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Technology using nanomaterials in order to impart specific properties.


The non-fulfilment of a specified product safety, legal or quality requirement or a specified system requirement.


For the purposes of this Standard, an office is a dedicated workplace where two or more people work, that has accessibility to company files and is a registered postal address for the company.

Original copy

A document, whether in electronic or printed form, that has been legally obtained and does not infringe any copyright.

Outer packaging

Packaging which is visible when the product is released from the site. For example, a cardboard box could be considered outer packaging even if wrapped in clear film.

Performance indicators

Summaries of quantified data that provide information on the level of compliance against agreed targets, e.g. customer complaints, product incidents, laboratory data.

Positive release

Ensuring a product or material is of an acceptable standard prior to release for use.

Post-Consumer Recyclate (PCR)

Material generated by households or by commercial, industrial and institutional facilities in their role as end-users of the goods or service which can no longer be used for its intended purpose. This includes returns of material from the distribution chain.

Post Consumer Waste (PCW)

Waste collected after the the consumer has used and disposed of it

Post Industrial Waste (PIW)

Waste collected after processing but before it has reached the supply chain

Potable water

Water being safe to drink, free from pollutants and harmful organisms and conforming to local legal requirements.

Pre-packaged products

Products in their final packaging that is designed for sale to the consumer.


A physical building or place owned by the company and audited as part of a site.

Prepared primary product

A food product which has undergone a washing, trimming, size-grading or quality-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 shall be considered within the HACCP study.

Primary customer

The first customer who receives the goods on dispatch from the factory.

Primary packaging

That packaging which constitutes the unit of sale, used and disposed of by the consumer, e.g. bottle, closure and label.


Agreed method of carrying out an activity or process which is implemented and documented in the form of detailed instructions or process description (e.g. a flowchart).

Processed food

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.

Processing aid

Any substance not consumed as a food by itself, intentionally used in the processing of raw materials, foods or their ingredients to fulfil a certain technological purpose during treatment or processing, and which may result in the unintentional but technically unavoidable presence of the residues of the substance or its derivatives in the final product – provided that these residues do not present any health risk and do not have any technological effect on the finished product.

Product integrity

The ability of the packaging material to provide an effective protective barrier for the product it is designed to contain.

Product recall

Any measures aimed at achieving the return of an unfit product from customers and final consumers.

Product withdrawal

Any measures aimed at achieving the return of out-of-specification or unfit products from customers, but not from final consumers.

Protective clothing

Clothing designed to protect the product from potential contamination by the wearer.


The origin or the source of food or raw materials.

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