Check out our glossary of common product management terms and definitions.
Asynchronous learning refers to a type of education, training, or learning experience where students or participants can access and engage with the learning materials at their own pace and on their own schedule.
Advanced Product Quality Planning (APQP) is a structured framework and set of procedures used in the automotive industry (though it has been adopted in various other manufacturing sectors as well) to ensure that quality is built into a product or process from the beginning.
Biological hazards refer to living organisms or substances produced by living organisms that can pose a threat to human health when present in food, water, or the environment.
Blockchain in food safety refers to the application of blockchain technology to track and manage food supply chains, ensuring transparency, traceability, and security.
Cross-contamination is a critical concern in the food industry and home kitchens alike. It refers to the transfer of harmful substances—such as bacteria, viruses, parasites, allergens, or other contaminants—from one source to another, posing a significant risk to food safety.
Chemical hazards are substances that, when present in food, water, or the environment, can pose a risk to human health due to their chemical properties or toxic effects.
The document lifecycle refers to the stages a document goes through from its creation to its eventual disposal or archival.
A Document Management System (DMS) is a software solution or a set of tools designed to organize, store, manage, and track electronic documents and files within an organization.
Enterprise Risk Management (ERM) is a comprehensive and integrated approach that organizations use to identify, assess, prioritize, and manage all types of risks that could potentially impact their ability to achieve strategic objectives.
An electronic Quality Management System (eQMS) offers a contemporary approach to managing quality processes by aiding companies in automating and optimizing their quality management procedures.
Failure Modes and Effects Analysis (FMEA) is a comprehensive method used across industries to systematically anticipate and address potential failures within a system, product, or process before they occur.
The practice of handling, preparing, and storing food to prevent contamination and foodborne illnesses.
Good Manufacturing Practices (GMP) are a set of guidelines and regulations established to ensure that products are consistently produced and controlled according to quality standards appropriate for their intended use and as required by regulatory agencies.
A set of guidelines and standards for safe and hygienic food production.
HACCP, or Hazard Analysis and Critical Control Points, is a systematic approach used in the food industry to identify, assess, and control potential hazards related to food safety.
A biological (e.g. Salmonella), chemical (e.g. dioxin, allergens) or physical (e.g. hard, sharp foreign bodies such as pieces of glass or metal) agent in food, or a condition of food, with the potential to cause an adverse health effect.
An internal audit is a systematic and independent examination of an organization’s processes, operations, systems, and controls conducted by internal auditors or a dedicated internal audit team.
ISO 9001 is an international standard for quality management systems (QMS) published by the International Organization for Standardization (ISO).
LMS stands for Learning Management System. It is a software application or web-based platform that facilitates the administration, delivery, tracking, and management of educational courses or training programs.
An international standard for food safety management systems, providing a framework for food safety practices
The act of conducting in real time a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control. This might include the regular (or continuous if automatic) measuring of the critical limits such as temperature and time at the identified critical control points of a food process.
Biological toxins produced by moulds. Some examples include aflatoxins and ochratoxins, produced by Aspergillus spp; patulin produced by Penicillium spp and fumonisins and zearalenones produced by Fusarium spp.
Non-conformance refers to a situation where a product, service, process, or system does not meet specified requirements, standards, or expectations.
Non-conformance refers to a situation where a product, service, process, or system does not meet specified requirements, standards, or expectations.
Quality Assurance (QA) represents a systematic approach to ensuring that products, services, or processes meet predefined standards and fulfill customer expectations.
Quality Assurance (QA) represents a systematic approach to ensuring that products, services, or processes meet predefined standards and fulfill customer expectations.
A pathogen refers to any biological agent, such as a microorganism or a virus, that can cause disease or illness in its host.
Procurement contract management is a critical aspect of the procurement process that involves the creation, negotiation, execution, and ongoing administration of contracts between a buyer and a seller.
Quality Assurance (QA) represents a systematic approach to ensuring that products, services, or processes meet predefined standards and fulfill customer expectations.
Quality Function Deployment (QFD) is a systematic and structured method for translating customer requirements into appropriate technical requirements throughout the product development and production stages
RFx” refers to a generic term used in procurement and sourcing that encompasses various types of requests made by an organization to potential suppliers or vendors.
Regulatory compliance refers to the process by which individuals, organizations, or businesses adhere to laws, regulations, standards, and guidelines relevant to their operations and industry.
Shelf life refers to the period during which a product remains safe to consume, maintains its quality, and meets certain predefined standards while stored under appropriate conditions.
Supplier Performance Management (SPM) involves the systematic monitoring, evaluation, and improvement of supplier performance to ensure that they consistently meet or exceed expectations, aligning with the needs and standards of the purchasing organization.
Traceability in the context of food and product safety is a comprehensive system that allows for the precise identification and documentation of a product’s journey from its origin to its destination in the market.
The Temperature Danger Zone refers to the temperature range at which bacteria multiply rapidly in food. To prevent bacterial growth and the risk of foodborne illnesses, it is critical to store perishable foods at proper temperatures.
A visitor management system is a software-based solution used by organizations to manage and track visitors entering their premises.
Visitor checking software is a digital solution designed to automate and streamline the process of checking visitors into a facility or premises.
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