Mvp - 004. Food Safety And Quality Management System Flashcards
1
Q
Food Authenticity
A
The accurate representation of a food product’s identity and composition, ensuring it is what it claims to be.
2
Q
Food Fraud
A
Deliberate and deceptive misrepresentation of food products for economic gain, often involving ingredient substitution or dilution.
3
Q
Laboratory Testing
A
Analytical techniques (DNA analysis, spectroscopy, mass ratio analysis) used to analyze food composition and detect adulterants.
4
Q
DNA Barcoding
A
Sequencing specific DNA regions to identify the botanical or animal origin of a food product.
5
Q
Stable Isotope Ratio Analysis
A
Examining stable isotope ratios (carbon, nitrogen, oxygen) to detect geographical or production-related food fraud.
6
Q
Sensory Evaluation
A
Trained panels assess taste, aroma, texture, and appearance to identify deviations from expected sensory profiles.
7
Q
Certification and Traceability Systems
A
Track food products through the supply chain to identify discrepancies and potential fraud.
8
Q
Food Authenticity Databases
A
Contain information on authentic food properties for comparison and fraud detection.
9
Q
Regulatory Measures
A
Government regulations and audits to ensure food labeling and composition compliance.
10
Q
Advanced Technology Solutions
A
Blockchain and IoT for enhanced traceability and transparency in the food supply chain.
11
Q
Data Analytics and Machine Learning
A
Identifying patterns and anomalies to detect potential food fraud.
12
Q
Food Safety Culture
A
Shared values and attitudes within a company that influence employee behavior towards food safety.
13
Q
Good Manufacturing Practices (GMP)
A
Guidelines ensuring minimum standards for safe food production, handling, storage, and distribution.
14
Q
Personnel Hygiene
A
Proper hygiene practices for food handlers to prevent contamination.
15
Q
Premises and Equipment
A
Hygienic design and maintenance of food production facilities.
16
Q
Cleaning and Sanitation
A
Removing contaminants and reducing microorganisms to safe levels.
17
Q
Pest Control
A
Preventing and controlling pests in food production areas.
18
Q
Raw Materials and Ingredients
A
Ensuring quality and safety of materials used in food production.
19
Q
Production and Process Controls
A
Monitoring critical factors (temperature, time) for product consistency and safety.
20
Q
Product Identification and Traceability
A
Tracking products for recalls and safety assurance.
21
Q
Good Documentation Practices
A
Maintaining records of production, cleaning, and quality checks.
22
Q
Quality Control and Quality Assurance
A
Ensuring food products meet defined quality standards.
23
Q
Training and Education
A
Equipping staff with knowledge and skills for safe food handling.
24
Q
Food Packaging
A
Protective barrier for food, preserving freshness and preventing contamination.
25
Traceability
Ability to track food products through the supply chain for safety and quality assurance.
26
Supplier Control
Ensuring raw materials and ingredients from suppliers meet food safety and quality standards.
27
Food Defense
Protecting food from intentional contamination or adulteration.
28
Corrective Action
Steps taken to address and fix identified problems or deviations from standards.
29
Root Cause Analysis
Identifying the underlying cause of a problem to prevent its recurrence.
30
Preventive Action
Proactive measures to prevent potential problems or non-conformities.
31
Verification
Checking that the HACCP system is working effectively and controlling hazards.
32
Validation
Scientifically proving that a control measure effectively controls the identified hazard.
33
Food Recall
Removing unsafe food products from the market.
34
Foodborne Illness Outbreak
Two or more cases of a similar illness resulting from the same contaminated food source.
35
Food Safety Regulations
Laws and rules governing food production, handling, and distribution to ensure safety.
36
Food Safety Audits
Systematic inspections to assess compliance with food safety standards.
37
Food Safety Training
Education for food handlers on safe food handling practices.
38
Food Safety Culture
Shared values and attitudes within a company that prioritize food safety.
39
Food Quality
Characteristics of food that determine its sensory, nutritional, and aesthetic value.
40
Food Adulteration
Intentional or unintentional contamination or misrepresentation of food.
41
Food Microbiology
Study of microorganisms in food, their growth, and their impact on food safety and quality.
42
Food Chemistry
Study of the chemical composition and properties of food.
43
Food Processing
Methods used to transform raw ingredients into food products.
44
Food Packaging
Materials used to protect and preserve food products.
45
Food Labeling
Information provided on food packaging, including ingredients, nutritional content, and allergen warnings.
46
Food Additives
Substances added to food to enhance flavor, appearance, or shelf life.
47
Foodborne Pathogens
Microorganisms that can cause illness when consumed in food.
48
Foodborne Toxins
Poisonous substances produced by microorganisms in food.
49
Food Allergens
Substances in food that can trigger allergic reactions.
50
Food Intolerance
Difficulty digesting certain foods, often causing discomfort but not a severe allergic reaction.
51
Allergen Control
Managing allergens in food production to prevent cross-contact and allergic reactions in consumers.
52
Supplier Audits
Inspections of supplier facilities and processes to ensure they meet food safety and quality standards.
53
Food Defense Plan
A strategy to protect food from intentional adulteration, including vulnerability assessments and mitigation measures.
54
Food Safety Management System (FSMS)
A comprehensive approach to controlling food safety hazards throughout the supply chain, often based on HACCP principles.
55
Food Safety Objectives
Measurable targets set by a food business to ensure food safety.
56
Food Safety Risk Assessment
Evaluating the likelihood and severity of food safety hazards to determine appropriate control measures.
57
Food Safety Incident
An event where food safety is compromised, potentially leading to illness or injury.
58
Food Safety Culture
Shared values, beliefs, and norms that influence food safety practices within an organization.
59
Food Quality Standards
Specifications that define the desired characteristics of a food product.
60
Food Quality Control
Activities that ensure food products meet defined quality standards.
61
Food Quality Assurance
Proactive measures to prevent quality defects and ensure consistent food quality.
62
Food Microbiology Testing
Analyzing food samples for the presence and levels of microorganisms.
63
Food Chemistry Testing
Analyzing food samples for their chemical composition and properties.
64
Food Sensory Analysis
Evaluating the taste, aroma, texture, and appearance of food products.
65
Food Packaging Materials
Substances used to create food packaging, such as plastics, metals, and paper.
66
Food Packaging Design
The process of creating functional and appealing food packaging.
67
Food Labeling Regulations
Laws that govern the information provided on food packaging.
68
Food Additives Regulations
Laws that control the use of food additives to ensure safety.
69
Foodborne Illness
Sickness caused by consuming contaminated food or beverages.
70
Foodborne Outbreak
Two or more cases of a similar illness caused by the same contaminated food source.
71
Food Allergy
An immune system reaction to a specific food protein.
72
Food Intolerance
Difficulty digesting certain foods, often causing discomfort but not a severe allergic reaction.
73
Foodborne Pathogens
Microorganisms that can cause foodborne illness.
74
Foodborne Toxins
Poisonous substances produced by microorganisms in food.
75
Food Allergens
Substances in food that can trigger allergic reactions.
76
Food Hygiene
Practices to ensure food safety, including cleanliness, sanitation, and preventing contamination.
77
Food Spoilage
Undesirable changes in food quality due to microbial growth, enzymatic activity, or chemical reactions.
78
Food Preservation
Methods to extend shelf life and maintain food quality, such as refrigeration, canning, and drying.
79
Food Poisoning
Illness caused by consuming food contaminated with toxins or pathogens.
80
Foodborne Illness
Sickness resulting from ingesting contaminated food or water.
81
Foodborne Disease Outbreak
Two or more cases of a similar illness caused by the same contaminated food source.
82
Food Safety Regulations
Laws governing food production, handling, and distribution to ensure safety.
83
Food Safety Standards
Guidelines and requirements for safe food production and handling.
84
Food Safety Audits
Inspections to assess compliance with food safety standards.
85
Food Safety Training
Education for food handlers on safe practices.
86
Food Safety Management System
Comprehensive approach to controlling food safety hazards, often based on HACCP principles.
87
Quality Control
Activities ensuring products meet quality standards.
88
Quality Assurance
Proactive measures to prevent defects and ensure consistent quality.
89
Food Analysis
Laboratory techniques to assess food composition, quality, and safety.
90
Food Microbiology
Study of microorganisms in food and their impact on safety/quality.
91
Food Chemistry
Study of food's chemical composition and properties.
92
Food Processing
Methods to transform raw ingredients into food products.
93
Food Packaging
Protective barriers preserving freshness and preventing contamination.
94
Food Labeling
Information on packaging (ingredients, nutrition, allergens).
95
Food Additives
Substances added to enhance flavor, appearance, or shelf life.
96
Foodborne Pathogens
Microorganisms causing illness when consumed in food.
97
Foodborne Toxins
Poisons produced by microorganisms in food.
98
Food Allergens
Substances triggering allergic reactions.
99
Food Intolerance
Difficulty digesting foods, causing discomfort but not severe allergy.
100
Foodborne Outbreak Investigation
Process of identifying the source and cause of a foodborne illness outbreak.
101
Pest Control
Active measures to prevent and manage pests within a food production environment to prevent contamination.
102
Corrective Action
Steps taken to rectify a deviation from established critical limits or standards, aiming to bring a process back into control.
103
Root Cause Analysis
A systematic process for identifying the underlying cause of a problem or non-conformity to prevent recurrence.
104
Preventive Action
Proactive measures taken to prevent potential food safety hazards or quality issues from occurring.
105
Verification
Activities that determine whether a HACCP system is operating according to its design and effectively controlling hazards.
106
Validation
Scientific evidence demonstrating that a control measure or process effectively controls a specific food safety hazard.
107
Food Recall
The process of removing a food product from the market due to safety concerns or quality issues.
108
Foodborne Illness Outbreak
Two or more cases of a similar illness resulting from the consumption of a common food source.
109
Food Safety Regulations
Laws and rules established by government agencies to ensure the safety and quality of food products.
110
Food Safety Audits
Systematic and independent examinations to assess a food business's compliance with food safety standards and regulations.
111
Food Safety Training
Education and instruction provided to food handlers to equip them with the knowledge and skills necessary for safe food handling practices.
112
Food Quality
The characteristics of a food product that determine its sensory attributes (taste, aroma, texture), nutritional value, and overall acceptability to consumers.
113
Food Adulteration
The intentional or unintentional contamination or misrepresentation of food, often for economic gain.
114
Food Microbiology
The study of microorganisms in food, including their growth, survival, and impact on food safety and quality.
115
Food Chemistry
The study of the chemical composition and properties of food, including its nutrients, additives, and contaminants.
116
Food Processing
Methods and techniques used to transform raw agricultural products into food products, including cooking, freezing, drying, and fermentation.
117
Food Packaging
Materials and containers used to protect, preserve, and present food products, ensuring their safety, quality, and shelf life.
118
Food Labeling
Information provided on food packaging, including ingredient lists, nutritional facts, allergen declarations, and date marking.
119
Food Additives
Substances intentionally added to food to enhance its flavor, appearance, texture, or shelf life.
120
Foodborne Pathogens
Microorganisms that can cause foodborne illness when present in food.
121
Foodborne Toxins
Poisonous substances produced by microorganisms in food, which can cause illness when ingested.
122
Food Intolerance
A non-immune adverse reaction to food, often involving digestive discomfort but not a true allergic response.
123
Food Defense
The protection of food products from intentional adulteration or contamination, often involving acts of terrorism or sabotage.
124
Food Fraud
The deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging.
125
What is PDCA (Deming cycle or Shewhart Cycle)
4 step interrelated steps
Plan, Do, Check, Act.
Used in various management systems including QM For continuous improvement
126
Common benefits of ISO standards
1. Enhanced Customer Satisfaction
2. Improved Quality of Products and Services
3. Operational Efficiency
4. Regulatory Compliance
5. Risk Management
6. Market Competitiveness
7. Employee Engagement and Training
8. Continuous Improvement
9. Global Recognition
10. Environmental Responsibility(ISO 14001, focus on environmental)
127
**ISO 9001**:
Quality Management System - Ensures consistent quality in products and services.
128
**ISO 14001**:
Environmental Management System - Focuses on reducing environmental impact.
129
**ISO 27001**:
Information Security Management System - Protects sensitive information.
130
**ISO 45001**:
Occupational Health and Safety Management System - Ensures workplace safety.
131
**ISO 50001**:
Energy Management System - Improves energy efficiency.
132
**ISO 22000**:
Food Safety Management System - Ensures food safety throughout the supply chain.
133
**ISO 31000**:
Risk Management - Provides guidelines for managing risks.
134
**ISO 22301**:
Business Continuity Management System - Ensures organizational resilience and ability to continue operations during disruptions.
135
Full form of GMPs
Food manufacturing practices
136
Full form of SOPs
Standard operating procedures
