ISO 22000 LI flashcards
ISO 22000 LI · 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.
- Food safety management system
- A management system that directs and controls an organization with regard to food safety, built on Plan-Do-Check-Act and risk-based thinking at organizational and operational levels.
- Hazard
- A biological, chemical or physical agent in food, or a condition of food, with the potential to cause an adverse health effect on consumers.
- Risk (food safety)
- A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard present in food.
- Critical control point
- A step in the process at which a control measure is essential to prevent or reduce a significant hazard to an acceptable level, controlled by defined critical limits.
- Operational prerequisite programme
- A control measure or combination of control measures applied to prevent or reduce a significant hazard, where critical limits are not used and criteria are measurable or observable.
- Prerequisite programme
- Basic hygiene and environmental conditions and activities needed to maintain a hygienic food production environment throughout the food chain, such as cleaning, pest control and maintenance.
- Acceptable level
- The level of a hazard in the end product that must not be exceeded, used to determine whether control measures are adequate to ensure food safety.
- Interactive communication
- Two-way communication on food safety hazards and control measures between the organization and its suppliers, customers, regulators and other interested parties across the food chain.
- Scope of the FSMS
- The documented statement of the products, processes, sites and activities covered by the food safety management system, including any justified exclusions that do not affect food safety.
- Food safety policy
- Top management's documented statement of commitment to food safety, providing a framework for setting food safety objectives and demonstrating leadership.
- Food safety team
- A cross-functional group with documented competence in hazard analysis, led by a designated team leader, responsible for developing and maintaining the FSMS hazard analysis.
- Validation of control measures
- Obtaining evidence before implementation that the selected control measures, alone or in combination, are capable of achieving the intended acceptable level of a hazard.
- Verification
- Confirmation through objective evidence that specified requirements have been fulfilled, applied after implementation to show the FSMS and its control measures are effective.
- Traceability system
- A system that allows identification of product batches and links raw material lots to finished products and vice versa, supporting recall and withdrawal when needed.
- Management review
- A planned top management evaluation of the FSMS, using defined inputs such as audit results and food safety performance, producing decisions on improvement and resources.
- Gap analysis
- A structured comparison of current practices and documented information against ISO 22000 requirements, used to define implementation priorities and the project baseline.
- Process flow diagram
- A schematic representation of the sequence of process steps, inputs and outputs, verified on site and used as the basis for hazard identification.
- Product description
- Documented information on raw materials, ingredients, contact materials, end products, intended use, target consumers and storage and distribution conditions.
- Implementation project plan
- A schedule of milestones, responsibilities, resources and training needed to build the FSMS, based on the gap analysis and the scope.
- Critical limit
- A measurable value that separates acceptability from unacceptability at a critical control point, such as a temperature, time or pH value.
- Deviation
- Failure to meet a critical limit or OPRP criterion, requiring control of affected product, cause correction, safety evaluation and recorded corrective action.
- Allergen cross-contact
- Unintentional transfer of an allergenic food or ingredient into a product that should not contain it, controlled through segregation, cleaning and changeover procedures.
- Product recall procedure
- A documented procedure to withdraw unsafe product from the market, including notification, retrieval, and verification of effectiveness, tested periodically.
- Calibration
- Comparison of a measuring instrument against a traceable standard to confirm accuracy, required for equipment used to monitor critical limits and OPRP criteria.
- Internal audit
- A planned, independent and documented evaluation of the FSMS against defined criteria, performed by auditors who do not audit their own work.
- Key performance indicator
- A measurable indicator of FSMS performance, such as deviation counts, complaint rates, supplier nonconformities or on-time corrective action completion.
- Out-of-tolerance equipment
- Measuring equipment found outside its acceptable calibration range, requiring evaluation of the validity of prior monitoring results and action on affected product.
- Corrective action
- Action taken to eliminate the cause of a nonconformity and prevent its recurrence, followed by verification of effectiveness and update of documented information.
- Potentially unsafe product
- Product that does not conform to food safety requirements, which must be identified, controlled and dispositioned, with records of the decision and its basis.
- Root cause analysis
- A structured method such as 5 Whys or fishbone analysis used to identify the underlying cause of a nonconformity rather than only its symptom.
- Stage 1 audit
- The first certification audit, evaluating documented information, understanding of requirements and readiness for Stage 2, with findings to be addressed beforehand.
- Stage 2 audit
- The certification audit that evaluates implementation and effectiveness of the FSMS, including PRPs, hazard analysis, monitoring, internal audit and management review.