Food Safety Systems Glossary of Terms

All | A B C D E F G H I K L M N O P Q R S T U V W
There are currently 25 terms in this directory beginning with the letter R.
Raw Material
Any base material or semi-finished material including the packaging used by the organization for the manufacture of a product.

Re-certification by a certification body of a site’s food safety management system as a result of a re-certification audit.

Re-certification Audit
An audit of the site’s SQF food safety or quality System within thirty (30) calendar days of the anniversary of certification.

Ready-To-Cook Food
Food designed by the manufacturer as requiring cooking or other processing effective to eliminate or reduce to an acceptable level micro-organisms of concern.

Ready-To-Eat Food
Food intended by the manufacturer for direct human consumption without the need for a full cook.

Ready-To-Heat Food
Food designed by the manufacturer as suitable for direct human consumption without the need for cooking, heating of the product is intended to make the product more palatable.

Recognised Laboratory Accreditation
Laboratory accreditation schemes that have gained national and international acceptance, awarded by a competent body and widely recognized, for example, ISO/IEC 17025:2017 General requirements for the competence of testing and calibration laboratories.

A product that is intact and requires no further processing or handling but is repackaged for distribution.

Reference Sample
Agreed products or components for referral by the manufacturer when producing the product.

Need or expectation that is stated, generally implied or obligatory. A specified requirement is one that is stated, for example in documented information.

Residues of Veterinary Drugs
Includes the parent compounds and/or their metabolites in any edible portion of the animal product, and include residues of associated impurities of the veterinary drug concerned.

Retail Brand
A trademark, logo, copyright or address of a retailer.

A business selling products to the public by retail.

Retailer-Branded Products
Products bearing a retailer’s logo, copyright, address or ingredients used to manufacture within a retailer’s premises, the products are generally regarded as the responsibility of the retailer legally.

Retained Production Sample
Representative products or components taken from a production run and held for future reference.

Person of the certification body in charge of assessing the audits reports before a certification decision is made.

Food, materials, and ingredients, including work in progress that has left the normal product flow and requires action to be taken on it before it is acceptable for release and is suitable for reuse within the process.

1. Effect of uncertainty.
An effect is a deviation from the expected – positive or negative.
Uncertainty is the state, even partial, of deficiency of information related to, understanding or knowledge of, an event, its consequence, or likelihood.
Food safety risk is a function of the probability of an adverse health effect and the severity of that effect, consequential to (a) hazard(s) in food, as specified in the Codex Procedural Manual

2. The likelihood of occurrence of harm from a hazard

Risk Analysis
A process consisting of three components: risk assessment, risk management, and risk communication.

Risk Assessment
1. The identification, evaluation, and estimation of the levels of risk involved in a process to determine an appropriate control process 2. A scientifically based process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization.

Risk Characterization
The qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization, and exposure assessment.

Risk Estimate
The qualitative and/or quantitative estimation of risk resulting from risk characterization.

Risk Management
The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options.

Risk Profile
The description of the food safety problem and its context.

Root Cause
The underlying cause of a problem, which, if adequately addressed, will prevent a recurrence of that problem.




FSSC 22000 version 5.1 Requirements

This article will be discussing FSSC 22000 version 5.1 which came out in November of 2020. There are 15 new additional requirements that you need to take note of and we will be fleshing these out...

How to Develop a Food Safety Culture

A successful food safety culture is the product of individual and group values, attitudes, competencies and patterns of behavior that determine the commitment to, and the style and proficiency of...

Pest Management in the Food Operations

All food operations should have a proactive system for the prevention of contamination of products by pests that ensures there are effective controls and processes in place to minimise pest activity...

How to Reduce Your Complaint Levels

I have been involved in many projects to improve product quality and reduce food complaint levels. One of the best tools for indicating where action for improvement needs to be applied is by...

Copyright © 2022