ISO/TS 22002-2:2013 食品安全に関する前提条件プログラム—パート2：ケータリング | ページ 6

3.1

catering

preparation, storage and ここで, appropriate, delivery of food for consumption, at the place of preparation or at a satellite unit

[SOURCE:SOURCE: CAC/RCP 39:1993,² 2.1, modified]

3.2

cleaning

removal of soil, food residues, dust, grease or other objectionable matter

[SOURCE:SOURCE: CAC/RCP 1:1969,¹ 2.3]

3.3

contamination

introduction or occurrence of a contaminant (3.4) in food or food environment

[SOURCE:SOURCE: CAC/RCP 1:1969,¹ 2.3]

3.4

contaminant

any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability

[SOURCE:SOURCE: CAC/RCP 1:1969,¹ 2.3]

3.5

cross-contamination

contamination of cooked and pre-cooked foods by direct or indirect contact with material at an earlier stage of the process

Note 1 to entry: Adapted from CAC/RCP 39:1993,² 7.2.1.

3.6

disinfection

reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability

[SOURCE:SOURCE: CAC/RCP 1:1969,¹ 2.3]

3.7

establishment

any building or area in which food is handled and the surroundings under the control of the same management

[SOURCE:SOURCE: CAC/RCP 1:1969,¹ 2.3]

3.8

food handler

any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements

3.9

food handling

any operation in the preparation, processing, cooking, packaging, storage, transport, distribution and service of food

3.10

hand washing

removal of dirt from skin with the help of a skin compatible soap

3.11

food ingredient

any substance, including food additives, used in the manufacturing or preparation of food and which is present, whether maintaining its original aspect or modified, in the end product

3.12

lot

set of units of a product which have been produced or processed or packaged under similar circumstances

3.13

portioning

division of food into single or multiple portions

3.14

potable water

water that is suitable for human consumption

Note 1 to entry: Quality standards of drinking water are described in the WHO Guidelines for drinking water quality.

3.15

satellite

satellite kitchen

kitchen where food from a central kitchen is portioned, reheated if needed, and made ready for service

3.16

vector

<epidemiology> organism which does not cause disease itself but which transmits infection by conveying pathogens from one host to another

3.17

visitor

person who is not a permanent staff member of the establishment, including external visitors and service support staff

Note 1 to entry: Examples of external visitors are auditors, enforcement officers, suppliers, and contractors. Service support staff includes any other person who is not working in that particular area, e.g. maintenance, management staff, and cleaners.