General characteristics. As defined by the Codex Alimentarius Commission and adopted by international food safety commissions, food safety risk assessment is "The scientific...

The placing of one or more wrapped foodstuffs in a second container, and the latter container itself

Use of appropriate sampling strategies including the use of risk-based approaches (i.e. risk-based requirement calculation or risk-based sampling) and pooled sampling where...

Any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those...

The presumptive identification of unrecognized disease or defect by the application of tests, examinations, or other procedures which can be applied rapidly. A screening test is...

Surveillance of health indicators and diseases in defined populations to increase the likelihood of timely detection of undefined (new) or unexpected (exotic or reemerging)...

A sample in which the characteristics of the batch from which it is drawn are maintained. This is inparticular the case of a simple random sample where each of the items or...

transmission of a pathogen from vertebrate host to another within the adequate environmental conditions

The proportion of individual animals or herds in the population of interest that have the health-related condition of interest and that the surveillance system is able to detect.

Samples selected in a non-probabilistic sampling strategy based on the feasibility or ease of collection. It's a non-random sampling. The data reported refer themselves to units...

Average meteorological conditions over a specified time period, usually at least a month, resulting from interactions among the atmosphere, oceans, and land surface. Climate...

The act, process, or technique of selecting a representative part of a population for the purpose of determining parameters or characteristics of the whole population

An animal, most often an arthropod, which picks up the pathogen from an infected person or animal and transmits it to a susceptible individual.

An incidence, observed under given circumstances, of two or more human cases of the same disease and/or infection, or a situation in which the observed number of human cases...

A group of closely related microorganisms distinguished by a characteristic set of antigens; alsothe set of antigens characteristic of such a group

The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection (ALOP).

A series of lots produced, manufactured or commercialised on a continuous manner, under conditions presumed uniform. The inspection of a continuous series of lots can only be...

Term not used in this sector