Ehedg - Glosario

EHEDG Glossary
Version 2004/04.G01
This document replaces the “Definitions of expressions relevant to hygienic
processing and plant design” dated May 1991, amended Dec 1993 and Dec 2003.
The definitions are presented to provide uniform general interpretation of the terms,
phrases and expressions used in EHEDG guideline documents and publications.
Where relevant, definitions established byofficial standards bodies have been
adopted. Some of these definitions may be qualified for use in specific guideline
documents.

A
Aseptic equipment
Hygienically designed equipment that is sterilisable and is impermeable to microorganisms to maintain its aseptic status.
Aseptic process
A process using equipment sterilized before use, and which, in running conditions, is
protected againstrecontamination by micro-organisms.
See also Ultra-clean process
Accessible (see Easily accessible)

B
Bioaerosol
Dispersed biological agents in a gaseous environment. (BS EN ISO 14698-1:2003)
Biocontamination
Contamination of materials, devices, individuals, surfaces, liquids, gases or air with
viable particles. (BS EN ISO 14698-1:2003)
Biofilms
A microbial consortium adhering to asurface.
NOTE: these are frequently but not in every case embedded in extra-cellular
polymeric substances.

Version : May 2004

EHEDG Glossary
www.ehedg.org

1

C
CCP (critical control point)
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. (Codex)
CIP (cleaning-in-place)
Automated wet cleaningsystem of a line and/or individual equipment in a closed
circuit without dismantling.
NOTE: CIP efficiency depends on 5T's – time, temperature, titration, turbulence and
technology. CIP can be done in a dry area, the aim being that the design precludes
any water passing into the environment.
Cleanability
The suitability of equipment to be freed from soil easily.
See also Comparativecleanability
Cleaning
The removal of soil, food residues, dirt, grease or other objectionable matter. (Codex)
Cleanroom
Room in which the concentration of airborne particles is controlled, and which is
constructed and used in a manner to minimize the introduction, generation, and
retention of particles inside the room, and in which other relevant parameters e.g.
temperature, humidity, and pressure,are controlled as necessary. (BS EN ISO
14698-1 :2003)
Coatings
The result of a process where a different material is deposited to create a new
surface. (3-A)
Commercial sterilization (see Sterilization )
Comparative cleanability
The cleanability of equipment relative to a reference.
Conditions for intended use
- in relation to equipment and parts or other elements e.g. of building, andnot
in the context of product and consumer
All normal or reasonably anticipated operating conditions, including those of cleaning.
These should set limits for variables such as time, temperature and concentration

Version : May 2004

EHEDG Glossary
www.ehedg.org

2

Contaminant
Any biological or chemical agent, foreign matter or other substance not intentionally
added to food, whichmay compromise food safety or suitability. (Codex)
Contamination
The introduction or occurrence of a contaminant in food or food environment.
Controlled environment (see Zoning)
Control measure
Any action and activity that can be used to prevent or eliminate a food safety hazard
or reduce it to an acceptable level. (Codex)
NOTE: In a broader sense, should also cover measures to have undercontrol points
necessary for assuring non-safety attributes are maintained at an acceptable level.
(see also preventive action)
COP (cleaning-out-of-place) – (see also Wet cleaning)
Manual cleaning of dismantled equipment.
NOTE: The main part of the installation may remain fixed in a position but parts may
be removed to another point for cleaning.
Corrective action
Any action to be taken...