ISO 22000 LA flashcards
ISO 22000 LA · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Process approach
- Management approach where activities are understood and managed as interrelated processes that function as a coherent system, applied in ISO 22000 with PDCA and risk-based thinking.
- Interactive communication
- Planned communication among food chain participants about food safety hazards and control measures, both internally and externally, to ensure effective hazard control.
- Prerequisite programme
- Basic environmental and operational conditions and activities necessary to maintain a hygienic food production environment, supporting hazard control throughout the food chain.
- Critical control point
- A step in the process where a control measure is applied and is essential to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level.
- Operational PRP
- A control measure identified by hazard analysis as necessary to control a hazard but not classified as a CCP, requiring documented monitoring and correction.
- Validation of control measures
- Confirmation that the selected control measures, alone or in combination, are capable of achieving the intended control of identified food safety hazards.
- Verification in FSMS
- Application of methods, procedures, tests, and evaluations to confirm that the FSMS is implemented and effective and that control measures are working.
- FSMS scope
- Documented statement of the products, processes, sites, and activities covered by the food safety management system, including justification for exclusions.
- Food safety policy
- Top management statement of commitment to meeting food safety requirements, providing safe products, and continually improving the food safety management system.
- Critical limit
- A measurable or observable value that separates acceptability from unacceptability at a critical control point, used to monitor and control the hazard.
- HACCP plan
- Document describing the critical control points, critical limits, monitoring, corrective actions, responsibilities, and records required to control significant hazards.
- Food safety team leader
- Person with responsibility and authority to manage the food safety team, organize its work, and ensure competence and awareness of team members.
- Emergency preparedness
- Documented arrangements to respond to potential emergency situations and accidents that can affect food safety, including testing and review of the response.
- Management review
- Top management evaluation of the FSMS at planned intervals, reviewing inputs such as audit results and complaints and deciding on improvement actions.
- Audit criteria
- The set of policies, procedures, standards, legal requirements, and other requirements used as a reference against which audit evidence is compared.
- Objective evidence
- Verifiable data, records, statements, or observations that support the existence of a fact and can be evaluated against audit criteria.
- Audit finding
- Result of evaluating collected audit evidence against audit criteria, classified as a conformity or nonconformity and recorded in the audit report.
- Audit programme
- Set of one or more audits planned for a specific timeframe and directed toward a specific purpose, managed by an audit programme manager.
- Auditor independence
- Principle requiring auditors to be free from bias and conflict of interest and not to audit their own work or activities for which they are responsible.
- Audit scope
- Statement of the extent and boundaries of an audit, including sites, processes, products, and time period covered by the audit.
- Opening meeting
- Meeting at the start of the audit to confirm the audit plan, introduce the team, explain methods and sampling, and confirm communication arrangements.
- Audit plan
- Document describing the activities and arrangements for an audit, including dates, locations, processes, team assignments, and schedule.
- Document review
- Pre-audit examination of the organization's FSMS documentation and records to assess readiness and identify areas requiring on-site investigation.
- Audit duration
- Time needed to accomplish the audit, determined by factors such as organization size, complexity, risk, scope, and number of sites and shifts.
- Audit sampling
- Selection of a representative subset of records, activities, or personnel for examination when examining all evidence is not feasible.
- Major nonconformity
- Nonconformity that affects the capability of the FSMS to achieve its intended results, such as a systemic failure or absence of a required control.
- Minor nonconformity
- Isolated or non-systemic lapse in the FSMS that does not affect the overall capability of the system to ensure food safety.
- Traceability test
- Verification that the organization can trace a product batch from raw materials through processing to finished product and distribution within a defined timeframe.
- Closing meeting
- Meeting at the end of the audit where findings, conclusions, and recommendations are presented and any disagreement about findings is clarified.
- Audit report
- Document recording audit objectives, scope, criteria, findings, conclusions, and team, issued to the client and used for follow-up.
- Corrective action verification
- Follow-up activity confirming that the auditee has implemented corrective actions addressing the root cause and that the actions are effective.
- Certification cycle
- Three-year cycle comprising initial certification audit, surveillance audits in years one and two, and recertification audit in year three.