In this presentation, definition of some important terms and phrases were illustrated. (from Food Quality Assurance: Principles and Practices, Inteaz Alli, CRC press)

1. FOOD
QA*
MOHAMED A. BAYOUMI
ASSOCIATE PROFESSOR OF DAIRY MICROBIOLOGY
*Food Quality Assurance: Principles and Practices, Inteaz Alli, CRC press(

2. TERMS AND PHRASES
Food hygieneFood hygiene All conditions and
measures necessary to ensure the
safety and suitability of food at all stages
of the food chain.

3. TERMS AND PHRASES
Food safetyFood safety The assurance that food will
not cause harm to the consumer when
it is prepared and/or eaten according to
its intended use.

4. TERMS AND PHRASES
Quality assurance (QA)Quality assurance (QA) Part of
quality management focused on
providing confidence that quality
requirements will be fulfilled.

5. Food handlerFood handler Any person who directly
handles packaged or unpackaged
food, food equipment and utensils, or
food contact surfaces and is
therefore expected to comply with
food hygiene requirements.
TERMS AND PHRASES

6. TERMS AND PHRASES
Consumer (end user)Consumer (end user) The external
customer to whom a product or service
is ultimately delivered.

7. TERMS AND PHRASES
ContaminantContaminant Any biological or chemical
agent, foreign matter, or other
substances not intentionally added to
food, which may compromise food safety
or food suitability.

8. TERMS AND PHRASES
HazardHazard A biological, chemical,
or physical agent in, or
condition of, food with
the potential to cause an
adverse health effect

9. TERMS AND PHRASES
Critical limitCritical limit A criterion that separates
acceptability from unacceptability.

10. TERMS AND PHRASES
AuditAudit Systematic, independent, and
documented process for
obtaining audit evidence and
evaluating it objectively to
determine the extent to which
audit criteria are fulfilled.

11. TERMS AND PHRASES
AuditeeAuditee Organization being audited.
AuditorAuditor A person with the competence to conduct an
audit. For all types of audits, an auditor must have the
necessary qualifications to conduct the audit. The
person who performs an audit of a process must not
be involved in the activities of the process; this
ensures that the audit is an independent process.

12. TERMS AND PHRASES
Audit conclusionAudit conclusion Outcome of an audit
provided by an audit team after consideration
of the audit objectives and all audit findings.
Audit teamAudit team One or more auditors conducting an
audit. An audit team should have a lead auditor
who has overall responsibility for the audit

13. TERMS AND PHRASES
ControlControl (V) To take all necessary actions to
ensure and maintain compliance with the
established criteria.
(N) The state wherein correct
procedures are being followed and
criteria are being met.

14. TERMS AND PHRASES
Control measureControl measure Any action and activity that can
be used to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.
Control pointControl point Any step at which biological,
chemical or physical factors can be controlled.

15. TERMS AND PHRASES
Corrective actionCorrective action Action to eliminate
the cause of a detected nonconformity
or other undesirable situation.

16. TERMS AND PHRASES
Preventive actionPreventive action Action taken to
eliminate the cause of a potential non-
conformity or other undesirable
potential situation.

17. TERMS AND PHRASES
CleaningCleaning The removal of soil, food residue,
dirt, grease, or other objectionable
matter.

18. TERMS AND PHRASES
DisinfectionDisinfection The reduction, by means of
chemical agents and/or physical methods, of
the number of microorganisms in the
environment, to a level that does not
compromise food safety or food suitability.

19. TERMS AND PHRASES
Prerequisite programsPrerequisite programs Procedures,
including good manufacturing practices
that address operational conditions
providing the foundation for the
HACCP.

20. TERMS AND PHRASES
Hazard analysis critical control pointHazard analysis critical control point
(HACCP)(HACCP) A system that
identifies, evaluates, and controls
hazards that are significant for
food safety

21. TERMS AND PHRASES
HACCP teamHACCP team The group of people
responsible for developing,
implementing, and maintaining the
HACCP system.

22. TERMS AND PHRASES
Codex AlimentariusCodex Alimentarius Set of internationally
recognized food standards developed by the Codex
Alimentarius Commission.
Codex Alimentarius CommissionCodex Alimentarius Commission A joint,
subsidiary body of the Food and Agricultural
Organization (FAO) of the United Nations and the
World Health Organization (WHO).

23. TERMS AND PHRASES
ComplianceCompliance The state of an organization
that meets prescribed specifications,
contract terms, regulations, or standards.
ConformityConformityFulfillment of an requirement.

24. TERMS AND PHRASES
Flow diagramFlow diagram A systematic
representation of the sequence of steps
or operations used in the production
or manufacture of a particular food
item.

25. TERMS AND PHRASES
Lot (batch) A definite
quantity of some
product
manufactured under
conditions of
production that are
considered uniform.

26. TERMS AND PHRASES
TraceabilityTraceability Ability to trace the history,
application or location of that which is
under consideration.