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Exam Prep 2024 Mscfsqm > Mvp - 004. Food Safety And Quality Management System > Flashcards

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.

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2
Q

Food Fraud

A

Deliberate and deceptive misrepresentation of food products for economic gain, often involving ingredient substitution or dilution.

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3
Q

Laboratory Testing

A

Analytical techniques (DNA analysis, spectroscopy, mass ratio analysis) used to analyze food composition and detect adulterants.

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4
Q

DNA Barcoding

A

Sequencing specific DNA regions to identify the botanical or animal origin of a food product.

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5
Q

Stable Isotope Ratio Analysis

A

Examining stable isotope ratios (carbon, nitrogen, oxygen) to detect geographical or production-related food fraud.

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6
Q

Sensory Evaluation

A

Trained panels assess taste, aroma, texture, and appearance to identify deviations from expected sensory profiles.

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7
Q

Certification and Traceability Systems

A

Track food products through the supply chain to identify discrepancies and potential fraud.

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8
Q

Food Authenticity Databases

A

Contain information on authentic food properties for comparison and fraud detection.

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9
Q

Regulatory Measures

A

Government regulations and audits to ensure food labeling and composition compliance.

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10
Q

Advanced Technology Solutions

A

Blockchain and IoT for enhanced traceability and transparency in the food supply chain.

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11
Q

Data Analytics and Machine Learning

A

Identifying patterns and anomalies to detect potential food fraud.

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12
Q

Food Safety Culture

A

Shared values and attitudes within a company that influence employee behavior towards food safety.

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13
Q

Good Manufacturing Practices (GMP)

A

Guidelines ensuring minimum standards for safe food production, handling, storage, and distribution.

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14
Q

Personnel Hygiene

A

Proper hygiene practices for food handlers to prevent contamination.

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15
Q

Premises and Equipment

A

Hygienic design and maintenance of food production facilities.

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16
Q

Cleaning and Sanitation

A

Removing contaminants and reducing microorganisms to safe levels.

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17
Q

Pest Control

A

Preventing and controlling pests in food production areas.

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18
Q

Raw Materials and Ingredients

A

Ensuring quality and safety of materials used in food production.

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19
Q

Production and Process Controls

A

Monitoring critical factors (temperature, time) for product consistency and safety.

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20
Q

Product Identification and Traceability

A

Tracking products for recalls and safety assurance.

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21
Q

Good Documentation Practices

A

Maintaining records of production, cleaning, and quality checks.

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22
Q

Quality Control and Quality Assurance

A

Ensuring food products meet defined quality standards.

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23
Q

Training and Education

A

Equipping staff with knowledge and skills for safe food handling.

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24
Q

Food Packaging

A

Protective barrier for food, preserving freshness and preventing contamination.

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25
Q

Traceability

A

Ability to track food products through the supply chain for safety and quality assurance.

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26
Q

Supplier Control

A

Ensuring raw materials and ingredients from suppliers meet food safety and quality standards.

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27
Q

Food Defense

A

Protecting food from intentional contamination or adulteration.

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28
Q

Corrective Action

A

Steps taken to address and fix identified problems or deviations from standards.

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29
Q

Root Cause Analysis

A

Identifying the underlying cause of a problem to prevent its recurrence.

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30
Q

Preventive Action

A

Proactive measures to prevent potential problems or non-conformities.

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31
Q

Verification

A

Checking that the HACCP system is working effectively and controlling hazards.

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32
Q

Validation

A

Scientifically proving that a control measure effectively controls the identified hazard.

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33
Q

Food Recall

A

Removing unsafe food products from the market.

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34
Q

Foodborne Illness Outbreak

A

Two or more cases of a similar illness resulting from the same contaminated food source.

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35
Q

Food Safety Regulations

A

Laws and rules governing food production, handling, and distribution to ensure safety.

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36
Q

Food Safety Audits

A

Systematic inspections to assess compliance with food safety standards.

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37
Q

Food Safety Training

A

Education for food handlers on safe food handling practices.

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38
Q

Food Safety Culture

A

Shared values and attitudes within a company that prioritize food safety.

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39
Q

Food Quality

A

Characteristics of food that determine its sensory, nutritional, and aesthetic value.

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40
Q

Food Adulteration

A

Intentional or unintentional contamination or misrepresentation of food.

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41
Q

Food Microbiology

A

Study of microorganisms in food, their growth, and their impact on food safety and quality.

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42
Q

Food Chemistry

A

Study of the chemical composition and properties of food.

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43
Q

Food Processing

A

Methods used to transform raw ingredients into food products.

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44
Q

Food Packaging

A

Materials used to protect and preserve food products.

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45
Q

Food Labeling

A

Information provided on food packaging, including ingredients, nutritional content, and allergen warnings.

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46
Q

Food Additives

A

Substances added to food to enhance flavor, appearance, or shelf life.

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47
Q

Foodborne Pathogens

A

Microorganisms that can cause illness when consumed in food.

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48
Q

Foodborne Toxins

A

Poisonous substances produced by microorganisms in food.

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49
Q

Food Allergens

A

Substances in food that can trigger allergic reactions.

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50
Q

Food Intolerance

A

Difficulty digesting certain foods, often causing discomfort but not a severe allergic reaction.

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51
Q

Allergen Control

A

Managing allergens in food production to prevent cross-contact and allergic reactions in consumers.

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52
Q

Supplier Audits

A

Inspections of supplier facilities and processes to ensure they meet food safety and quality standards.

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53
Q

Food Defense Plan

A

A strategy to protect food from intentional adulteration, including vulnerability assessments and mitigation measures.

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54
Q

Food Safety Management System (FSMS)

A

A comprehensive approach to controlling food safety hazards throughout the supply chain, often based on HACCP principles.

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55
Q

Food Safety Objectives

A

Measurable targets set by a food business to ensure food safety.

56
Q

Food Safety Risk Assessment

A

Evaluating the likelihood and severity of food safety hazards to determine appropriate control measures.

57
Q

Food Safety Incident

A

An event where food safety is compromised, potentially leading to illness or injury.

58
Q

Food Safety Culture

A

Shared values, beliefs, and norms that influence food safety practices within an organization.

59
Q

Food Quality Standards

A

Specifications that define the desired characteristics of a food product.

60
Q

Food Quality Control

A

Activities that ensure food products meet defined quality standards.

61
Q

Food Quality Assurance

A

Proactive measures to prevent quality defects and ensure consistent food quality.

62
Q

Food Microbiology Testing

A

Analyzing food samples for the presence and levels of microorganisms.

63
Q

Food Chemistry Testing

A

Analyzing food samples for their chemical composition and properties.

64
Q

Food Sensory Analysis

A

Evaluating the taste, aroma, texture, and appearance of food products.

65
Q

Food Packaging Materials

A

Substances used to create food packaging, such as plastics, metals, and paper.

66
Q

Food Packaging Design

A

The process of creating functional and appealing food packaging.

67
Q

Food Labeling Regulations

A

Laws that govern the information provided on food packaging.

68
Q

Food Additives Regulations

A

Laws that control the use of food additives to ensure safety.

69
Q

Foodborne Illness

A

Sickness caused by consuming contaminated food or beverages.

70
Q

Foodborne Outbreak

A

Two or more cases of a similar illness caused by the same contaminated food source.

71
Q

Food Allergy

A

An immune system reaction to a specific food protein.

72
Q

Food Intolerance

A

Difficulty digesting certain foods, often causing discomfort but not a severe allergic reaction.

73
Q

Foodborne Pathogens

A

Microorganisms that can cause foodborne illness.

74
Q

Foodborne Toxins

A

Poisonous substances produced by microorganisms in food.

75
Q

Food Allergens

A

Substances in food that can trigger allergic reactions.

76
Q

Food Hygiene

A

Practices to ensure food safety, including cleanliness, sanitation, and preventing contamination.

77
Q

Food Spoilage

A

Undesirable changes in food quality due to microbial growth, enzymatic activity, or chemical reactions.

78
Q

Food Preservation

A

Methods to extend shelf life and maintain food quality, such as refrigeration, canning, and drying.

79
Q

Food Poisoning

A

Illness caused by consuming food contaminated with toxins or pathogens.

80
Q

Foodborne Illness

A

Sickness resulting from ingesting contaminated food or water.

81
Q

Foodborne Disease Outbreak

A

Two or more cases of a similar illness caused by the same contaminated food source.

82
Q

Food Safety Regulations

A

Laws governing food production, handling, and distribution to ensure safety.

83
Q

Food Safety Standards

A

Guidelines and requirements for safe food production and handling.

84
Q

Food Safety Audits

A

Inspections to assess compliance with food safety standards.

85
Q

Food Safety Training

A

Education for food handlers on safe practices.

86
Q

Food Safety Management System

A

Comprehensive approach to controlling food safety hazards, often based on HACCP principles.

87
Q

Quality Control

A

Activities ensuring products meet quality standards.

88
Q

Quality Assurance

A

Proactive measures to prevent defects and ensure consistent quality.

89
Q

Food Analysis

A

Laboratory techniques to assess food composition, quality, and safety.

90
Q

Food Microbiology

A

Study of microorganisms in food and their impact on safety/quality.

91
Q

Food Chemistry

A

Study of food’s chemical composition and properties.

92
Q

Food Processing

A

Methods to transform raw ingredients into food products.

93
Q

Food Packaging

A

Protective barriers preserving freshness and preventing contamination.

94
Q

Food Labeling

A

Information on packaging (ingredients, nutrition, allergens).

95
Q

Food Additives

A

Substances added to enhance flavor, appearance, or shelf life.

96
Q

Foodborne Pathogens

A

Microorganisms causing illness when consumed in food.

97
Q

Foodborne Toxins

A

Poisons produced by microorganisms in food.

98
Q

Food Allergens

A

Substances triggering allergic reactions.

99
Q

Food Intolerance

A

Difficulty digesting foods, causing discomfort but not severe allergy.

100
Q

Foodborne Outbreak Investigation

A

Process of identifying the source and cause of a foodborne illness outbreak.

101
Q

Pest Control

A

Active measures to prevent and manage pests within a food production environment to prevent contamination.

102
Q

Corrective Action

A

Steps taken to rectify a deviation from established critical limits or standards, aiming to bring a process back into control.

103
Q

Root Cause Analysis

A

A systematic process for identifying the underlying cause of a problem or non-conformity to prevent recurrence.

104
Q

Preventive Action

A

Proactive measures taken to prevent potential food safety hazards or quality issues from occurring.

105
Q

Verification

A

Activities that determine whether a HACCP system is operating according to its design and effectively controlling hazards.

106
Q

Validation

A

Scientific evidence demonstrating that a control measure or process effectively controls a specific food safety hazard.

107
Q

Food Recall

A

The process of removing a food product from the market due to safety concerns or quality issues.

108
Q

Foodborne Illness Outbreak

A

Two or more cases of a similar illness resulting from the consumption of a common food source.

109
Q

Food Safety Regulations

A

Laws and rules established by government agencies to ensure the safety and quality of food products.

110
Q

Food Safety Audits

A

Systematic and independent examinations to assess a food business’s compliance with food safety standards and regulations.

111
Q

Food Safety Training

A

Education and instruction provided to food handlers to equip them with the knowledge and skills necessary for safe food handling practices.

112
Q

Food Quality

A

The characteristics of a food product that determine its sensory attributes (taste, aroma, texture), nutritional value, and overall acceptability to consumers.

113
Q

Food Adulteration

A

The intentional or unintentional contamination or misrepresentation of food, often for economic gain.

114
Q

Food Microbiology

A

The study of microorganisms in food, including their growth, survival, and impact on food safety and quality.

115
Q

Food Chemistry

A

The study of the chemical composition and properties of food, including its nutrients, additives, and contaminants.

116
Q

Food Processing

A

Methods and techniques used to transform raw agricultural products into food products, including cooking, freezing, drying, and fermentation.

117
Q

Food Packaging

A

Materials and containers used to protect, preserve, and present food products, ensuring their safety, quality, and shelf life.

118
Q

Food Labeling

A

Information provided on food packaging, including ingredient lists, nutritional facts, allergen declarations, and date marking.

119
Q

Food Additives

A

Substances intentionally added to food to enhance its flavor, appearance, texture, or shelf life.

120
Q

Foodborne Pathogens

A

Microorganisms that can cause foodborne illness when present in food.

121
Q

Foodborne Toxins

A

Poisonous substances produced by microorganisms in food, which can cause illness when ingested.

122
Q

Food Intolerance

A

A non-immune adverse reaction to food, often involving digestive discomfort but not a true allergic response.

123
Q

Food Defense

A

The protection of food products from intentional adulteration or contamination, often involving acts of terrorism or sabotage.

124
Q

Food Fraud

A

The deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging.

125
Q

What is PDCA (Deming cycle or Shewhart Cycle)

A

4 step interrelated steps

Plan, Do, Check, Act.

Used in various management systems including QM For continuous improvement

126
Q

Common benefits of ISO standards

A
  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
Q

ISO 9001:

A

Quality Management System - Ensures consistent quality in products and services.

128
Q

ISO 14001:

A

Environmental Management System - Focuses on reducing environmental impact.

129
Q

ISO 27001:

A

Information Security Management System - Protects sensitive information.

130
Q

ISO 45001:

A

Occupational Health and Safety Management System - Ensures workplace safety.

131
Q

ISO 50001:

A

Energy Management System - Improves energy efficiency.

132
Q

ISO 22000:

A

Food Safety Management System - Ensures food safety throughout the supply chain.

133
Q

ISO 31000:

A

Risk Management - Provides guidelines for managing risks.

134
Q

ISO 22301:

A

Business Continuity Management System - Ensures organizational resilience and ability to continue operations during disruptions.

135
Q

Full form of GMPs

A

Food manufacturing practices

136
Q

Full form of SOPs

A

Standard operating procedures

Exam Prep 2024 Mscfsqm (11 decks)

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