Certificate of Acceptability

This is the person in charge in relation to the food premises. A natural person who is responsible for the food premises or the owner of such a food premises.

A person who in the course of his or her normal routine work on a food premises, directly handles or comes into contact with packaged or unpacked food, food equipment and utensils or food contact surfaces and is therefore expected to comply with food hygiene requirements.

Hazard Analysis Critical Control Point

Prerequisite Programme

Good Manufacturing Practice

Good Hygiene Practices

Obtaining evidence that the control measure managed by the HACCP plan is capable of being effective.

Act of conducting a planned sequence of observations or measurements to assess whether a CCP is under control.

Confirmation, through the provision of objective evidence, that specified requirements have been fulfilled.

Member of management

• Appoint the food safety team
• Manage and coordinate team's work
• Oversee – ensure system works
• Report on performance
• Must be adequately trained

Primary Farm Assurance or PFA is the standard offered under the localg.a.p brand. It is based on assessment only, rather than certification. PFA helps smallscale producers and or producers new to standards, to adopt good agricultural practices which improve the efficiency of farm management, cut exposure to food safety risks, comply with legislation on food safety, and access local and regional markets. PFA is also a key building block for producers who need GLOBALG.A.P.

localg.a.p is one of the brands forming part of the GLOBALG.A.P. family of products. It includes several standards that are not part of certification, but based only on assessments. The key concept of localg.a.p is capacity building. It was developed for local implementation and, where required, to prepare producers for certification, especially those that cannot immediately get certified.

GLOBALG.A.P. is the internationally recognized standard for farm production. GLOBALG.A.P aims to deliver safe and sustainable agricultural production to benefit farmers, retailers, and consumers throughout the world. The standard demands greater efficiency in production, improves business performance and reduces waste of vital resources. It also requires a general approach to farming that builds in best practices for generations to come.

Regulations governing general hygiene requirements for food premises and transport of food. This regulation requires that the person in charge of the food premises is trained in the principles and practices food safety and hygiene.

Means conforming to a rule, such as a specification, policy, standard, or law.

Environmental Health Practitioners (EHPs) ensure that all the physical environments in which we work, eat, live and play are safe. They all have the same common goal: to protect human health by minimising risks and eliminating dangers, in the natural and built environments.

The Global Food Safety Initiative (GFSI) is aimed at standardising food safety requirements for the retail sector. The GFSI programme is a capacity building programme for micro and small suppliers that aims to develop effective food safety management systems through a systematic continuous improvement process. The Global Food Safety Initiative has developed processes for a food safety management system. The programme considers primary production (plants, grain and pulses) and manufacturing (operation of primary products and manufacturing of processed foods).