Agricultural Water

Clean water used in the growing, harvesting, cleaning of sources plants and spices and dried aromatic herbs where it is intended to, or is likely to, contact the source plants or food-contact surfaces. This water is low in microbiological and chemical contaminates but of lower quality than drinking (potable) water. National standards to the quality of agricultural water vary.


Clean water

Water that does not compromise food safety in the circumstances of its use.


Export Quality

Product produced to the high standard of quality and safety demanded by the international marketplace. These products usually command a higher price.


Farm Worker

Any person involved with one or more of the following activities: growing, harvesting, packing, storage, drying or transport of source plants.


Solid waste excreta of humans or animals.

Food Safety

All measures to ensure that food will not cause harm to the consumer when it is produced, prepared and/or consumed according to its intended use.

Foodborne Disease

Any disease or illness caused by eating contaminated food. Sometimes referred to as food poisoning.



Microscopic organisms such as bacteria, yeasts, molds, viruses and parasites that may be found in the environment, in food and in or on animals, including humans. Germs can cause disease when consumed in food (i.e., cause foodborne disease).



Cleaning performed to maintain good health; personal hygiene includes cleaning of the hands, body, and hair.



A standalone apparatus or receptacle such as a toilet or pit in the earth, designed for urination and defecation.


Personal protective equipment

Clothing/garments and equipment used to prevent substances contacting the wearer’s body, including gloves, masks and hats.



The provision of facilities and services for the safe disposal of human urine and feces. Inadequate sanitation is a major cause of disease worldwide, and improving sanitation has a significant beneficial impact on health. The word sanitation also refers to the maintenance of hygienic conditions, through such actions as proper handwashing and disposal of garbage.

Source plant

Any non-dried plant from which spices or dried aromatic herbs are derived.

Spices and Dried Aromatic Herbs

Dried components or mixtures of dried plants used in food for flavoring, coloring and imparting aroma. The term applies to whole, broken, ground and blended forms.