ISO 22000:2005 pdf download – Food safety management systems — Requirements for any organization in the food chain.
3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 9000 and the following apply. For the convenience of the users of this International Standard, some of the definitions in ISO 9000 are quoted with added notes that are applicable only to this special application. NOTE Terms are not defined where they retain their normal dictionary definition. Where bold type is used in a definition, this indicates a cross-reference to another term defined in this clause, and the number reference for the term is given in parentheses. 3.1 food safety concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use NOTE 1 Adapted from Reference [1 1]. NOTE 2 Food safety is related to the occurrence of food safety hazards (3.3) and does not include other human health aspects related to, for example, malnutrition. 3.2 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 NOTE 1 This includes the production of feed for food-producing animals and for animals intended for food production. NOTE 2 The food chain also includes the production of materials intended to come into contact with food or raw materials. 3.3 food safety hazard biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect NOTE 1 Adapted from Reference [1 1]. NOTE 2 The term “hazard” is not to be confused with the term “risk” which, in the context of food safety, means a function of the probability of an adverse health effect (e.g. becoming diseased) and the severity of that effect (death, hospitalization, absence from work, etc.) when exposed to a specified hazard. Risk is defined in ISO/IEC Guide 51 as the combination of the probability of occurrence of harm and the severity of that harm.
3.6 flow diagram schematic and systematic presentation of the sequence and interactions of steps 3.7 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 NOTE Adapted from Reference [1 1]. 3.8 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 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).