FSA 2013 terms part 2

misbranding

refers to deliberate labelling or advertising of food that is misleading, where the

labelling and/or advertising claims certain food properties that cannot be supported by a reliable

source, a certifying body or by scientific evidence.

official control

control refers to all types of controls and control activities made by regulatory

agencies to verify compliance with standards, operating procedures, practices and other regulatory

requirements.

person

refers to any person, natural or juridical including, but not limited to, the following

persons: (i) food business operators; and (ii) food safety officers

Post harvest stages

refer to the stages in the food supply chain involving the minimal

transformation of plant and animal foods after primary production such as removal of field heat

Primary production

refers to the production, rearing or growing of primary products including

harvesting, milking and farmed animal production

Processing

refers to any action that substantially alters the initial raw materials or product

risk

refers to the likelihood of an adverse health effect and the severity of this effect following

exposure to a hazard.

risk analysis

refers to a process consisting of three (3) interrelated components: risk

assessment, risk management and risk communication.

Risk assessment

refers to the scientific evaluation of known or potential adverse health effects

resulting from human exposure to biological, chemical and physical hazards.

Risk management

refers to the process of weighing policy alternatives to accept, minimize or

reduce assessed risks and if necessary, to select and implement appropriate prevention and

control measures.

Risk communication

refers to the interactive exchange of information and opinions during the

course of risk analysis on the hazards

Food safety STANDARD

refer to the formal documents containing the requirements that foods or

food processors have to comply with to safeguard human health.

Traceability

refers to the ability to follow the movement of a food through specified stages of

production, processing and distribution.

Monitoring

refers to the systematic gathering of data through the sampling of commodities as

well as monitoring of food-borne diseases, collation and interpretation of collected data.