Food Safety Terms and Definitions Glossary
Understanding food safety terms and definitions helps everyone across the food industry speak the same language – reducing misunderstandings, improving collaboration, and supporting safer, more consistent practices.
A
Adulteration
The addition of inferior or harmful substances to food products for fraudulent purposes, such as diluting expensive ingredients with cheaper fillers or contaminants.
Allergen
A substance that triggers an allergic reaction in sensitive individuals, commonly found in foods like peanuts, tree nuts, shellfish, eggs, milk, wheat, and soy.
Allergen Control Programme
Procedures and practices implemented to prevent cross-contact and contamination of food products with allergenic ingredients, including segregation, labelling, and sanitation measures.
Ambient Temperature
The surrounding environmental temperature. In food safety, maintaining proper temperature controls is essential to prevent bacterial growth.
Antimicrobial Resistance (AMR)
The ability of microorganisms to resist the effects of antimicrobial agents, such as antibiotics, due to genetic mutations or acquired resistance mechanisms, poses a significant threat to public health.
Approved Supplier
A vendor that meets regulatory and food safety standards for sourcing ingredients or products. Businesses should ensure suppliers comply with SANS 10330 (HACCP requirements).
Audit
A systematic review to verify compliance with food safety regulations and standards, such as ISO 22000 and Regulation 638.
Aw (Water Activity)
A measure of the water available in food for microbial growth. Foods with Aw below 0.85 are generally less prone to bacterial contamination.
B
Bacterial Contamination
The presence of harmful bacteria in food can cause foodborne illnesses. Example: Salmonella in raw poultry.
Best Available Method (R638)
“Means a method which is practicable and necessary for the protection of food against contamination or spoilage, having due regard to-
(a) local conditions and circumstances whether at or on food premises or elsewhere;
(b) the prevailing extent of established practice and the financial implications thereof.” [1]
Best Before Date
The date until which food retains its best quality. Unlike an expiration date, food may still be safe to consume after this date if stored properly.
Biological Food Safety Hazard
A risk to food safety caused by bacteria, viruses, parasites, or fungi. Example: Listeria monocytogenes in soft cheeses.
Biosecurity
Measures implemented to prevent the introduction and spread of infectious diseases in agricultural and food production systems, including hygiene protocols, quarantine procedures, and restricted access controls.
Botulism
A severe foodborne illness caused by Clostridium botulinum, which is often linked to improperly canned foods.
Buffer Zone
A controlled area in food processing to separate raw and ready-to-eat foods, minimising cross-contamination risks.
Bulk Storage
The storage of large quantities of food ingredients or products requires strict adherence to hygiene and pest control measures, as outlined in Regulation 638.
C
Calibration
The process of verifying that measuring instruments (e.g., thermometers, pH meters) provide accurate readings. Food Businesses must calibrate equipment regularly in accordance with SANS 10330.
Campylobacter
A bacterial pathogen causing foodborne illness, often found in raw poultry and unpasteurized milk.
Carcass Inspection
The assessment of meat post-slaughter to ensure it is free from disease and contaminants, as required by the Meat Safety Act (Act 40 of 2000).
CCP (Critical Control Point)
A step in food production where control is essential to prevent or reduce hazards, a key element in HACCP systems.
Certificate of Acceptability (R638)
“Means a certificate of acceptability referred to in regulation 3.” [1]
Clean (R638)
“Means free of any soil, food residues, dust, dirt, dung, impurity, grease or other objectionable matter or contamination to the extent that a state of hygiene is attained and “cleaning”, “keep clean” and “cleaned” has a similar meaning.” [1]
Chemical Contamination
The presence of harmful chemicals (e.g., pesticides, cleaning agents) in food. Example: Detergent residue on kitchen surfaces contaminating food.
Chilling
The process of lowering food temperature (0:5°C) to slow bacterial growth, as recommended in Regulation 638.
Claim (Codex Alimentarius)
A claim is any representation which states, suggests or implies that a food has particular characteristics relating to its origin, nutritional properties, nature, production, processing, composition or any other quality. [2]
Compliance
The adherence to laws, regulations, standards, and guidelines governing food safety, quality, labelling, and manufacturing practices established by regulatory authorities and industry organisations.
Container or Food Container (R638)
“Means anything in which or with which food is manufactured, prepared, processed, stored, served, displayed, packed, wrapped, kept or transported and with which food is in direct contact.” [1]
Contaminate (R638)
“Means the effect exerted by a biological or chemical agent (excluding allergens used as ingredients), foreign matter, or other substances present in food so that the food –
(a) does not meet a standard or requirement determined by law;
(b) does meet standards; or
(c) is unfit for human consumption, and “contamination” has a corresponding meaning.” [1]
Core Temperature (R638)
“Means the temperature reading taken in the estimated centre of the food.” [1]
Critical Limit
The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a critical control point (CCP) to prevent, eliminate, or reduce food safety hazards to an acceptable level.
Cross-Contamination (R638)
“Means the process by which contaminants, allergens or bacteria are unintentionally transferred from food, substances, objects, facilities to other food, substances, objects, or facilities, with a potential harmful effect.” [1]
D
Decontamination
The process of removing harmful microorganisms, chemicals, or foreign matter from food or surfaces. For example, using chlorine solutions to sanitise food processing equipment.
Detergent
A cleaning agent used to remove grease, dirt, and food residues from surfaces. It must be followed by sanitisation for effective food safety.
Disinfection
The process of killing or reducing pathogenic microorganisms on surfaces using chemicals or heat. Example: Using a 70% alcohol solution on work surfaces.
Durability Date
A term covering both “best before” and “use by” dates, indicating how long food retains its intended quality and safety.
D-value (Decimal Reduction Time)
The time required at a specific temperature to reduce a bacterial population by 90%. Used in thermal processing validation.
E
E. coli (Escherichia coli)
A bacterium found in the intestines of animals and humans. Some strains, like E. coli O157:H7, cause severe foodborne illness.
Electronic Traceability System
A digital system that tracks food products from production to sale, ensuring compliance with Regulation 638 and food recall procedures.
End Product Testing
Laboratory analysis conducted on finished food products to assess their safety, quality, nutritional content, and compliance with regulatory standards before distribution and sale.
Enzyme
A protein that speeds up chemical reactions in food, affecting spoilage, ripening, and digestion. Example: Papain, found in papaya, breaks down proteins.
Extrinsic Factors
A protein that speeds up chemical reactions in food, affecting spoilage, ripening, and digestion. Example: Papain in papaya breaks down proteins
F
Facility (R638)
“Means an apparatus, appliance, equipment, implement, storage space, working surface or object used in connection with the handling of food.” [1]
FIFO (First In, First Out)
A stock rotation system ensuring older
food items are used before newer ones, preventing spoilage and food waste.
Food Additive
A substance added to food to improve its taste, texture, appearance, or shelf life, such as preservatives, colourings, flavourings, and emulsifiers.
Foodborne Disease
Illness caused by consuming contaminated food, including bacterial, viral, and parasitic infections. Example: Norovirus from contaminated shellfish.
Foodborne Pathogen
Is a disease-causing microbe that contaminates food and leads to foodborne illness when consumed.
Food Contact Surface
Any surface that comes into direct contact with food during production, processing, packaging, or handling, including equipment, utensils, containers, and conveyor belts.
Food Contaminant
Is a harmful chemical, microorganism, or physical material present in food that can cause illness or injury to the consumer.
Food Defence
Is the efforts to prevent intentional contamination of food products by biological, chemical, physical, or radiological hazards introduced with the intention to cause harm.
Food Fraud
The intentional misrepresentation of food products for financial gain. Example: Selling horse meat as beef.
Food Handler (R638)
“Means a person who in the course of his or her normal routine work on food premises, directly handles or comes into contact with packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements.” [1]
Food Hygiene (R638)
“Means the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.” [1]
Food Premises (R638)
“Means a building, structure, stall or other similar structure, and includes a caravan, vehicle, stand or place used for or in connection with the handling of food.” [1]
Food Recall
The process of removing unsafe food from distribution. Required by food businesses under Regulation 638.
Food Safety (R638)
“Means the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use.” [1]
Food Safety Management System (FSMS)
A systematic approach to managing food safety hazards within a food business, incorporating policies, procedures, and controls to ensure the production of safe food.
G
GlobalG.A.P.
A certification ensuring good agricultural practices for food safety, sustainability, and worker health.
Good Agricultural Practices (GAPs)
Guidelines and practices implemented in agricultural production to minimise the risk of microbial contamination, pesticide residues, and environmental hazards in fresh produce.
Good Hygiene Practices (GHP)
Procedures ensuring food is produced under sanitary conditions. It forms the foundation of HACCP.
Good Manufacturing Practices (GMPs) (R638)
“Means a method of manufacture or handling or a procedure employed, taking into account the principles of hygiene, so that food cannot be contaminated or spoiled during the manufacturing process.” [1]
Growth Phase (Bacterial)
The different stages of bacterial multiplication, including lag, exponential, stationary, and death phases.
H
Hands (R638)
“Includes the forearm or the part of the arm extending from the wrist to the elbow.” [1]
Health Hazard (R638)
“Means a condition, act or omission that may contaminate or spoil food so that consumption of the food is likely to be dangerous or detrimental to health.” [1]
Hazard Analysis and Critical Control Points (HACCP)
A systematic preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production process.
Heavy Metal Contamination
The presence of toxic metals like lead, mercury or arsenic in food. Often due to environmental pollution.
High-Risk Food
Foods that are more susceptible to contamination and spoilage due to their composition, processing methods, storage conditions, or microbiological profile, such as raw meat, poultry, seafood, dairy products, and cooked rice.
I
Indicator Organism
It is microorganisms, such as E. coli, that are used to assess the hygienic quality of food, water, or processing environments. They are not necessarily harmful themselves, but their presence suggests that conditions may allow for the survival or growth of pathogenic (disease-causing) microbes.
Infestation
The presence of pests in food storage or processing areas, requiring control per pest management guidelines.
Inspection
Official checks on food businesses to ensure compliance with food safety laws, such as Regulation 638.
Irradiation
A food preservation technique that uses ionising radiation to kill bacteria, parasites, and insects, extending the shelf life of perishable foods without significantly affecting taste or nutritional value.
Intrinsic Factors
Food properties like pH, moisture, and nutrient content affecting microbial growth.
ISO 22000
An international food safety management system standard integrating HACCP principles.
J
Jigging
A separation technique used in food processing, particularly in the fish and seafood industries.
Joule (J)
A unit of energy used in thermal food processing
K
Kill Step
A process such as pasteurisation, sterilisation, or cooking that eliminates pathogens in food.
L
Labelling Compliance
Ensuring food labels meet legal requirements, including ingredient lists and allergen declarations.
Lactic Acid Bacteria (LAB)
Beneficial bacteria used in fermented foods like yoghurt and pickles.
Lag Phase
The initial phase of bacterial growth when cells adapt to new conditions.
Listeria monocytogenes
A bacterial pathogen that causes listeriosis, often linked to deli meats and dairy products.
Lot Code
A unique identifier assigned to food batches for traceability and recalls.
Low-Acid Canned Foods (LACF)
Foods with a pH above 4.6, requiring special heat processing to prevent Clostridium botulinum growth.
M
Meat Inspection
A regulatory process ensuring meat products are safe and disease-free.
Metal Detection
A safety control measure used in food processing to remove metallic contaminants.
Mesophilic Bacteria
Bacteria that grow best at moderate temperatures (20 – 45°C), including many foodborne pathogens.
Microbial Load
The total number of microorganisms present in food, assessed for safety and spoilage risks.
Milk Pasteurisation
The process of heating milk to kill pathogenic bacteria.
Modified Atmosphere Packaging (MAP)
A packaging technique that alters gas composition to extend shelf life.
Mycotoxins
Toxins produced by moulds that can contaminate grains, nuts, and dairy.
N
Natural Preservatives
Substances like salt, vinegar, and citric acid used to extend food shelf life.
Non-thermal Processing
Food preservation methods like ultraviolet light, pulsed electric fields, and high-pressure processing (HPP).
Norovirus
A highly contagious virus causing foodborne illness, often linked to shellfish.
Nutritional Labelling
Legal requirements for listing nutrient content on food packaging.
O
Oil Rancidity
The spoilage of fats and oils due to oxidation. Affecting taste and safety.
Operational Prerequisite Program (OPRP)
A control measure in ISO 22000 that reduces food safety risks.
Oxidation
A chemical reaction leading to food rancidity and nutrient loss.
P
Pasteurisation
A heat treatment process used to kill harmful microorganisms in food and beverages, particularly dairy products and juices, while preserving flavour and nutritional quality.
Pathogens
Microorganisms that cause disease, particularly those transmitted through food, such as Salmonella, E. coli, and Listeria.
Perishable Food (R638)
“Means foodstuff which on account of-
(a) its composition, ingredients, moisture content or pH value; and
(b) its lack of preservatives and suitable packaging,
is susceptible to an uninhibited increase in microbes thereon or therein, if the foodstuff is kept within the temperature spectrum of 5 °C to 60 °C, and includes the perishable foodstuffs listed in Government Notice No R.1183 of 1 June 1990, but excludes unprocessed fruit and vegetables.” [1]
Person in Charge (R638)
“In relation to food premises, means a natural person who is responsible for the food premises or the owner of such food premises, as the case may be.” [1]
Pest Control
Measures to prevent insects and rodents in food facilities (regulated under Regulation 638).
Prepacked Food (R638)
Means food which, before it is presented for sale or for serving, has been packed as contemplated in regulation 7(4).” [1]
Pre-requisite Programmes (PRPs)
Basic conditions ensuring a safe food production environment.
Preventive Controls
Measures implemented to prevent, reduce, or eliminate food safety hazards in food processing facilities, including sanitation procedures, employee training, and monitoring activities.
Processing Aid
Substances used in food manufacturing that do not remain in the final product, like enzyme treatments.
Q
Quality Assurance
The systematic process of ensuring that products meet specified quality standards and customer expectations through monitoring, testing, and continuous improvement initiatives.
Quality Control
A process used to ensure products consistently meet a predefined set of quality standards by inspecting and testing them throughout the production process.
R
Ready-to-Eat or Ready-to-Consume Foods (R638)
“Means perishable food which may be consumed without having to undergo a further process to make it consumable and ready-to-eat food has a similar meaning.” [1]
Recall
The process of removing or correcting products from the market that are found to be unsafe for consumption or do not meet regulatory standards.
S
Sanitisation
The process of reducing microbial contamination on food contact surfaces.
Sensory Evaluation
Assessing food quality through taste, texture, and appearance.
Shelf Life
The length of time a food product can be stored under specified conditions before it becomes unfit for consumption due to quality deterioration or safety concerns.
Spoilage Organisms
Organisms (bacteria and fungi) that deteriorate food but do not cause illness.
T
Temperature Danger Zone
The temperature range in which bacteria can grow most rapidly is typically between 5°C and 60°C.
Testing and Calibration
Regular verification of thermometers, pH meters, and other food safety equipment to ensure accurate measurements (required for HACCP compliance).
Toxin
A poisonous substance produced by bacteria, fungi, or chemicals that can cause foodborne illness. Example: Staphylococcus aureus toxin in improperly stored dairy products.
Traceability
The ability to track the movement of food products and ingredients through all stages of production, processing, and distribution using recorded information such as batch numbers, dates, and supplier details.
U
Ultra-High Temperature (UHT) Processing
A sterilisation method where food is heated to 135°C or higher for a few seconds to destroy pathogens while preserving shelf stability. Common for long-life milk and juices.
Ultraviolet (UV) Sterilisation
A non-thermal method using UV light to kill microorganisms in water, food, and food contact surfaces.
Undeclared Allergens
The presence of allergens not listed on a product label. A major cause of food recalls as indicated under food labelling regulations.
Unfit for Human Consumption
Means that food is unacceptable for human consumption according to its intended use.
Unprocessed Agricultural Crops (R638)
“Means fresh, raw and unprocessed fruit, vegetables, maize, wheat, rye, unshelled peanuts, sugar cane, sunflower seed or other unprocessed agricultural crops.” [1]
V
Vacuum Packaging
A method of food preservation where air is removed from a package to prevent spoilage and microbial growth.
Validation
The process of scientifically proving that a food safety control measure is effective (required for HACCP systems). Example: Testing the adequacy of cooking temperatures to kill pathogens.
Vehicles Transporting Food (R638)
“Means a train, trolley, wagon, cart, bicycle, sled, truck, boat, ship or aircraft, and includes any other craft, vehicle or conveyance used in the handling, storage or transport of food.” [1]
Verification
Ongoing monitoring and documentation to ensure that food safety procedures (e.g., CCPs in HACCP) are working as
intended.
Vulnerable Populations
Groups at higher risk of foodborne illnesses, including pregnant women, infants, the elderly, and immunocompromised individuals.
W
Water Activity (Aw)
A measure of the available water in food for microbial growth. Foods with Aw below 0.85 are generally less prone to spoilage.
X
Xerophilic Microorganisms
Bacteria or fungi that thrive in low-moisture foods such as dried fruits and powdered milk.
X-ray Inspection in Food Processing
A detection method used to identify physical contaminants like metal, glass, and plastic in packaged food.
Y
Yeast in Food Production
Microorganisms used in fermentation processes, such as bread, beer, and dairy fermentation.
Yersinia enterocolitica
A foodborne pathogen causing gastrointestinal illness, commonly linked to undercooked pork and contaminated water.
Z
Zone Control in Food Processing
The separation of raw, cooked, and allergen-containing foods to prevent cross-contamination.
Z-value (Thermal Processing)
A scientific term in food safety, representing the temperature change required to achieve a tenfold
reduction in bacterial population.
References: Acts, Regulations, Standards and Guidelines
- Regulations R638 –Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters (South Africa)
- Codex Alimentarius –General Guidelines on Claims (CXG 1-1979)