TIU CHUN QUC GIA

TCVN

TCVN

:2014

Xut bn ln 1

TIU CHUN QUC GIA V AN TON THC PHM I VI

SN PHM NG VT THUT NG V NH NGHA

H NI 2013

Li ni u
TCVN

:2014 c xy dng da cc nh ngha

c a ra trong codex;
TCVN

:2014 do Cc Th y bin son, B Nng

nghip v Pht trin nng thn ngh, Tng cc Tiu

chun o lng Cht lng thm nh, B Khoa hc
v Cng ngh cng b.

TIU CHUN QUC GIA

TCVN :
2

2014

A
1. Abattoir: Any establishment where specified animals are slaughtered and
dressed for human consumption and that is approved, registered and/or listed by
the competent authority for such purposes
L m: bt k c s no m cc ng vt qui nh c git m phc
v cho nhu cu tiu dng ca con ngi v c s ng k, c ph
chun v/hoc ghi vo danh sch ca c quan c thm quyn cho nhng mc
ch nh vy.
2. Accepted Limit (AL): Concentration value for an analyte corresponding to a
regulatory limit or guideline value which forms the purpose for the analysis, e.g.
MRL, MPL; trading standard, target concentration limit (dietary exposure
assessment), acceptance level (environment) etc. For a substance without an
MRL or for a banned substance there may be no AL (effectively it may be zero or
there may be no limit ) or it may be the target concentration above which
detected residues should be confirmed (action limit or administrative limit).
Gii hn chp nhn (AL): L nng ca cht phn tch tng ng vi gii
hn theo quy nh hoc theo hng dn ng vi mc ch phn tch. V d gii
hn chp nhn l gii hn tn d ti a cho phep (MRL) hoc Gii hn thp nht
m phep th c th phn tch c (MPL) hoc l tiu chun thng mi, hoc
l gii hn nng mc tiu (nh gi phi nhim thng qua ch n ung)
hoc mc chp nhn (lnh vc mi trng) i vi cht khng c MRL hoc
i vi cht cm, c th khng c gii hn chp nhn (c th bng 0 hoc khng
c gii hn) hoc c th l nng mc tiu trn ngng pht hin nhng cn
khng nh li (ngng hnh ng hoc ngng quy nh).
3. Acceptable risk : means a risk level judged by each Member Country to be
compatible with the protection of animal and public health within its territory.
Ri ro chp c nhn: c ngha l mc ri ro c nh gi bi mi nc
thnh vin tng thch vi vic bo v ng vt v sc khe cng ng trong
phm vi lnh th ca mnh.
4. Accuracy: Closeness of agreement between a test result and the accepted
reference value.
Chnh xc: L s tim cn gia kt qu th nghim v cc gi tr tham chiu
c chp nhn.
5. Acceptable risk: means a risk level judged by each Member Country to be
compatible with the protection of animal and public health within its territory.
Ri ro chp nhn c: c ngha l mc ri ro c nh gi bi mi nc
thnh vin ph hp vi vic bo v ng vt v y t cng ng trong phm vi
lnh th ca mnh.
6. Animal for breeding or rearing: means a domesticated
confined animal which is not intended for slaughter within a short time.
3

or

ng vt cho chn nui hoc nui: c ngha l mt ng vt thun ha hoc

c gii hn khng git m trong mt thi gian ngn.
7. Animal for slaughter: means an animal intended for slaughter within a short
time, under the control of the relevant Veterinary Authority
ng vt git m: c ngha l con vt chun b c a vo git m trong
mt thi gian ngn, di s kim sot ca c quan th y c lin quan
8. Animal handler: means a person with a knowledge of the behaviour and
needs of animals who, with appropriate experience and a professional and
positive response to an animals needs, can achieve effective management and
good welfare. Competence should be gained through formal training and/or
practical experience.
9. X l ng vt: c ngha l mt ngi c kin thc v tp tnh v nhu cu
ca cc loi ng vt, c kinh nghim ph hp, c chuyn mn v p ng
c cc nhu cu ca ng vt mt cch tch cc, c th t c qun l
hiu qu v i x nhn o i vi ng vt. Thm quyn phi c qua o
to chnh thc v / hoc kinh nghim thc t .
10. Animal health status: means the status of a country or a zone with respect
to an animaldisease, according to the criteria listed in the relevant chapter of
theTerrestrial Code dealing with the disease.
Tnh trng sc khe ng vt: c ngha l tnh trng ca mt quc gia hoc
mt khu vc i vi mt bnh ng vt, theo cc tiu ch c lit k trong cc
chng c lin quan ca B lut i vi ng vt trn cn i ph vi cn bnh
ny
11. Animal identification
means the combination of the identification and registration of an animal
individually, with a unique identifier, or collectively by its epidemiological unit or
group, with a unique group identifier.
Nhn dng ng vt: l s kt hp vic xc nh v ng k mt con vt ring
bit vi mt nh danh duy nht, hoc tp hp n v dch t hoc nhm vi mt
nh danh nhm duy nht.
13. Animal identification system
means the inclusion and linking of components such as identification of
establishments/owners, the person(s) responsible for theanimal(s), movements
and other records with animal identification.
H thng nhn dng ng vt: bao gm lin kt ca cc thnh phn nh xc
nh cc c s / ch s hu, (nhng) ngi chu trch nhim v theanimal (s) ,
s vn chuyn v cc h s khc vi nhn dng ng vt
14. Animal traceability: means the ability to follow an animal or group of
animals during all stages of its life.

Truy xut ngun gc ng vt: c ngha l kh nng theo di mt ng vt

hoc nhm ng vt trong tt c cc giai on trong qu trnh sng ca chng.
15. Animal welfare: means how an animal is coping with the conditions in which
it lives. An animal is in a good state of welfare if (as indicated by scientific
evidence) it is healthy, comfortable, well nourished, safe, able to express innate
behaviour, and if it is not suffering from unpleasant states such as pain, fear and
distress. Good animal welfare requires disease prevention and veterinary
treatment, appropriate shelter, management, nutrition, humane handling and
human slaughter/killing. Animal welfare refers to the state of the animal; the
treatment that ananimal receives is covered by other terms such as animal care,
animal husbandry, and humane treatment.
i x nhn o vi ng vt: l to iu kin ng vt c sng ph
hp vi chng. Mt con c i x nhn o ( nh c ch ra bng chng
khoa hc ) n khe mnh, thoi mi, cng c nui dng, an ton , c kh
nng th hin hnh vi bm sinh , v nu n khng phi l au kh t cc quc
gia kh chu nh au , s hi v au kh . Quyn li ng vt tt yu cu phng
v cha bnh th y , ch thch hp , qun l , dinh dng, x l nhn o v
tn st con ngi / git cht. Quyn li ng vt cp n trng thi ca ng
vt ; iu tr m ananimal nhn c bao ph bi cc iu khon khc nh
chm sc ng vt , chn nui, v i x nhn o .
16. Acceptable daily intake (ADI): The maximum amount of any substance that
can be safely ingested by a human. Ingestion that exceeds this amount may
cause toxic effects. This term is usually applied to additives, residues, or
chemicals not normally found in foods.
Lng n vo hng ngy chp nhn c: Lng xc nh ca mi cht
c c th n vo hng ngy thng qua thc phm m khng gy nh hng
c hi ti sc kho. Thut ng ny p dng cho cht ph gia, cht tn d, ha
cht khng phi l thnh phn ca thc phm. ADI c tnh theo mg/kg trng
lng c th/ngy.
17. Alpha () Error: Probability that the true concentration of analyte in the
laboratory sample is less than a particular value (e.g. the AL) when
measurements made on one or more analytical/test portions indicate that the
concentration exceeds that value (false positive). Accepted values for this
probability are usually in the range 1 to 5%.
Li : L xc sut m nng thc ca cht phn tch trong mu th nghim
thp hn mt gi tr c th (v d nh Gii hn chp nhn) khi phep o thc hin
trn mt hoc nhiu mu th cho kt qu vt qu gi tr c th ni trn (do
dng tnh gi). Li thng trong khong 1-5%.
18. Analyte Homogeneity: Uniformity of dispersion of the analyte in matrix. The
variability in analytical results arising from sample processing depends on the
size of analytical portion. The sampling constant7 describes the relationship
between analytical portion size and the expected variation in a well mixed
analytical sample:

KS = w (CVSp)8, where w is the mass of analytical portion and CVSp is the

coefficient of variation of the analyte concentration in replicate analytical portions
of w which are withdrawn from the analytical sample
19. Tnh ng nht ca cht phn tch: l tnh ng nht v s phn tn ca
cht phn tch trong mu. S bin ng trong kt qu phn tch pht sinh t qu
trnh chun b mu ph thuc vo kch c ca mu phn tch. Vic ly mu m t
mi quan h gia kch c phn mu phn tch v mc bin thin mong mun
ca mu phn tch c trn u theo cng thc KS = w (CVSp), trong w l
khi lng ca phn phn tch v CV Sp l h s bin thin ca nng cht
phn tch trong phn mu phn tch lp li c rt ra t cc mu phn tch .
20. Analytical portion: A representative quantity of material removed from the
analytical sample, of proper size for measurement of the residue concentration.
Phn phn tch: Phn i din ca mu ly ra t mu phn tch c kch c mu
ph hp cho vic xc nh hm lng cht tn d.
21. Analytical sample: The material prepared for analysis from the laboratory
sample, by separation of the portion of the product to be analysed and then by
mixing, grinding, fine chopping, etc., for the removal of analytical portions with
minimal sampling error.
Mu phn tch: L phn mu c chun b phn tch ly t cc mu
phng th nghim, bng cch tch phn ca sn phm cn phn tch, sau
c trn, nghin, ct, vv, ly phn phn tch vi li ly mu gim thiu.
22. Ante-mortem inspection7 Any procedure or test conducted by a competent
person on live animals for the purpose of judgement of safety and suitability and
disposition
Kim tra trc khi git m: Bt k th tc hay th nghim c tin hnh bi
ngi chuyn trch trn cc ng vt sng vi mc ch nh gi an ton, s
ph hp v nh s dng.
23. Animal Animals of the following types:
Domestic ungulates;
Domestic solipeds;
Domestic birds i.e. poultry;
Lagomorphs;
Farmed game;
Farmed game birds, including ratites;
Wild game, i.e. wild land mammals and birds which are hunted
(including those living in enclosed territory under conditions of
freedom similar to those of wild game);
Animals as otherwise specified by the competent authority.
ng vt: ng vt thuc cc dng sau:

Th nui c mng guc;

Th nui mt mng guc;

6

Chim nui nh gia cm;

ng vt gm nhm;

Th hoang c nui;

Chim t nhin c nui, bao gm c cc loi chim chy;

ng vt hoang d, v d ng vt c v v chim nhng vng

t hoang di sn c (bao gm nhng ng vt sng vng
ln cn trong iu kin tng t nh nhng ng vt hoang d);

Cc ng vt khc phi c nh loi bi c quan c thm quyn

24. Antimicrobial agent: means a naturally occurring, semi-synthetic or
synthetic substance that exhibits antimicrobial activity (kill or inhibit the growth of
micro-organisms) at concentrations attainable in vivo. Anthelmintics and
substances classed as disinfectants or antiseptics are excluded from this
definition.
Tc nhn khng khun: l cht xut hin t nhin, bn tng hp hoc cht tng
hp m th hin hot tnh khng khun (tiu dit hoc c ch s pht trin ca
vi sinh vt ) nng t c trong c th. nh ngha ny khng bao gm
cac cht thelmintics v cc cht cht kh trng hoc thuc st trng.
25. Applicability: The analytes, matrices and concentrations for which a method
of analysis has been shown to be satisfactory.
Kh nng p dng: Cc cht phn tch, loi mu v nng m phng php
phn tch c chng minh l t yu cu.
26. Apiary: means a beehive or group of beehives whose management allows
them to be considered as a single epidemiological unit.
Thng ong: l mt t ong hoc nhm t ong m ngi qun l coi l mt n
v dch t hc duy nht
27. Appropriate level of protection: means the level of protection deemed
appropriate by the country establishing a sanitary measure to protect human or
animal life or health within its territory.
Mc bo v thch hp: l mc bo v thch hp do mt quc gia thit lp
bin php v sinh bo v sc khecng nh cuc sng ca con ngi v
ng vt ca quc gia .
28. Approved: means officially approved, accredited or registered by
the Veterinary Authority.
7

c ph duyt: l chnh thc c ph duyt, cng nhn hoc ng k bi

C quan th
29. Appropriate Level of Protection (ALOP):
The appropriate level of sanitary or phytosanitary protection as the level of
protection deemed appropriate by the Member establishing a sanitary or
phytosanitary measure to protect human, animal or plant life or health within its
territory.
Mc bo v ph hp (Appropriate level of protection - ALOP):
L mc bo v ph hp v v sinh v kim dch ng thc vt do cc quc gia
thnh vin thit lp nhm bo v con ngi, ng thc vt trong lnh th quc
gia .
30. Audit: is a systematic and functionally independent examination to
determine whether activities and related results comply with planned objectives
anh gia: l kim tra c tnh h thng, c lp theo chc nng xc nh xem
cc hot ng v kt qu lin quan c ph hp vi mc tiu t ra hay khng?
31. Avoid To keep away from, to the extent reasonably practicable. This term will
be used when it is possible, in theory, to have no contamination or to constrain a
particular practice.
Tranh: thc tin l xa trong phm vi hp l. Thut ng ny s c s dng
v mt l thuyt, hn ch nhim hoc iu kin thc t c th.
B
32. Beta () Error: Probability that the true concentration of analyte in the
laboratory sample is greater than a particular value (e.g. the AL) when
measurements made on one or more analytical portions indicate that the
concentration does not exceed that value (false negative). Accepted values for
this probability are usually in the range 1 to 5%.
Li Beta (): Xc sut nng thc s ca cht phn tch trong mu th nghim
ln hn mt gi tr c th (v d nh gii hn chp nhn) khi phep o thc hin
trn mt hoc nhiu mu th cho kt qu khng vt qu gi tr c th ni trn
(do m tnh gi). Li thng trong khong 1-5%.
33. Bias: Difference between the mean value measured for an analyte and an
accepted reference value for the sample. Bias is the total systematic error as
contrasted to random error. There may be one or more systematic error
components contributing to the bias. A larger systematic difference from the
accepted reference value is reflected by a larger bias value.
34. chch: S khc nhau gia gi tr trung bnh o c ca cht phn tch
so vi gi tr tham chiu c chp nhn ca mu . y l tng sai s h
thng, tri ngc vi sai s ngu nhin. C th c mt hoc nhiu thnh phn li
h thng gp phn vo chch. Gi tr chch cng ln biu th s sai khc
c tnh h thng so vi gi tr tham chiu c chp nhn cng ln.

Biosecurity plan: means a plan that identifies potential pathways for the
introduction and spread of disease in a zone or compartment, and describes the
measures which are being or will be applied to mitigate the diseaserisks, if
applicable, in accordance with the recommendations in theTerrestrial Code.
35. K hoch an ton sinh hc: l k hoch xc nh cc ng c kh nng
ly lan ca bnh trong mt vng hoc khu vc v m t cc bin php ang
hoc s c p dng gim thiu cc nguy c bnh dch, nu p dng, ph
hp vi cc khuyn ngh trong b lut i vi ng vt trn cn.
Border post: means any airport, or any port, railway station or road check-point
open to international trade of commodities, where import veterinary inspections
can be performed.
Trm bin gii: l im m ca cho thng mi quc t i vi hng ha, im
kim c th tra th y i vi hng nhp khu bt k sn bay, bt k cng, ga
ng st hoc ng b.
36. Bulk sample: For products other than meat and poultry, the combined and
well mixed aggregate of the primary samples taken from a lot. For meat and
poultry, the primary sample is considered to be equivalent to the bulk sample.
Mu chung: i vi cc sn phm khc ngoi tht v tht gia cm, mu chung l
phn kt hp v trn u ca cc mu ban u ly t l hng. i vi tht v gia
cm, mu ban u c coi l tng ng vi mu chung
C.
37. Carcass The body of an animal after dressing.
Thn tht: thn ng vt sau khi pha lc (sau khi ct u v moi ni tng).
38. Captive wild animal: means an animal that has a phenotype not significantly
affected by human selection but that is captive or otherwise lives under direct
human supervision or control, including zoo animals and pets.
ng vt hoang d nui nht: l con vt c kiu hnh khng b nh hng ng
k bi s chn lc ca con ngi nhng l t hoc sng di s gim st
trc tip ca con ngi hoc kim sot, bao gm ng vt s th v vt nui.
28. Codex Maximum Limit for Pesticide Residues (MRL) is the maximum
concentration of a pesticide residue (expressed as mg/kg), recommended by the
Codex Alimentarius Commission to be legally permitted in or on food
commodities and animal feeds. MRLs are based on GAP data and foods derived
from commodities that comply with the respective MRLs are intended to be
toxicologically acceptable.Codex MRLs, which are primarily intended to apply in
international trade, are derived from estimations made by the JMPR following: (a)
toxicological assessment of the pesticide and its residue; and (b) review of
residue data from supervised trials and supervised uses including those
reflecting national good agricultural practices. Data from supervised trials
conducted at the highest nationally recommended, authorized or registered uses
are included in the review. In order to accommodate variations in national pest

control requirements, Codex MRLs take into account the higher levels shown to
arise in such supervised trials, which are considered to represent effective pest
control practices. Consideration of the various dietary residue intake estimates
and determinations both at the national and international level in comparison with
the ADI, should indicate that foods complying with Codex MRLs are safe for
human consumption.
Gii hn ti a d lng thuc tr su ca Codex (MRL) l nng ti a v d
lng thuc tr su (biu th bng mg/kg) i vi thc n chn nui hoc thc
phm hng ha, c khuyn co c cn c php l bi y ban Codex quc t.
MRLs c da trn d liu (thc hnh nng nghip tt ) (GAP)v thc phm
hng ha phi p dng cc MRLs tng ng c coi l mc c tnh chp
nhn c. Codex, trong ch yu d nh p dng trong thng mi quc t,
c bt ngun t c tnh do JMPR sau y : ( a) nh gi c tnh ca thuc
tr su v d lng ca n , v (b ) xem xet cc d liu d lng t cc th
nghim gim st bao gm c nhng phn nh thc hnh nng nghip tt ca
quc gia. D liu t cc th nghim gim st thc hin mc cao nht trn
ton quc ngh, s dng c phep hoc ng k mi c trong tng quan.
thch ng vi s thay i trong cc yu cu kim sot dch hi quc gia ,
Codex MRLs c tnh n cc cp cao hn cho thy xut hin trong cc th
nghim gim st nh vy, c coi l i din cho hot ng kim sot su
bnh hiu qu. Xem xet cc c tnh khc nhau ch n ung d lng tiu
th v xc nh c cp quc gia v quc t so vi ADI , nn ch ra rng cc loi
thc phm tun th Codex MRLs an ton cho tiu th ca con ngi.
Compartment: means an animal subpopulation contained in one or more
establishments under a common biosecurity management system with a distinct
health status with respect to a specific disease or specific diseases for which
surveillance, control and biosecurity measures have been applied for the purpose
of international trade.
Khu cach ly: C ngha l mt khu vc cha mt qun th ng vt t mt hoc
nhiu c s c chung mt h thng qun l an ton sinh hc vi tnh trng sc
khe khc nhau i vi mt hoc nhiu bnh c th m cng p dng cc bin
php gim st, kim sot v an ton sinh hc phc v mc ch thng mi
quc t.
29. Codex Maximum Limit for Residues of Veterinary Drugs (MRL) is the
maximum concentration of residue resulting from the use of a veterinary drug
(expressed in mg/kg or g/kg on a fresh weight basis) that is
recommended by the Codex Alimentarius Commission to be legally permitted or
recognized as acceptable in or on a food. It is based on the type and amount of
residue considered to be without any toxicological hazard for human health as
expressed by the Acceptable Daily Intake (ADI), or on the basis of a temporary
ADI that utilizes an additional safety factor. It also takes into account other
relevant public health risks as well as food technological aspects.
31. Codex maximum limit for pesticide residues (MRLP): is the maximum
concentration of a pesticide residue (expressed as mg/kg), recommended by the
Codex Alimentarius Commission to be legally permitted in or on food
commodities and animal feeds. MRLs are based on GAP data and foods derived
10

from commodities that comply with the respective MRLs are intended to be
toxicologically acceptable.
Gii hn ti a d lng thuc tr su (MRLP) ca Codex: L nng ti
a ca d lng thuc tr su (th hin nh mg/kg) trong hoc trn cc mt
hng thc phm v thc n chn nui c xut bi y ban Tiu chun
Thc phm Codex c gi tr php l. MRLs c da trn d liu GAP v cc
loi thc phm ph hp vi quy nh MRLs tng ng c d nh mc c
tnh
32. Codex Maximum Level for a Contaminant in a Food or Feed Commodity
is the maximum concentration of that substance recommended by the Codex
Alimentarius Commission to be legally permitted in that commodity
Mc ti a Codex cho phep i vi mt cht gy nhim trong thc phm hoc
sn phm thc phm l hm lng ti a ca cht c y ban Codex quc
t cho phep v mt php l trong loi hng ha .
33. Codex maximum limit for residues of veterinary drugs (MRLVD): is the
maximum concentration of residue resulting from the use of a veterinary drug
(expressed in mg/kg or g/kg on a fresh weight basis) that is recommended by the
Codex Alimentarius Commission to be legally permitted or recognized as
acceptable in or on a food.
Mc d lng ti a d lng thuc th y (MRLVD) ca Codex: L nng
tn d ti a ca mt loi thuc th y (th hin bng mg/kg hoc g/kg) cho phep
trn mt loi thc phm do vic s dng thuc th y, c ngh ho c cho
phep l hp php bi y ban Tiu chun Thc phm Codex.
34. Certification: is the procedure by which official certification bodies and
officially recognized bodies provide written or equivalent assurance that foods or
food control systems conform to requirements. Certification of food may be, as
appropriate, based on a range of inspection activities which may include
continuous on-line inspection, auditing of quality assurance systems, and
examination of finished products.
Cp giy chng nhn: l th tc m c quan chng nhn c thm quyn v
cc c quan c cng nhn chnh thc khc cung cp vn bn hoc bo m
tng ng rng thc phm hoc h thng kim sot thc phm ph hp vi
yu cu. Cp giy chng nhn thc phm c th ph hp, da trn mt lot cc
hot ng thanh tra c th bao gm kim tra trc tuyn lin tc, nh gi cc h
thng m bo cht lng v kim tra cc sn phm hon chnh.
35. Clean water: natural, artificial or purified water that does not contain harmful
microorganisms or substances in quantities capable of directly or indirectly
affecting the safety and quality of food.
Nc sch: L nc t nhin, nc nhn to hoc nc tinh khit khng cha
vi sinh vt c hi hoc cht c hi vi s lng c kh nng nh hng trc
tip hay gin tip n s an ton v cht lng thc phm.

11

h chp nhn c.
36. Cleaning: The removal of soil, food residue, dirt, grease or other
objectionable matter.
Lm sch: L loi b t, thc phm d tha, bi bn, du m hoc cht cu
bn khc.
37. Commodity: means live animals, products of animal origin, animal genetic
material, biological products and pathological material.
38. Compartment: means an animal subpopulation contained in one or
more establishments under a common biosecurity management system with a
distinct health status with respect to a specific disease or Specific diseases for
which required surveillance, control and biosecurity measures have been applied
for the purpose of international trade.
Khu cach ly: l mt khu vc hoc nhiu c s khc nhau c chung h thng
qun l an ton sinh hc nui nht mt qun th ng vt vi tnh trng sc
khe khc nhau i vi mt hoc nhiu bnh c th cn phi c gim st,
kim sot v thc hin cc bin php an ton sinh hc vi mc ch thng mi
quc t.
39. Competent Authority: means the Veterinary Authority or other
Governmental Authority of a Member Country having the responsibility and
competence for ensuring or supervising the implementation of animal health
and welfare measures, international veterinary certification and other standards
and recommendations in the Terrestrial Code and in the OIE Aquatic Animal
Health Code in the whole territory.
C quan c thm quyn: l C quan th y hoc C quan chc nng khc ca
nc thnh vin c trch nhim v thm quyn gim st hoc m bo vic
thc hin cc bin php chm sc sc khe v i x nhn o i vi ng
vt, giy chng nhn th y quc t cp v cc tiu chun v khuyn ngh khc
trong b lut i vi ng vt trn cn v b lut i vi thy sn ca OIE trn
ton lnh th.
40. Contaminant
means any substance not intentionally added to food, which is present in such
food as a result of the production (including operations carried out in crop
husbandry, animal husbandry and veterinary medicine), manufacture,
processing, preparation, treatment, packing, packaging, transport or holding of
such food or as a result of environmental contamination. The term does not
include insect fragments, rodent hairs and other extraneous matter.
Cht gy nhim
L tt c cc cht c mt trong thc phm khng ch nh thm vo l kt qu
ca sn xut (bao gm c cc hot ng trong qu trnh trng trt, chn nui v
s dng thuc th y), sn xut, ch bin, chun b, x l, bao b, ng gi,vn
chuyn, bo qun thc phm, nh l kt qu ca nhim mi trng. Thut
ng ny khng bao gm cn trng, lng ng vt gm nhm v cht ngoi lai

12

khc.
41 Contamination: The introduction or occurrence of a contaminant in
food or food environment
nhim: L s c mt hoc xut hin ca mt cht gy nhim trong thc
phm hoc mi trng thc phm.
42. 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.
Bin phap kim soat: Bt k hnh ng v hot ng c th c s dng
ngn chn hoc loi b mt mi nguy him an ton thc phm hoc gim n n
mt mc chp nhn c.
43. Competent authority: The official authority charged by the government with
the control of meat hygiene, including setting and enforcing regulatory meat
hygiene requirements
Cac c quan c thm quyn: n v c thm quyn do chnh ph trao trch
nhim kim tra v sinh tht, bao gm vic lp ra v lm c hiu lc cc yu cu
v v sinh tht.
44. Competent body A body officially recognised and overseen by the
competent authority to undertake specified meat hygiene activities.
Nhm (ban) chuyn trch: n v c cng nhn v iu hnh bi cc c
quan c thm quyn thc hin cc hot ng c bit v v sinh tht
45 Competent person A person who has the training, knowledge, skills and
ability to perform an assigned task, and who is subject to requirements specified
by the competent authority
Ngi chuyn trch: ngi c o to, c kin thc, k nng v kh nng
thc hin nhim v c giao, lm vic di s iu hnh ca cc c quan
c thm quyn.
46 Condemned Inspected and judged by a competent person, or otherwise
determined by the competent authority, as being unsafe or unsuitable for human
consumption and requiring appropriate disposal.
Thu hi: khi ngi chuyn trch hoc c quan c thm quyn kim tra v
nh gi l khng an ton hoc khng ph hp cho tiu dng ca con ng i v
yu cu phi c cch hy b sn phm ph hp.
47. Claim: means any representation which states, suggests or implies that food
has particular qualities relating to its origin nitritional properties nature,
processing, composition or any other quality.
Thnh cu: c ngha l bt k s miu t no c th l ca cc quc gia, cc
xut hoc cc ng dng m thc phm c cht lng c lin quan n
thnh phn qu trnh ch bin v c tnh dinh dng nguyn gc t nhin hoc
bt k cht lng khc ca n
D
13

48. Date of minimum durability or best befeor date: means the date which
signifies the end of the period under any stated condition during which the
product will remail fully marketable and will retain any specific qualities for which
tacit or express claims have been made.
bn ti thiu hoc s dung tt nht trc ngy: L ngy bo hiu s kt
thc giai on s dng trong iu kin bo qun quy nh m trong thi gian
sn phm c th trng hon ton gi c cht lng ca sn phm nh
tuyn b
49. Disease or defect Any abnormality affecting safety and/or suitability.
Bnh hoc khuyt tt: bt k mt s khng bnh thng no nh hng n
s an ton v/hoc s ph hp ca thc phm.
50. Dose-response assessment: The determination of the relationship between
the magnitude of exposure (dose) to a chemical, biological or physical agent and
the severity and/or frequency of associated adverse health effects (response)
anh gia liu-ap ng: L s xc nh mi quan h gia mc phi nhim
(liu) ca tc nhn ha hc, vt l, sinh hc v mc nghim trng v/hoc tn
sut hu qu bt li ti sc khe (p ng).
518. Disinfection: The reduction, by means of chemical agents and/or
physical methods, of the number of micro-organisms in the environment, to a
level that does not compromise food safety or suitability.
Kh trng: L s lm gim s lng vi sinh vt trong mi trng bng cc
phng php vt l v/hoc tc nhn ha hc ti mc ph hp, ph hp v an
ton thc phm.
52. Dressing The progressive separation of the body of an animal into a
carcass and other edible and inedible parts.
S pha tht : s ct ng vt ra thnh thn tht, cc phn n c v phn
khng n c.
E.
53. Establishment: any building or area in which food is handled and
the surroundings under the control of the same management.
C s sn xut : L ta nh v khu vc xung quanh m thc phm c
qun l v cht lng thc phm c kim sot di s s qun l ca c s.
41. Equivalence The capability of different meat hygiene systems to meet the
same food safety and/or suitability objectives.
S tng ng: kh nng ca cc h thng v sinh tht khc nhau p ng
cc mc tiu nh nhau v s an ton v /hoc s ph ca thc phm.
Equivalence of sanitary measures: means the state where in the sanitary
measure(s) proposed by the exporting country as an alternative to those of
the importing country, achieve(s) the same level of protection.

14

Cc bin php v sinhTng ng : l tnh trng cc bin php v sinh (s)

c cc nc xut khu xut thay th cho bin php v sinh ca nc nhp
khu, t c cng mc bo v.

42. Exposure assessment: The qualitative and/or quantitative evaluation of the

likely intake of biological, chemical, and physical agents via food as well as
exposures from other sources if relevant.
anh gia phi nhim: L nh gi nh tnh v/hoc nh lng cc tc nhn
ho hc, sinh hc v vt l c a vo c th theo thc phm cng nh qua
tip xc vi cc ngun khc c lin quan.
43. Equivalence: is the capability of different inspection and certification
systems to meet the same objectives.
Tng ng: l kh nng h thng chng nhn v kim tra khc nhau p
ng c cc mc tiu nh nhau.
44. Expiry date or use by date: means the date which signifies the and of the
estimated period under stated storage conditions during which the product will
not have the wholesomeness and quality attributes normally expected by the
consumers. After this date, the food should not be regarded as marketable.
Thi hn s dung hoc ngy ht hn: L khong thi gian c tnh trong iu
kin bo qun quy nh m sn phm gi c cc thu c tnh ca n, cht
lng sn phm bnh thng nh mong i ca ngi tiu dng. Sau thi gian
ny, thc phm khng c a ra th trng.
F.
45. Feral animal: means an animal of a domesticated species that now lives
without direct human supervision or control.
ng vt hoang d: l mt loi ng vt by gi c thun v sng khng
chu s gim sthoc kim sot trc tip ca con ngi.
46. Flock: means a number of animals of one kind kept together under human
control or a congregation of gregarious wild animals. For the purposes of
the Terrestrial Code, a flock is usually regarded as an epidemiological unit.
n: l tp hp mt s lng ng vt ca mt loi c con ngi kim sot
hoc mt tp hp mt s lng ng vt hoang d sng thnh by. i vi B
lut ng vt trn cn, mt n thng c coi l mt n v dch t hc .
47. Food: Means any substance, whether processed, semi-processed or raw,
which is intended for human consumption, and includes drink, chewing gum and
any substance which has been used in the manufacture, preparation or treatment
of "food" but does not include cosmetics or tobacco or substances used only as
drugs.
Thc phm l nhng sn phm m con ngi n, ung dng ti, sng hoc
qua ch bin, bo qun.Thc phm khng bao gm m phm, thuc l v cc
cht s dng nh dc phm
15

48. Food additive: means any substance not normally consumed as a food by
itself and not normally used as a typical ingredient of the food, whether or not it
has nutritive value, the intentional addition of which to food for a technological
(including organoleptic) purpose in the manufacture, processing, preparation,
treatment, packing, packaging, transport or holding of such food results, or may
be reasonably expected to result, (directly or indirectly) in it or its by-products
becoming a component of or otherwise affecting the characteristics of such
foods. The term does not include "contaminants" or substances added to food for
maintaining or improving nutritional qualities.
Cht phu gia thc phm: l cht c ch nh b sung vo thc phm nh
mt thnh phn c bit khng phi l thnh phn chnh cung cp dinh
dng m phc v cho mc ch cng ngh (bao gm c cm quan) trong qu
trnh sn xut, ch bin, chun b, x l, ng gi, vn chuyn, bng cch trc
tip hoc gin tip cc cht ph gia l mt thnh phn ca sn phm v nh
hng n cc c tnh thc phm. Thut ng ny khng bao gm cc cht gy
nhim hoc cc cht thm vo thc phm duy tr hoc ci thin cht lng
cht nhim" hoc cc cht thm vo thc phm duy tr hoc ci thin cht
lng dinh dng.
48. Food control: is definied as mandatory regulatory activity of enforcement by
national or local authorities to provide consumer protection and ensure that all
foods during production, handling, storage, processing, packaging,
transportation, distribution and sale are safe, wholesome and fitfor human
consumption; conform to safety and quality requiments; and are honestly and
accurately labelled as prescribed by law.
Kim soat thc phm: c nh ngha nh hot ng quy nh bt buc thi
hnh bi cc c quan quc gia hoc a phng bo v ngi tiu dng v
m bo rng tt c cc loi thc phm trong qu trnh sn xut, x l, lu tr,
ch bin, ng gi, vn chuyn, phn phi v kinh doanh l ph hp vi ngi
s dng p ng c cc yu cu v cht lng v an ton; v c dn
nhn mt cch trung thc v chnh xc theo quy nh ca php lut.
49. Food hygiene: Comprises conditions and measures necessary for the
production, processing, storage and distribution of food designed to ensure a
safe, sound, wholesome product fit for human consumption.
V sinh thc phm: Bao gm cc iu kin v bin php cn thit c thit k
trong qu trnh sn xut, bo qun, ch bin v phn phi thc phm m
bo thc phm an ton cho tiu th ca con ngi.
50. Food safety objective (FSO)The maximum frequency and/or concentration
of a hazard in a food at the time of consumption that provides or contributes to
the appropriate level of protection (ALOP).
Mc tiu an ton thc phm: L tn s v/hoc s tp trung ti a ca cc mi
nguy c trong thc phm ti thi im tiu th m mc tiu an ton thc phm
ny cung cp hoc gp phn mc bo v thch hp.
51. Food Safety Control System: The combination of control measures that,
when taken as whole, ensures that food is safe for its intended use.
16

H thng kim soat an ton thc phm: S kt hp ca cc bin php kim

sot khi thc hin ng b m bo thc phm an ton cho mc ch s
dng ca n.
52. Food safety criterion: means a criterion defining the acceptability of a
product or a batch of foodstuff applicable to products placed on the market.
Tiu chun an ton thc phm: L tiu chun xc nh vic chp nhn mt sn
phm hoc l thc phm i vi nhiu sn phm c a ra th trng.
53. Food safety: Food safety assurance that food will not cause ham to the
consumer when it is prepared and/or eaten according to its intended use
An ton thc phm: l khi nim ch ra thc phm s khng gy nguy hi cho
ngi tiu dng khi c ch bin v dng theo ng mc ch s dng d kin.
54 Food suitability assurance that food is acceptable for human consumption
according to its intended use.
m bo thc phm ph hp: l thc phm c chp nhn cho tiu dng
ca con ngi theo mc ch s dng d nh.
55. Food safety risk analysis: is made up of three components, risk
assessment, risk management, risk communication.
Phn tch nguy c an ton thc phm: bao gm 3 ni dung nh gi nguy c,
qun l nguy c v truyn thng nguy c.
56. Food Safety Emergency: A situation whether accidental or intentional, that
is identified, by a competent authority as constituting a serious and as yet
uncontrolled foodborne risk to public health that requires urgent action.
Tnh trng khn cp v an ton thc phm: Mt tnh trng c ngi c
thm quyn xc nh, tnh trng ny c th l do v tnh hay c gy nn mt
nguy c ng c thc phm nghim trng v khng kim sot c nh hng
ti sc khe cng ng, i hi phi hnh ng khn cp.
57. Food handler: any person who directly handles packaged or unpackaged
food, food equipment and utensils, or food contact surfaces and is therefore
expected to comply with food hygiene requirement
Ngi tham gia trc tip sn xut thc phm:
L bt k ngi no trc tip qun l cc thc phm ng gi hoc khng ng
gi, thit b v dng c sn xut thc phm hoc cc b mt tip xc vi thc
phm, do h s phi tun th yu cu v v sinh thc phm.
58. Food producer person(s) who is /are responsible for activities related to any
stage of food production
Ngi sn xut thc phm l ngi phi chu trch nhim cho cc hot ng
lin quan n tt c cc giai on sn xut thc phm.
59. Chui thc phm (Food chain) l trnh t cc giai on v hot ng lin
quan n sn xut, ch bin, phn phi, bo qun v s dng thc phm v
thnh phn ca thc phm t khau s ch n tiu dng. iu ny bao gm
c vic sn xut thc n cho vt nui dng lm thc n chn nui v cho gia sc
s dng ch bin thc phm. Chui thc phm bao gm c vic sn xut cc
nguyn liu s tip xc vi thc phm hoc nguyn liu th.
17

60. Food Safety Objective (FSO): The maximum frequency and/or

concentration of a hazard in a food at the time of consumption that provides or
contributes to the appropriate level of protection (ALOP).
Muc tiu an ton thc phm (FSO): Tn sut ti a v / hoc mc ca mt
mi nguy trong thc phm ti thi im tiu th n gp phn a ra mc bo
v thch hp (ALOP).
61. Fresh Meat Meat that apart from refrigeration has not been treated for the
purpose of preservation other than through protective packaging and which
retains its natural characteristics
Tht ti: l tht ngoi vic bo qun lnh khng b x l v mc ch bo qun
khc thng qua vic ng gi bo qun v tht gi c cc c tnh t
nhin ca tht
G.
62. Game depot A building in which killed wild game is temporarily held prior to
transfer to an establishment, and which is approved, registered and/or listed by
the competent authority for this purpose. (Note that for the purposes of this
code,a game depot is a particular type of establishment).
Trm lu chuyn ng vt hoang d: l to nh m ng vt hoang d
b git c gi tm thi y trc khi vn chuyn ti c s kinh doanh, v
trm ny c ph chun, c ng k v/ hoc c ghi vo danh sch ca
c quan c thm quyn i vi mc ch ny (Lu v mc ch ca b lut ny,
trm git m ng vt hoang d l dng c bit ca c s kinh doanh).
63. Good Hygienic Practice All practices regarding the conditions and
measures necessary to ensure the safety and suitability of food at all stages of
the food chain.
Thc hnh v sinh tt : tt c cc thc hnh lin quan n mi tnh trng v
cc bin php cn thit nhm m bo an ton v s ph hp ca thc phm
tt c cc khu trong chui thc phm
64. Good Practice in the Use of Veterinary Drugs (GPVD):is the official
recommended or authorized usage including withdrawal periods, approved by
national authorities, of veterinary drugs under practical conditions.
Thc hnh s dung thuc th y tt (GPVD): L vic s dng theo quy nh
hoc theo ngh chnh thc bao gm thi gian ngng thuc c c quan c
thm quyn v thuc th y ph duyt trong iu kin thc t.
65. Good Agricultural Practice in the Use of Pesticides (GAP) includes the
nationally authorized safe uses of pesticides under actual conditions necessary
for effective and reliable pest control. It encompasses a range of levels of
pesticide applications up to the highest authorised use, applied in a manner
which leaves a residue which is the smallest amount practicable. Authorized safe
uses are determined at the national level and include nationally registered or

18

recommended uses, which take into account public and occupational health and
environmental safety considerations. Actual conditions include any stage in the
production, storage, transport, distribution and processing of food commodities
and animal feed.
Thc hnh nng nghip tt trong vic s dng thuc tr su (GAP) bao gm
vic cho phep s dng an ton thuc tr su trn ton quc trong iu kin cn
thit kim sot su bnh hiu qu v ng tin cy. N bao gm mt gii cc
nng thuc tr su cho n tn nng cao nht c phep s dng c
theo cch li mt d lng thuc tr su l t nht. c phep s dng an
ton c xc nh cp quc gia v bao gm c ng k cp quc gia hoc
s dng c khuyn co, trong xem xet n vn an ton mi trng,
sc khe cng ng. iu kin thc t bao gm bt k giai on trong vic sn
xut, lu tr, vn chuyn, phn phi v ch bin cc mt hng thc phm v
thc n gia sc.
H
66 Hazard: A biological, chemical or physical agent in, or condition of, food with
the potential to cause an adverse health effect.
Mi nguy:
l tc nhn sinh hc, ho hc hay vt l c trong thc phm hoc iu kin sn
xut thc phm c kh nng gy hi cho sc kho con ngi.
67 Hazard characterisation: The qualitative and/or quantitative evaluation of the
nature of the adverse health effects associated with biological, chemical and
physical agents which may be present in food. For chemical agents, a doseresponse assessment should be performed. For biological or physical agents, a
dose-response assessment should be performed if the data are obtainable.
M t mi nguy: l nh gi nh lng v/hoc nh tnh bn cht ca tc ng
gy hi cho sc kho con ngi gn lin vi tc nhn sinh hc, ho hc v vt l
c th c trong thc phm. i vi cc tc nhn ha hc, cn nh gi liu p
ng. i vi cc tc nhn sinh hc hoc vt l, cn nh gi liu p ng nu c
d liu.
68. HACCP Hazard Analysis Critical Control Points a system which identifies,
evaluates, and controls hazard which are significant to food safety
HACCP l mt h thng gip nhn din, nh gi, v kim sot cc mi nguy
him nh hng n an ton thc phm.
69. Cach tip cn HACCP: cc hnh ng hoc cc bin php da trn nguyn
tc c bn ca HACCP l xc nh mi nguy v p dng cc bin php ph ng
nga.
Hazard identification: The identification of biological, chemical, and physical
agents capable of causing adverse health effects and which may be present in a
particular food or group of foods.
Nhn din mi nguy: l nhn din cc tc nhn sinh hc, ho hc v vt l c
trong mt hoc mt nhm thc phm c th c kh nng gy hi cho sc kho
con ngi.

19

70. Hazard analysis critical control points, HACCP is a management system

in which food safety is addressed through the analysis and control of biological,
chemical, and physical hazards from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the finished product.
H thng phn tch mi nguy him v cc im kim sat ti hn (Hazard
analysis critical control points, HACCP): l mt h thng gip nhn din, nh
gi, v kim sot cc mi nguy sinh hc, ha hc, vt l t cc nguyn liu th
n ton b qu trnh sn xut ch bin v tiu th sn phm cui cng nh
hng n an ton thc phm. HACCP l ch vit tt t ting Anh ca Hazard
Analysis & Critical Control Points (H thng phn tch mi nguy him v cc
im kim sat ti hn).
71. Hazard identification: The identification of biological, chemical, and physical
agents capable of causing adverse health effects and which may be present in a
particular food or group of foods.
Xc nh mi nguy: L xc nh cc tc nhn ha hc, sinh hc, v vt l c th
c mt trong thc phm hoc nhm thc phm c th, c kh nng gy hi cho
sc khe con ngi.
72. Herd means a number of animals of one kind kept together under human
control or a congregation of gregarious wild animals. A herd is usually regarded
as an epidemiological unit.
n: c ngha l mt s lng ng vt cng loi sng cng vi nhau di s
kim sot ca con ngi hay l tp hp ca ng vt hoang d sng thnh by.
Mt n thng c coi l mt n v dch t hc.
73.Homogeneity: The extent to which a property or constituent is uniformly
distributed
Tnh ng nht: Mc m mt c tnh hoc thnh phn c phn b ng
u
74. Sampling error: The part of the total error associated with using only a
fraction of the total population of food and extrapolating it to the whole
population. This arises from the heterogeneity of the population
Sai s ly mu: Mt phn ca tng s li lin quan n mt phn nh ca tng
s lng thc phm v ngoi suy cho ton b lng thc phm. iu ny xut
pht t s khng ng nht ca ton b lng thc phm
I
75. Inedible: Inspected and judged by a competent person, or otherwise
determined by the competent authority to be unsuitable for human consumption
Phn khng n c: l phn c kim tra v nh gi bi ngi chuyn
trch hoc c xc nh bi c quan c thm quyn l khng ph hp cho
tiu th ca ngi.
76 Inspection: is the examination of food or systems for control of food, raw
materials, processing and distribution, including in-process and finished product

20

testing, in order to verify that they conform to requirements.

Kim tra: l xem thc phm hoc h thng kim sot thc phm, nguyn liu,
ch bin, phn phi, bao gm th nghim sn phm cui cng hoc sn phm
trong qu trnh ch bin, nhm xc minh xem thc phm ho c qu trnh sn xut
thc phm c tun th theo yu cu v an ton thc phm khng.
77. Ingredient
mean any substances, including food additives, use the manufacture or
preparation or treatment of a food and may be present in the final product
although possibly in a modified form.
Thnh phn l bt k cht g, bao gm ph gia thc phm, s dng trong sn
xut hoc trong cc khu chun b hoc x l thc phm, c th c trong sn
phm cui cng nhng c th b bin i so vi ban u.
L
78. Laboratory sample The sample sent to, or received by, the laboratory. A
representative quantity of material removed from the bulk sample.
Mu th nghim: Mu c gi n hoc cc mu do phng th nghim nhn
c. L mt lng i din ca vt liu ly ra t mu chung.
79. Manufactured Meat Products resulting from the processing of raw meat or
from the further processing of such processed products, so that when cut, the cut
surface shows that the product no longer has the characteristics of fresh meat.
Tht ch bin: Cc loi sn phm t qu trnh ch bin tht ti hoc t qu
trnh ch bin tip theo ca cc loi sn phm c ch bin , v th khi
ct hoc b mt ct ca tht khng cn cc c tnh ca tht ti na.
80. Meat All parts of an animal that are intended for, or have been judged as safe
and suitable for, human consumption
Tht: L tt c cc b phn ca ng vt c d nh hoc c nh gi l
an ton v ph hp cho tiu th ca ngi
81. Meat hygiene All conditions and measures necessary to ensure the safety
and suitability of meat at all stages of the food chain
V sinh tht: L mi iu kin v mi bin php cn thit nhm bo m cho s
an ton v s ph hp ca tht mi giai on ca chui sn xut thc phm
82. Meat preparation Raw meat which has had foodstuffs, seasonings or
additives added to it.
Tht s ch: L tht ti lm thc phm c thm gia v hoc cc cht ph gia
83. Mechanically separatedmeat (MSM) Product obtained by removing meat
from flesh-bearing bones after boning or from poultry carcasses, using
mechanical means that result in the loss or modification of the muscle fibre
structure.
Tht tach lc bng may: Tht thu c t tht bm dnh vo xng sau khi loi
b xng hoc t thn tht gia cm bng cch s dng cc phng tin my
mc lm cho tht thay i hoc mt i cu trc ca si c.

21

84. Minced meat Boneless meat which has been reduced into fragments.
Tht bm: Tht khng xng c ct thnh cc ming nh.
85. Official inspector A competent person who is appointed, accredited or
otherwise recognised by the competent authority to perform official meat hygiene
activities on behalf of, or under the supervision of the competent uthority
86. Kim dch vin: L ngi chuyn trch c ch nh hoc c ph chun
hoc c cng nhn bi c quan c thm quyn thc hin cc hot ng v
sinh tht chnh thc hoc di s gim st ca c quan c thm quyn.
87. Organoleptic inspection Using the senses of sight, touch, taste and smell
for identification of diseases and defects.
Kim tra cm quan: S dng cc gic quan gm th gic, xc gic, v gic v
khu gic pht hin bnh v cc khim khuyt ca tht
88. Milk is the normal mammary secretion of milking animals obtained from one
or more milkings without either addition to it or extraction from it, intended for
consumption as liquid milk or for further processing.
Sa: l cht thng thu c t bu v ca mt hoc nhiu ng vt cho m
khng b b sung hoc rt bt thnh phn d nh tiu dng nh sa dng
lng hoc tip tc ch bin
89. Milk product is a product obtained by any processing of milk, which may
contain food additives, and other ingredients functionally necessary for the
processing.
Sn phm sa : sn phm sa l mt sn phm thu c thng qua bt k qu
trnh ch bin sa no n c th cha cc cht ph gia thc phm, v cc thnh
phn cn thit cho cc cng dng khc ca qu trnh ch bin.
Composite milk product is a product of which the milk, milk products or milk
constituents are an essential part in terms of quantity in the final product, as
consumed provided that the constituents not derived from milk are not intended
to take the place in part or in whole of any milk constituent.
90. Sn phm sa tng hp l mt sn phm trong sa, sn phm sa
hoc sa l thnh phn chnh trong sn phm cui cng khi tiu th, cc thnh
phn khng c ngun gc t sa khng c a vo thay th mt phn hoc
bt c mt thnh phn no trong cc thnh phn ca sa.
91. Minimize To reduce the likelihood of occurrence or the consequence of an
unavoidable situation such as microbiological growth.
Gim thiu - Gim kh nng xy ra hoc hu qu ca mt tnh trng khng th
trnh khi nh s pht trin ca cc vi sinh vt.
92. Labelling means any written, printed or graphic matter that is present on the
label, accompanies the food, or is displayed near the food, including that for the
purpose of promoting its.
Ghi nhn l vit, in hoc v hnh trn nhn, hoc i km vi thc phm, hoc
st vi thc phm, bao gm thng tin thc y bn hng.
93. Livestock means any domestic or domesticated animal including bovine
(including buffalo and bison), ovine, porcine, caprine, equine, poultry and bees
raised for food or in the production of food. The products of hunting or fishing of
22

wild animals shall not be considered part of this definition.

Vt nui l ng vt nui trong nh hoc ng vt c thun ha bao gm
b, tru v b rng bison, cu, ln, d, nga, gia cm v ong c nui
lm thc phm hoc sn xut thc phm. Vt nui khng bao gm ng vt
hoang d sn bn hoc nh bt.
94. Lot: A quantity of a food material delivered at one time and known, or
presumed, by the sampling officer to have uniform characteristics such as origin,
producer, variety, packer, type of packing, markings, consignor, etc. A suspect lot
is one which, for any reason, is suspected to contain an excessive residue. A
non-suspect lot is one for which there is no reason to suspect that it may contain
an excessive residue.
L hng: Mt lng xc nh ca chuyn hng c cc c tnh ng nht v
ngun gc, nh sn xut, tnh a dng, ng gi, loi bao b, du hi u
, ngi
gi hng. L hng nghi ng l l hng b ngi ng, v bt k l do no, v d b
nghi nhim cht tn d vt gii hn cho phep. L hng khng b nghi ng l l
hng khng c l do g ngi ng l l hng b nghi nhim cht tn d vt gii
hn cho phep.
95. Primary sample : One or more units taken from one position in a lot.
Mu ban u Mt hoc mt s n v sn phm c ly ti mt thi im t
mt v tr trong mt l hng.
96. Microbiological criterion: means a criterion defining the acceptability of a
product, a batch of foodstuffs or a process, based on the absence, presence
or number of micro-organisms, and/or on the quantity of their toxins based on
the absence metabolites, per unit(s) of mass, volume, area or batch
Tiu chun vi sinh vt
L tiu chun xc nh s chp nhn mt sn phm, mt l hng thc phm
hoc qu trnh sn xut thc phm, da trn s khng mt, s c mt hoc s
lng vi sinh vt v/ hoc lng c t ca vi sinh v t khi cht chuyn ha vng
mt tnh trn mt n v th tch, din tch, khi lng hoc l hng.
O
97. Official accreditation: is the procedure by which a government agency
having jurisdiction formally recognizes the competence of an inspection and/or
certification body to provide inspection and certification services.
Cng nhn chnh thc: l th tc m c quan nh nc c thm quyn cng
nhn chnh thc v s tun th ca c quan kim tra v / hoc c quan chng
nhn cung cp dch v kim tra v dch v chng nhn.
98. Official inspection systems and official certification systems are systems
administered by a government agency having jurisdiction empowered to perform
a regulatory or enforcement function or both.
H thng kim tra chnh thc v h thng chng nhn chnh thc: l h
thng qun l ca c quan nh nc c thm quyn c u quyn thc hin
chc nng qun l hoc thc thi hoc c hai nhim v.
99. Officially recognized inspection systems and officially recognized certification

23

systems are systems which have been formally approved or recognized by a

government agency having jurisdiction.
H thng kim tra chnh thc c cng nhn v h thng cp giy chng
nhn chnh thc c cng nhn l h thng c ph duyt hoc c
cng nhn bi mt c quan nh nc chnh thc c thm quyn.
P.
101. Primary food production: means the growing, raising, cultivation, picking,
harvesting, collection or catching of food
Sn xut ban u: L vic thc hin mt, mt s hoc tt c cc hot ng
trng trt, chn nui, thu hi, nui trng, thu hoch, nh bt, khai thc.
102. Process criteria The process control parameters (e.g. time, temperature)
applied at a processing step.
Qua trnh criteria - Cc thng s kim sot qu trnh (v d nh thi gian, nhit
) c p dng tng bc ca qu trnh ch bin.
103. Performance criterion The effect in frequency and/or concentration of a
hazard in a food that must be achieved by the application of one or more control
measures to provide or contribute to a performance objective (PO) or a food
safety objective (FSO).
Tiu chun thc hin: Cc tc ng v tn sut v/hoc s tp trung ca cc
mi nguy c trong thc phm m thc phm phi t c bng cch p
dng mt hoc mt s phng php kim sot nhm cung cp hoc ng gp
vo mc tiu thc hin hoc vo mc tiu an ton thc phm.
104. Performance objective The maximum frequency and/or concentration of a
hazard in a food at a specified step in the food chain before the time of
consumption that provides or contributes to a food safety objective (FSO) or
ppropriate level of protection (ALOP), as applicable.
Mc tiu thc hin: Tn sut ti a v/hoc s tp trung ca mi nguy c trong
thc phm theo tng bc c th trong chui sn xut thc phm trc thi
im tiu th m n cung cp hoc ng gp vo mc tiu an ton thc
phm hoc mc bo v thch hp khi p dng.
105. Post-mortem inspection13 Any procedure or test conducted by a
competent person on all relevant parts of slaughtered/killed animals for the
purpose of judgement of safety and suitability and disposition.
Kim tra sau git m: Bt k th tc hoc th nghim c ch nh bi ngi
chuyn trch v tt c cc b phn lin quan ca ng vt c git/hoc b
git di gc an ton, tnh ph hp v nh s dng
106. Processing aid: means any substance or material, not including apparatus
or utensils, and not consumed as a food ingredient by itself, intentionally used in

24

the processing of raw materials, foods or its ingredients, to fulfil a certain

technological purpose during treatment or processing and which may result in the
non-intentional but unavoidable presence of residues or derivatives in the final
product.
.Cht h tr ch bin: l cht hoc cc vt liu khng s dng nh thnh phn
ca thc phm, khng bao gm dng c v thit b, c ch nh s dng
trong qu trnh ch bin nguyn liu, thc phm hay cc thnh phn ca thc
phm nhm thc hin mc ch cng ngh trong qu trnh ch bin c th dn
n vic li d lng khng th trnh khi hoc cc dn xut trong sn phm
cui cng khng mong mun.
107. Potable water: water with standard of potability not lower than those
contained in the latest edition of the international Standard for drinking water,
World Health Organization
Nc ung: tiu chun ca s ung khng thp hn so vi nhng ch tiu trong
phin bn mi nht ca "tiu chun quc t i vi nc ung", T chc Y t
gii
108. Nc ung: L nc vi tiu chun ung khng thp hn so vi tiu
chun quy nh trong phin bn mi nht "tiu chun quc t i vi nc ung"
ca T chc Y t gii
109. Primary production: those steps in the food chain up to and including, for
example harvesting, slaughter, milking, fishing, farming.
Sn xut c bn: bao gm cc bc trong chui sn xut thc phm, v d nh
thu hoch, git m, vt sa, nh c, trang tri.
110. Pesticide: means any substance intended for preventing, destroying,
attracting, repelling, or controlling any pest including unwanted species of plants
or animals during the production, storage, transport, distribution and processing
of food, agricultural commodities, or animal feeds or which may be administered
to animals for the control of ectoparasites. The term includes substances
intended for use as a plant growth regulator, defoliant, desiccant, fruit thinning
agent, or sprouting inhibitor and substances applied to crops either before or
after harvest to protect the commodity from deterioration during storage and
transport. The term normally excludes fertilizers, plant and animal nutrients, food
additives, and animal drugs.
Thuc tr su: L cc cht nhm ngn chn, ph hy, thu ht, y li, hoc
kim sot bt k loi cn trng bao gm c cc loi thc vt hoc ng vt bt
li trong qu trnh sn xut, lu tr, vn chuyn, phn phi v ch bin thc
phm, hng ha nng nghip, thc n chn nui hoc c th c dng cho
ng vt kim sot k sinh trng. Thut ng ny bao gm cc cht c s
dng nh cht iu chnh tng trng thc vt, cht lm rng l, thuc c ch,
cht lm kh tri cy, hoc cc cht c ch ny mm v s dng cho cy trng
trc hoc sau khi thu hoch bo v hng ha chng h hng trong qu trnh
bo qun v vn chuyn. Thut ng ny thng khng bao gm phn bn, cht
dinh dng thc vt v ng vt, ph gia thc phm v thuc th y.
111. Process
hygiene
criterion: a criterion
indicating the acceptable
functioning of the production process. Such a criterion is not applicable to
25

products placed on the market. It sets an indicative contamination value above

which corrective actions are required in order to maintain the hygiene of the
process in compliance with food law.
Tiu chun v sinh qu trnh: L tiu chun ch ra cc cng on ca qu trnh
sn xut c th chp nhn c. Tiu chun ny l khng p dng i vi cc
sn phm trn th trng. Tiu chun ny thit lp gi tr nhim ch th m
trn ngng th cn thc hin hnh ng khc phc nhm duy tr v sinh cua
qu trnh m bo tun th php lut v thc phm.
112. Potentially hazardous food (time/temperature control for safety food)
means a food that requires time/temperature control for safety (TCS) to limit
pathogenic microorganism growth or toxin formation.
Thc phm tim n mi nguy (cn kim soat v thi gian/nhit thc
phm an ton)
L thc phm i hi kim sot v thi gian / nhit hn ch s pht trin vi
sinh vt gy bnh hoc s hnh thnh c t ca ca chng.
113. Pesticide Residue: means any specified substance in food, agricultural
commodities, or animal feed resulting from the use of a pesticide. The term
includes any derivatives of a pesticide, such as conversion products, metabolites,
reaction products, and impurities considered to be of toxicological significance.
D lng thuc tr su: l nhng cht c trong thc phm, hng ha nng
nghip, thc n chn nui do hu qu ca vic s dng thuc tr su. Thut
ng ny bao gm c cc cht dn xut ca thuc tr su, chng hn nh sn
phm chuyn i, cht chuyn ha, sn phm phn ng, v cc tp cht c
coi l c tnh.
Q
114. Quantitative Risk Assessment - A Risk Assessment that provides
numerical expressions of risk and indication of the attendant uncertainties
anh gia ri ro nh lng - Mt nh gi ri ro cung cp s biu hin ca ri
ro v du hiu xut hin khng m bo.
nh gi nh lng ri ro: L vic nh gi cung cp bng con s v ri ro v
ch ra khng m bo lin quan.
115. Qualitative Risk Assessment - A Risk Assessment based on data which,
while forming an inadequate basis for numerical risk estimations, nonetheless,
when conditioned by prior expert knowledge and identification of attendant
uncertainties permits risk ranking or separation into descriptive categories of risk.
nh gi ri ro nh tnh - nh gi ri ro da trn d liu khng y khi c
tnh nguy c bng con s nhng da vo kin thc chuyn mn su v s nhn
ra cc du hiu v khng m bo cho phep xp hng ri ro, tch thnh cc
nhm m t v ri ro.
116. Quality assurance (QA) All the planned and systematic activities
implemented within the quality system and demonstrated as needed, to provide
adequate confidence that an entity will fulfil requirements for quality.
m bo cht lng (QA): Tt c cc hot ng ln k hoch v c tnh h
thng c thc hin trong phm vi h thng cht lng v c chng minh l
26

cn thit nhm cung cp tin cy thch hp, p ng nhng yu cu v cht

lng.
117. Quality assurance (QA)system The organisational structure, procedures,
processes and resources needed to implement quality assurance.
H thng m bo cht lng: Kt cu t chc, cc th tc v cc ngun lc
cn thit thc hin vic m bo cht lng.
R
118. Raw milk is milk which has not been heated beyond 40C or undergone
any treatment that has an equivalent effect.
Sa ti: l sa khng c gia nhit qu 40 C hoc x l bng bt c
cch no c tc dng tng ng.
119. Requirements: are the criteria set down by the competent authorities
relating to trade in foodstuffs covering the protection of public health, the
protection of consumers and conditions of fair trading.
Yu cu: l nhng tiu ch t ra bi cc c quan c thm quyn lin quan n
kinh doanh thc phm bao gm vic bo v sc khe cng ng, bo v ngi
tiu dng trong iu kin bnh ng v thng mi.
120. Reconstituted milk product is a product resulting from the addition of
water to the dried or concentrated form of the product in the amount necessary to
re-establish the appropriate water to solids ratio.
Sn phm sa hon nguyn l mt sn phm thu c do b sung mt lng
nc cn thit vo dng kh hoc m c ca sn phm ti to t l nc
v cht rn ph hp.
121. Risk Estimate - Output of Risk Characterization
c tnh ri ro u ra ca c tnh ri ro
122. Risk analysis is a process consisting of three components: risk assessment,
risk management and risk communication.
Phn tch ri ro l mt qu trnh bao gm ba thnh phn: nh gi ri ro, qun
l ri ro v trao i thng tin v ri ro.
123. Risk assessment is a scientifically based process consisting of the following
steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure
assessment and (iv) risk characterization
anh gia ri ro l mt qua trnh khoa hc bao gm cac bc sau: (i) xc
nh mi nguy, (ii) nhn dng mi nguy, (iii) nh gi phi nhim v (iv) c tnh
ri ro.
124. Risk management is the process of weighing policy alternatives in the light
of the results of risk assessment and, if required, selecting and implementing
appropriate control options, including regulatory measures.
Qun l ri ro l qu trnh cn nhc la chn chnh sch da trn kt qu ca
nh gi ri ro v nu cn thit, la chn v thc hin cc bin php kim sot
ph hp, bao gm c cc bin php php l.
125. Risk communication is the interactive exchange of information and
opinions concerning risk among risk assessors, risk managers, consumers and
27

other interested parties.

Truyn thng ri ro: l vic trao i tng tc thng tin v kin lin quan n
nguy c gia ngi nh ri ro, ngi qun l ri ro, ngi tiu dng v cc bn
lin quan khc.
125. Raw meat Fresh meat, minced meat or mechanically separated meat
Tht sng: Tht ti, tht bm hoc tht tch lc bng my
126. Risk-based Containing any performance objective, performance criterion or
process criterion developed according to risk analysis principles
Da trn ri ro: Bao gm mc tiu thc hin, chun mc thc hin hoc chun
mc qu trnh c pht trin theo cc nguyn tc phn tch ri ro
127. Risk communication: The interactive exchange of information and
opinions throughout the risk analysis process concerning hazards and risk, riskrelated factors and risk perceptions, among risk assessors, risk managers,
consumers, industry, the academic community and other interested parties,
including the explanation of risk assessment findings and the basis of risk
management decisions.
Truyn thng ri ro: L s trao i thng tin v cc kin trong sut qu trnh
phn tch ri ro lin quan n cc mi nguy v nhn t ri ro, nhng yu t i
km v nhn thc v ri ro gia cc chuyn gia nh gi ri ro, cc nh qun l
ri ro, ngi tiu dng, nh sn xut, t chc v c nhn lin quan khc.
128. Risk characterization: The qualitative and/or quantitative estimation,
including attendant uncertainties, of the probability of occurrence and severity of
known or potential adverse health effects in a given population based on hazard
identification, hazard characterization and exposure assessment.
c tnh ri ro: c tnh nh tnh v / hoc nh lng, bao gm khng
m bo, v xc sut xy ra v mc nghim trng v nh hng bt li ti
sc khe bit c hoc tim nng trong qun th da trn xc nh nguy c,
c tnh nguy c v nh gi phi nhim.
129. Risk A function of the probability of an adverse health effect and the severity
of that effect, consequential to a hazard(s) in food.
Ri ro: L xc sut xy ra v mc nghim trng i vi sc kho con ngi
do mt hay nhiu mi nguy trong thc phm gy nn.
130. Representative sample: Means a sample in which the
characteristics of the batch from which it is drawn are maintained. This is
in particular the case of a simple random sample where each of the items
or increments of the batch has been given the same probability of entering the
sample.
Mu i din: c ngha l mt mu rt ra duy tr c cc c tnh ca c l
hng. iu ny c th l trng hp mt mu ngu nhin n gin trong mi l
hng hng hoc nhiu l c hin th xc sut vo mu.
131. Residues of veterinary drugs
include the parent compounds and/or their metabolites in any edible portion of
the animal product, and include residues of associated impurities of the
veterinary drug concerned.

28

D lng thuc th y: bao gm cc hp cht gc v / hoc cc cht chuyn

ha ca n trong bt k phn n c ca cc sn phm ng vt, k c d
lng cc tp cht lin quan n thuc th y.
132. Risk profile: A description of the food safety problem and its context. Risk
profiling is the process of describing a food safety problem and its context, in
order to identify those elements of the hazard or risk relevant to
various risk management.
H s ri ro: L bn m t cc vn v an ton thc phm cng bi cnh hnh
thnh ca chng nhm nhn din nhng yu t ca mi nguy hoc ri ro lin
quan n qun l ri ro.
133. Risk assessment policy: Guidelines for value judgement and policy
choices which may need to be applied at specific decision points in the risk
assessment process.
Chnh sach nh gi ri ro: L hng dn nh gi v la chn chnh schc
th cn phi c p dng ti cc im quyt nh c th trong qu trnh nh
gi ri ro.
134. Ready-to-eat food: means food intended by the producer or the
manufacturer for direct human
consumption without the need for cooking or
other processing effective to eliminate or reduce to an acceptable leve microorganisms of concern.
n ngay L thc phm d nh ca ngi sn xut hoc nh sn xut cho
tiu dng trc tip m khng cn nu hoc ch bin khc na loi b hoc
gim vi sinh vt n mc chp nhn c.
S.
135. Sample: A portion selected from a larger quantity of material
Mu: Mt phn c la chn t s lng ln cc vt liu
136. Sampling protocol (sampling plan): A predetermined procedure for the
selection, withdrawal, preservation and preparation of the sample
Qui trnh ly mu (k hoch ly mu): Mt th tc quy nh cho vic la chn,
thu hi, bo qun v chun b mu
137. Safe for human consumption: Safe for human consumption according to
the following criteria:
has been produced by applying all food safety requirements appropriate
to its intended end-use;
meets risk-based performance and process criteria for specified hazards;
and
does not contain hazards at levels that are harmful to human health.
An ton cho tiu thu ca ngi: An ton cho tiu th ca ngi theo nhng
chun mc di y
c sn xut bng cch p dng tt c cc yu cu an ton thc
phm thch hp vi d nh s dng sn phm cui cng;

29

 p ng chun mc qu trnh v chun mc thc hin da trn ri ro

v nhng mi nguy c c th;
Khng bao gm cc mi nguy c cc mc c th gy hi cho sc
kho con ngi.
138. Sanitation standard operating procedures((SSOPs): A documented
system for assuring that personnel, facilities, equipment and utensils are clean
and where necessary, sanitised to specified levels prior to and during operations.
Cac th tuc thc hin tiu chun v sinh: Mt h thng bng vn bn m
bo mi nhn vin, tin nghi, dng c v bn ra sch s v khi cn thit c
lm v sinh mt cch thch hp trc khi v trong sut qu trnh hot ng.
139. Stages of production, processing and distribution: means 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 manu- facture,
storage, transport distribution, sale and supply of feed.
Cac giai on ch bin, sn xut v phn phi: C ngha l bt k giai on
no, bao gm c sn xut ban u ca mt loi thc phm, cho n v bao gm
s lu tr ca n, bn, vn chuyn, k c nhp khu, cung cp cho ngi tiu
dng cui cng v c lin quan, vic nhp khu sn xut, lu tr, vn chuyn,
phn phi, bn hng cng nh cung cp thc n.
140. Sampling Collaborative studies rarely include a sampling step. If the
method used in-house involves sub-sampling, or the measurand (see
Specification) is estimating a bulk property from a small sample, then the effects
of sampling should be investigated and their effects included.
141. Sampling officer :A person trained in sampling procedures and, where
required, authorised by the appropriate authorities to take samples.
Can b ly mu: L ngi c o to v th tc ly mu, nu cn thit, c
ph duyt bi c quan chc nng ly mu.
142. Sample size : The number of units, or quantity of material, constituting the
sample.
C mu: S lng n v, hoc khi lng nguyn liu, cu thnh nn mu.
143. Sensitivity analysis - A method used to examine the behavior of a model
by measuring the variation in its outputs resulting from changes to its inputs.
Phn tch nhy - l phng php c s dng kim tra hnh vi ca mt
m hnh bng cch o s thay i trong kt qu u ra khi thay do thay i u
vo ca m hnh .
144. Shelf-life: means either the period corresponding to the period preceding
the use by or the minimum durability date, as defined respectively in Articles
9 and 10 of Directive 2000 /13/EC.
Thi hn s dung: c ngha l khong thi gian tng ng vi giai on trc'
30

s dng 'ngy hoc bn ti thiu, theo quy nh tng ng ti iu 9 v iu

10 ca Ch th 2000 / 13/EC.
145. Total Residue: The total residue of a drug in animal derived food consists of
the parent drug together with all the metabolites and drug based products that
remain in the food after administration of the drug to food producing animals. The
amount of total residues is generally determined by means of a study using the
radiolabelled drug, and is expressed as the parent drug equivalent in mg/kg of
the food
Cht tn d tng s: Tng d lng ca mt loi thuc trong thc phm c
ngun gc ng vt bao gm thuc th gc cng vi tt c cc cht chuyn
ha v cc sn phm khc ca chng cn li trong thc phm sau khi s dng
trong qu trnh chn nui ng vt. Tng d lng thng c xc nh bng
phng php nghin cu s dng thuc phng x nh du c th hin nh
hot cht gc tnh bng mg / kg thc phm.
146. Transparent: Characteristics of a process where the rationale, the logic of
development, constraints, assumptions, value judgements, decisions, limitations
and uncertainties of the expressed determination are fully and systematically
stated, documented, and accessible for review.
Minh bch - Cc c im ca mt qu trnh m cc l do, tnh logic ca s
pht trin, cc kh khn, cc gi nh, cc nh gi gi tr, cc quyt nh, cc
hn ch v khng m bo ca vic xc nh c tuyn b, vit thnh vn
bn mt cch y v c h thng, c th tip cn xem xet.
147. Traceability/Product Tracing: the ability to follow the movement of a food
through specified stage(s) of production, processing and distribution.
Truy xut ngun gc / truy xut sn phm: l kh nng theo di ng i ca mt loi
thc phm qua tng giai on quy nh sn xut, ch bin v phn phi sn phm .
14.8. Uncertainty analysis: A method used to estimate the uncertainty
associated with model inputs, assumptions, and structure/form.
Phn tch khng m bo. L phng php c s dng c tnh
khng m bo lin quan n u vo m hnh, gi nh, v c cu/hnh thc.
149. Veterinary drug: means any substance applied or administered to any food
producing animal, such as meat or milk producing animals, poultry, fish or bees,
whether used for therapeutic, prophylactic or diagnostic purposes or for
modification of physiological functions or behaviour.
Thuc th y: l bt k cht no c s dng hoc b sung vo thc n chn
nui, trong qu trnh sn xut tht, sa, c, ong, vi mc ch iu tr, phng
bnh, chn on, thay i chc nng sinh l hoc hnh vi.
150. Validated Method: An analytical method which has been subjected to a
multi-laboratory study for accuracy, precision, reproducibility performance and
ruggedness. Concise written procedures for sample selection, preparation and
quantitative analysis are provided for inter-laboratory quality assurance and
consistency of results, on which an appropriate regulatory method of analysis
can be established.
Ph duyt phng phap (Thm nh phng php) l s khng nh bng vic

31

kim tra v cung cp bng chng khch quan chng minh rng phng php
p ng c cc yu cu t ra (fitness for the purpose). Kt qu ca thm
nh phng php c th c s dng nh gi cht lng, tin cy ca
kt qu phn tch.
151. Sensitivity analysis - A method used to examine the behavior of a model
by measuring the variation in its outputs resulting from changes to its inputs.
Phn tch nhy - l phng php c s dng kim tra hnh vi ca mt
m hnh bng cch o s thay i trong kt qu u ra khi thay do thay i u
vo ca m hnh .

32