or relating to micro-organisms, or to any life

form too small to be seen with the naked eye.

Mock Recall: A process designed to assess the effectiveness

of a food processor’s recall program and the
readiness of the recall team. Mock recalls
help to identify any gaps in traceability or
problems that might have developed (e.g. new
employees not following established protocols).
Mould: A small multi-celled plant-like organism (classed
a fungi) that generally reproduces by spore
formation. These spores are very light and
easily carried by air currents. They are also
very resistant to drying and freezing, but are
easily destroyed by heat.

Appendix A-16
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

Monitoring: A planned sequence of observations or

measurements to determine if Standard
Operating Procedures (SOP’s) are being
followed or if critical limits are being met.
Multi-location An abattoir that is portable and that may be
Abattoir mounted on a vehicle.
(Alberta):

Non-conformity: Non-fulfilment of a requirement that is a

stated, generally implied or an obligatory need
or expectation.

Non-hazardous A food that has a shelf life greater than 90

Food: days at room temperature.

Appendix A-17
Glos s a r y o f Fo o d Safety Relat ed Terms

-O-
On Farm Food Food safety programs developed to create the
Safety (OFFS): proper operating environment to minimize food
safety risks on farms by implementing Good
Agricultural Practices.
On-farm Food A systematic, HACCP-based approach to
Safety Program: promote the production of safe products at
the farm level by a set of production practices
including control measures, a producer’s
manual and a management manual.
On-site The process of checking that the food
Verification: safety system in an establishment has been
implemented as written. This requires an audit
of the operating food safety system to confirm
it is implemented as designed and that the
system is effective in meeting the requirements
as set out in the reference standard.
On-the-job A teaching method that allows students
Training: or employees to gain practical (hands-
on) experience while learning a trade or
professional skill.
Operational The act of dividing or disconnecting processing
Separation: activities by non-physical means to ensure
that incompatible processing activities do not
cause product contamination. Examples include
separation by time, or by sanitation activities.
Operator: A person controlling, causing to function or
engaging in a food-processing business.

Overhead A piece of equipment or other entity that may

Structure: be positioned over the employees’ normal work
station or traffic area.

Appendix A-18
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

-P-
Package: Anything that food is wholly or partly
contained, placed or packed.

Packaged Ice: Potable frozen water that is sealed in a

container or package and intended for human
consumption.

Parasite: An organism that lives in or on the living tissue

of a host organism at the expense of that host.

Pathogen, Any bacteria, virus, mould or other form of life

Pathogenic that is too small to be seen by the naked eye
Bacteria or and that is capable of causing disease, illness
Pathogenic or injury.
Microorganism:
Perishable: Any food product or ingredient that is
susceptible to deterioration or loss of quality
when subjected to temperature abuse.

Personal The combination of an individual’s practices

Hygiene: and style that relates to cleanliness. For
example, healthy habits that include bathing,
wearing clean clothing and, most importantly,
washing hands frequently before handling to
insure food safety.
Pest: Any animal or insect of public health
importance, including, but not limited to birds,
rodents, roaches, flies and larvae that may
carry pathogens that can contaminate foods.
Pesticide: A substance used to prevent, destroy or repel
any insect, nematode, rodent, predatory
animal, parasite, bacteria, fungus, weed or
other form of plant or animal life.

Appendix A-19
Glos s a r y o f Fo o d Safety Relat ed Terms

pH: Scale that the acidity and/or alkalinity of a food

is measured. The lower the pH number, the
more acid there is in the product. pH values
range from 0 to 14.
Physical Hazard: Any danger to food safety by the contamination
of food with any foreign materials that are not
normally found in food.

Physical The act of dividing or disconnecting processing

Separation: activities by physical means to ensure that
incompatible processing activities do not cause
product contamination. Examples include walls,
curtains and separate rooms.
Potable: Any liquid suitable for drinking.

Potable Water: Water that is safe for human consumption and

that meets provincial water-quality standards.

Potentially Food capable of supporting the rapid and

Hazardous Food: progressive growth of pathogenic micro-
organisms or the production of toxins. These
products tend to have a pH greater than 4.6
and a water activity (aw) of 0.85 or more.
Premises: All elements (interior and exterior) in the
building and surrounding property including
driveway(s), parking lot(s), drainage, sanitary
facilities, waste management or other related
structures.
Pre-packaged Any product that is packaged in a container
Product: that will be normally sold to or used by a
consumer without being re-packaged.

Prerequisite Procedures that must be established to

Programs: manage the basic conditions throughout the
food chain, and the activities and practices that
must be performed in order to establish and
maintain a hygienic environment.

Appendix A-20
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

Preventative A management system consisting of a number

System: of programs and procedures designed to
control food safety hazards. When properly
implemented, such a system ensures that
products are handled and/or processed so as
not to pose a risk to human health.
Proactive: Acting before a situation becomes a crisis or
emergency affecting food safety.

Product Flow: Sequential steps or procedures performed

in the manufacturing of a processed food
product.

Product Program or procedures documented and

Protection: implemented to ensure critical factors to food
safety are controlled.

Appendix A-21
Glos s a r y o f Fo o d Safety Relat ed Terms

-R-
Ready-to- Foods that require no further preparation
eat Foods: before consumption (e.g. chocolate bars,
salami).

Recall: Process of removing from sale food products

that do not meet legally required safety or
company standards.

Record: Documented evidence that a specific action

or procedure has been performed. The
information that results from documenting an
action or procedure.

Record or Procedures and policies to ensure that the

Document right people have the right copy of the right
Control: document at the right time.

Record Keeping: A process of filling in forms to provide proof that

policies are being followed or activities are being
performed. It demonstrates that processes and
procedures are being conducted properly.

Appendix A-22
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

Rework: Manufactured products or processing materials

that have failed a usability test and require the
addition of labour or materials to avoid being
scrapped. Generally used in connection with re-
incorporating the materials into the production
of future finished products.
Risk: The likelihood of an occurrence and the size of
the consequences of an adverse event.
A measure of the probability of harm and the
severity of impact of a hazard.
Risk Analysis: A process that includes risk assessment, risk
management and risk communication.

Risk Assessment: The process of identifying a hazard and

characterizing the risk presented by that hazard
in qualitative or quantitative terms.

Risk An open exchange of information and opinion

Communication: leading to a better understanding of risk and
risk-related decisions.

Risk The process of identifying, evaluating, selecting

Management: and implementing alternatives for mitigating or
lowering risk.

Appendix A-23
Glos s a r y o f Fo o d Safety Relat ed Terms

-S-
Sanitation/ The application of some method or material
Sanitizing: to destroy all disease producing pathogens
and other harmful organisms. Such treatment
should result in a surface that is safe from a
public health standpoint and that contributes to
food protection and an extended shelf life.
Sanitation Written procedures outlining cleaning and
Program: sanitizing steps and methods.

Segregation: The separation of the two activities, products,

or equipment to prevent likely cross-
contamination or contact.

Sell: To offer for sale, to expose for sale and/or to

have in possession for sale and distribution.

Shelf Life: The period of time that a product can be

stored under specified temperature conditions
and remain suitable for use.

Shelf Stable: Refers to foods that do not require refrigeration

and that can be stored safely at room
temperature without deterioration in quality
within a specified time period.
Soil: The material remaining on the surface of food
equipment after processing.

Appendix A-24
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

Specification: A detailed, exact statement of prescribed

requirements for incoming materials or finished
products.

Spoilage Bacteria that break down foods so that they

Bacteria: look, taste, and smell bad. Spoilage bacteria
primarily affect the quality of food but also may
affect product safety.
Standard A written description of a particular task or
Operating procedure to ensure safe food handling. A
Procedure (SOP): set of instructions describing the activities
necessary to complete a task that reduces the
risk of foodborne illness.
Standard: A set of rules or requirements established by
authority, custom, or general consent as a
model, example or point of reference.

Standards An agency that carries out a variety of

Council of functions intended to ensure the effective and
Canada: coordinated operation of standardization in
Canada.
Sterilize: To completely eliminate microbial viability
by approved means. To make free from all
forms of life, including bacteria, usually using
chemical or heat methods.
Supplier Food A situation established when a processor
Safety Assurance: enters into a formal agreement with its
suppliers to ensure they provide their products
under a stated set of conditions.
Systems Audit: A procedure that verifies the applicant’s written
food safety system contains all of the required
components and that each component meets
or exceeds the requirements in the reference
standard.

Appendix A-25
Glos s a r y o f Fo o d Safety Relat ed Terms

-T-
Temperature A situation that arises when food is not held at
Abuse: the proper temperature (e.g. keeping raw meat
at room temperature for more than two hours
before cooking).
Temperature Log: An ongoing record of food temperatures.

Thermal Sanitation method using hot water or steam for

Sanitation: a specified temperature and contact time.

Third-party A systematic examination by an outside person

Audit: or firm to assess the effectiveness of the
documented food safety system to determine if
the requirements of the written program have
been met.
Time/ Rule stating that the growth of micro-
Temperature organisms in food is affected by the
Rule: temperature that the food is held as well as by
how long the food is at that temperature.
Traceability: To check the history, application or location of
a food item by means of recorded information
by tracking a food item forwards or backwards
through the food-supply chain.
Trace-Back: The ability to identify and trace the origin of
problems when they occur.

Trace-Forward: The ability to identify and follow the sale and/

or use of an affected product and provide
information to those customers affected.

Tracing/ Identifying the origin of an item or group of

Tracking: items through records back or forward through
the food-supply chain.

Appendix A-26
 Glo s s a ry o f Fo o d S a fe ty Re la t e d Te r m s

- U  V  W -
Utensil: Equipment that is used in the preparation,
processing, service, storage and dispensing
of food. It does not include tabletops, counter
tops or similar working surfaces.
Validation: The process of obtaining evidence that the
elements of your HACCP plan are effective.
Validation involves obtaining confirmation that
the elements of the HACCP system, including
critical control points are complete and
effective in controlling biological, chemical, and
physical and allergen hazards. This may include
challenge studies, heat distribution and process
validation studies.
Validation Asks: ‘Is this the right thing to do?
And does it still work?’
Verification: Verification is the use of methods, procedures,
tests and other means to check whether the
HACCP system is correctly in place and if it is
being followed (e.g. checking to make sure the
temperature has been reached).
Although the validation and verification
activities may be similar, results from
verification activities are not intended to be
used to make decisions on the acceptability
of products. Instead, the verification results
are used to check the adequacy of food safety
controls or how well they are working.
Verification Asks: ‘Is what should be done,
getting done?’
Virus: Any simple sub-microscopic parasites of plants,
animals and bacteria that often cause disease
and essentially consist of a core of RNA or DNA
surrounded by a protein coat. Since they are
unable to reproduce without a host cell, viruses
typically are not considered living organisms.

Appendix A-27
Glos s a r y o f Fo o d Safety Relat ed Terms

Waste The collection, transport, processing or

Management: disposal of waste materials – including solid,
liquid, gaseous or plasmic waste.

Water activity The amount of free water in food that is

(aw): available to pathogens. Denoted by the symbol
aw. Pure water has a water activity of 1.0.

Water Treatment: The use of chemicals or filtration to make

water potable or suitable for boiler use.

Appendix A-28