Code of Practice for Minimally Processed Ready-to-Eat Fruit and Vegetables
Glossary

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Adverse food reaction
a general term that can be applied to a clinically abnormal response to an exposure to a food or food component.
Certification
in this document, process to ensure and verify the reliability and the capability of a supplier to consistently manufacture within the processor's specifications. This may include periodic monitoring to verify adherence to specifications and audits to validate the status of the supplier certification program.
Challenge test
scientific study by which specific microorganisms of concern are added to a product to confirm the adequacy of a theoretical process.
Cleaning
the removal of soil, dirt, grease or other objectionable matter.
Control
measure to ensure that an operation: performs consistently within predetermined limits based on process capability; meets process requirements; and consistently results in a safe product.
Corrective action
any action to bring the process into control and manage any affected product when critical limits or other criteria are not met. The action is to be prompt and appropriate to the seriousness of the deficiency.
Critical control point
a point, step or procedure at which control can be applied and food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
Critical factor
any property, characteristic, condition, or other variable parameters which may affect the validated process and compromise the safety of the product.
Critical limit
a value which delimits acceptability from non-acceptability for which the safety of the product may be compromised. Critical limits are different from control limits or specification limits. Control limits indicate what the process is capable of delivering and are tighter than specification limits which are in turn tighter than critical limits.
Deterioration
for produce, deterioration can be used interchangeably with spoilage, When applicable to non-food products such as packaging materials, deterioration is a physical or chemical change in the material that may adversely affect the safety of the food.
Deviation
failure to meet the critical limits or other specified requirements for a critical factor.
Hazard
A biological, chemical or physical agent or condition of food having the potential to cause an adverse health effect.
Lot
he amount of product of a specific container size, product style and code produced by a food establishment during a specified period of time.
Minimally processed ready-to-eat fruit or vegetables
raw fruit or vegetables that have been peeled, sliced, chopped or shredded prior to being packaged for sale. With the possible exception of the addition of dressing or croutons by the end-user, the product does not require further preparation before consumption.
Monitoring
a planned sequence of observations or measurements of control parameters to assess whether a critical control point [or other activity] is under control.
Periodic mock recall
internal activities conducted on a periodic basis to verify the capability of the processor to rapidly identify and control a given lot of product. These activities do not necessarily require the processor to contact customers.
Records
documented observations and measurements to determine adherence to critical limits or other specified requirements for critical factors.
Risk
an estimate of the likelihood of occurrence of a hazard.
Sanitation
is a process that removes or reduces the number of microorganisms, including pathogens.
Spoilage
a process whereby food quality and/or food safety is rendered unacceptable through microbiological or chemical reaction.
Verification
confirmation of the accuracy, correctness or effectiveness of process controls through testing, investigation or comparison with a standard.
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