Scientific Criteria to Ensure Safe Food (2003) / Chapter Skim
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Appendix A: Current and Proposed Definitions of Key Food Safety Terms
Appendix A: Current and Proposed Definitions of Key Food Safety Terms
Pages 273-293
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From page 273... ...
To assure uniformity and consistency, the committee decided to adopt most of the definitions published by the International Commission on Microbiological Criteria for Foods (ICMSF, 2002) , which are widely accepted throughout the global food safety community.
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From page 274... ...
control can be procedure in a procedure applied and is food process at food prod essential to which a control which cor prevent or measure can be can be ap: eliminate a food applied and at and, as a: safety hazard or which control is a food sat reduce it to an essential to hazard cat acceptable level reduce an prevented identified food eliminates hazard to an reduced to acceptable level acceptable levels
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From page 275... ...
. decision can be made 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 at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level continued
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From page 276... ...
276 TABLE A-1 Continued APPENDIX A Committee Term Consensus ICMSFa NRCb FDAC FSIS~ Defect action Maximum level level of natural or unavoidable defect in foods for human use that presents no health hazard Food safety A statement of A statement of objective the maximum the maximum (FSO) frequency frequency and/or and/or concentration concentration of a hazard in a of a food at the time microbiologica of consumption hazard in a foo that is at the time of considered consumption tolerable for that provides consumers the appropriate Maximum levels of natural or unavoidable defects in foods for human use that present no health hazard
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From page 277... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 2 77 FSIS~ NACMCFe Codexf WTOg ECh urn levels rat or fable in foods can use sent no hazard A statement of the frequency or concentration of a microbiological hazard in a food appropriate for consumer protection continued
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From page 278... ...
. microorganisms, including parasites, and/or the quantity of their toxins/ metabolites, per unit of mass volume, area, or lot A microbiological criterion defines the acceptability of a product or food lot, based on the absence or presence or number of A yardstick on which a judgment or decision can be made: a microbiological criterion will stipulate that a type of .
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From page 279... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 2 79 FSIS~ NACMCFe Codexf WTOg ECh Microbiological criteria are not regulatory standards, but are benchmarks for evaluating test results A microbiological criterion for food-stuffs defines the acceptability of a process, product or food lot based on the absence or presence, or number of microorganisms and/or quantity of their toxins/ metabolites, per unit(s) of mass, volume or area continued
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From page 280... ...
280 TABLE A-1 Continued APPENDIX A Term Committee Consensus ICMSFa NRCb FDAC FSISd Microbiological An advisory An advisory guideline microbiological criterion used to inform food operators of the microbiological content that can be expected in food when best practices are applied Microbiological Part of a specification purchasing agreement between a buyer and a supplier of a food; such criteria may be mandatory or advisory according to use criterion used to inform food operators of the microbiological content that can be expected in a food when best practices are applied Part of a purchasing agreement A criterion that often is used by the food industry or a regulatory agency to monitor a manufacturing process. Guidelines function as alert mechanisms to signal whether microbiological conditions prevailing at critical control points or in the finished product are within the normal range A microbiological criterion that is between a buyer used as a and a supplier purchase of a food; such requirement criteria may be whereby mandatory or advisory according to use conformance with it becomes a condition of purchase between a buyer and vendor of a food or ingredient; such criteria may be either mandatory or advisory
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From page 281... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 281 FSIS~ NACMCFe Codexf WTOg ECh Criteria included in legislation or regulations which are intended to guide the manufacturer and help to ensure good hygienic practice continued
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From page 282... ...
Failure to comply with it constitutes a violation of the law, ordinance, or regulation and will be subject to the enforcement policy of the regulatory agency having jurisdiction Monitor The act of The act of To conduct a Monitorin conducting a conducting a planned consists o planned planned sequence of observatic sequence of sequence of observations or measured observations or observations or measurement to taken to a measurements measurements assess whether whether a of control of control a process, point, is within parameters to parameters to or procedure is establishe assess whether assess whether under control critical lit a CCP is under a CCP is under and to produce control control an accurate record for use in verification
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From page 283... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 283 FSIS~ NACMCFe Codexf WTOg Ech A criterion that Criteria included is part of a in legislation or regulation; regulations is a legal where failure to requirement comply with them can result in rejection of the food duct a Monitoring To conduct a The act of 1 consists of planned conducting a ce of observations or sequence of planned actions or measurements observations or sequence of ement to taken to assess measurements observations or whether whether a CCP to assess measurements ss, point, is within the whether a CCP of control edure is established is under control parameters to ontrol critical limit and to produce assess whether produce an accurate a CCP is under Irate record for control for use future use in ication verification continued
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From page 284... ...
284 TABLE A-1 Continued APPENDIX A Committee Term Consensus ICMSFa NRCb FDAC FSIS~ Performance The required The required A public health criterion outcome of a outcome of a goal that is step, or step, or based on relating combination of combination of the level of steps, that steps, that stringency with contributes to contribute to achieving some assuring a food assuring a food level of control safety objective safety objective over the public is met is met health impact of the hazard; it requires being able to qualitatively or quantitatively relate the level of hazard in a food with its public health impact Performance The degree to The degree to Performar standard which a step or which a step or standards combination of combination of prescribe steps in the steps in the objectives production, production, levels of processing, processing, performer distribution, distribution, (such as and/or and/or pathogen preparation of preparation of reduction a food must a food MUST standards operate to operate to raw prods achieve the achieve the establishn required level desired level must achi~ of control over of control over a hazard a hazard
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From page 285... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 285 FSIS~ NACMCFe Codexf WTOg ECh ic health at is in relating e1 of Icy with ng some f control e public impact of arc; it s being Lively or atively he level of in a food , public impact gree to ~ step or ration of ~ the Lion, sing, action, rtion of MUST to the level rot over d Performance standards prescribe the objectives or levels of performance (such as pathogen reduction standards for raw product) establishments must achieve Defines the expected level of control at one or more steps in a process: establishing and meeting performance standards can be a means of reaching public health goals to reduce foodborne illness; the stringency of a performance standard should be proportional to the risk and stated public health goals continued
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From page 286... ...
· . alsease In society A measurable population-based target for maintaining or improving health The control parameters of a step, or combination of steps, that can be applied to achieve a performance criterion The FSO minus projected pathogen growth A parameter of a food that can be used to assess the acceptability of a lot or consignment
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From page 287... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 287 FSIS~ NACMCFe Codexf WTOg ECh continued
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From page 288... ...
288 TABLE A-1 Continued APPENDIX A Committee Term Consensus ICMSFa NRCb FDAC FSISd Tolerable level The level of of risk risk proposed following consideration of the public health impact, technological feasibility, economic implications, and that which society regards as reasonable in the context of, and in The level of risk proposed following consideration of public health impact, technological feasibility, economic implications, and that which society regards as reasonable in the context of, and in comparison with, comparison with, other risks in other risks in everyday life everyday life Validation Obtaining evidence that the elements of the Hazard Analysis and Critical Control Point (HACCP) plan are effective Obtaining evidence that the elements of the HACCP plan are effective Element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the identified food hazards The scion and techn: process fc determinist that the C and assoc: critical lit are adequ and suffix: to control likely haz
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From page 289... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 289 FSIS~ NACMCFe Codexf WTOg ECh at of action 1 on ng and sing Be. arc and al Action to one r the P plan, Properly rented, ectively the ed food The scientific and technical process for determining that the CCPs and associated critical limits are adequate and sufficient to control likely hazards The element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards Obtaining evidence that the elements of the HACCP plan are effective continued
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From page 290... ...
. e NACMCF = National Advisory Committee on Microbiological Criteria for Foods (NACMCF, 1997, 2002)
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From page 291... ...
CURRENT AND PROPOSED DEFINITIONS OF KEY FOOD SAFETY TERMS 291 FSIS~ NACMCFe Codexf WTOg ECh activities, Ian ring, ;ablish City of .CCP id that Em iS :lg ng to Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan The application of methods, procedures, tests, and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan 997, 1998, NACMCF,
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From page 292... ...
A public health objective is a measurable population-based target for maintaining or improving health, while a public health goal is the desired outcome associated with reducing the burden of disease in society. The committee defined the term zero tolerance as the lay audience perception of the absence of a hazard that cannot be scientifically assured but is operationally defined as the absence of a hazard in a specified amount of food as determined by a specific method.
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From page 293... ...
Response to the Questions Posed by FSIS Regarding Performance Standards with Particular Reference to Ground Beef Products. Online.
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Key Terms
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