PECB ISO 22000 Foundation flashcards
PECB ISO 22000 Foundation · 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 set of interrelated or interacting elements an organization uses to direct and control food safety, covering policy, objectives, processes, PRPs, hazard controls, verification and improvement.
- Food safety hazard
- A biological, chemical or physical agent in food, or a condition of food, with the potential to cause an adverse health effect on the consumer.
- Significant hazard
- A hazard identified through hazard assessment as reasonably likely to occur at an unacceptable level and requiring control through a HACCP plan or an operational prerequisite programme.
- Prerequisite programme
- Basic hygiene and environmental conditions and activities needed to maintain a hygienic food production environment, applied before and independently of HACCP-based controls.
- Operational prerequisite programme
- A PRP identified by hazard analysis as essential to control a significant hazard, managed with measurable action criteria, monitoring, corrections and corrective actions rather than critical limits.
- Critical control point
- A step in the process where a control measure is applied and is essential to prevent, eliminate or reduce a significant hazard to an acceptable level.
- Critical limit
- A measurable value that separates acceptability from unacceptability for a control parameter at a critical control point, such as a temperature or time threshold.
- Action criterion
- A measurable or observable criterion used to monitor an operational prerequisite programme, serving the same acceptability-separation purpose as a critical limit at a CCP.
- Hazard analysis
- The process of collecting and evaluating information on hazards and the conditions leading to their presence, in order to decide which hazards are significant and must be controlled.
- Hazard assessment
- Evaluation of the likelihood of occurrence and severity of adverse health effects for each identified hazard, used to decide whether it is significant for the FSMS.
- Control measure
- Any action or activity that can prevent, eliminate or reduce a food safety hazard to an acceptable level, including PRPs, OPRPs and CCP controls.
- Validation of control measures
- Obtaining evidence that the selected control measures are capable of achieving the intended hazard control, performed before implementation and repeated after changes.
- Verification
- Confirmation through objective evidence that specified requirements have been fulfilled, applied to the FSMS, PRPs and hazard control plans, distinct from monitoring.
- Monitoring
- Planned observation or measurement of control parameters at a defined frequency to assess whether a control measure is operating within its critical limits or action criteria.
- Withdrawal and recall
- Removal of nonconforming product from the market, with recall used where product has reached consumers; both require documented procedures, notification and verification.
- PDCA cycle
- Plan-Do-Check-Act, the continual improvement cycle the standard uses to structure context, leadership, planning, support, operation, performance evaluation and improvement.
- Context of the organization
- Clause 4 requirement to determine external and internal issues and interested parties relevant to food safety and to define the FSMS scope accordingly.
- Interested parties
- Persons or organizations that can affect, be affected by, or perceive themselves affected by the FSMS, such as customers, regulators, suppliers, employees and consumers.
- Food safety policy
- Top management's documented statement of commitment to meet applicable food safety requirements and to continual improvement, providing a framework for food safety objectives.
- Food safety team leader
- A person appointed by top management who manages the food safety team, ensures its competence and reports on the effectiveness of the FSMS.
- Food safety team
- A group with combined knowledge of the organization's products, processes and hazards, responsible for hazard analysis and for establishing and verifying the hazard control plans.
- Food safety objectives
- Measurable targets set for the FSMS, consistent with the food safety policy, that are monitored and updated as part of planning and performance evaluation.
- Competence requirement
- Clause 7.2 requires determining necessary competence for food safety tasks, ensuring persons are competent through education, training or experience, and retaining documented evidence.
- External communication
- Clause 7.4 requirement to communicate food safety information with suppliers, customers, regulators and others, with designated responsibility and records of the communication.
- Product and process description
- Clause 8.5 input covering raw materials, ingredients, contact materials, intended use, process steps, parameters and packaging, forming the basis for hazard identification.
- Hazard identification
- Systematic determination of biological, chemical and physical hazards reasonably expected to occur for each product and process step, considering raw materials and process environment.
- Selection of control measures
- Choosing control measures that prevent, eliminate or reduce significant hazards, then classifying them as PRPs, OPRPs or CCPs and validating their effectiveness.
- HACCP plan
- Documented description of the CCP-based controls for significant hazards, including critical limits, monitoring, corrections, corrective actions, responsibilities and verification activities.
- Emergency preparedness
- Clause 8.4 requirement for documented procedures to respond to incidents and emergencies affecting food safety, including withdrawal, recall, notification and verification of the response.
- Internal audit
- Clause 9.2 requirement to conduct planned, independent audits of the FSMS at defined intervals and report results to management for corrective action.
- Management review
- Top management's planned evaluation of FSMS performance using defined inputs and producing decisions on improvement, resources and changes to the FSMS.
- Corrective action
- Action to eliminate the cause of a nonconformity and prevent recurrence, including reviewing the nonconformity, determining causes and reviewing the effectiveness of action taken.