Result to be achieved, in the context of FSMS, objectives are set by the organization, consistent with the food safety policy, to achieve specific results.

A designated and enclosed area on a site in which chemical, microbiological and other product testing is conducted and if not controlled could lead to contamination and requires the use of good laboratory practices.

An area in which the product is open to the environment such as not fully enclosed in packaging or not enclosed within filling equipment, tanks or pipes.

A control measure or combination of control measures applied to prevent or reduce a significant food safety hazard to an acceptable level, and where action criterion and measurement or observation enable effective control of the process and/or product.

Group of people that has its own functions with responsibilities, authorities, and relationships to achieve its objectives.

An arrangement where an external organization performs part of an organization’s function or process (including services).