FOOD SAFETY SYSTEM CERTIFICATION 22000

1 food SAFETY SYSTEM CERTIFICATION 22000 Part 0: Definitions Version : July 2017 Part 0: Definitions Version July 2017 1 of 10 Part 0: Definitions Contents 1 Definitions ---------------------------------------- ------------------------------------ 3 Accreditation ---------------------------------------- ----------------------------------- 3 Accreditation Body (AB) ---------------------------------------- ----------------------- 3 Accreditation certificate ---------------------------------------- ------------------------ 3 Accreditation mark ---------------------------------------- ----------------------------- 3 Active materials and articles ---------------------------------------- ------------------- 3 Additive ---------------------------------------- ---------------------------------------- - 3 Advisory Committee ---------------------------------------- --------------------------- 4 Allergen ---------------------------------------- ---------------------------------------- - 4 Animal feed ---------------------------------------- ------------------------------------- 4 Animal production ---------------------------------------- ------------------------------ 4 Audit ---------------------------------------- ---------------------------------------- ---- 4 Auditor

2 ---------------------------------------- ---------------------------------------- -- 4 Auditor qualification ---------------------------------------- ---------------------------- 4 Appeal ---------------------------------------- ---------------------------------------- -- 5 Black-out days ---------------------------------------- --------------------------------- 5 Board ---------------------------------------- ---------------------------------------- --- 5 Board of Stakeholders (BoS) ---------------------------------------- ------------------ 5 Catering ---------------------------------------- ---------------------------------------- - 5 CERTIFICATION ---------------------------------------- ------------------------------------- 5 CERTIFICATION Body (CB) ---------------------------------------- ------------------------ 5 CERTIFICATION decision ---------------------------------------- --------------------------- 5 CERTIFICATION scheme ---------------------------------------- --------------------------- 5 Competence ---------------------------------------- ------------------------------------ 5 Complaint ---------------------------------------- --------------------------------------- 5 Computer Aided Audit Techniques (CAAT)

3 ---------------------------------------- ---- 6 Critical nonconformity ---------------------------------------- -------------------------- 6 Extraordinary event ---------------------------------------- ---------------------------- 6 Feed ---------------------------------------- ---------------------------------------- ----- 6 food ---------------------------------------- ---------------------------------------- ----- 6 food Defense ---------------------------------------- ----------------------------------- 6 food Fraud ---------------------------------------- -------------------------------------- 6 food /Feed SAFETY ---------------------------------------- ------------------------------ 7 food /Feed SAFETY Hazard ---------------------------------------- ---------------------- 7 food /Feed SAFETY Management SYSTEM (FSMS) ------------------------------------- 7 Foundation ---------------------------------------- -------------------------------------- 7 Global food SAFETY Initiative (GFSI) ---------------------------------------- ---------- 7 Hazard Analysis and Critical Control Point (HACCP)

4 ---------------------------------- 7 HACCP Study ---------------------------------------- ----------------------------------- 7 Ingredient ---------------------------------------- -------------------------------------- 7 Manufacturing/processing ---------------------------------------- --------------------- 7 Management SYSTEM ---------------------------------------- --------------------------- 7 Major nonconformity ---------------------------------------- --------------------------- 7 Minor nonconformity ---------------------------------------- --------------------------- 8 Nutraceutical ---------------------------------------- ----------------------------------- 8 Organization ---------------------------------------- ------------------------------------ 8 Pet food for dogs and cats ---------------------------------------- --------------------- 8 Pet food for other pets ---------------------------------------- ------------------------- 8 Process ---------------------------------------- ---------------------------------------- -- 8 Product ---------------------------------------- ---------------------------------------- - 8 Product Recall ---------------------------------------- ---------------------------------- 8 Part 0.

5 Definitions Version July 2017 2 of 10 Product Withdrawal ---------------------------------------- ---------------------------- 8 Quality ---------------------------------------- ---------------------------------------- -- 9 Raw Material ---------------------------------------- ------------------------------------ 9 Retail ---------------------------------------- ---------------------------------------- ---- 9 Rework ---------------------------------------- ---------------------------------------- -- 9 Risk ---------------------------------------- ---------------------------------------- ----- 9 Sanction Committee ---------------------------------------- --------------------------- 9 Scope ---------------------------------------- ---------------------------------------- --- 9 Standard ---------------------------------------- ---------------------------------------- 9 Storage ---------------------------------------- ---------------------------------------- - 9 Tableware ---------------------------------------- --------------------------------------- 9 Threat ---------------------------------------- ---------------------------------------- --- 9 Transport ---------------------------------------- -------------------------------------- 10 Unannounced audit ---------------------------------------- --------------------------- 10 Vehicle ---------------------------------------- ---------------------------------------- - 10 Vulnerability ---------------------------------------- ----------------------------------- 10 Witnessed audit ---------------------------------------- ------------------------------- 10 Copyright 2017, Foundation FSSC 22000 All rights reserved.

6 No part of this publication may be reproduced and/or published in any form, by means of printed matters, photocopy, microfilm, recording or any other method or technology, without written approval by the Foundation FSSC 22000 . Foundation FSSC 22000 Box 693 4200 AR Gorinchem, The Netherlands Phone +31 183 645028 Website: Email: Part 0: Definitions Version July 2017 3 of 10 1 Definitions The following definitions apply to the terminology used in all FSSC 22000 Scheme documentation. Accreditation Third-party attestation related to a CERTIFICATION body conveying formal demonstration of its competence to carry out specific conformity assessment tasks (ISO/IEC 17011:2004). Accreditation Body (AB) Authoritative body that performs accreditation (ISO/IEC 17011:2004). Accreditation certificate Formal document or a set of documents, stating that accreditation has been granted for the defined scope (ISO/IEC 17011:2004). Accreditation mark Mark issued by an accreditation body to be used by accredited CBs to indicate direct conformity of an entity against a set of requirements (ISO/IEC 17011:2004).

7 Active materials and articles 1) Active materials and articles are materials and articles that are intended to a) extend the shelf-life, or b) maintain, or c) improve the condition of packaged food . 2) They are deliberately designed to incorporate components that would release or absorb substances into or from packaged food or the environment surrounding the food and examples are oxygen absorbers and desiccants. Active materials and articles are food packaging based on the definition of food packaging (see ISO/TS 22002-4). Additive 1) Any substance, whether or not it has nutritive value, intentionally added to food or feed for technological (including organoleptic) purposes. 2) An additive substances is not normally a) consumed as a food or feed by itself or b) used as a typical ingredient of the food or feed. 3) Technological purposes include the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food .

8 4) The use of an additive results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods or feeds. 5) The term excludes contaminants or substances added to food or feed for maintaining or improving nutritional qualities. Part 0: Definitions Version July 2017 4 of 10 Advisory Committee A group of key stakeholders within the scope of the Scheme who advise the Board of Stakeholders. Allergen A substance (usually a protein) capable of causing a response (allergic reaction) mediated by the immune SYSTEM (GFSI BRv7:2017). Animal feed 1) Feed given to domesticated animals in the context of animal husbandry. 2) There are two basic types of feed namely; a) fodder and b) forage. Note Used alone, the word; a) feed usually means fodder fed to animals, whereas b) forage usually refers to feed that animals find for themselves. Animal production 1) All operations related to activities carried out on farm premises ( storage, sorting, cleaning, packing of unprocessed products, on-farm feed manufacturing, transport within the farm), to amongst others include both: a) the farming of living farm animals ( cattle, poultry, pigs, fish/seafood, bees) and b) the handling of their products ( milk, eggs, fish/seafood, honey).

9 2) The following activities are excluded: a) fishing, hunting, transportation of animals to or from the farm, and b) food processing activities carried out on farm premises ( heating, smoking, curing, maturing, fermenting, drying, marinating, extraction, extrusion or a combination of those processes). Audit Systematic, independent, documented process for obtaining evidence and assessing these objectively to determine the extent to which specified Scheme requirements are fulfilled (ISO 19011:2011). Auditor A person qualified to carry out audits for or on behalf of a CERTIFICATION body (GFSI BRv7:2017). Auditor qualification The process applied to confirm auditor competence. Part 0: Definitions Version July 2017 5 of 10 Appeal Request for reconsideration of a decision made on a lodged complaint. Black-out days Time periods shared by the applicant/certified organization with the CERTIFICATION body that prevents the unannounced audit occurring when the organization is not operating for legitimate business reasons.

10 Board Management board of the Foundation. Board of Stakeholders (BoS) Group of representatives appointed by the Scheme s key stakeholders who are responsible for oversight including all CERTIFICATION and accreditation requirements. Catering Preparation and provision of food , which is consumed outside the home, within a defined premise (GFSI BRv7:2017). CERTIFICATION Process by which accredited CERTIFICATION bodies, based on an audit, provide written assurance that food SAFETY / quality management systems and their implementation conform to Scheme requirements (GFSI BRv7:2017). CERTIFICATION Body (CB) Organization providing audit and CERTIFICATION services accredited to do so by an Accreditation Body (GFSI BRv7:2017). CERTIFICATION decision Granting, continuing, expanding the scope of, reducing the scope of, suspending, restoring, withdrawing or refusing of CERTIFICATION by a CERTIFICATION Body (GFSI BRv7:2017). CERTIFICATION scheme Conformity assessment SYSTEM related to management systems to which the same specified requirements, specific rules and procedures apply (ISO/IEC 17021-1:2015).