07 - References and Documents
07 - References and Documents
07 - References and Documents
SUPERSEDES 10/06/2017
DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04
7.1 References
1.1 Regulation (EC) No.852/2004 of the European Parliament and of the Council of
29April 2004 on the hygiene of foodstuffs (OJ EC 2004, L139 and L226).
1.2 Codex Alimentarius Commission, “Hazard Analysis and Critical Control Point (HACCP)
System and Guidelines for its Application”, Annex to CAC/RCP 1-1969, Rev. 4 (2003).
1.3 Codex Alimentarius Commission, “General Principles of Food Hygiene, CAC/RCP 1-
1969, Rev. 4 (2003).
1.4 Requirements for a HACCP based Food Safety System, June 2006, compiled by
Dutch National Board of Experts - HACCP. The Hague, The Netherlands:
Web site: www.foodsafetymanagement.info
1.5 Guidelines regarding certification of HACCP based Food Safety Systems on the basis
of the preceding versions of this specification has been accredited by the Dutch
Accreditation Council (RvA) since 1997
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DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04
Annexure 1: Glossary
ACTION-LIMIT VALUE : A value for the product or process parameter under consideration,
deduce from the critical limit value, which indicates that an
intervention in the process is required.
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REVISION 04
CORRECTIVE ACTION : Any action to be taken when the results of monitoring at the CCP
indicate a loss of control
CRITICAL CONTROL POINT : A step at which it is essential that a specific control measure is
(CCP) applied to prevent or eliminate a food safety hazard or reduce the
risk to an acceptable level (see also Control measure, specific)
FILLING CENTRE : The building or facility or parts thereof, used for or in connection
with activities such as receipt of Cashew/ , re-grading/re-working
if required, sieving, and filling in tins/pouches, storage, packing
and dispatch/ stuffing of containers are carried out in a desirable
manner.
FLEXI PACKING : Activity of vacuuming the pouches and sealing them after flushing
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DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04
FOOD CONTACT SURFACES : Those surfaces that contact food under normal conditions occur
during the normal course of operations. Here food means Cashew/
and “food contact surfaces” includes utensils such as crates, tins
and food contact surfaces of equipment and machines
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REVISION 04
PREVENTIVE ACTION : Any measure or activity that will be used to prevent, to eliminate or
to reduce the recurrence of causes for existing deviations, defects or
any other undesired situation with respect to food safety.
SAFE MOISTURE LEVEL : Levels of moisture, low enough to prevent the growth of
undesirable Microorganisms in cashew Cashew/ under the
intended conditions of production, storage, and distribution. Lower
level should be sufficient to avoid breakage in-transit /handling.
Safe-Moisture Level for Cashew Cashew/ is 3.5 – 5%.
SIZE GRADED CASHEW/ : Cashew/ , which are graded, based on their size.Eg.W180, W210,
W240, W320, W450 etc
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DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04
VALIDATION : Obtaining evidence (in advance) that the specific and general
control measures of the HACCP plan are effective.
DICING : A process by which cashew Cashew/ will get cut into pieces and
get segregated grade wise by sieving
DE STONING : A process by which the stones getting removed from cashew Cashew/