Tidbits 003 Flashcards
1
Q
IEC
A
International Electrotechnical Commission
2
Q
OHSAS
A
Occupational Health and Safety Assessment Series
3
Q
PDCA
A
Plan-Do-Check-Act
4
Q
EMS
A
Environmental Management System
5
Q
SOP
A
Standard Operating Procedure
6
Q
OPRP
A
Operational Prerequisite Program
7
Q
FSMS
A
Food Safety Management System
8
Q
AOAC
A
Association of Official Analytical Chemists
9
Q
LCMS
A
Liquid Chromatography-Mass Spectrometry
10
Q
ILAC
A
International Laboratory Accreditation Cooperation
11
Q
CRM
A
Certified Reference Material
12
Q
NABL
A
National Accreditation Board for Testing and Calibration Laboratories
13
Q
BRC
A
British Retail Consortium
14
Q
IFS
A
International Featured Standard
15
Q
ICP
A
Inductively Coupled Plasma
16
Q
LOD
A
Limit of Detection
17
Q
SQF
A
Safe Quality Food
18
Q
APEDA
A
Agricultural and Processed Food Products Export Development Authority APEDA
19
Q
GMO
A
Genetically Modified Organism
20
Q
TQM
A
Total Quality Management
21
Q
HACCP
A
Assad and lies critical control point
22
Q
ISO 9001
A
Quality Management System
23
Q
ISO 14001
A
Environmental Management System
24
Q
ISO 27001
A
Information Security Management System
25
ISO 45001
Occupational Health and Safety Management System
26
ISO 50001
Energy Management System
27
ISO 22000
Food Safety Management System
28
ISO 31000
Risk Management
29
ISO 22301
Business Continuity Management System
30
DMADV
Six Sigma framework that stands for Define, Measure, Analyze, Design, and Verify.
31
ISO 26000
Social Responsibility
32
QCI
Quality Council of India
33
PRP
Prerequisite Program
34
SRM
Supplier Relationship Management
35
GAP
Good Agricultural Practices
36
UKAS
United Kingdom Accreditation Service
37
Sources of contamination
biological sources, chemical sources, physical sources, cross-contamination, environmental sources
38
Key aspects of Project management
1. Initiation 2. Planning 3. Execution 4. Monitoring and Controlling 5. Closing
39
Benefit of risk analysis
" prevention of issues
40
PPE
personal protective equipments
41
Personal hygiene in industry
" changing room, hand wash station, personal protective equipment, restrooms, training programs.”
42
Define a standard according to ISO.
A standard is a document agreed upon and approved by experts that gives guidelines for how things should be done to achieve the best results in a specific situation.
43
Enlist categories of standards according to ISO.
- Basic Standards: Provide fundamental concepts, principles, and terminology.
Example: ISO 9000 series for quality management systems.,
- Product Standards: Specify requirements for products. Example: ISO 13628 for subsea production systems.,
- Process Standards: Specify requirements for processes. Example: ISO 14001 for environmental management systems.,
- Service Standards: Specify requirements for services. Example: ISO/IEC 20000 for IT service management.,
- Management System Standards: Provide requirements for organizational management systems. Example: ISO 9001 for quality management systems, ISO 45001 for occupational health and safety.,
- Interface Standards: Define compatibility between systems or components. Example: ISO 10646 for universal character set coding.,
- Test Method Standards: Describe methods for testing materials, products, or processes. Example: ISO 6892 for tensile testing of metallic materials.
44
List eight dimensions of quality for manufactured products and services.
- Manufactured Products: Performance, Conformance, Reliability, Durability, Serviceability,Features, Aesthetics, Perceived Quality.,
- Services: Responsiveness, Tangibles, Credibility, Reliability, Empathy, Courtesy, Assurance, Access.
45
Validation in HACCP.
Validation in HACCP refers to obtaining evidence to ensure that the HACCP plan is effective in controlling food safety hazards. It involves scientifically proving that the control measures implemented at critical control points (CCPs) are capable of consistently preventing, eliminating, or reducing identified hazards to acceptable levels.
46
The development of HACCP was the (i) joint efforts of _______ and _______.
NASA and the Pillsbury Company.
47
Obtaining evidence that the elements of the HACCP plan are effective is called _______, while the application of methods, procedures, tests, and other evaluations in addition to monitoring to determine compliance with the HACCP plan is known as _______.
Validation, verification.
1. **Validation**: Proving that each part of the HACCP plan works to keep food safe by scientific testing and evidence.
2. **Verification**: Checking regularly to make sure the HACCP plan is being followed correctly and is keeping food safe in real practice.
48
NRL
National Reference Laboratory
49
CCP
Critical Control Point
50
SPS
Sanitary and Phytosanitary (measures)
51
MRL
Maximum Residue Limit
52
GAHP
Good Animal Husbandry Practices
53
GRP
Good Regulatory Practice
54
NRC
National Research Council
55
FSO
Food Safety Objective
56
ALOP
Appropriate Level of Protection
57
ADI
Acceptable Daily Intake
58
EPA
Environmental Protection Agency
59
NASA
National Aeronautics and Space Administration
60
PTMI
Provisional Tolerable Monthly Intake
61
CCPR
Codex Committee on Pesticide Residues
62
NZFSA
New Zealand Food Safety Authority
63
BSE
Bovine Spongiform Encephalopathy
64
SQC
Statistical Quality Control
65
CCFH
Codex Committee on Food Hygiene
66
Define a standard according to ISO.
A standard is a document established by consensus and approved by a recognized body that provides guidelines or characteristics for activities or their results, aimed at achieving the optimum degree of order in a given context.
67
List eight dimensions of quality for manufactured products and services.
- Manufactured Products: Performance, Features, Reliability, Conformance, Durability, Serviceability, Aesthetics, Perceived Quality.,- Services: Tangibles, Reliability, Responsiveness, Assurance, Empathy, Access, Courtesy, Credibility.
68
Validation in HACCP.
Validation in HACCP refers to obtaining evidence to ensure that the HACCP plan is effective in controlling food safety hazards. It involves scientifically proving that the control measures implemented at critical control points (CCPs) are capable of consistently preventing, eliminating, or reducing identified hazards to acceptable levels.
69
The development of HACCP was the (i) joint efforts of _______ and _______.
NASA and the Pillsbury Company.
70
Obtaining evidence that the elements of the HACCP plan are effective is called _______, while the application of methods, procedures, tests, and other evaluations in addition to monitoring to determine compliance with the HACCP plan is known as _______.
Validation, verification.
71
NRL
National Reference Laboratory
72
CCP
Critical Control Point
73
SPS
Sanitary and Phytosanitary (measures)
74
MRL
Maximum Residue Limit
75
GAHP
Good Animal Husbandry Practices
76
GRP
Good Regulatory Practice
77
NRC
National Research Council
78
FSO
Food Safety Objective
79
ALOP
Appropriate Level of Protection
80
ADI
Acceptable Daily Intake
81
EPA
Environmental Protection Agency
82
NASA
National Aeronautics and Space Administration
83
PTMI
Provisional Tolerable Monthly Intake
84
CCPR
Codex Committee on Pesticide Residues
85
NZFSA
New Zealand Food Safety Authority
86
BSE
Bovine Spongiform Encephalopathy
87
SQC
Statistical Quality Control
88
CCFH
Codex Committee on Food Hygiene
89
JSQMS
Japanese Society for Quality and Safety in Healthcare
