GLOSSARY / TERMINOLOGY EXPLAINED

Glossary/Terminology explained

Much of the confusion or ‘mystery’ surrounding Health & Safety and Food safety is terminology. Local enforcement Officers, landlords or potential clients may ask you for certain requirements that don’t make sense at first. Below is a list of terms often used in our field and a simple explanation of each one.

Adequacy audit – an inspection and report that establishes what systems you have in place already, tests how robust they are and makes recommendations on how they can be improved, if they can.

Commensurate – Appropriate to the job you do.

Competence – A mixture of skills, qualifications and experience.

Compliance audit – An inspection of your site(s) to verify that your systems are in place and being implemented.

Due diligence – Documentation to prove that all reasonable steps have been taken to avoid accidents or illness.

Food Safety Management System – A documented system that combines a food safety policy and Hazard Analysis.

Food Safety Policy – A written document to explain a business’ arrangement to meet Food Safety requirements.

HACCP – A food safety management system intended to identify critical control points.

Hazard Analysis – A simple food safety system which identifies food hazards and introduces control measures.

Health & Safety Policy – A written document to explain a business’ arrangements to meet Health & Safety requirements.

Reasonably practicable – A balance between the level of risk and the cost, inconvenience and time it will take to make it safe.

Risk assessment – A proactive tool to establish hazards and introduce appropriate controls.

Verification – A system of ‘double checking’. Intended to prove that what controls you have are in place, being complied with and are effective.