参照： ISO 22000, 3.1 及び 3.2 項 , 注記 4
2. Definition food safety
In the requirements, food safety is defined as the concept that the food will not harm the consumer [or animal in the case of feed] when it is prepared and/or eaten according to its intended use. Organizations in the chain are therefore required to take into account the food safety hazards of their operation for the final product in the chain when establishing prerequisite and HACCP programmes.