Food Safety

Lack of hazards in food so that food will not harm the consumer when used as intended.

Food Chain

All stages of production, handling, processing and delivery of food, "Farm to Fork"

Food Safety Hazard

Hazard in food, biological, chemical or physical that can cause harm to the end consumer.

Food Safety Policy

Policy of an organization's top management regarding food safety.

Operational PreRequisite Programs (oPRPs)

Program needed to control a hazard identified in Hazard Analysis, to control likelihood of introducing a food hazard, or contamination or proliferation of a food safety hazard in the product or processing environment.

PreRequisite Programs

Program to control basic conditions and activities that are necessary to maintain a hygienic environment throughout the organization to be suitable for production, handling and provision of safe end products. (Note the difference here between PRPs and oPRPs. PRPs are general, and apply to the general environment. PRPs address a hazard identified by hazard analysis.