Honey Hygiene Glossary

This document, "Honey Hygiene Glossary" can be opened in pdf format and printed from the Library page.

"Critical Control Point (CCP)": a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

"stages of production, processing and distribution": any stage, including import, from and including the primary production of a food, up to and including its storage, transport, sale or supply to the final consumer and, where relevant, the importation, production, manufacture, storage, transport, distribution, sale and supply of feed;

"Food":  includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment.  It includes water after the point of compliance as defined in Article 6 of Directive 98/83/EC and without prejudice to the requirements of Directives 80/778/EEC and 98/83/EC

"Food" shall not include:

(a) feed;

(b) live animals unless they are prepared for placing on the market for human consumption;

(c) plants prior to harvesting;

(d) medicinal products

(e) cosmetics

(f) tobacco and tobacco products

(g) narcotic or psychotropic substances

(h) residues and contaminants.

"food business": any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food;

"food business operator" (FBO): the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business

under their control;

"primary production": the production, rearing or growing of primary products including harvesting, milking and farmed animal production prior to slaughter.  It also includes hunting and fishing and the harvesting of wild products;

"final consumer": the ultimate consumer of a foodstuff who will not use the food as part of any food business operation or activity.

"retail": the handling and/or processing of food and its storage at the point of sale or delivery to the final consumer, and includes distribution terminals, catering operations, factory canteens, institutional catering, restaurants and other similar food service operations, shops, supermarket distribution centres and wholesale outlets;

"placing on the market": the holding of food or feed for the purpose of sale, including offering for sale or any other form of transfer, whether free of charge or not, and the sale, distribution, and other forms of transfer themselves;

Useful websites:

http://www.food.gov.uk/scotland

http://www.food.gov.uk/multimedia/pdfs/scottish-food-feed-law

http://www.food.gov.uk/about-us/publications/scotpublications