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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