Auditor Qualification Examination key terms

The set of requirements used as a reference against which audit evidence is compared, such as a standard, a regulation, or the organization's own documented procedures. Auditors judge conformity only against agreed criteria.

Records, statements of fact, or other verifiable information that is relevant to the audit criteria and can be checked. Evidence must be traceable to its source so that conclusions can be defended later.

The result of evaluating collected evidence against audit criteria. Findings may indicate conformity or nonconformity and are the basis for the audit conclusion and report.

A failure to meet a requirement, whether from the standard, a legal obligation, or the organization's own arrangements. It must be documented clearly and supported by objective evidence.

Action taken to remove the cause of a detected nonconformity so that it does not recur. It differs from correction, which only fixes the immediate problem, and should be verified for effectiveness.

A structured investigation to identify the underlying reason a problem occurred, rather than the symptom. Common approaches include the five-whys technique and cause-and-effect diagrams; results drive corrective action.

Managing the organization as a set of interrelated processes that transform inputs into outputs, with defined interactions and performance measures. It underpins ISO 9001 and supports consistent results and improvement.

Considering uncertainty and its potential effects when planning and operating the management system, so that risks and opportunities are addressed proactively. In ISO 9001 it replaces an explicit preventive-action clause.

The internal and external issues, interested parties, and their relevant requirements that shape how the management system must be designed. Understanding it is a prerequisite for determining scope and risk.

The documented boundaries and applicability of the management system, including the activities, products, services, and sites covered. Exclusions must be justified and must not affect the ability to meet requirements.

The person or group of people who direct the organization at the highest level and have authority to allocate resources. Their leadership and commitment are explicit requirements in all ISO management system standards.

A short statement issued by top management that sets the organization's quality direction and commitment to meeting applicable requirements. It provides a framework for setting quality objectives.

A measurable result the organization commits to achieve in order to meet its quality policy. Objectives must be consistent with the policy, monitored, and supported by plans for how they will be achieved.

The systematic monitoring, measurement, analysis, and evaluation of management system performance and effectiveness. It includes internal audit results and management review inputs and outputs.

A planned, top-management examination of the management system's suitability, adequacy, and effectiveness, using defined inputs. Outputs should include decisions on improvement and resource needs.

A planned schedule of audits covering the management system over time, based on importance and previous results. Auditors must be objective and impartial, and shall not audit their own work.

A source with the potential to cause injury or ill health, such as a moving machine part, a chemical, or work at height. Identifying hazards is the starting point for controlling occupational health and safety risk.

The combination of the likelihood of a hazardous event occurring and the severity of injury or ill health that could result. It is assessed both before and after controls are applied.

A circumstance or set of circumstances that can lead to improved occupational health and safety performance, such as redesigning a task to eliminate a hazard. Opportunities should be identified and pursued alongside risk treatment.

A ranked order for reducing risk: eliminate the hazard, substitute, use engineering controls, then administrative controls, and finally personal protective equipment. Higher-level controls are preferred because they protect more people more reliably.

The requirement that workers at all levels be consulted and participate in developing, planning, and reviewing the OH&S management system. It includes providing the resources and access to information needed to take part.

Any person performing work under the organization's control, including employees, contractors, agency staff, and self-employed persons. Their coverage is central to how ISO 45001 defines its scope of influence.

An external organization or individual providing work or services under agreed terms, whose activities may create hazards for the host organization. Contractors must be controlled through selection, coordination, and communication.

A planned process for controlling temporary and permanent changes that affect OH&S performance, such as new equipment, processes, or personnel. It ensures hazards are assessed before changes are implemented.

A work-related event in which injury, ill health, or a near miss occurred or could have occurred. Incidents must be reported, investigated, and used as a source of learning.

The arrangements for identifying potential emergency situations, planning responses, testing them periodically, and reviewing them after tests or actual events. It covers first aid, evacuation, and communication with workers.

An element of an organization's activities, products, or services that interacts or can interact with the environment, such as emissions, waste, or water use. Aspects are identified from a life-cycle perspective.

A change to the environment, whether adverse or beneficial, resulting wholly or partly from the organization's environmental aspects. Impacts may occur at local, regional, or global scale.

An aspect that has or can have a significant environmental impact, determined using established criteria. Significant aspects drive the objectives, controls, and operational planning of the environmental management system.

A legal or other requirement the organization must meet, such as permits, statutes, or voluntary commitments. The organization must identify, have access to, and evaluate fulfilment of these obligations.

The ongoing process of assessing whether the organization meets its compliance obligations and taking action on any gaps found. Results must be documented and fed into management review.

Considering environmental aspects across the stages of a product or service, from raw material acquisition through design, production, transport, use, and end-of-life treatment. It does not require a formal life cycle assessment.

The use of processes, practices, techniques, or products to avoid, reduce, or control the creation, emission, or discharge of pollutants. It may include recycling, substitution, and cleaner technology.

The systematic identification of biological, chemical, and physical hazards and the determination of which are significant for a food product. It precedes control measure selection in a food safety system.

A step where a control measure is essential to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level. Each CCP requires defined limits, monitoring, and corrective action.

A measurable value that separates acceptability from unacceptability at a critical control point, such as a minimum temperature or holding time. It must be verifiable and based on scientific evidence.

Basic hygiene and operational conditions and activities needed to maintain a hygienic food environment, such as cleaning, pest control, and personnel hygiene. It supports, but does not replace, HACCP controls.

A prerequisite programme identified by hazard analysis as essential to control the likelihood of introducing food safety hazards or contamination. It is managed with defined limits and monitoring, similar to a CCP.

A document describing the control measures and procedures needed to manage significant food safety hazards for a specific product or process. It includes CCPs, critical limits, monitoring, and corrective actions.

A biological, chemical, or physical agent in food that has the potential to cause an adverse health effect. Hazards may also arise from allergens, radiological agents, or adulteration.

Arrangements that allow food, feed, and their ingredients to be followed through all stages of production, processing, and distribution. It enables recall and must be tested to confirm it works.

Planned action to remove unsafe products from the market or from the supply chain, with defined responsibilities and communication. The procedure must be tested and reviewed after any real event.