Glossary
HACCP method ? A practical approach

Hazard

A biological, chemical, or physical agent present in food, or a condition of that food, that may cause an adverse health effect.

Food hygiene

The set of conditions and measures necessary to ensure the safety and wholesomeness of food at all stages of the food chain.

Risk

A function of the probability of an adverse health effect and the severity of that effect resulting from one or more hazards in a food.

Food safety

The assurance that food, when consumed in accordance with its intended use, is acceptable for human consumption.

Food safety

Assurance that food will not cause harm to the consumer when prepared and/or consumed in accordance with its intended use.