2 Standards, definitions and books T 20
2.1 Standards
Standards and regulations
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The ISO 22000 family of standards contains:- ISO 22000 (2018): Food safety management systems – Requirements for any organization in the food chain
- ISO/TS 22002-1 (2009): Prerequisite programs on food safety – Part one: Food manufacturing
- ISO/TS 22002-2 (2013): Prerequisite programs on food safety – Part two: Catering
- ISO/TS 22002-3 (2011): Prerequisite programs on food safety – Part three: Farming
- ISO 22004 (2014): Food safety management systems - Guidance on the application of ISO 22000
- ISO 22005 (2007): Traceability in the feed and food chain - General principles and basic requirements for system design and implementation
European Union (directly applicable) regulations for a single food and feed hygiene policy can be downloaded from the Internet ("Hygiene Package"). Some regulations on which the guides of good hygiene practices (GBPH) are based are:
- REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures for the safety of foodstuffs
- REGULATION (EC) No 852/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs
- REGULATION (EC) No 183/2005 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 12 January 2005 laying down requirements for the hygiene of feedstuffs
A free 2001 FAO training is available online under the title "Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System". It contains a lot of explanations, examples and attached HACCP forms.
All of these standards and many more can be ordered in electronic or paper format on the ISO site.
More than 28,000 standards (in English and other languages) are available for free on the Public.Resource.Org site.
2.2 Definitions
Terms and definitions
The beginning of wisdom is the definition of terms. Socrates
The definitions of ISO 9000 and ISO 22000 are fully applicable to the food safety management system.
Below are some definitions and specific acronyms:
Accident: undesired event causing death or health and environmental damages
CCP: critical control point
Conformity: fulfillment of a specified requirement
Control measure: activity to prevent, eliminate or reduce a hazard to the safety and suitability of the food or reduce it to an acceptable level
Control plan: document describing the specific provisions for carrying out the control of the product or the process
Documented information: any support allowing the treatment of information
Efficiency: financial relationship between achieved results and used resources
FAO: Food and Agriculture Organization of the United Nations
FS: food safety
Food hygiene: means and conditions to control food hazards and to guarantee the food safety and suitability
Food safety management system: set of processes allowing food safety objectives to be achieved
Foodborne alert: information related to a food whose lack of treatment may have a potential adverse effect on the health of consumers
Foodborne crisis: risk situation, relating to foodstuffs that can create a collective concern
FSMS: food safety management system
Gap: noncompliance with a certain threshold
Good manufacturing practices: all the necessary preventive activities for food manufacturing under acceptable hygienic conditions
HACCP method: tool of reasoning that makes it possible to identify, evaluate and control the food safety hazards
HACCP system: the HACCP plan and the prerequisite programs for the control of food safety
Health quality: ability to satisfy and ensure optimal food safety
Incident: undesired event that can lead to deterioration of health
Stakeholder: person, group or company that can affect or be affected by an organization
oPRP: operational prerequisite program
Organization (company): a structure that satisfies a need
Performance: measurable and expected results of the management system
Problem: gap that must be reduced to get a result
PRP: prerequisite program
Requirement: explicit or implicit need or expectation
Risk: likelihood of occurrence of a threat or an opportunity
WHO: World Health Organization
CCP: critical control point
Conformity: fulfillment of a specified requirement
Control measure: activity to prevent, eliminate or reduce a hazard to the safety and suitability of the food or reduce it to an acceptable level
Control plan: document describing the specific provisions for carrying out the control of the product or the process
Documented information: any support allowing the treatment of information
Efficiency: financial relationship between achieved results and used resources
FAO: Food and Agriculture Organization of the United Nations
FS: food safety
Food hygiene: means and conditions to control food hazards and to guarantee the food safety and suitability
Food safety management system: set of processes allowing food safety objectives to be achieved
Foodborne alert: information related to a food whose lack of treatment may have a potential adverse effect on the health of consumers
Foodborne crisis: risk situation, relating to foodstuffs that can create a collective concern
FSMS: food safety management system
Gap: noncompliance with a certain threshold
Good manufacturing practices: all the necessary preventive activities for food manufacturing under acceptable hygienic conditions
HACCP method: tool of reasoning that makes it possible to identify, evaluate and control the food safety hazards
HACCP system: the HACCP plan and the prerequisite programs for the control of food safety
Health quality: ability to satisfy and ensure optimal food safety
Incident: undesired event that can lead to deterioration of health
Stakeholder: person, group or company that can affect or be affected by an organization
oPRP: operational prerequisite program
Organization (company): a structure that satisfies a need
Performance: measurable and expected results of the management system
Problem: gap that must be reduced to get a result
PRP: prerequisite program
Requirement: explicit or implicit need or expectation
Risk: likelihood of occurrence of a threat or an opportunity
WHO: World Health Organization
Examples of stakeholders: investors, customers, employees, suppliers, citizens, social and political organizations
In the terminology of management systems, do not confuse:
- anomaly, defect, dysfunction, failure, nonconformity,reject and waste
- anomaly is a deviation from what is expected
- defect is the non-fulfillment of a requirement related to an intended use
- dysfunction is a degraded function that can lead to a failure
- failure is when a function has become unfit
- nonconformity is the non-fulfillment of a requirement in production
- reject is a nonconforming product that will be destroyed
- waste is when there are added costs but no value
- audit, auditee, auditor and inspection
- an audit is used to find deviations in relation to a standard
- an auditee is the one who is audited
- an auditor is the one who conducts the audit
- an inspection is the verification of the conformity of a process or product
- audit program and plan
- an audit program is the annual planning of the audits
- an audit plan is the description of the audit activities
- calibration and verification
- the calibration is the confirmation of a value read in relation to a standard
- verification is the positioning of landmarks
- control and optimization
- control is the attainment of the objective
- optimization is the search for the best possible results
- customer, external provider (supplier) and subcontractor
- a customer receives a product
- an external provider provides a service or a product
- a subcontractor provides a product or service on which a specific work is done
- effectiveness and efficiency
- effectiveness is the level of achievement of planned results
- efficiency is the ratio between results and resources
- follow-up and review
- follow-up is the verification of the obtained results of an action
- review is the analysis of the effectiveness in achieving objectives
- food hazard and risk
- othe hazard is a potential adverse effect coming from a food (contaminated food)
- othe risk is the level of appearance and the severity of the hazard to the consumer (food infection: vomiting, diarrhea)
- food safety and security
- osafety is what is acceptable to the consumer
- osecurity means no harm to the consumer
- gap and problem
- othe gap is the non-respect of a threshold
- othe problem is a gap that must be reduced (to obtain a result)
- hazard and risk analysis
- ohazard analysis is the responsibility of participants in the food chain
- orisk analysis is in the public health domain
- inform and communicate
- to communicate is to pass on a message, to listen to the reaction and discuss
- to inform is to give someone meaningful data
- microorganism (microbe) and contaminant
- micro-organism: living organism of microscopic size, dangerous or useful (bacterium, virus, yeast)
- contaminant: substance accidentally or deliberately introduced into the food (cleaning agent residue, disinfectant, pesticide)
- objective and indicator
- an objective is a saught after commitment
- an indicator is the information on the difference between the pre-set objective and the achieved result
- organization and enterprise, society, company
- organization is the term used by the ISO 9001 standard as the entity between the supplier and the customer
- an enterprise, society and company are examples of organizations
- procedure, process, product, activity and task
- a procedure is the description of how we should conform to the rules
- a process is how we satisfy the customer using people to achieve the objectives
- a product is the result of a process
- an activity is a set of tasks
- a task is a sequence of simple operations
- verify and validate
- to verify is a process to prove compliance
- to validate is to ensure that a process will be compliant and effective
- withdrawal and recall
- a withdrawal is the measure to prevent the distribution
- a recall is the measure to prevent post-distribution consumption
Remark 1: the use of ISO 22000 and ISO 9000 definitions is recommended. The most important thing is to determine a common and unequivocal vocabulary for everyone in the company.
Remark 2: the customer can also be the user, the beneficiary, the trigger, the ordering party or the consumer.
Remark 3: documented information is any information that we must maintain (procedure .gif)
) or retain (record .gif)
).
For other definitions, comments, explanations and interpretations that you don’t find in this module and annex 06, you can consult: 
- ISO Online Browsing platform (OBP)
- IEC Electropedia
- ISO 9000: 2015 - Quality management systems. Fundamentals and vocabulary
2.3 Books
Books on food safety
Books for further reading:
Bizmanualz, ISO 22000 Standard Procedures for Food Safety Management Systems, Bizmanualz, 2008
Sara Mortimore and Carol Wallace, HACCP: A Practical Approach, Springer, 2013
Chef Dhir, FOODSAFE- For Food Handlers and Food Service Managers: International Food Safety and Hygiene Principles, Amazon, 2014-
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I. Irshad and M. Khan, HACCP: A Guide to a Practical Development & Implementation (Food Safety & Quality), Independent, 2017 .jpg)
Carlos Hernandez, GMP Good Manufacturing Practices: Management Systems, Individual, 2018
Vindika Lokunarangodage, ISO 22000:2018 Generic Model: ISO 22000:2018 Food Safety Management System, Amazon, 2018
When I think of all the books still left for me to read, I am certain of further happiness. Jules Renard
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Minute of relaxation. Game: Procedure