Workplace organization and cleanliness method.

A method for identifying root causes by asking 'why?' five times. Typically included in the 8D process.

The process by which a competent institution or body attests to the technical competence of a company to provide a service or supply a product.

Procedures to identify, control, and, if possible, eliminate allergens in food.

Substances capable of provoking an immune response (allergic reactions) in sensitive individuals. Different legislations worldwide define which allergens must be labeled in each country. The most common allergens include eggs, milk, fish, shellfish, nuts, peanuts, wheat, and soy.

Synthetic substances added to food to enhance its characteristics.

Technology that uses advanced algorithms and machine learning to analyze data, predict outcomes, and optimize production processes, improving efficiency, quality, and real-time decision-making.

A procedure conducted to assess the conformity of activities with standards and regulations.

The analysis of large volumes of data to improve efficiency and quality.

Management of the list detailing all components of a product.

A standard from the British Retail Consortium that establishes safety and quality standards for food products.

A global standard for food safety, internationally recognized, covering safety, integrity, and product quality.

The process of adjusting instruments to ensure accurate measurements.

A methodology that identifies, analyzes, and establishes corrective and/or preventive actions, allowing for the correction and prevention of problem recurrence.

The ability of a process to consistently meet product specifications and tolerances.

Document certifying that a product complies with technical specifications.

Process by which a third party (certification body) assesses and verifies that a product, service, process, or system meets specific normative or regulatory requirements. Certification is carried out based on specific standards and may include audits, inspections, testing, and other evaluation methods.

Process that assesses and mitigates risks associated with changes in processes, systems, or documentation.

Adherence to legal, regulatory, customer, and internal requirements.

A documented process that verifies that a computerized system performs as designed for its intended use in an integral and reproducible manner.

Immediate action to control or limit an identified problem.

A measure or intervention adopted to eliminate the causes of a nonconformity, defect, or undesirable situation, with the aim of preventing its recurrence.

Repairs performed after failures occur.

Expenses related to errors, rework, and failures that impact quality.

Process step where control measures are applied to prevent or eliminate food safety hazards.

Transfer of contaminants from one surface, food, or person to another food item, posing a food safety risk.

Negative feedback from customers regarding provided products or services.

A graphical tool used to identify critical control points (CCPs) in food safety systems.

The process of removing water from food to extend its shelf life.

Failure to meet an established requirement.

A process to confirm that an action taken was effective.

The process of removing or reducing pollutants in liquid waste generated by a manufacturing unit according to established standards before disposal or reuse.

The European Food Safety Authority, which provides scientific advice on food risks.

Set of laws regulating and controlling the amount of pollutants that can be emitted by a source, whether mobile or stationary.

Practices to reduce energy consumption in production.

Documents that assess and record the effects of an industrial activity on the environment.

The study of worker efficiency and comfort on the production line. It also includes actions to adapt the work environment for employee comfort and safety.

Management of finished product transportation to customers.

A preventive methodology that identifies and evaluates potential failures in processes, products, or systems before they occur.

Food Chemicals Codex, a compendium of quality and purity standards for food ingredients.

An agency under Brazil’s Ministry of Agriculture, Livestock, and Supply (MAPA) responsible for inspecting animal-based products in Brazil.

'First Expired, First Out' inventory management method, where products with the nearest expiration date are used first.

'First In, First Out' inventory management method, where the oldest products are used first.

An internal audit conducted by the organization itself or by an entity on its behalf, aimed at evaluating the conformity of its own systems, processes, and procedures.

A graphical representation of process steps, used to map and analyze production processes.

Any substance or combination of substances, whether solid, liquid, pasty, or in another appropriate form, intended to provide the human body with the necessary elements for its formation, maintenance, and development.

Ingredients added in small quantities to food during processing. They modify or preserve physical, chemical, biological, or sensory properties (color, shine, odor, taste, and texture).

Substances used to add color to food.

The act of deceiving consumers about food quality or content for financial gain.

A process applied to reduce, destroy, remove, or inactivate pathogens or microorganisms that actively contribute to food spoilage.

Preservation technique using ionizing radiation to destroy microorganisms and pests.

Study of microorganisms present in food and their impact on safety and quality.

Materials and methods used to package food, ensuring its protection and preservation.

Methods and techniques to extend the shelf life of food.

Set of methods and techniques to transform raw materials into food products.

A set of practices and regulations to ensure that food is safe for consumption.

A group of professionals in an organization responsible for ensuring food safety. The FST must be competent, with adequate training, skills, and experience to perform activities such as updating the food safety management system, approving prerequisite programs (PRP), and verifying flowcharts.

Ensuring that all people have permanent physical, social, and economic access to safe, nutritious food in sufficient quantities to meet their dietary needs and preferences. This concept is supported by three main pillars.

The application of science and technology to food production, processing, and distribution.

Ability to track the origin and journey of food throughout the production and distribution chain.

Food products that have not undergone any type of industrial processing.

U.S. law aimed at ensuring the safety of the food supply.

Certification scheme for food safety management systems, based on ISO 22000.

Foods that offer additional health benefits beyond their basic nutritional function.

Food products that contain genetically modified organisms.

A set of standards and procedures that ensure the quality of data generated in laboratories. GLPs cover the entire testing process, from sample preparation to the generation of final reports.

A set of guidelines that ensure the quality and safety of pharmaceutical products during production.

Certification that ensures food meets the specific dietary requirements of the Muslim community.

A preventive system that ensures food safety through the identification and control of hazards.

International food standard that assesses product and process compliance regarding safety and quality.

Investigation of the causes of workplace failures to implement corrective and preventive measures.

Verification of compliance for materials received from suppliers.

Integration of digital technologies in industrial production.

The use of information systems to support production operations.

Management of material flow within the factory.

Connection of devices and systems to collect and share data.

Verification of material or product stock quantities against system records.

A diagram used to identify potential causes of a problem.

International standard setting guidelines for corporate environmental management.

International standard defining requirements for occupational health and safety management systems (OHSMS).

International standard for quality management systems.

International standard for food safety management systems.

Continuous improvement philosophy, part of Lean Manufacturing.

Visual tool for controlling and managing production flow.

Metrics used to evaluate success in quality and production processes.

Certification that ensures food meets the specific dietary requirements of the Jewish community.

Set of legal regulations governing the production and commercialization of goods and services.

Physical arrangement of machines, equipment, and workstations on the factory floor to optimize production flow.

Total time required to transform an order into delivery, from start to finish.

Production system aimed at eliminating waste and increasing process efficiency.

Production system aiming for maximum efficiency with minimal waste.

A company or individual responsible for producing goods or products from raw materials. The manufacturer is responsible for the entire production process, from product conception to final delivery to the customer, ensuring quality and compliance with applicable specifications and standards.

Software used to monitor and control manufacturing operations.

Brazilian government body responsible for regulating and inspecting agricultural products.

Document detailing cleaning and sanitization procedures in a food production facility.

System that plans the acquisition and use of materials, aligning inventories with production needs.

Substances of natural origin used to preserve or improve the qualities of food.

Failure to meet a specified requirement or standard procedure.

Requirements and regulations for nutritional information on food product labels.

Employee training to prevent accidents and comply with workplace safety regulations.

Specific measures to control significant food safety hazards.

Products grown and processed without the use of pesticides, synthetic fertilizers, or genetically modified organisms.

A technique that helps prioritize improvement actions based on the 80/20 principle.

Continuous improvement cycle used in various processes.

Set of measures to prevent and eliminate pests in food production environments, ensuring product safety.

Selection of items from inventory to fulfill orders.

Batches produced to verify process and equipment suitability before large-scale production.

Control of the supply, use, and maintenance of Personal Protective Equipment (PPE).

A document recording the issuance and use of Personal Protective Equipment by employees.

Technique to predict equipment failures before they happen.

Substances added to food to prevent deterioration caused by microorganisms.

The use of technology to increase efficiency, reduce errors, and improve product quality and compliance.

Use of virtual models to test and optimize production processes.

A set of activities proving that a process can consistently produce products of predefined quality in an integral and reproducible manner.

Food products that have undergone some type of industrial processing.

The process of creating and improving new products and components.

The stages a product goes through, from conception to market discontinuation.

Planning and execution of development and production projects.

Creation of initial product models for testing and validation.

Record of problems related to product or service quality.

Inspection of products to ensure compliance with specifications.

Procedure to examine activities and ensure compliance with quality requirements set by regulatory and standardization bodies.

A formalized system documenting processes, procedures, and responsibilities to achieve quality policies and objectives.

Inspection and testing to ensure product compliance.

Material used as an input in product manufacturing.

Process of removing non-compliant products (due to quality, food safety, or regulatory issues) from distribution channels, including those already in consumer possession. Involves consumer communication, often through media announcements, to protect public health and remove unsafe food from the supply chain.

Set of rules established by competent authorities to ensure food safety and quality.

Process aimed at creating and improving products, technologies, and processes to meet market demands or innovate.

Ongoing process aimed at identifying, analyzing, evaluating, prioritizing, mitigating, and monitoring events that may affect an organization's objectives.

Use of robots to automate production processes.

An analysis method to identify the primary cause of a nonconformity or food safety issue.

A methodology used to identify the root cause of problems.

Regular evaluations to identify and correct workplace hazards.

The range of measures taken to correct or improve processes.

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Products that have undergone part of the production process but are not yet finalized.

The period during which food maintains its quality and safety for consumption.

Production area where products are manufactured.

A process improvement methodology focused on defect reduction.

A reduced inspection method applied to selected batches based on consistent quality.

Document establishing technical requirements and criteria to ensure product and service quality and safety.

Detailed instructions for performing specific tasks consistently and safely.

A technique that uses statistical methods to monitor and control production process quality.

Coordination and evaluation of suppliers within the supply chain.

Process of evaluating and selecting suppliers based on quality and risk criteria, also known as supplier approval.

Coordination of all processes involved in product production and delivery.

Practices aimed at minimizing the environmental impact of production.

Monitoring and adjusting these critical parameters during industrial processes to ensure quality and efficiency.

An independent external audit conducted by a third-party entity, such as a certification body, to verify an organization's compliance with specific standards and regulations, usually with the aim of obtaining certification.

The group of executives responsible for the strategic and operational management of a company.

Strategy to maximize equipment efficiency.

Ability to track the origin and history of a product and/or critical information throughout its entire lifecycle.

Lean tool used to identify and eliminate waste in production processes.

Visual verification of parts or products to identify defects.

Planning and execution of strategies to minimize, reuse, or dispose of waste in an environmentally responsible manner.

Document detailing step-by-step procedures for performing a specific task.

Practices and regulations to ensure worker safety.