1、November 2014DEUTSCHE NORM DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (NAL)DIN-SprachendienstEnglish price group 10No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany
2、,has the exclusive right of sale for German Standards (DIN-Normen).ICS 01.040.67; 67.020!%,“2299509www.din.deDDIN 10503Food hygiene Terminology,English translation of DIN 10503:2014-11Lebensmittelhygiene Begriffe,Englische bersetzung von DIN 10503:2014-11Hygine alimentaire Notions,Traduction anglais
3、e de DIN 10503:2014-11SupersedesDIN 10503:2007-03www.beuth.deDocument comprises 16 pages08.15DIN 10503:2014-11 2 A comma is used as the decimal marker. Contents Page Foreword 3 Introduction .4 1 Scope 5 2 Normative references 5 3 Terms and definitions .6 3.1 General concepts .6 3.2 Terms and definit
4、ions associated with commodities . 11 Annex A (informative) Further definitions associated with the HACCP concept 14 DIN 10503:2014-11 3 Foreword This standard has been prepared by Working Committee NA 057-02-01 AA Lebensmittelhygiene, Working Group NA 057-02-01-17 AK Terminologie of the DIN-Normena
5、usschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products), taking into account current definitions defined in food legislation. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights.
6、DIN shall not be held responsible for identifying any or all such patent rights. Annex A is informative. Amendments This standard differs from DIN 10503:2007-03 as follows: a) terms and definitions have been revised and updated in accordance with the changes in food legislation; b) a new term has be
7、en added in 3.1.9, “mass caterer”; c) normative references have been updated and modified to reflect current food legislation; d) the standard has been editorially revised and brought in line with the current rules of presentation. Previous editions DIN 10503: 1989-05, 1999-12, 2007-03 DIN 10503:201
8、4-11 4 Introduction This standard defines the most important terms associated with foodstuffs, giving them in the form of a list. As further standards work is carried out in the area of foodstuffs, more terms and definitions will need to be included. Working Committee Lebensmittelhygiene has decided
9、 to adopt from current legal provisions, as far as is necessary, terms and definitions that are also used in the applicable legislation and whose meanings serve to demarcate legal obligations. In the event of changes to legislation due to modifications of applicable European Regulations or Directive
10、s, or due to changes in German ordinances or laws, the definitions given in the respective latest version of a legal document shall apply. In the event of substantial changes, this standard will be revised. Because they are quoted from legislation and from International and European Standards, the d
11、efinitions given in the main text of this standard do not fully comply with the current rules of presentation for standards. Annex A gives the original definitions for the current terminology. These are internationally accepted definitions and do not contradict those given in Clause 3. In addition t
12、o the definitions laid down in European laws and European Standards, it was considered necessary to describe the development of the terms and definitions currently used. An adoption in parts into the principle text of this standard would misrepresent the historic development of these definitions. DI
13、N 10503:2014-11 5 1 Scope This standard defines terms that are of general importance in connection with food hygiene. Other terms and definitions are given in specialized standards containing hygienic requirements. 2 Normative references The following documents, in whole or in part, are normatively
14、referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. DIN EN 1672-2:2009-07, Food processing machinery Basic concepts Part
15、2: Hygiene requirements DIN EN ISO 22000:2005-11, Food safety management systems Requirements for any organization in the food chain 1 Regulation (EC) No. 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establ
16、ishing the European Food Safety Authority and laying down procedures in matters of food safety, as of 28 January 2002. OJ C, 2002, No. L 31, p. 1 (as amended) 2 FAO/WHO Codex Alimentarius Commission: General Principles of Food Hygiene, Annex: Hazard Analysis and Critical Control Point (HACCP) System
17、 and Guidelines for its Application; Annex to CAC/RCP 1-1969, Rev. 4 (2003). Secretariat of the Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy (as amended) 3 Regulation (EC) No. 852/2004 of the Europe
18、an Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. OJ C, 2004, No. L 226, p. 3 (as amended) 4 Verordnung ber die Kennzeichnung von Lebensmitteln (Lebensmittel-Kennzeichnungsverordnung LMKV) (Food Labelling Regulation), as of 1 December 1999. BGBl. (German Federal Law Gaz
19、ette) I, 1999, No. 56, pp. 2464-2473 (as amended) 5 Lebensmittel-, Bedarfsgegenstnde- und Futtermittelgesetzbuch (Lebensmittel- und Futtermittelgesetzbuch LFGB) (German Food and Feed Code LFGB), as of 3 June 2013. BGBl, (German Federal Law Gazette) I, 2013, No. 27, pp. 1426-1470 (as amended) 6 Counc
20、il Regulation (EEC) No. 315/93 of 8 February 1993 laying down Community procedures for contaminants in food. OJ C, 1993, No. L 37, pp. 1-3 (as amended) 7 Merkblatt des Bundesinstitutes fr Risikobewertung (BfR) “Fragen und Antworten zum Hazard Analysis and Critical Control Point (HACCP)-Konzept” (Ins
21、truction sheet issued by the Federal Institute for Risk Assessment (BfR) “Questions and answers relating to the HACCP concept”) (2005 edition) (as amended) 8 Regulation (EC) No. 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into
22、 contact with food and repealing Directives 80/590/EEC and 89/109/EEC. OJ C, 2004, No. L 338, p. 4 (as amended) 9 Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. OJ C, 2004, No. L 226, p. 22 (as
23、 amended) DIN 10503:2014-11 6 10 Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No. 1924/2006 and (EC) No. 1925/2006 of the European Parliament and of the Council, and repeali
24、ng Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No. 608/2004. OJ C, 2011, No. L 304, pp. 18-63 (as amen
25、ded) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 General concepts 3.1.1 food foodstuff any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. “Food
26、” includes drinks, 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 Dir
27、ectives 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 within the meaning of Council Directives 65/65/EEC(21) and 92/73/EEC(22), e) cosmetics wi
28、thin the meaning of Council Directive 76/768/EEC(23), f) tobacco and tobacco products within the meaning of Council Directive 89/622/EEC(24), g) narcotic or psychotropic substances within the meaning of the United Nations Single Convention on Narcotic Drugs, 1961, and the United Nations Convention o
29、n Psychotropic Substances, 1971, h) residues and contaminant. Note 1 to entry: The verb “ingest” has been defined in the Lebensmittel- und Futtermittelgesetzbuch as follows: Eating, chewing, drinking and any intake of substances reaching the stomach. SOURCE: 1, modified Note 1 to entry has been adde
30、d 3.1.2 food law the laws, regulations and administrative provisions governing food in general, and food safety in particular, whether at Community or national level; it covers any stage of production, processing and distribution of food, and also of feed produced for, or fed to, food-producing anim
31、als 1 DIN 10503:2014-11 7 3.1.3 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 1 SOURCE: 1, modified Note 1 to entry has been added 3.1.4 food business
32、operator the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control 1 3.1.5 feed any substance or product, including additives, whether processed, partially processed or unprocessed, intended to be used for oral feedin
33、g to animals 1 3.1.6 feed business any undertaking whether for profit or not and whether public or private, carrying out any operation of production, manufacture, processing, storage, transport or distribution of feed including any producer producing, processing or storing feed for feeding to animal
34、s on his own holding*)1 3.1.7 feed business operator natural or legal persons responsible for ensuring that the requirements of food law are met within the feed business under their control 1 3.1.8 retail handling and/or processing of food and its storage at the point of sale or delivery to the fina
35、l consumer, including distribution terminals, catering operations, factory canteens, institutional catering, restaurants and other similar food service operations, shops, supermarket distribution centres and wholesale outlets 1 3.1.9 mass caterer any establishment (including a vehicle or a fixed or
36、mobile stall), such as restaurants, canteens, schools, hospitals and catering enterprises in which, in the course of a business, food is prepared or placed on the market ready for consumption by the final consumer 3.1.10 traceability ability to trace and follow a food, feed, food-producing animal or
37、 substance intended to be, or expected to be incorporated into a food or feed, through all stages of production, processing and distribution Note 1 to entry: In addition to the definition quoted from Regulation (EC) No. 178/2002 1 reference is made to further definitions (Regulation (EC) No. 1935/20
38、04 8, Codex Committee for questions of principle, and relevant ISO Standards). SOURCE: 1, modified Note 1 to entry has been added *)Translators note. In the German original, the text to 3.1.5 “feed” is repeated here erroneously. DIN 10503:2014-11 8 3.1.11 food hygiene (hereinafter called “hygiene”)
39、measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use Note 1 to entry: Provisions to ensure food hygiene shall include the following: a) product hygiene 1) care in selecting primary products; 2) compliance
40、 with appropriate storage conditions (e.g. relationship between storage temperature and storage time); 3) avoidance and prevention of adverse influences; b) production hygiene 1) ensuring appropriate processing (e.g. relationship between temperature and time); 2) using appropriate premises; 3) using
41、 suitable equipment; c) personnel hygiene 1) work clothes; 2) hand hygiene. Note 2 to entry: Provisions for the stages of production, treatment and placing on the market may require measures to be taken at earlier production stages and during primary production. SOURCE: 3, modified Notes 1 and 2 to
42、entry have been added 3.1.12 primary products products of primary production including products of the soil, of stock farming, of hunting and fishing 3 3.1.13 perishable food food that perishes in a short time microbiologically and whose marketability can be maintained only by storage at certain tem
43、peratures or under specific conditions 3.1.14 highly perishable food food that could become a direct microbiological hazard for the consumer after a short time 4 3.1.15 wholesome food food which is fit for human consumption as far as hygiene is concerned 3.1.16 products of animal origin food of anim
44、al origin, including honey and blood, certain live bivalve molluscs, live echinoderms, live tunicates and live marine gastropods intended for human consumption, DIN 10503:2014-11 9 and other animals destined to be prepared with a view to being supplied live to the final consumer 9 3.1.17 processing
45、any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes 3 3.1.18 unprocessed products foodstuffs that have not undergone processing, including products that have been divided
46、, parted, severed, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed 3 3.1.19 processed products foodstuffs resulting from the processing of unprocessed products. These products may contain ingredients that are necessary for their m
47、anufacture or to give them specific characteristics 3 3.1.20 production acquisition, including slaughtering and hunting of live animals whose meat is intended to serve as food, manufacture, preparation, treatment, processing and mixing 5 3.1.21 handling the weighing, measuring, decanting and bottlin
48、g, stamping, imprinting, packaging, cooling, freezing, deep freezing, thawing, keeping, storage, transport and any other activity that cannot be regarded as production or placing on the market 5 3.1.22 placing on the market the holding of food or feed for the purpose of sale, including offering for
49、sale or any other form of transfer, whether free of charge or not, and the sale, distribution, and other forms of transfer themselves 1 Note 1 to entry: Article 3, No 8 of Regulation (EC) No. 178/2002 shall apply for feed intended to be used for oral feeding to non-food producing animals, cosmetics, commodities and products that may be mistaken for food accordingly 5. 3.1.23 use-by date date by which a food is to be consumed and after which the food shall no longer be sold because
