Glossary (continued)

Free-from

Foods made without certain common allergenic ingredients, such as milk, egg or cereals containing gluten in a controlled environment which have been scientifically demonstrated to be below the analytical limit of detection of a testing method.
(FSA Allergy: What to consider when labelling food, 2015)

Gluten

A protein fraction from wheat, rye, barley, oats or their crossbred varieties and derivatives thereof, to which some persons are intolerant and which is insoluble in water and 0,5 M sodium chloride solution.
(Regulation (EU) No 828/2014)

Gluten-free

The statement “gluten-free” may only be made where the food as sold to the final consumer contains no more than 20 mg/kg of gluten.
(Regulation (EU) No 828/2014)

Good manufacturing practices (GMP)

Implemented procedures and practices undertaken using best practice principles.
(BRC Global Standard Food Safety Issue 7)

Hazard analysis and critical control points (HACCP)

A system that identifies, evaluates and controls hazards which are significant for food safety.
(BRC Global Standard Food Safety Issue 7)

Lactose

A disaccharide of glucose and galactose and the primary sugar of mammalian milk. Lactose intolerance is not to be confused with intolerance or allergy to (cow's) milk proteins.
(EFSA Lactose Opinion, 2010)

Limit of detection

The smallest measure that can be detected with reasonable certainty for a given analytical procedure.
(IUPAC Goldbook online)

Positive release

Ensuring a product or material is of an acceptable standard prior to release for use.
(BRC Global Standard Food Safety Issue 7)

ppm

Parts per million

Physical segregation

To keep one food or food ingredient separate from another through managing space. The segregated area should be designed to a high standard of hygiene, where practices relating to personnel, ingredients, equipment, packaging and environment aim to prevent product contamination.
(BRC Global Standard Food Safety Issue 7)

Precautionary allergen labelling

Voluntary advisory labelling on possible cross-contamination with allergens.
(FSA Guidance on Allergen Management, 2006)

Prerequisite

The basic environmental and operational conditions in a food business that are necessary for the production of safe food. These control generic hazards covering good manufacturing practice and good hygienic practice and shall be considered within the HACCP study.
(BRC Global Standard Food Safety Issue 7)

Risk assessment

The identification, evaluation and estimation of the levels of risk involved in a process to determine an appropriate control process.
(BRC Global Standard Food Safety Issue 7)

Threshold

The term refers to the amount needed to elicit an allergic reaction in a sensitive individual within a given population.
(FSA Guidance on Allergen Management, 2006)

Validation

Obtaining evidence to demonstrate the effectiveness that a control or measure, if properly implemented, is capable of delivering the specified outcome.
(BRC Global Standard Food Safety Issue 7)

Verification

The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control or measure is or has been operating as intended.
(BRC Global Standard Food Safety Issue 7)


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Last reviewed: 12 Nov 2015