Risk Management In Food Processing
Expert-defined terms from the Graduate Certificate in Project Management for Food Processing (United Kingdom) course at London School of Planning and Management. Free to read, free to share, paired with a professional course.
AACC stands for American Association of Cereal Chemists, an organi… #
Related terms include food safety, quality control, and regulatory compliance. The AACC provides resources and training for food processors to manage risks and ensure compliance with industry standards.
Acceptable Daily Intake (ADI) refers to the estimated amount of a substan… #
In the context of risk management in food processing, ADI is used to determine the safe limits of food additives, contaminants, and other substances that may be present in food products. Related terms include toxicology, food additives, and risk assessment.
ACFM stands for Air Changes Per Minute , a measure of air fl… #
ACFM is important in risk management as it relates to the control of airborne contaminants, such as dust, allergens, and microorganisms. Related terms include ventilation, air quality, and contamination control.
Active control measures refer to the actions taken to prevent or reduce t… #
Examples of active control measures include cleaning and sanitizing, pest control, and employee training. Related terms include preventive controls, risk management, and food safety.
Allergen control refers to the measures taken to prevent or reduce the ri… #
Allergen control is a critical aspect of risk management in food processing, as food allergens can cause severe reactions and even death. Related terms include food allergens, labeling, and consumer protection.
AOAC stands for Association of Official Analytical Chemists… #
AOAC methods are used in risk management to detect and quantify contaminants, such as pesticides, heavy metals, and microorganisms. Related terms include analytical chemistry, food testing, and quality control.
Aspergillus is a type of mold that can contaminate food products, particu… #
Aspergillus can produce mycotoxins, which can cause illness and even death. In risk management, Aspergillus is controlled through proper storage, handling, and processing of food products. Related terms include mycotoxins, foodborne illness, and mold control.
Audit trail refers to the documentation and records kept to demonstrate c… #
An audit trail is essential in risk management as it provides evidence of the measures taken to prevent or reduce risks. Related terms include record-keeping, compliance, and regulatory inspections.
Bacillus is a type of bacteria that can contaminate food products, partic… #
Bacillus can cause foodborne illness and is controlled through proper cooking, handling, and storage of food products. Related terms include foodborne pathogens, pasteurization, and sterilization.
Batch control refers to the measures taken to ensure that each batch of f… #
Batch control is a critical aspect of risk management in food processing, as it helps to prevent contamination and ensure consistency. Related terms include quality control, production planning, and inventory management.
BHA stands for Butylated Hydroxyanisole , a food additive used to p… #
BHA is regulated by food safety authorities and must be used in accordance with established guidelines. Related terms include food additives, preservatives, and regulatory compliance.
Botulism is a type of foodborne illness caused by the bacteria Clostridiu… #
Botulism can be fatal and is controlled through proper canning, cooking, and handling of food products. Related terms include foodborne pathogens, canning, and sterilization.
Boundary control refers to the measures taken to prevent contamination fr… #
Boundary control is a critical aspect of risk management in food processing, as it helps to prevent the introduction of contaminants into the facility. Related terms include pest control, sanitation, and facility design.
BRC stands for British Retail Consortium , a UK #
based organization that provides standards and guidelines for food safety and quality. BRC standards are widely used in the food industry and are recognized by regulatory authorities.
Campylobacter is a type of bacteria that can contaminate food products, p… #
Campylobacter can cause foodborne illness and is controlled through proper handling, cooking, and storage of food products.
CAPA stands for Corrective And Preventive Actions , a… #
CAPA is a critical aspect of risk management in food processing, as it helps to prevent recurring problems and ensure continuous improvement. Related terms include quality control, risk management, and compliance.
Certification body refers to an independent organization that provides ce… #
Certification bodies, such as the International Organization for Standardization (ISO), provide assurance that a food processing facility meets the required standards.
CFR stands for Code of Federal Regulations , a compilation o… #
CFR is used in risk management to ensure compliance with federal regulations and guidelines. Related terms include regulatory compliance, food safety, and quality control.
Cleaning schedule refers to the planned and scheduled cleaning activities… #
A cleaning schedule is essential in risk management as it helps to prevent contamination and ensure a clean and sanitary environment. Related terms include sanitation, cleaning, and facility maintenance.
Codex Alimentarius is a collection of internationally recognized standard… #
Codex Alimentarius is used in risk management to ensure compliance with international standards and guidelines.
Contamination control refers to the measures taken to prevent or reduce t… #
Contamination control is a critical aspect of risk management, as it helps to prevent the introduction of contaminants into the facility. Related terms include sanitation, pest control, and facility design.
Continuous improvement refers to the ongoing effort to improve food safet… #
Continuous improvement is a critical aspect of risk management in food processing, as it helps to identify and address potential risks and ensure compliance with changing regulations and standards.
Control measure refers to the actions taken to prevent or reduce the risk… #
Control measures can include cleaning and sanitizing, pest control, and employee training.
Critical control point (CCP) refers to a point in the food processing ope… #
CCPs are identified through a hazard analysis and critical control points (HACCP) study. Related terms include HACCP, risk management, and food safety.
Cross #
contamination refers to the transfer of contaminants from one food product to another. Cross-contamination can occur through improper handling, storage, or processing of food products. Related terms include contamination control, sanitation, and facility design.
Cyclospora is a type of parasite that can contaminate food products, part… #
Cyclospora can cause foodborne illness and is controlled through proper handling, washing, and storage of food products. Related terms include foodborne pathogens, produce safety, and sanitation.
Data analysis refers to the process of analyzing data to identify trends,… #
Data analysis is a critical aspect of risk management in food processing, as it helps to identify potential risks and ensure compliance with regulations and standards.
E #
Coli is a type of bacteria that can contaminate food products, particularly meat, poultry, and dairy products. E. Coli can cause foodborne illness and is controlled through proper handling, cooking, and storage of food products.
Employee training refers to the education and training provided to employ… #
Employee training is a critical aspect of risk management in food processing, as it helps to prevent contamination and ensure compliance with regulations and standards.
Environmental monitoring refers to the process of monitoring the environm… #
Environmental monitoring can include testing for microorganisms, chemicals, and other contaminants.
Equipment design refers to the design and construction of equipment used… #
Equipment design is critical in risk management, as it can affect the safety and quality of food products.
Equipment maintenance refers to the scheduled and unscheduled maintenance… #
Equipment maintenance is essential in risk management, as it helps to prevent contamination and ensure a clean and sanitary environment.
Facility design refers to the design and construction of a food processin… #
Facility design is critical in risk management, as it can affect the safety and quality of food products. Related terms include sanitation, cleaning, and contamination control.
FIFO stands for First #
In, First-Out, a inventory management system that ensures that older products are sold or used before newer ones. FIFO is used in risk management to prevent the use of expired or spoiled products. Related terms include inventory management, quality control, and food safety.
Flow chart refers to a graphical representation of a process or system #
Flow charts are used in risk management to identify and analyze potential risks and ensure compliance with regulations and standards. Related terms include process mapping, quality control, and risk management.
Food additives refer to substances added to food products to improve thei… #
Food additives are regulated by food safety authorities and must be used in accordance with established guidelines.
Food allergens refer to substances in food products that can cause allerg… #
Food allergens are a critical aspect of risk management in food processing, as they can cause severe reactions and even death. Related terms include food safety, labeling, and consumer protection.
Food borne illness refers to illness caused by the consumption of contami… #
Foodborne illness can be caused by microorganisms, chemicals, or other contaminants.
FSMA stands for Food Safety Modernization Act , a US… #
FSMA is used in risk management to ensure compliance with federal regulations and guidelines.
GFSI stands for Global Food Safety Initiative , a non #
profit organization that provides standards and guidelines for food safety and quality. GFSI is recognized by regulatory authorities and is widely used in the food industry.
Good manufacturing practices (GMPs) refer to the guidelines and standards… #
GMPs are used in risk management to ensure compliance with regulations and standards and to prevent contamination.
HACCP stands for Hazard Analysis and Critical Control</b… #
HACCP is a critical aspect of risk management in food processing, as it helps to prevent contamination and ensure compliance with regulations and standards.
Hazard analysis refers to the process of identifying and evaluating poten… #
Hazard analysis is a critical aspect of risk management, as it helps to identify potential risks and ensure compliance with regulations and standards.
Heat treatment refers to the application of heat to kill or inactivate mi… #
Heat treatment is a critical aspect of risk management in food processing, as it helps to prevent contamination and ensure food safety. Related terms include pasteurization, sterilization, and food safety.
Hygiene practices refer to the personal and environmental hygiene practic… #
Hygiene practices are a critical aspect of risk management, as they help to prevent the introduction of contaminants into the facility.
Ice control refers to the measures taken to prevent or reduce the risk of… #
Ice control is a critical aspect of risk management, as it helps to prevent the introduction of contaminants into the facility.
IFSQN stands for International Food Safety Quality <… #
IFSQN is used in risk management to provide training, resources, and support for food safety and quality management.
In #
house testing refers to the testing and analysis performed by a food processing facility to ensure compliance with regulations and standards. In-house testing is a critical aspect of risk management, as it helps to detect and prevent contamination.
In #
process control refers to the measures taken to control and monitor food processing operations in real-time. In-process control is a critical aspect of risk management, as it helps to prevent contamination and ensure compliance with regulations and standards. Related terms include quality control, risk management, and food safety.
Insect control refers to the measures taken to prevent or reduce the risk… #
Insect control is a critical aspect of risk management, as it helps to prevent the introduction of contaminants into the facility. Related terms include pest control, sanitation, and contamination control.
Inspection schedule refers to the planned and scheduled inspections perfo… #
An inspection schedule is essential in risk management, as it helps to ensure compliance with regulations and standards.
Internal audit refers to the audit performed by a food processing facilit… #
Internal audits are a critical aspect of risk management, as they help to identify and address potential risks and ensure compliance with changing regulations and standards.
International Organization for Standardization (ISO) refers to a g… #
ISO is recognized by regulatory authorities and is widely used in the food industry.
Inventory management refers to the system used to manage and track invent… #
Inventory management is a critical aspect of risk management, as it helps to prevent the use of expired or spoiled products.
Labeling requirements refer to the regulations and guidelines for labelin… #
Labeling requirements are a critical aspect of risk management, as they help to ensure that consumers are informed about potential allergens and other safety concerns.
Listeria is a type of bacteria that can contaminate food products, partic… #
Listeria can cause foodborne illness and is controlled through proper handling, cooking, and storage of food products.
Maintenance schedule refers to the planned and scheduled maintenance acti… #
A maintenance schedule is essential in risk management, as it helps to prevent contamination and ensure a clean and sanitary environment.
Microbiological testing refers to the testing and analysis performed to d… #
Microbiological testing is a critical aspect of risk management, as it helps to detect and prevent contamination.
Microorganism control refers to the measures taken to prevent or reduce t… #
Microorganism control is a critical aspect of risk management, as it helps to prevent the introduction of contaminants into the facility.
Mycotoxin control refers to the measures taken to prevent or reduce the r… #
Mycotoxin control is a critical aspect of risk management, as mycotoxins can cause illness and even death.
Net weight refers to the weight of a food product excluding the weight of… #
Net weight is a critical aspect of risk management, as it helps to ensure that consumers are not misled about the quantity of the product. Related terms include labeling, food safety, and quality control.
Non #
conforming product refers to a food product that does not meet the required standards of quality or safety. Non-conforming products are a critical aspect of risk management, as they can cause harm to consumers and damage to the company's reputation.
Operating procedure refers to the documented procedure for performing a s… #
Operating procedures are a critical aspect of risk management, as they help to ensure that employees understand and follow food safety and quality procedures.
Packing materials refer to the materials used to package food products #
Packing materials are a critical aspect of risk management, as they can affect the safety and quality of food products.
Pasteurization process refers to the application of heat to kill or inact… #
Pasteurization is a critical aspect of risk management in food processing, as it helps to prevent contamination and ensure food safety. Related terms include heat treatment, sterilization, and food safety.
Pathogen control refers to the measures taken to prevent or reduce the ri… #
Pathogen control is a critical aspect of risk management, as pathogens can cause illness and even death.
Pest control refers to the measures taken to prevent or reduce the risk o… #
Pest control is a critical aspect of risk management, as pests can introduce contaminants into the facility.
PH control refers to the measures taken to control the acidity or alkalin… #
PH control is a critical aspect of risk management, as it can affect the growth and survival of microorganisms.
Physical hazard refers to a hazard that can cause physical harm or injury… #
Physical hazards are a critical aspect of risk management, as they can cause harm to consumers and damage to the company's reputation.
Pre #
requisite program refers to the program used to manage and control the environment and operations in a food processing facility. Pre-requisite programs are a critical aspect of risk management, as they help to prevent contamination and ensure compliance with regulations and standards.
Predictive modeling refers to the use of mathematical models to predict t… #
Predictive modeling is a critical aspect of risk management, as it helps to identify potential risks and ensure compliance with regulations and standards.
Preventive control refers to the measures taken to prevent or reduce the… #
Preventive controls are a critical aspect of risk management, as they help to prevent the introduction of contaminants into the facility.
Process control refers to the measures taken to control and monitor food… #
Process control is a critical aspect of risk management, as it helps to prevent contamination and ensure compliance with regulations and standards.
Process hazard analysis refers to the process of identifying and evaluati… #
Process hazard analysis is a critical aspect of risk management, as it helps to identify potential risks and ensure compliance with regulations and standards.
Processing aid refers to a substance used to facilitate food processing o… #
Processing aids are a critical aspect of risk management, as they can affect the safety and quality of food products.
Product testing refers to the testing and analysis performed to ensure th… #
Product testing is a critical aspect of risk management, as it helps to detect and prevent contamination.
Quality control refers to the system used to manage and ensure the qualit… #
Quality control is a critical aspect of risk management, as it helps to prevent contamination and ensure compliance with regulations and standards. Related terms include food safety, risk management, and regulatory compliance.
Quality policy refers to the documented policy for managing and ensuring… #
Quality policy is a critical aspect of risk management, as it helps to ensure that employees understand and follow food safety and quality procedures.
Raw material control refers to the measures taken to control and manage r… #
Raw material control is a critical aspect of risk management, as raw materials can introduce contaminants into the facility.
Recall procedure refers to the documented procedure for recalling food pr… #
Recall procedures are a critical aspect of risk management, as they help to prevent harm to consumers and damage to the company's reputation.
Receiving inspection refers to the inspection performed on raw materials… #
Receiving inspections are a critical aspect of risk management, as they help to detect and prevent contamination.
Regulatory compliance refers to the compliance with regulations and guide… #
Regulatory compliance is a critical aspect of risk management, as it helps to ensure that food products meet the required standards of quality and safety. Related terms include food safety, quality control, and risk management.
Risk assessment refers to the process of identifying and evaluating poten… #
Risk assessment is a critical aspect of risk management, as it helps to identify potential risks and ensure compliance with regulations and standards.
Risk management refers to the system used to manage and mitigate risks in… #
Risk management is a critical aspect of ensuring food safety and quality, as it helps to prevent contamination and ensure compliance with regulations and standards.
Rodent control refers to the measures taken to prevent or reduce the risk… #
Rodent control is a critical aspect of risk management, as rodents can introduce contaminants into the facility.
Salmonella is a type of bacteria that can contaminate food products, part… #
Salmonella can cause foodborne illness and is controlled through proper handling, cooking, and storage of food products.
Sanitation standard operating procedure (SSOP) refers to the documented p… #
SSOPs are a critical aspect of risk management, as they help to prevent contamination and ensure a clean and sanitary environment.
Sanitizer efficacy refers to the ability of a sanitizer to kill or inacti… #
Sanitizer efficacy is a critical aspect of risk management, as it helps to prevent contamination and ensure a clean and sanitary environment.
Schedule maintenance refers to the planned and scheduled maintenance acti… #
Schedule maintenance is a critical aspect of risk management, as it helps to prevent contamination and ensure a clean and sanitary environment.
Screening test refers to the initial test performed to detect and identif… #
Screening tests are a critical aspect of risk management, as they help to detect and prevent contamination.
Shelf #
life study refers to the study performed to determine the shelf-life of a food product. Shelf-life studies are a critical aspect of risk management, as they help to ensure that food products are safe and of good quality throughout their shelf-life.
Sieving process refers to the process of passing food products through a… #
Sieving processes are a critical aspect of risk management, as they help to prevent contamination and ensure food safety.
Soil control refers to the measures taken to prevent or reduce the risk o… #
Soil control is a critical aspect of risk management, as soil can introduce contaminants into the facility.
Sorting process refers to the process of sorting food products to remove… #
Sorting processes are a critical aspect of risk management, as they help to prevent contamination and ensure food safety.
Specification requirement refers to the requirement for a food product to… #
Specification requirements are a critical aspect of risk management, as they help to ensure that food products meet the required standards of quality and safety.
Standard operating procedure (SOP) refers to the documented procedure for… #
SOPs are a critical aspect of risk management, as they help to ensure that employees understand and follow food safety and quality procedures.
Statistical process control (SPC) refers to the use of statistical method… #
SPC is a critical aspect of risk management, as it helps to identify potential risks and ensure compliance with regulations and standards.
Steam injection refers to the process of injecting steam into food produc… #
Steam injection is a critical aspect of risk management, as it helps to prevent contamination and ensure food safety. Related terms include heat treatment, pasteurization, and sterilization.
Sterilization process refers to the process of killing or inactivating al… #
Sterilization is a critical aspect of risk management, as it helps to prevent contamination and ensure food safety. Related terms include heat treatment, pasteurization, and food safety.
Supplier control refers to the measures taken to control and manage suppl… #
Supplier control is a critical aspect of risk management, as suppliers can introduce contaminants into the facility.
Supplier qualification refers to the process of evaluating and qualifying… #
Supplier qualification is a critical aspect of risk management, as it helps to ensure that suppliers meet the required standards of quality and safety.
Temperature control refers to the measures taken to control and monitor t… #
Temperature control is a critical aspect of risk management, as it helps to prevent contamination and ensure food safety.
Test method refers to the method used to test and analyze food products f… #
Test methods are a critical aspect of risk management, as they help to detect and prevent contamination.
Total plate count (TPC) refers to the test used to detect and quantify mi… #
TPC is a critical aspect of risk management, as it helps to detect and prevent contamination. Related terms include microbiological testing, quality control, and risk management.
Training program refers to the program used to educate and train employee… #
Training programs are a critical aspect of risk management, as they help to ensure that employees understand and follow food safety and quality procedures.
Validation study refers to the study performed to validate the effectiven… #
Validation studies are a critical aspect of risk management, as they help to ensure that food safety and quality control measures are effective and compliant with regulations and standards.
Verification activity refers to the activity performed to verify that a f… #
Verification activities are a critical aspect of risk management, as they help to ensure that food safety and quality control measures are effective and compliant with regulations and standards.
Vibrio is a type of bacteria that can contaminate food products, particul… #
Vibrio can cause foodborne illness and is controlled through proper handling, cooking, and storage of food products.
Water quality refers to the quality of water used in food processing oper… #
Water quality is a critical aspect of risk management, as it can affect the safety and quality of food products.
Water treatment refers to the process of treating water to remove contami… #
Water treatment is a critical aspect of risk management, as it helps to prevent contamination and ensure food safety.
Yersinia is a type of bacteria that can contaminate food products, partic… #
Yersinia can cause foodborne illness and is controlled through proper handling, cooking, and storage of food products.