ISO 22000 LA key terms

A biological, chemical or physical agent in food, or a condition of food, that may cause an adverse health effect on the consumer. Hazards are identified, evaluated and controlled through the hazard analysis.

The systematic process of identifying hazards, evaluating their significance, and determining the control measures needed to prevent, eliminate or reduce them to acceptable levels. It forms the technical core of the FSMS.

A step in the process where a control measure is applied and is essential to prevent or eliminate a significant food safety hazard or reduce it to an acceptable level. CCPs require measurable critical limits.

A measurable value that separates acceptability from unacceptability at a critical control point. It must be verifiable and is monitored continuously or at defined intervals to confirm control.

A control measure identified by hazard analysis as essential to control the likelihood of introducing food safety hazards or their contamination in the product or process. It is managed like a CCP with defined limits and monitoring.

Basic hygiene and environmental conditions and activities needed to maintain a hygienic food production environment. PRPs support the whole FSMS and are a foundation on which hazard-specific controls are built.

Any action or activity that can prevent, eliminate or reduce a food safety hazard to an acceptable level. Control measures are validated to confirm they work and are then monitored in the FSMS.

Action taken to eliminate a detected nonconformity, such as isolating or reworking affected product. A correction addresses the immediate problem but not necessarily its root cause.

Action taken to eliminate the cause of a detected nonconformity and prevent recurrence. In food safety it also includes reviewing the effectiveness of the action and updating the hazard analysis if needed.

Confirmation, before or during operation, that the control measures and their combination are capable of achieving the intended food safety outcome. Evidence may come from scientific literature, challenge testing or historical data.

Ongoing confirmation, through objective evidence, that the FSMS is implemented as planned and meets requirements. It includes checking monitoring records, sampling, product testing and internal audits.

Planned observation or measurement of control parameters to confirm that a control measure is operating within its critical limits. Results are recorded and evaluated against defined criteria.

A group of people with combined knowledge and experience in the product, process and hazards who develop and maintain the FSMS. The team leader coordinates the hazard analysis and related activities.

The person responsible for managing the food safety team, organising its work and ensuring the FSMS is established, implemented and maintained. The role requires documented competence and authority.

A document describing the control measures, critical control points, critical limits, monitoring, corrections and verification activities specific to a product or process line. It is part of the overall FSMS.

Planned arrangements, such as cleaning, disinfection and pest control, that keep the food production environment hygienic. These activities are typically covered by prerequisite programmes and verified by records and checks.

The ability to follow food, ingredients and packaging through all stages of production and distribution. Traceability systems support recall, incident investigation and verification of product identity.

The removal of unsafe food from the market, including from consumers, when a food safety issue is identified. It requires documented procedures, communication and effectiveness checks.

Removal of food from the market where a food safety issue has not yet reached consumers, for example at distribution level. It is distinct from a recall, which extends to consumers.

Arrangements to respond to potential food safety incidents and emergencies, such as contamination events, supplier failures or natural disasters. Plans are tested and reviewed for effectiveness.

The set of requirements against which audit evidence is compared, such as ISO 22000 clauses, legal requirements or the organisation's own procedures. Criteria define what conformity means for the audit.

Records, statements of fact or other information that are relevant to the audit criteria and verifiable. Evidence is collected through interviews, observation and document review and forms the basis of findings.

Data supporting the existence or truth of something, obtained through observation, measurement, testing or other means. It is independent of personal opinion and can be verified by another auditor.

The result of evaluating collected audit evidence against audit criteria. Findings may indicate conformity or nonconformity and are recorded with supporting evidence and clause references.

A failure to meet a requirement, whether from the standard, legal rules or the organisation's own documented arrangements. It is graded by severity and must be addressed by the auditee.

A nonconformity that significantly affects the capability of the management system to achieve its intended results, or a serious breach of a food safety requirement. It typically blocks certification until resolved.

A nonconformity that does not by itself indicate a systemic failure of the management system. It still requires correction and corrective action, usually verified at a later audit.

Fulfilment of a requirement. In an audit context it means the evidence shows that the audit criteria are met, and it may be recorded as a positive finding.

The extent and boundaries of an audit, including the sites, processes, products and time period covered. A clearly stated scope prevents misunderstanding about what the audit does and does not address.

A description of the activities and arrangements for an audit, including schedule, audit team, areas to be audited and time allocation. It is agreed with the auditee before the audit begins.

One or more auditors conducting an audit, supported where needed by technical experts and auditors in training. The team leader is responsible for the conduct and reporting of the audit.

A person who provides specific knowledge or expertise to the audit team, such as food technology or process knowledge. They advise the team but do not act as auditors unless also qualified.

The demonstrated ability to apply knowledge and skills needed to conduct an audit, including food safety knowledge, audit techniques and personal behaviour. Competence is maintained through training and practice.

A formal meeting at the start of an audit to confirm the audit plan, scope, criteria and communication arrangements. It sets expectations and gives the auditee an opportunity to raise questions.

A formal meeting at the end of an audit where findings, conclusions and recommendations are presented to the auditee. It confirms the factual basis of findings and explains next steps.

A documented summary of the audit, including scope, criteria, findings, conclusions and any recommendations. It provides the formal record used for certification decisions and follow-up.

The formal decision by a certification body, based on the audit report and other relevant information, to grant, maintain, suspend or withdraw certification. It is taken independently of the audit team.

A periodic audit after initial certification to confirm that the certified management system continues to conform and is effectively maintained. It is planned as part of the certification cycle.

An audit carried out before the certification period expires to evaluate whether the management system as a whole continues to meet requirements. A positive outcome allows renewal of certification.

A set of interrelated audit activities planned for a specific time frame and directed at a specific purpose. It is managed to ensure coverage, consistency and use of resources across audits.

Selecting a representative portion of information or items for evaluation when full examination is impractical. Judgemental and statistical sampling both require the auditor to justify the sample and its limitations.