A
Advisory Commitee of the Microbiological Safety of Food.
Substances added to a product to affect its inherent quality.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Describes organisms that require oxygen present in the environment in order to grow.
From Cook chill for foodservice and manufacturing, Goulburn Valley Food Safety Services
Any product or commodity (excluding water, salt and additives), raw or processed, derived from primary production activities.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Australian Institute of Food Science and Technology Incorporated.
An allergen is any substance that induces an abnormally vigorous immune response in certain individuals in the population. Allergens can cause symptoms such as skin rashes, swelling, breathing difficulties or, in severe cases, potentially fatal anaphylaxis. The most common allergens are peanuts, tree nuts, sesame seeds, sulfites (>10mg/kg), eggs, milk, crustaceans, grains containing gluten and soy products.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Describes organisms that are able to grow in the absence of oxygen.
From Cook chill for foodservice and manufacturing, Goulburn Valley Food Safety Services
An Ancillary input is a material input that is used by the unit process producing the product, but does not constitute part of the product
From ISO 14044:2006(E)
Testing of chemicals to assess safety, efficacy or environmental effects in non-human animals including vertebrates and invertebrates. Animal testing excludes in vitro tests, use of animal organs from animals slaughtered for the meat industry, or tests conducted with human volunteers.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Australian National Training Authority
An Appropriate enforcement agency is an enforcement agency prescribed by the regulations under the Act for the purposes of enforcement of the Act or similar purposes.
An Authorised officer is a person who is authorised or appointed under the Act or other legislation for the purposes of enforcement of the Act, or similar purposes, such as an ‘authorised officer’, ‘environmental health officer’ or ‘inspector’.
Australian Quarantine and Inspection Service – is part of the Australian Government Department of Agriculture, Fisheries and Forestry
An AQIS Approved Persons for Thermal Processing of Low-Acid Foods has completed an AQIS approved course to provide them with necessary skills to design safe and commercially viable thermal processes for the processing of low acid food products in hermetically sealed packaging. The course is periodically conducted by Food Science Australia and their web site can
provide details on costs and timing.
From Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Free or freed from contaminating organism(s). Example: filling under sterile conditions.
From Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
An audit is a formal review of practices.
An internal audit is when a worker representing the business reviews on-site practices.
An external audit is when a customer or an independent organisation (an auditor from a nominated Certification Body) reviews the business practices.
From FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FACTSHEET REF1906
– https://www.freshcare.com.au/our-standards/
A person deemed by the certification body to have the expertise and authority to inspect and audit operators regarding compliance to this Standard for certification purposes. An auditor must have some or all of the following qualifications:
a) Academic degrees;
b) Qualifications and experience in farming, food processing, forestry, livestock production, input manufacturing; or
c) Auditing experience to HACCP, ISO9001, ISO14000, or similar quality-based certification schemes.
From Australian Certified Organic Standard 2021, Australian Organic Limited
The plan that lists in one table al the process steps, the control measures, critical limits, monitoring and corrective actions.
From Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Federal organisation regulating the use of agricultural pesticides and livestock treatments for disease and pest control applications.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Common structure used by many ISO management system standards. As it is common across ISO 9001, ISO 45001 and ISO 14001, it has enabled multiple ISO standards to be combined into one management system.
B
A rod-shaped or disease causing bacterium.
Google dictionary 2025
Production system based upon principles and preparations established by Rudolf Steiner.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A mass of bacteria which forms sticky and adhesive substances to protect it from the environment. Biofilms are difficult to remove from surfaces.
From Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
A mixture of water and solid organic materials derived from sewage sludge. Sewage is subjected to an initial digestion process followed by mechanical dehydration to produce biosolids. While biosolids may be high in macronutrients such as nitrogen and phosphorus, they can also contain heavy metals, persistent chemicals and human pathogens able to survive standard composting processes.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Plunging food into water for a short period of time usually to inactivate enzymes in order to preserve the sensory properties (colour, flavour and texture) and/or nutritional value of foods. It kills any bacteria and viruses on the surface of the food and makes many foods easier to peel.
From Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
C
A substance used in small quantities to accelerate chemical reactions without itself being affected.
From Australian Certified Organic Standard 2021, Australian Organic Limited
An operation providing food and services to an institution or the general public, usually in the form of ready-to-eat meals or meal components.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Audit carried out by an auditing organisation independent of the client and the parties certification, for the purpose of certifying the client’s management system.
From ISO/IEC 17021-1:2015(E)
Official office of an approved certification organisation which maintains licence agreements, coordinates audits and assesses ongoing conformance with the Standard.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Assessment of client file, including audit reports and other supporting documentation, to make decisions regarding certification of operations and products.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Arrangement between certification bodies regarding recognition of another certification system and certified products as equivalent for handling and marketing as certified organic.
From Australian Certified Organic Standard 2021, Australian Organic Limited
To have been audited and subsequently licensed by an approved certification body in accordance with the Australian Certified Organic Standard
From Australian Certified Organic Standard 2021, Australian Organic Limited
Inoculating a food with one or more microorganisms of interest and observing the time ti takes for them to grow under various conditions.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Chemical compounds are defined as being any substance consisting of two or more types of atoms. In the food safety context, chemicals include manufactured products (e.g. pesticides, sanitisers), heavy metals, naturally occurring toxins and allergens.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Temperatures of less than or equal to +5°C, but not frozen.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Clean means that an object or surface is clean to touch and free of extraneous visible matter and objectionable odour.
A process where several types of plastic are squeezed out from a dye at once and bonded together to produce a plastic film with the required properties.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Any spherical or roughly spherical bacterium.
Google dictionary 2025
The Codex Alimentarius Commission is a joint international committee of the Food and Agriculture Organisation (FAO), and World Health Organisation (WHO) of the United Nations. Its work includes the setting of international standards, guidelines and codes of practice for food under hte Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of al food standards work undertaken by international governmental and non-governmental organisations.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Fibrous protein that makes up connective tissue in animal foods.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
A count of colony forming units estimates the number of viable cells in a sample. It assumes that each colony of cells growing on a standard sized petri dish plate is separate and has arisen from a single cell. To ensure the sample is dilute enough to separate individual cells a number of different dilutions are normally required.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Comparative assertion
environmental claim regarding the superiority or equivalence of one product versus a competing product that performs the same function.
Ability to apply knowledge and skills to achieve intended results.
From ISO 14001:2015(E)
A recognised government agency in a given country charged with managing an organic compliance program.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Actions or outcomes which relate to meeting requirements of this Standard or of the operator’s organic management plan (OMP). Non-compliance is where such actions or outcomes do not meet specifications of this standard or the OMP.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Fulfilment of a requirement.
From 14001:2015(E)
Contamination means the introduction or occurrence of a contaminant in food.
Contaminant defines any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability.
Any action or activity that can be used to prevent, eliminate or reduce a significant hazard to an acceptable level
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Primary production or food preparation which does not conform to the Australian Certified Organic Standard.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Cooking is the act of preparing food (raw ingredient) for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the sensory qualities,
safety and/or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients,
ambient conditions, tools and the skill of the person cooking.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Reduction of temperature of food in most cases after cooking or pasteurisation. Food temperatures must meet temperature milestones as determined in Food Standards Code 3.2.2, Division 3, Clause 7.
See 2 hour/4 hour rule.
The actions to be taken when the results of monitoring indicate
a loss of control in a process to bring it back under control. A corrective procedure(s) followed when a deviation occurs.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Action required by an operator following a potential or confirmed non-compliance to ensure ongoing compliance to the Australian Certified Organic Standard.
From Australian Certified Organic Standard 2021, Australian Organic Limited
An international Standard and certification scheme for organic and natural cosmetics maintained by COSMOS-standard AISBL, an international non-profit association founded in June 2010 by five European certification bodies.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels and where loss of control may lead to food safety problem which could harm the consumer.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
A maximum and/or minimum value or tolerance limit which if met is known to prevent, eliminate or reduce to an acceptable level the occurrence of a hazard.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Commonwealth Scientific and Industrial Research Organisation.
Infection caused by the tapeworm, Taenia; the infection occurs when the tapeworm larvae enter the body and form cysticerci: these resemble cysts whose walls are retracted in one place to form heads; each head has suckers and sometimes hooks. The cysticercus develops from an oncosphere in any organ (frequently in muscles, brain, and eye) of its intermediate host, such as swine and cattle. After entering the definitive human host, the cysticercus protrudes from the cyst and the larva is transformed into an adult worm.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
D
A process with a protection factor of 6. It is a measure of the severity of a heat treatment or process. If 1D reduction has a protection factor of 1 and takes 1.6 minutes at 90°C, a D6 reduction has a protection factor of 6 and takes 10 minutes at 90°C.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
The D-value is the time required, in minutes at a given temperature to destroy 90% of a given microbial population. tI depends on the type of organism and the food. The more heat resistant the organism, the higher the D value.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Department of Agriculture, Water and the Environment. DAWE has an organic program arm that administers the Australia’s National Standard for Organic and Bio-Dynamic Produce and accredits certification bodies to this program.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A process in which the structure of a protein is altered so that ti no longer has the same properties, eg cooking egg white or meat.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Failure to meet a critical limit because a monitored criterion is outside the permitted boundaries.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
The specific plant, animal or microbe that produces a given input or ingredient, or that gives rise to a secondary or indirect organism that produces an input or ingredient.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety ServicesInformation required ot be controlled and maintained by an organisation and the medium on which it is contained.
From ISO 14001:2015(E)
E
Elementary flow is defined by materials or energy entering/leaving a system that has not been previously or subsequently transformed by human intervention.
From ISO 14044:2006(E)
A dish cooked in a parcel (paper, grease proof paper, silicon paper or aluminium foil) to protect food from heat and keep ni the flavour and aroma. Applied to some extent in the sous vide process.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
A disease occurring within a particular area.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
Energy flow is the input or output from a unit process or product system quantified in energy units. The phrases energy input and energy output can also be used to specify the direction of energy flow.
From ISO 14044:2006(E)
A toxin produced by a microorganism specific for the cells of the intestinal mucosa and causing vomiting and/ or diarrhea.
From Overview of Biological Hazards and Foodborne diseases, available on Elsevier
Surroundings in which an organisation operates, including air, water, land, natural resources, flora, fauna, humans and their interrelationships.
From ISO 14001:2015(E)
Environmental aspect means an element of an organisation’s activities, products or services that can interact with the environment.
From ISO 14044:2006(E)
Change to the environment, whether adverse or beneficial, wholly or partially resulting from an organisation’s environmental aspects.
From ISO 14001:2015(E)
A system that aims to manage environmental aspects of the operation.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Intentions and direction of an organisation, related to environmental performance, as formally expressed by its top management.
From ISO 14001:2015(E)
Outbreak of disease that affects a much
greater number of people than is usual for the locality
or that spreads to regions where it is ordinarily not present.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
The sum of the factors controlling the presence or absence of a disease or pathogen.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Equipment means a machine, instrument, apparatus, utensil or appliance, other than a single-use item, used or intended to be used in or in connection with food handling and includes any equipment used or intended to be used to clean food premises or equipment.
The normal gut bacteria that live in the intestines of humans and other animals include a number of different strains of E. coli. Although the vast majority of E. coli strains are harmless, a few can cause severe disease and even death. The most dangerous strains produce Shiga toxins (STEC), which cause bloody diarrhoea. E. coli O157:H7 is an example of one of these. Symptoms usually occur around 1−5 days after consuming an infective dose. Strains of E. coli can grow in a broad pH range, survive freezing temperatures and remain alive for long periods in water, soil and manure. E. coli is often used as an indicator of faecal pollution, partly because of the avail- ability of fast and affordable detection methods.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
The time between the use of an input (e.g. irrigation water) and the intended harvest of the fresh produce.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Occurs when proteins have been denatured and is visible as a slow escape of liquid, eg loss of moisture in meat after freezing.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Extraneous residue limits (ERLs) concern residues originating from environmental sources of pesticides that are no longer registered.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
F
Sections of land fully under the management control of one party or person. There may be more than one farm unit owned and managed by a single party or operator.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A microorganism that can grow in the presence or absence of oxygen. Many pathogens are facultative anaerobes.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Feedstock energy is the heat of combustion of a raw material input that is not used as an energy source to a product system, expressed in terms of higher heating value or lower heating value. Care is necessary to ensure that the energy content of raw materials is not counted twice.
A substance or matter used or capable of being used as food or drink, or intended for or represented for human consumption
and includes drinks, food additives, processing aids and any other substance regulated by The Code.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Food business means a business, enterprise or activity (other than primary food production) that involves –
- the handling of food intended for sale; or
- the sale of food;
regardless of whether the business, enterprise or activity concerned is of a commercial, charitable or community nature or whether it involves the handling or sale of food on one occasion only.
Food handler means a person who directly engages in the handling of food, or who comes into contact with surfaces likely to come into contact with food, for a food business.
Food handling operation means any activity involving the handling of food
Food premises means any premises including land, vehicles, parts of structures, tents, stalls and other temporary structures, boats, pontoons and any other place declared by the relevant authority to be premises under the Food Act kept or used for the handling of food for sale, regardless of whether those premises are owned by the proprietor, including premises used principally as a private dwelling, but does not mean food vending machines or vehicles used only to transport food.
Food Safety Standards means the standards contained in Chapter 3 of the Australia New Zealand Food Standards Code.
Food authority that lists maximum residue limits (MRLs) for agrochemicals in or on food and fibre and sets food standards. The Australian Certified Organic Standard is in addition to these requirements.
From Australian Certified Organic Standard 2021, Australian Organic Limited
The Australian New Zealand Food Standards Code is body of
standards which control the composition, level of contaminants and labelling of the food supply in Australia and New Zealand. The third chapter, Food Safety Standards, applies only to Australia. New Zealand has its own food safety regulations. These standards are adopted by the States, Territories and New Zealand to form the local food regulations and they are enforced on a local level.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Food where the water has been turned into ice and has become hard and solid. Frozen foods are stored at less than or equal to
-18°C.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Food Safety Australia
G
An audit that assesses areas where the operator may require modification to plans or practices prior to certification or prior to addition of areas or products for certification. Also referred to as a desk audit, such audits may occur either by document review and/or on-site assessment.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Good Agricultural Practices – commonly referring to practices around pest control, weed management, water quality and other pre-requisite program to promote good food safety of horticulture
Standard size trays used in foodservice.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
A set of techniques from molecular biology by which the genetic material of plants, animals, microorganisms, cells and other biological units may be altered in ways or with results that could not be obtained by methods of natural mating and reproduction or natural recombination. Techniques of genetic modification include, but are not limited to; recombinant DNA, cell fusion, micro and macro injection, encapsulation, gene deletion and doubling. Genetically engineered organisms will not include organisms resulting from techniques such as conjugation, transduction and hybridisation.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A plant, animal, or microbe that is transformed by genetic engineering.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Good Manufacturing Practices – commonly referring to practices around food safety in manufacturing facilities. Common phrase used in both food and pharmaceutical manufacturing. Some technology based manufacturing also use the term.
International standard, similar to HACCP, however usually less stringent. Focus is on site and pre-requisite programs, as opposed to formal HACCP plans.
Anywhere that fresh produce is produced. Includes greenhouses, shade houses and growth rooms/chambers as well as paddocks and orchards.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Also known as a Housekeeping audit. Site inspection conducted by consultant or another team member. Focus of the audit is cleaning, waste removal, maintenance and foreign objects, loose items and staff behaviour. Effectively a formal walk around to ensure site is following management system. Phrase is used across a range of management system disciplines, including food safety, OHS and pharmaceutical.
H
Where potentially hazardous ready-to-eat high risk food has been kept between 5°C and 60°C for:
- Up to a total of 2 hours it can be refrigerated or used immediately
- Between 2 hours and 4 hours must be used immediately
- Up to a total of 4 hours or more must be thrown out.
HACCP stands for Hazard Analysis and Critical Control Points. It is a set of global guidelines for food safety used to analyse and prevent food safety hazards within a food business. Codex HACCP is an internationally recognised system for risk assessment of food safety.
HACCP training is defined by SQF as an assessed course that is a minimum of two-days in duration, used extensively in a country, and delivered by a recognised institution. HACCP training can take different forms but in Australia one of the most common forms is HACCP Principles & Applications, which meets the SQF definition for HACCP training, and meets requirements for SQF, BRC, Coles/CFMSR, Woolworths Supplier Excellence, Global GAP and FSSC 22000.
Handling of food includes the making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food.
Hazard means a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect in humans.
The process of identifying and assessing hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Ability of a material to store heat as the temperature changes.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
A seal which is air and water tight. Required to prevent recontamination of pasteurised foods.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Usually defined as metals with a specific gravity of four or more, meaning they are at least four times heavier than water for a given volume. Some (not all) heavy metals are toxic, particularly cadmium, lead and mercury.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
A disorder that usually occurs when an infection, for example, from Escherichia coli O157H7, in the digestive system produces toxic substances that destroy red blood cells, causing kidney injury.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
In this guide it refers to food given a process equivalent to 90C° for 10 minutes which is a process with a protection factor of 6 for non-proteolytic Clostridium botulinum, and a refrigerated life of more than 10 days.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
I
International Federation of Organic Agriculture Movements. IFOAM is the international representative organisation for organic agriculture, whilst also setting the IFOAM Basic Standard (IBS) or IFOAM Norms. In addition, IFOAM maintains an accreditation program via the International Organic Accreditation Service (IOAS), which accredits certifiers. IFOAM requirements may be driven by market or buyer demands or requirements (in addition to government regulations). Operators need to remain aware of what these requirements are and monitor their own marketing needs.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Internal Auditor Training is the training required to become an Internal Auditor for your food business. Once this training is completed, you can be appointed by your business to complete internal audits of on-site practices.
QMS Audits is a Recognised Training Organisation (RTO) that provides Internal Auditor – Food Safety training that has the nationally and internationally accredited units of competency required to become an internal auditor.
Find more details on QMS Audits’ Internal Auditor – Food Safety Training and bookings
The period of time prior to full organic status being given to an operator and farm unit. Can also be used to describe produce which was sourced from an operation during this period.
From Australian Certified Organic Standard 2021, Australian Organic Limited
All products and aids that constitute or are used in the production of a processed or prepared product.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Materials that are brought onto a certified operation to assist with production.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Person or organisation that can affect, be affected by, or perceive itself ot be affected by a decision or activity
From ISO 14001:2015(E)
Having a weakened or impaired immune system.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
ISO stands for International Organization of Standards, the global body in charge of bringing global experts together to decide the international standard for operation. Certifications under ISO include Quality Control (9001:2015), Environmental Management (14001:2015) and Occupational Health and Safety (45001:2018).
ISO 45001:2018 as defined by the International Organization of Standards (ISO) is a globally recognized framework of requirements for an occupational health and safety (OH&S) management system. ISO 45001 uses Plan-Do-Check-Act methodology to systematically manage health and safety risks, valid for businesses of all sizes.
ISO 14001 as defined by the International Organization of Standards (ISO) is a globally recognized standard for environmental management systems (EMS). These standards contribute to achieving climate neutrality (carbon footprint; GHG emissions/mitigation) and assists an organisation to become more resilient to climate change.
J
The regulatory system applied in Japan and regulated by the Ministry of Agriculture, Fisheries and Food (MAFF) called the Japanese Agriculture System – Organic (JAS). Note that the regulatory requirements for that Standard and certification program are specified in a separate text, which the certified operator must obtain, maintain and ensure compliance with, in order to maintain certification to this regulation.
From Australian Certified Organic Standard 2021, Australian Organic Limited
K
The “kill-step” in food manufacturing is the point at which dangerous pathogens are removed from the product. This is often done by killing the pathogens. It is one of the most important steps in keeping food safe.
From the Academy of Applied Science 2025
L
Any words, particulars, trademarks, brand names, names of certifying organisations, pictorial matter or symbols appearing on any packaging, document, notice, label or collar accompanying or referring to a certified organic product.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Section or portion of land as compared with entire farm unit, made up of all land units within the farm.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Lead Auditor – Food Safety Training is the training that is required to become an auditor responsible for managing an audit program. It is the first step to becoming a food safety auditor for a certification body or a state-approved auditor.
Find more details on QMS Audits’ Lead Auditor – Food Safety Training and bookings
Pasteurisation effect or death rate of a particular pathogen or spoilage organism. Expressed as the number of decimal or log reductions in the number of microorganisms.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Legally binding contract between the certification office and operator pertaining to organic certification.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Operator and/or owner of operations covered under the licence for organic certification.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Life cycle of a product is the interlinked consecutive stages of the product system from initial acquisition of raw materials to the final disposal stage.
From ISO 14044:2006(E)
A life cycle assessment
(LCA) is a summative evaluation of the potential environmental impacts of a product system based on outputs and inputs throughout its entire life cycle.
From ISO 14044:2006(E)
Life cycle impact assessment
(LCIA) is the stage of an LCA aimed to identify potential environmental impacts for a product system, and evaluate their magnitude and significance throughout the life cycle of the product.
From ISO 14044:2006(E)
Life cycle inventory analysis (LCI) is the stage of an LCA that involves the compilation and quantification of inputs and outputs for a product throughout its life cycle.
From ISO 14044:2006(E)
Life cycle interpretation is the stage of an LCA in which the findings of the inventory analysis and/or the impact assessment are evaluated in relation to the defined goal and scope in order to reach conclusions and recommendations.
From ISO 14044:2006(E)
The lowest quantity of a chemical substance that can be detected by the laboratory within statistical confidence limits.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
The bacteria Listeria monocytogenes causes listeriosis. There are two main forms of the disease. Non-invasive listeriosis is the mild form, causing symptoms of gastroenteritis around a day after infection. Invasive listeriosis occurs when the bacteria enters the blood. The incubation period of invasive listeriosis can be three days to three months. It is this form that causes miscarriage/stillbirth (20%) or neo-natal infection (63%) in pregnant women and is fatal to up to 30% of non-pregnant adults (FSANZ). L. monocytogenes is found throughout the environment, including on soil, water and vegetation and from wet areas of food production facilities. The bacteria can continue to grow between close to zero and 45°C, but is killed by cooking at 50°C and higher. Major outbreaks have been associated with cabbage fertilised with manure and rockmelon contaminated during packing.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
M
Holding or displaying for sale, offering for sale, selling or placing on the market.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A set of interrelated or interacting elements of an organisation to establish policies and objectives and processes to achieve those objectives.
From ISO 14001:2015(E)
Animal faeces, including that from livestock, poultry or wild animals, but not including human waste.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
This is the legal limit for a specific residue in food. MRLs are set at levels that are unlikely to be exceeded if chemicals are used according to label instructions. These levels are well below those with the potential to affect human health. This means a residue slightly above the limit may indicate the chemical has been used incorrectly, but is highly unlikely to pose a health risk. MRLs can vary between countries. In Australia MRLs are determined by APVMA. In New Zealand they are set by the ACVM within the NZ Ministry for Primary Industries.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Maximum level of a heavy metal (cadmium and lead) permitted in food. These are set by FSANZ and are 0.1mg/kg for most horticultural products with the exception of brassicas, which are permitted to contain up to 0.3mg/kg lead.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Maximum concentrations of given substances (heavy metals) allowed in foods as set out by the National Health and Medical Research Council (NHMRC) Australia.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Organisms that grow best at moderate temperatures (between 20 and 45°C).
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Organisms that can grow in conditions where oxygen levels are lower than that found in the atmosphere such as in some vacuum packaged foods.
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A living microorganism, which can be single celled or multicellular. In the context of food safety, microbes include bacteria, fungi and viruses as well as microscopic protozoan parasites such as giardia.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Bacteria, parasites, viruses, yeasts, and moulds (fungi) that can only be viewed with a microscope.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
A naturally occurring substance formed through geological processes that has a characteristic chemical composition.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Modified Atmosphere Packaging (MAP) describes the practice of modifying the composition of the internal atmosphere of a package in order to improve its shelf life. Not in itself a cook chill process, it is often used in conjunction with cook chill.The atmosphere in a MAP package typically consists of the same gases as in air, ie nitrogen (N2), oxygen (O₂), and carbon dioxide (CO₂), but they are present in different proportion to that found in air. By reducing the oxygen content and increasing the
nitrogen or carbon dioxide contents, the shelf life can often be increased.
MAP slows oxidation reactions and the growth of aerobic bacteria and moulds.
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To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to accurately record it for future use in verification.
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Most probable number (of microbes in a sample). Similarly to the measure of CFU, the MPN is calculated using a series of dilutions from the original sample and testing for presence or absence in the dilutant. The MPN is an estimate of the likely population of viable pathogens in a given sample.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Material Safety Data Sheet – A document provided by chemical companies or other suppliers that details such matters as the active constituent, storage and first aid instructions for a particular chemical (eg detergent, sanitiser, food additive)
N
Nanotechnology includes the intentional manufacture of material that has one or more dimensions of the order of 300 nm or less or that is composed of discrete functional parts, either internally or at the surface, many of which have one or more dimensions of the order of 300 nm or less, including structures, agglomerates, or aggregates, which may have a size above the order of 300 nm but retain properties that are characteristic of the nanoscale. This does not include the presence in certified organic products of naturally occurring nanoparticles, for example from nanoparticles in volcanic soils, or incidentally produced (non-manufactured) nanoparticles, for example occurring in flour as a by-product of the traditional milling process.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Any material, not otherwise expressly prohibited in this Standard, which has been harvested, mined, or collected, which may be processed without chemical reaction (allowing washing, distilling, grinding/milling, separation and/or concentration of the material by physical (including steam) or biological means) to yield a material that is identifiable in the original source material.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A poison that affects the nervous system.
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Non-fulfilment of a requirement.
From 14001:2015(E)
Inability to break down proteins, in this text it refers to a psychotrophic form of Clostridium botulinum which can produce toxin at temperatures down to 3°C
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
O
A fertilized gamete of parasitic sporozoans that is enclosed in a thick wall resistant to the environment.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
Licensee of organic certification licence responsible for management or for delegation of management for the production unit or units and products listed in the licence agreement.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Class of conventional agricultural chemicals, including DDT and Dieldrin, prohibited for use under this Standard.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Class of conventional agricultural chemicals, based upon phosphorus esters, prohibited under this Standard.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Production practices that conform to this Standard or produce produced and prepared in accordance with this standard.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A documented management plan that is developed by the certified operator, and agreed upon by the CB, which outlines planned activities to be conducted to achieve ongoing compliance with this Standard, and to aid third party verification of compliance.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Person or group of people that has its own functions with responsibilities, authorities and relationships to achieve its objectives.
From ISO 14001:2015(E)
Make an arrangement where an external organisation performs part of an organisation’s function or process.
From ISO 14001:2015(E)
P
Worldwide epidemic, a global disease outbreak.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
A process which results in at least a two log reduction in the number of viable pathogens on a product or in water. This is equivalent to 99% mortality. Pathogen reduction steps often involve application of a sanitiser (e.g. 100ppm chlorine), but can also use a process such as curing or irradiation to achieve the same result.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Pests are defined as an insect or other animal that can be present on food premises causing a risk to food safety. This includes birds, rodents, insects and arachnids.
A process in which blood taken from a patient is treated to extract the cells and corpuscles, which are then added to another fluid and returned to the patient’s body.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
Water suitable for drinking. Potable water must meet a number of standards relating to mineral contaminants, pH and turbidity. Any E. coli must be less than 1 cfu/100ml, meaning E. coli cannot be detected in a 100ml sample.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Post process contamination in a hermetically sealed package.
Principle that states that where there are threats of serious or irreversible environmental damage, lack of full scientific certainty should not be used as a reason for postponing measures to prevent environmental degradation. Decisions should be guided by; (i) careful evaluation to avoid, wherever practicable, serious or irreversible damage to the environment; and (ii) an assessment of the risk-weighted consequences of various options.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Environments that are pristine and have not been disturbed by human activities.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Primary food production is defined by production activities which include the growing, cultivation, picking, harvesting, collection or catching of food, and includes the following –
- the transportation or delivery of food on, from or between the premises on which the aforementioned production activities occur;
- the packing, treating (for example, washing) or storing of food on the premises on which the aforementioned production activities occur; and
- any other food production activity that is regulated by or under an Act prescribed by the regulations for the purposes of this definition.
Primary food production does not include –
- any process involving the substantial transformation of food (for example, manufacturing or canning), regardless of whether the process is carried out on the same premises on which activities previously defined as primary food production occur; or
- the sale or service of food directly to the public; or
- any other food production activity prescribed by the regulations under the Act for the purposes of this definition.
A product is defined as any goods or service, and can be categorised as follows:
- services (e.g. transport);
- software (e.g. computer program, dictionary);
- hardware (e.g. engine mechanical part);
- processed materials (e.g. lubricant);
Services have tangible and intangible elements. Services can involve, for example:
- an activity performed on a customer-supplied tangible product (e.g. automobile to be repaired);
- an activity performed on a customer-supplied intangible product (e.g. the income statement needed to prepare a tax return);
- the delivery of an intangible product (e.g. the delivery of information in the context of knowledge transmission);
- the creation of ambience for the customer (e.g. in hotels and restaurants).
Software consists of information and is generally intangible and can be in the form of approaches, transactions or procedures.
Hardware is generally tangible and its amount is a countable characteristic. Processed materials are generally tangible and their amount is a continuous characteristic.
From ISO 14044:2006(E)
A Co-product is any of two or more products coming from the same unit process or product system
From ISO 14044:2006(E)
Farm, processing or other commercial entity operated or managed for the purposes of food, fibre or cosmetics production, preparation or handling.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A process is a set of interrelated or interacting activities that transforms inputs into outputs
From ISO 14044:2006(E)
Operations that may consist of handling, altering, preserving, packaging and labelling agricultural products.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Substances intentionally used in the processing of products to fulfil an essential technological purpose, and which do not exist in the final product in their original form.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Substances or practices disallowed under this Standard. This Standard is a positive list, meaning only those substances listed are allowed for use on certified facilities or farm units.
From Australian Certified Organic Standard 2021, Australian Organic Limited
The proprietor of a food business is defined as –
- the person carrying on the food business, or
- if that person cannot be identified – the person in charge of the food business.
Q
Consistent production of good or service to a defined criteria, specification or expectation. In some cases, especially when dealing with consumers, the expectation may be inferred. Durability and fit for use are common expectations.
The isolation of livestock from the certified area of the farm for a given period.
From Australian Certified Organic Standard 2021, Australian Organic Limited
A dedicated area of the farm that is used for the purposes of quarantine and/or withholding practices.
From Australian Certified Organic Standard 2021, Australian Organic Limited
R
Raw material is defined as a primary or secondary material that is used to produce a product. A secondary material includes recycled materials.
From ISO 14044:2006(E)
Ready-to-eat (RTE) foods are intended to be consumed by the final consumer without any further process that may eliminate or reduce pathogenic microorganisms that could be present.
From: Food Standards Code 3.2.2.
A substance used to start a chemical reaction.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Inflammation of the retina and choroid (a brownish membrane between the retina and the white of the eye).
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
Input that may be used on a limited basis with verification required by the user as to its need value.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Assessment of both the likelihood and the severity of the consequences should a hazard occur. This gives a guide as to the overall significance of the risk.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Ready To Eat Food
S
While Salmonella bacteria are most commonly associated with livestock and chickens, they have also been responsible for food safety outbreaks associated with fresh produce. Large numbers are shed in the faeces of infected humans and other animals both before and after symptoms of disease. In most cases gastroenteritis symptoms are relatively mild, including cramps, nausea and diarrhoea, although severe disease and even septicaemia can occur in susceptible individuals.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
To sell means, in the context of a food business, to:
- barter, offer or attempt to sell; or
- receive for sale; or
- have in possession for sale; or
- display for sale; or
- cause or permit to be sold or offered for sale; or
- send, forward or deliver for sale; or
- dispose of by any method for valuable consideration; or
- dispose of to an agent for sale on consignment; or
- provide under a contract of service; or
- supply food as a meal or part of a meal to an employee, in accordance with a term of an award governing the employment of the employee or a term of the employee’s contract of service, for consumption by the employee at the employee’s place of work;
- dispose of by way of raffle, lottery or other game of chance; or
- offer as a prize or reward; or
- give away for the purpose of advertisement or in furtherance of trade or business; or
- supply food under a contract (whether or not the contract is made with the consumer of the food), together with accommodation, service or entertainment, in consideration of an inclusive charge for the food supplied and the accommodation, service or entertainment; or
- supply food (whether or not for consideration) in the course of providing services to patients or inmates in public institutions, where ‘public institution’ means ‘public institution’ as defined in the Act, if it is so defined; or
- sell for the purpose of resale.
Illness with toxicity due to invasion of the bloodstream by virulent bacteria coming from a local seat of infection (also known as blood poisoning).
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
A disease or disorder that is caused by a preceding disease or injury in the same individual.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
Slowest heating point in a product
Single-use item means an instrument, apparatus, utensil or other thing intended by the manufacturer to only be used once in connection with food handling, and includes disposable gloves.
Curved-shaped bacteria which can range from a gently curved shape to a corkscrew spiral. Many spirilla are rigid and able to move. The length of rod-shaped bacteria is over 2–100 μm. Comes in one of three forms: vibrio, spirillum, and spirochete
- Vibrio are slightly curved or comma-shaped bacterial cells with less than one complete turn or twist in the cell, generally single and 2–3 μm long. For example, Vibrio parahaemolyticus and Vibrio cholerae.
- Spirillum (plural, spirilla). A bacterium with rigid spiral (helical) structure (not easily band, not flexible), thick, long, and move with flagella, 6–15 μm long and spiral in shape is called spirillum.
- Spirochete. It has a helical structure and flexible body (not rigid), a thin structure, long, spiral helical-shaped cells, or corkscrew-shaped spiral bacilli. Spirochete moves by axial filaments.
Short shelf life
In this publication, Standard refers to this Australian Certified Organic Standard (ACOS) and subsequent amendments for organic production preparation and marketing. The Standard defines criteria for assessment for certification.
From Australian Certified Organic Standard 2021, Australian Organic Limited
T
Temperature danger zone
The application of heat (moderate to severe) upon a sealed package of food to eliminate targeted microorganisms (see pasteurisation value). In cook chill it is called a heat or pasteurisation process
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Ability of a substance to transfer heat; metals tend to have high thermal conductivity and wood a low thermal conductivity
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Rod shaped bacteria that ferment lactose. Thermotolerant coliforms live and grow at an optimum temperature of 35-37°C but continue to develop at up to 44.5°C. Thermotolerant coliforms are common in the environment and include bacteria whose natural habitat is the human intestine. Most do not cause illness, however a positive test for thermotolerant coliforms can indicate that other, pathogenic, bacterial species may also be present.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
A thermophile is a bacteria which is resistant to and grows well at relatively high temperatures (usually above 45°C).
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Blood disorder that causes blood clots to form in small blood vessels around the body, and leads to a low platelet counts; these clots composed of platelets can block blood flow to the brain, leading to bleeding under the skin forming purple- colored spots called purpura.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
Person or group of people who directs and controls an organisation at the highest level.
From ISO 14001:2015(E)
Type of foodborne illness that occurs due to ingestion of a bacterium that produces toxins within the gut, which are absorbed to produce gastrointestinal symptoms.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
Document that accompanies certified goods outlining type of goods, batch number or identification, certification status, etc.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Transparency means open, comprehensive and understandable presentation of information.
From ISO 14044:2006(E)
As for transaction certificate – applicable for bulk commodities (e.g., wheat) and livestock.
From Australian Certified Organic Standard 2021, Australian Organic Limited
Fertiliser or soil additive containing animal faeces (manure) that has been subjected to a process that minimises food safety risks. This is usually defined as certification to the Australian or New Zealand standards AS4454-2012 or NZS 4454-2005 or equivalent. These require five exposures of organic materials to ≥55°C for three consecutive days, with the pile turned (aerated) between each heating event. The total treatment time is
therefore over fifteen days.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
U
The regulatory system applying in the United States and regulated by the U.S. Department of Agriculture (USDA) called the National Organic Program (NOP). Note that the regulatory requirements for this Standard and certification program are specified in a separate text, which the certified operator must obtain, maintain and ensure compliance with, in order to maintain certification to this regulation. Certification to USDA NOP is available via USDA-accredited certification bodies.
From Australian Certified Organic Standard 2021, Australian Organic Limited
The date after which the product should not be consumed. It is determined from the date of production, utilising the product shelf life, building in a margin of safety as determined by the manufacturer.
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V
Testing the truth of something or providing proof that something that was believed is correct. A process used to determine whether each step of a manufacturing process is under control from a safety point of view. Documented evidence is required.
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The normal form of bacteria which are usually fairly sensitive to heat and chemicals.
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
Vehicles are defined as any means of transport of food including shopping trolleys.
In addition to monitoring, it is the use of other methods, procedures, tests and evaluations to determine compliance with a HACCP plan. The act of reviewing, inspecting, testing, checking, auditing, or otherwise establishing and documenting whether items, processes, services, or documents conform to specified requirements
Cook Chill for Foodservice and Manufacturing, Goulburn Valley Food Safety Services
W
Warmed over flavour is an off-flavour caused by rancidity in meat products.
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The amount of free water in a food that is available for the growth of microorganisms. This is not the same as water content because some water can be bound by sugars, salt and other food chemicals making it unavailable to microorganisms. It is measured on a scale from 0 to 1 where a food with a water activity of 0
has no free water and a food with a water activity of 1 has a great deal of free water. Many potentially hazardous foods have a water activity approaching 1.
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X
A xerophile is an organism that can grow and multiply in an environment with an extremely low water availability.
From: Food Microbiology, 2018.
Y
Infections from the bacteria Yersinia enterocolitica and Y. pseudotuberculosis have been increasing in the last ten years, particularly in New Zealand. Both bacteria cause fever and right side abdominal pain, which can resemble appendicitis. In the case of Y. enterocolitica, infection also causes watery or bloody diarrhea. The bacteria can be carried by many different animals and birds, which may or may not become sick as a result. While poorly cooked meat, contaminated water and milk are the more usual sources of infection, salad vegetables are believed to be the source of a major outbreak in NZ in 2014. Yersinia can continue to grow at low temperatures, and are difficult difficult to detect and culture. Research in NZ is currently focused on new ways to isolate this bacteria.
Guidelines for Fresh Produce Food Safety 2022, Fresh Produce Safety Centre
Z
The number of degrees required for the thermal destruction curve to traverse one log cycle.
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An infectious disease that can be transmitted from wild and domestic animals to humans.
From Motarjemi, Y., 2013, Encyclopedia of Food Safety, Volume 1, Academic Press, available at Elsevier.
