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5. Glossary
food safety culture; culture de la sécurité des aliments
A set of shared values, beliefs and norms that influence food safety mindset and behavior within, across and throughout an organization (GFSI).
HACCP; Hazard Analysis Critical Control Points
(Hazard Analysis Critical Control Point). System that defines, evaluates and controls hazards that threaten food safety. (Codex Alimentarius – General Principles of Food Hygiene).
food hygiene; hygiène des aliments
Measures and conditions necessary to control hazards and ensure that a foodstuff is fit for human consumption, taking into account its intended use (Regulation (EC) no. 852/2004).
food safety control; maîtrise de la sécurité des aliments
Situation in which procedures...
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Glossary
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Bibliography
Bibliography
Standards and norms
- BRC 8 – Global Standards for Food Safety, London, BRC – TSO (the Stationery Office), 8th edition - British Retail Consortium (BRC) - 2018
- Référentiel d'audit de la qualité et de la sécurité des produits alimentaires, Berlin, IFS Management GmbH, version 7 FSSC 22000,(), Scheme Version 5.1 - International Featured Standard (IFS) - 2020
- Food safety management systems – Exigences pour tout organisme appartenant...
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29, 2004 on the hygiene of foodstuffs.
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Directory
Resource Kit by Food Standards Australia New Zealand https://www.foodstandards.gov.au/foodsafety/culture/Pages/default.aspx
Culture Excellence from BRCGS Food https://www.brcgs.com/brcgs/our-standards/food-safety-culture-excellence/
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