An individual animal infected by a pathogenic agent, with or without clinical signs.

The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods.

The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant.

a systematic and independent examination to determine whether activities and related results comply with planned arrangements and whether these arrangements are implemented...

The laws, regulations and administrative provisions governing feed in general and feed safety in particular, whether at Community or national level; it covers all stages of...

No definition could be identified for this domain

The laws, regulations and administrative provisions governing food in general, and food safety in particular, whether at Community or national level; it covers any stage of...

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...

a visual inspection to ensure that certificates or other documents accompanying the consignment tally with the labelling and the content of the consignment

No definition could be identified for this sector

the central authority of a Member State competent for the organisation of official controls or any other authority to which that competence has been conferred; it shall also...

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

The examination of commercial documents and, where appropriate, of documents required under feed or food law that are accompanying the consignment.

assurance that food is acceptable for human consumption according to its intended use.

refers to the maximum allowable numerical values and/or proportions which can be used by competent authorities or food business operators (FBO) to derive a microbiological...

The identification of the pathogens or hazards which are capable of causing adverse health effects

The processing of personal data in such a way that the data can no longer be attributed to a specific data subject without the use of additional information, as long as such...

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

A step which examines the characteristics of a (pathogen) which affect its transmission and pathogenicity

The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods.