Results 51 – 75 of 2755 matches
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Enrolment scheme

Registration is followed by an audit giving a scored result which can be used as part of a continual development plan by a company.

Environmental aspect

Element of an organisation’s activities or products that can interact with the environment

Environmental impact

Any change to the environment, whether adverse or beneficial, wholly or partially resulting from an organisation’s activities, goods or services.

Exemption

A requirement that may not be applicable to a product, or product sector, and verified by hazard and risk analysis.

Exporter

A company facilitating the movement of products out of a country, across an international border.

Factored goods

Goods not manufactured or part-processed on site but bought in and sold on.

Final manufacturer

The site where the last processing act is undertaken on a product before supply to the agent or broker.

Flow diagram

A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item.

Food

Products as defined by the EU Food Hygiene Regulations 178/2002.

Food handler

Anyone who handles or prepares food, whether open (unwrapped) or packaged.

Food safety

Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Fundamental requirement

A requirement of the Standard that relates to a system which must be well established, continuously maintained and monitored by the company as absence or poor adherence to the system will have serious repercussions on the integrity or safety of the product supplied.

Genetically Modified Organism (GMO)

An organism whose genetic material has been altered by the techniques of genetic modification so that its DNA contains genes not normally found there.

Global Food Safety Initiative (GFSI)

Managed by the Consumer Goods Forum, a project to harmonise and benchmark international food safety standards. www.mygfsi.com

Good hygiene practice

The combination of process, personnel and/or service control procedures intended to ensure that product and/or services consistently achieve appropriate levels of hygiene.

Good manufacturing practice (GMP)

Implemented procedures and practices undertaken using best practice principles

Harmonised standard

A standard listed by the European Commission or member state as suitable for determining compliance with essential safety requirements. The list can be found at www.ec.europa.eu/enterprise/newapproach/standardization/harmstds/reflist

Hazard

An agent of any type with the potential to cause harm (usually biological, chemical , physical or radiological)

Hazard Analysis and Critical Control Point (HACCP)

A system that identifies, evaluates and controls hazards which are significant for food safety.

Hazard and Risk Management (HARM)

A system that identifies, evaluates and controls hazards which are significant for product safety and integrity.

High-care area

An area designed to a high standard where practices relating to personnel, ingredients, equipment, packaging and environment aim to minimise product contamination by pathogenic micro-organisms.

High-care product

A product that requires chilling or freezing during storage, is vulnerable to the growth of pathogens, has received a process to reduce the microbiological contamination to safe levels (typically 1–2 log reduction) and is ready to eat or heat.

High-risk area

A physically segregated area, designed to a high standard of hygiene, where practices relating to personnel, ingredients, equipment, packaging and environment aim to prevent product contamination by pathogenic micro-organisms.

High-risk product

A chilled ready-to-eat/ready-to-heat product or food where there is a high risk of growth of pathogenic micro-organisms.

High-risk product (packaging Standard)

Those products intended for human consumption or that will come into close contact with the body, such as application to the skin, or are intended for infants.

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