Term not used in this sector

Quantitative variable or qualitative factor that provides a simple and reliable means to measure achievement, to reflect the changes connected to activities, or to help assess...

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.

No definition could be identified for this sector

No definition could be identified for this sector

The determination of the relationship between the magnitude of exposure (dose) to a chemical, biological or physical agent and the severity and/or frequency of associated...

Any action to be taken when the results of monitoring at the CCP indicate a loss of control.

The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents, which may be present in food.

means an independent third party to which the competent authority has delegated certain control tasks

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...

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

obtaining satisfactory or acceptable results set in Annex I in Regulation (EC) No 2073/2005 when testing against the values set for the criteria through the taking of samples,...

means a check by visual inspection to ensure that the veterinary certificate(s) or veterinary document(s) or other document(s) provided for by veterinary legislation tally with...

The determination of the relationship between the magnitude of exposure (dose) to a chemical, biological or physical agent and the severity and/or frequency of associated...

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

independent scientific experts who carry out scientific assessments and develop related assessment methodologies

The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents, which may be present in food.

A criterion which separates acceptability from unacceptability.

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 description established by the animal owner, food producer or competent authority containing general information on the structure and organisation of its control systems