Lead Auditor Training course on ISO 22000 (Food Safety Management System) / FSSC Lead Auditor Training course.

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Definitions according to ISO 22 000:2005

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

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.

food safety hazard: biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect

food safety policy: overall intentions and direction of an organization related to food safety as formally expressed by top management

end product: product that will undergo no further processing or transformation by the organization

flow diagram: schematic and systematic presentation of the sequence and interactions of steps

control measure food safety〉 action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level

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

NOTE The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization (see Annex C). Examples of equivalent terms are: Good Agricultural Practice (GAP), Good Veterinarian Practice (GVP), Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP), Good Production Practice (GPP), Good Distribution Practice (GDP) and Good Trading Practice (GTP).

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