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Exam Prep 2024 Mscfsqm > Tidbits 003 > Flashcards

Tidbits 003 Flashcards

1
Q

IEC

A

International Electrotechnical Commission

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2
Q

OHSAS

A

Occupational Health and Safety Assessment Series

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3
Q

PDCA

A

Plan-Do-Check-Act

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4
Q

EMS

A

Environmental Management System

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5
Q

SOP

A

Standard Operating Procedure

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6
Q

OPRP

A

Operational Prerequisite Program

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7
Q

FSMS

A

Food Safety Management System

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8
Q

AOAC

A

Association of Official Analytical Chemists

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9
Q

LCMS

A

Liquid Chromatography-Mass Spectrometry

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10
Q

ILAC

A

International Laboratory Accreditation Cooperation

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11
Q

CRM

A

Certified Reference Material

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12
Q

NABL

A

National Accreditation Board for Testing and Calibration Laboratories

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13
Q

BRC

A

British Retail Consortium

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14
Q

IFS

A

International Featured Standard

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15
Q

ICP

A

Inductively Coupled Plasma

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16
Q

LOD

A

Limit of Detection

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17
Q

SQF

A

Safe Quality Food

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18
Q

APEDA

A

Agricultural and Processed Food Products Export Development Authority APEDA

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19
Q

GMO

A

Genetically Modified Organism

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20
Q

TQM

A

Total Quality Management

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21
Q

HACCP

A

Assad and lies critical control point

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22
Q

ISO 9001

A

Quality Management System

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23
Q

ISO 14001

A

Environmental Management System

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24
Q

ISO 27001

A

Information Security Management System

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25
Q

ISO 45001

A

Occupational Health and Safety Management System

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26
Q

ISO 50001

A

Energy Management System

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27
Q

ISO 22000

A

Food Safety Management System

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28
Q

ISO 31000

A

Risk Management

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29
Q

ISO 22301

A

Business Continuity Management System

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30
Q

DMADV

A

Six Sigma framework that stands for Define, Measure, Analyze, Design, and Verify.

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31
Q

ISO 26000

A

Social Responsibility

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32
Q

QCI

A

Quality Council of India

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33
Q

PRP

A

Prerequisite Program

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34
Q

SRM

A

Supplier Relationship Management

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35
Q

GAP

A

Good Agricultural Practices

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36
Q

UKAS

A

United Kingdom Accreditation Service

37
Q

Sources of contamination

A

biological sources, chemical sources, physical sources, cross-contamination, environmental sources

38
Q

Key aspects of Project management

A
  1. Initiation 2. Planning 3. Execution 4. Monitoring and Controlling 5. Closing
39
Q

Benefit of risk analysis

A

” prevention of issues

40
Q

PPE

A

personal protective equipments

41
Q

Personal hygiene in industry

A

” changing room, hand wash station, personal protective equipment, restrooms, training programs.”

42
Q

Define a standard according to ISO.

A

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
Q

Enlist categories of standards according to ISO.

A
  • 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
Q

List eight dimensions of quality for manufactured products and services.

A
  • Manufactured Products: Performance, Conformance, Reliability, Durability, Serviceability,Features, Aesthetics, Perceived Quality.,
  • Services: Responsiveness, Tangibles, Credibility, Reliability, Empathy, Courtesy, Assurance, Access.
45
Q

Validation in HACCP.

A

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
Q

The development of HACCP was the (i) joint efforts of _______ and _______.

A

NASA and the Pillsbury Company.

47
Q

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 _______.

A

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
Q

NRL

A

National Reference Laboratory

49
Q

CCP

A

Critical Control Point

50
Q

SPS

A

Sanitary and Phytosanitary (measures)

51
Q

MRL

A

Maximum Residue Limit

52
Q

GAHP

A

Good Animal Husbandry Practices

53
Q

GRP

A

Good Regulatory Practice

54
Q

NRC

A

National Research Council

55
Q

FSO

A

Food Safety Objective

56
Q

ALOP

A

Appropriate Level of Protection

57
Q

ADI

A

Acceptable Daily Intake

58
Q

EPA

A

Environmental Protection Agency

59
Q

NASA

A

National Aeronautics and Space Administration

60
Q

PTMI

A

Provisional Tolerable Monthly Intake

61
Q

CCPR

A

Codex Committee on Pesticide Residues

62
Q

NZFSA

A

New Zealand Food Safety Authority

63
Q

BSE

A

Bovine Spongiform Encephalopathy

64
Q

SQC

A

Statistical Quality Control

65
Q

CCFH

A

Codex Committee on Food Hygiene

66
Q

Define a standard according to ISO.

A

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
Q

List eight dimensions of quality for manufactured products and services.

A
  • Manufactured Products: Performance, Features, Reliability, Conformance, Durability, Serviceability, Aesthetics, Perceived Quality.,- Services: Tangibles, Reliability, Responsiveness, Assurance, Empathy, Access, Courtesy, Credibility.
68
Q

Validation in HACCP.

A

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
Q

The development of HACCP was the (i) joint efforts of _______ and _______.

A

NASA and the Pillsbury Company.

70
Q

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 _______.

A

Validation, verification.

71
Q

NRL

A

National Reference Laboratory

72
Q

CCP

A

Critical Control Point

73
Q

SPS

A

Sanitary and Phytosanitary (measures)

74
Q

MRL

A

Maximum Residue Limit

75
Q

GAHP

A

Good Animal Husbandry Practices

76
Q

GRP

A

Good Regulatory Practice

77
Q

NRC

A

National Research Council

78
Q

FSO

A

Food Safety Objective

79
Q

ALOP

A

Appropriate Level of Protection

80
Q

ADI

A

Acceptable Daily Intake

81
Q

EPA

A

Environmental Protection Agency

82
Q

NASA

A

National Aeronautics and Space Administration

83
Q

PTMI

A

Provisional Tolerable Monthly Intake

84
Q

CCPR

A

Codex Committee on Pesticide Residues

85
Q

NZFSA

A

New Zealand Food Safety Authority

86
Q

BSE

A

Bovine Spongiform Encephalopathy

87
Q

SQC

A

Statistical Quality Control

88
Q

CCFH

A

Codex Committee on Food Hygiene

89
Q

JSQMS

A

Japanese Society for Quality and Safety in Healthcare

Exam Prep 2024 Mscfsqm (14 decks)

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