Key Terms and Definitions in ISO 22000 (Food Safety Management Systems)

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 safety is related to the occurrence of food safety hazards and does not include other human health aspects related to, for example, malnutrition.

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. This includes the production of feed for food-producing animals and for animals intended for food production. The food chain also includes the production of materials intended to come into contact with food or raw materials.

Food Safety Hazard

Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect. 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.
In the context of feed and feed ingredients, relevant food safety hazards are those that may be present in and/or on feed and feed ingredients and that may subsequently be transferred to food through animal consumption of feed and may thus have the potential to cause an adverse human health effect. In the context of operations other than those directly handling feed and food (e.g. producers of packaging materials, cleaning agents, etc.), relevant food safety hazards are those hazards that can be directly or indirectly transferred to food because of the intended use of the provided products and/or services and thus can have the potential to cause an adverse human 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. A product that undergoes further processing or transformation by another organization is an end product in the context of the first organization and a raw material or an ingredient in the context of the second organization.

Flow Diagram

Schematic and systematic presentation of the sequence and interactions of steps or operations used in the production or manufacture of a particular food item.

Control Measure

Food safety action or activity that can be used to prevent or eliminate a food safety hazard of reduce it to an acceptable level.

Correction

Action to eliminate a detected nonconformity. For the purposes of this International Standard, a correction relates to the handling of potentially unsafe products, and can therefore be made in conjunction with a corrective action. A correction may be, for example, reprocessing, further processing, and/or elimination of the adverse consequences of the nonconformity (such as disposal for other use or specific labeling).

Corrective Action

Action to eliminate the cause of a detected nonconformity or other undesirable situation. There can be more than one cause for a nonconformity. Corrective action includes cause analysis and is taken to prevent recurrence.

PRP (Prerequisite Programme)

Food safety basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products and safe food for human consumption. The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization.

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).

Operational PRP (Operational Prerequisite Programme)

PRP identified by the hazard analysis as essential in order to control the likelihood of introducing safety hazards to and/or the contamination or proliferation of food safety hazards in the product(s) or in the processing environment.

CCP (Critical Control Point)

Food safety at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Critical Limit

Critical limits are established to determine whether a CCP remains in control. If a critical limit is or violated, the products affected are deemed to be potentially unsafe.

HACCP Plan

A document prepared in accordance with the principles of HACCP to ensure control hazards which are significant for food safety in the segment of the food chain under consideration.

Hazard Analysis

The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.

Monitoring

Conducting a planned sequence of observations or measurements to assess whether control measures are operating as intended.

Safe Food

Food that is not likely to cause harm to a person who consumes the food when it is prepared, stored and consumed to its reasonable intended use.

Step

A point, procedure, operation or stage in the food chain including raw material, from primary production to final consumption.

Validation

Food safety obtaining evidence that the control measures managed by the HACCP plan and by the operational PRPs are capable of being effective.

Verification

Confirmation, through the provision of objective evidence, that specified requirements have been fulfilled. It is the application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP plan.

Updating

Immediate and/or planned activity to ensure application of the most recent information.

Conclusion:

ISO 22000 provides a comprehensive framework for managing food safety hazards across the entire food chain, ensuring safe food production and consumption. Key concepts like HACCP, PRPs, and critical control points (CCPs) are essential for identifying, evaluating, and controlling risks. The standard emphasizes proactive measures, validation, and verification to maintain food safety. By adhering to ISO 22000, organizations can enhance consumer trust, comply with regulations, and reduce foodborne risks. Implementing these systems is crucial for businesses aiming to deliver safe, high-quality food products.

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FAQ

1. What is the difference between PRP and OPRP?

PRPs are basic hygiene practices for maintaining a safe food environment, while OPRPs are specific measures identified through hazard analysis to control food safety hazards.

2. Why is validation important in ISO 22000?

Validation ensures that control measures, including HACCP plans and operational PRPs, are effective in preventing or reducing food safety hazards.