Sample glossary
ABMS
anti-bribery management system
Acceptable risk
risk reduced to a tolerable level (see also OHSAS 18 001, 3.1)
Acceptance criteria
the requirements against which a comparison is done to assess conformity
Accident
undesired event causing death or health and environmental damages (see also OHSAS 18 001, 3.9)
Do not confuse accident and incident:
- an accident is an unexpected serious event
- an incident is an event that can lead to an accident
Active bribery
the corruptor's proposal for an unfair advantage
Activity
set of tasks to obtain a deliverable
Advisory notice
notice on the use, modification, return or destruction of a medical device
Aerospace quality management system
set of processes allowing the achievement of the aerospace quality objectives (see also ISO 9000, 3.2.3)
AFNOR
French association for standardization
Alarm from food origin
information related to food the absence of treatment of which can involve a potentially harmful effect on the health of the consumers
Anomaly
variation compared to what is expected
Do not confuse anomaly, defect, dysfunction, failure, nonconformity, reject and waste:
- anomaly is a deviation from what is expected
- defect is the non-fulfillment of a requirement related to an intended use
- dysfunction is a degraded function which can lead to a failure
- failure is when a function has become unfit
- nonconformity is the non-fulfillment of a requirement in production
- reject is a nonconforming product which will be destroyed
- waste is when there are added costs but no value
Anti-bribery management system
set of processes to reduce bribery
Anti-bribery policy
directives from top management to set objectives for the prevention of bribery
APQP
Advanced Product Quality Planning
AQMS
Aerospace Quality Management System
Asset
any element of value to the organization
Audit
systematic and independent survey to determine whether activities and results comply with pre-established measures and are capable of achieving the objectives (see also ISO 19011, 3.1)
Do not confuse audit and inspect:
- to audit is to improve the management system
- to inspect is to verify the conformity of a process or product
Audit client
Everyone requesting an audit
Audit conclusion
Outcome of an audit (see also ISO 19 011, 3.5)
Audit criteria
everything against which audit evidence is compared (see also ISO 19 011, 3.2)
Audit evidence
demonstrably true data related to audit criteria (see also ISO 19 011, 3.3)
Audit findings
every deviation from audit criteria (see also ISO 19 011, 3.4)
Audit plan
a planned description of activities and means to accomplish an audit (see also ISO 19011, 3.12)
Audit program
planning of audits for a fixed period (see also ISO 19 011, 3.11)
Auditee
everyone who is audited (see also ISO 19 011, 3.7)
Do not confuse audit, auditee and auditor:
- an audit is the process of obtaining audit evidence
- an auditee is the one who is audited
- an auditor is the one who conducts the audit
Auditor
everyone who is trained to carry out audits (see also ISO 19011, 3.8)
Availability
property of information to be usable in time (see also ISO 27000, 3.7)
Awareness
when people understand their responsibilities and how their actions contribute to the achievement of the organisation’s objectives
Backup
copy of data in order to archive and protect afainst loss
BCMS
business continuity management system
BCP
business continuity plan
Benchmarking
comparative analysis method in connection with one or more competitors
Benefit
positive impact of the use of a medical device
Brainstorming
method allowing the development of ideas from the participants in order to find solutions
Bribe (bakchich)
payment to a civil servant so that he acts more favorably
Bribery
abuse of power for personal gain
Bribery risk management
refers to the aspects of the policies and practices of an institution (public or private) which define, make it possible to assess and aim to mitigate the internal and external risks of corruption present in the context of its activities (OECD)
Budget
estimate of all project expenses and revenues
Bulk product
any intermediate product of a process or activity
Business case
document supporting decision-making relating to a project
Business continuity
ability of a company to continue delivering products and providing services during and after a disruption
Business continuity management
method aimed at ensuring that in the event of a crisis, critical functions remain operational or become operational again as quickly as possible
Business continuity management system
set of processes enabling business continuity objectives to be achieved
Business continuity manager
leader to the resiliency journey
Business continuity plan
planned measures to ensure the recovery of essential activities following a disruption
Business continuity policy
statement by top management allowing the establishment of business continuity objectives
Business impact analysis
analysis of the impact of a disruption on the business
Business risk management
global approach to controlling uncertainties and their interactions in business
Calibration
set of operations allowing the establishment of a relationship between the values shown on the apparatus and the values of a reference standard
Do not confuse calibration and verification:
- calibration is the confirmation of a value found related to a standard (troy weight)
- verification is the positioning of reference marks
CC
compliance cost
CCP
Critical Control Point
Certification
written recognition by an independent organization of the conformity of a product, process or organization with requirements established in a standard (see also ISO/IEC Guide 2: 1996)
Do not confuse certification and accreditation:
- certification is compliance to requirements of a standard
- accreditation is the evidence of a specific technical skill to evaluate conformity
Cf.
confer (from Latin), compare, see
Communication
exchange of information
Do not confuse communicate and inform:
- to communicate is to pass on a message, listen to the reaction and discuss
- to inform is to give someone an information
Company
a structure that satisfies a need
Competence
personal skills, knowledge and experiences (see also ISO 19011, 3.10.4)
Compliance obligation
legal and other requirements
Concession (waiver)
written authorization to deliver a nonconforming product (see also ISO 9000, 3.12.5)
Confidentiality
property of information accessible only to authorized persons (see also ISO 27000, 3.10)
Conformity
fulfillment of a specified requirement (see also ISO 9000, 3.6.11)
Consequence
result of an event
Constraint
factor that limits the completion of a project
Contaminant
substance introduced accidentally or deliberately into food (see also Codex Alimentarius, 2.3)
Do not confuse contaminant and micro-organism:
- a contaminant is a harmful residue
- a micro-organism is a dangerous or useful organism
Contamination
presence of undesirable substances in the product
Continual improvement
process allowing the improvement of the global performance of the organization (see also ISO 9000, 3.3.2)
Contract
a legally binding agreement between two or more parties that specifies the work to be performed, the deliverables to be produced, and the terms and conditions of the relationship
Control
to ensure compliance with the specified criteria (see also General Principles of Food Hygiene, CAC/RCP, 2003)
Do not confuse control and optimization:
- control is meeting the objectives
- optimization is the search for the best possible results
- control are the activities to get a process or an organization under control
- inspection are actions on the product, process or material related to requirements
- management are the activities with regard to personnel
Control measure
process to prevent, eliminate or bring back to an acceptable level a food safety hazard (see also ISO 22 000, 3.7 and Codex Alimentarius, 2.3)
Control plan
document describing the specific measures to carry out the control of a product or process (see also ISO/TS 16 949, 3.1.10)
COQ
costs of obtaining quality
Correction
any action to eliminate or transform a potentially unsafe product (see also ISO 9000, 3.12.3)
Corrective action
action to eliminate the causes of nonconformity or any other undesirable event and to prevent their recurrence (see also ISO 9000, 3.12.2)
Cosmetic product
any substance or mixture intended to be placed in contact with the external parts of the human body (epidermis, hair system, nails, lips and external genital organs) or with the teeth and the mucous membranes of the oral cavity with a view exclusively or mainly to cleaning them, perfuming them, changing their appearance, protecting them, keeping them in good condition or correcting body odours
Counterfeit part
unauthorized copy, imitation, replacement part or modified part, deliberately presented as an authentic part
Crisis with food origin
collective situation of risk, relating to food, which can create a collective concern
Critical control point
stage at which a control must be applied to prevent, eliminate or reduce a food safety hazard or to bring it back to an acceptable level (see also ISO 22 000, 3.10 and Codex Alimentarius, 2.3)
Critical item
item which requires specific actions to control its effect (see also AS9100D, 3.2)
Critical limit
criterion to determine if a CCP is under control (see also ISO 22 000, 3.11)
Critical path
sequence of activities that determines the earliest completion date of the project
Criticality
level of a potential risk
Cryptography
activities of codification and decoding of information
Curative action
action to eliminate a detected nonconformity
Customer
anyone who receives a product (see also ISO 9000, 3.2.4)
Do not confuse customer, supplier and subcontractor:
- a customer receives a product
- a supplier provides a product
- a subcontractor provides a service or a product on which a specific work is done
Customer satisfaction
top priority objective of every management system (see also ISO 9000, 3.9.2)
CWQC
Company Wide Quality Control
Defect
non-fulfillment of a requirement related to an intended use (see also ISO 9000, 3.6.10)
Detection
level of identification of a failure by a means
Deviation
failure to meet a given threshold (see also Codex Alimentarius, 2.3)
Do not confuse deviation and problem:
- a deviation is the non respect of a threshold
- a problem is a variation which should be reduced (to obtain a result)
Device
every product, component or system which can be examined as a unit (see also IEC 60 812, 3.1)
Disruption
incident which results in deviation from the delivery of products and the provision of services
Document
any support allowing the treatment of information (see also ISO 9000, 3.8.5)
Documented information
any support allowing the treatment of information
Due diligece
assessment of the risk of bribery and actions to reduce this risk
Duration
work period necessary to finalize an activity
Dysfunction
deviation in the ability of a functional unit to perform a specified function
Effectiveness
capacity to perform planned activities with minimum effort (see also ISO 9000, 3.7.11)
Do not confuse effectiveness and efficiency:
- effectiveness is the level of achievement of planned results
- efficiency is the ratio between results and resources
Efficiency
financial relationship between achieved results and resources used (see also ISO 9000, 3.7.10)
Effort
cost necessary to finalize an activity in people/days
Emergency situation:
event that poses a serious threat to life, health, property or the environment
EMS
Environmental Management System
End product
any final result of a process or an activity (see also ISO 22 000, 3.5)
Environment
space in which any organization functions (see also ISO 14 001, 3.5)
Environmental aspect
every element of an organization that interacts with the environment (see also ISO 14001, 3.2.2)
Do not confuse environmental aspect and impact:
- aspect is the element which reacts with the environment
- impact is the change of the environment following an aspect
Environmental impact
every change in the environment caused by an organization (see also ISO 14001, 3.2.4)
Environmental management system
set of processes allowing the achievement of the environmental objectives (see also ISO 14001, 3.1.2)
Environmental objective
environment related, measurable goal that must be acheived (see also ISO 14001, 3.2.6)
Environmental performance
measurable results of the environmental management system (see also ISO 14001, 3.4.11)
Environmental policy
statement by top management allowing the establishment of environmental objectives (see also ISO 14001, 3.1.3)
Error
actions or omissions leading to results that were neither foreseen or intended
External provider
an entity that provides a product (see also ISO 9000, 3.2.6)
FA
functional analysis
Factual approach
decisions are made using reliable data and information and valid analysis methods (see also ISO 9004, Annex B.8)
Fail safe device
system allowing the prevention of errors by eliminating the human factor (see also IATF 16949, p. 13; "Poka-Yoke" in Japanese)
Failure
variation of aptitude of a functional unit to satisfy a specified function (see also IEC 60 812, 3.2)
Failure cause
circumstance that could lead to failure
Failure effect
consequence of a failure mode (see also IEC 60 812, 3.4)
Failure mode
way in which a product or system deviates from a specified function (see also IEC 60 812, 3.5)
FEFO
Fisrt expired, first out
FIFO
First in, first out
Finished product
any end result of a process or activity
First article inspection
Aerospace product approval activities (see also EN 9102, 3.5)
Flow diagram
picture of a process that shows the steps performed and their interactions (see also ISO 22 000; also called flowchart)
Flowchart
picture of a process that shows the steps performed and their interactions (see also ISO 22 000; also called flow diagram)
FMEA
Failure Mode and Effects Analysis
FMECA
Failure Mode, Effects, and Criticality Analysis
Do not confuse follow-up and review:
- follow-up is the verification of the obtained results of an action
- review is the analysis of the effectiveness in achieving objectives
Food
every product intended for nourishment (see also Reglement CE N° 172, 2002)
Food hazard
potential harmful effect of a biological, chemical or physical nature on people's health following the consumption of food (see also ISO 22 000, 3.3)
Do not confuse food hazard and risk:
- hazard is a potential harmful effect coming from food
- risk is the level of occurrence and the severity of the hazard on the consumer
Food hygiene
means and conditions to control food hazards and to guarantee the food safety and suitability (see also Codex Alimentarius, 2.3)
Food risk analysis
methodical analysis of the existence of a hazard to understand its nature and to facilitate the adoption of control measures (see also Codex Alimentarius, 2.3)
Food safety
absence of harm to the consumer when food is prepared or consumed according to its intended use (see also ISO 22 000, 3.1 and Codex Alimentarius, 2.3)
Do not confuse food safety and suitability:
- safety is the absence of damage for the consumer
- suitability is what is acceptable for the consumer
Food safety management system
set of processes allowing the achievement of the food safety objectives
Food safety manual
document stating the general measures of an organization to obtain safe finished products
Food safety policy
statement by top management allowing the establishment of food safety objectives (see also ISO 22 000, 3.4)
Food suitability
assurance that food when consumed in accordance with the intended use is acceptable for consumption (see also Codex Alimentarius, 2.3)
Food traceability
property to memorize or restore the history or the trace of food (see also CE 178/2002 and ISO 22 005, 3.6)
Fraud
falsification of data, invoices and other administrative documents
FS
Food Safety
FSMS
Food Safety Management System
Function analysis
studies of the functions of a product or system in relation to its environment (see also NF X50-151)
Gemba
from Japanese, = real place, in the field
Good manufacturing practice
all the necessary preventive activities for food production under acceptable hygienic conditions
Grand corruption
high and very high level corruption (policy makers)
HACCP
Hazard Analysis Critical Control Point. System for the control of the hazards that threaten food safety (see also Codex Alimentarius, 2.3)
HACCP method
tool of reasoning that makes it possible to identify, evaluate and control the food safety hazards
HACCP plan
planned description of the procedures and means to ensure the control of food hazard safety (see also Codex Alimentarius, 2.3)
HACCP system
the HACCP plan and the prerequisite programs for the control of food safety
Harm
bodily injury or damage to human health, property or the environment
Harmlessness
quality of what is not harmful to health
Hazard
situation that could lead to an incident (see also ISO 45001, 3.19 and Codex Alimentarius, 2.3)
Hazard analysis
way to determine the hazards and to establish the critical controls so as to guarantee food safety
Do not confuse hazard and risk:
- the hazard is the state, the situation, the source which can lead to an incident
- the risk is the measure, the result of a hazard
Do not confuse hazard and risk analysis:
- hazard analysis is the responsibility of participants in the food chain
- risk analysis is of the public health domain
ICT
information and communication technology
Impact
consequence of an event affecting the objectives
IMS
Integrated Management System
Incident
undesired event that could lead to health damages (see also OHSAS 18 001, 3.9)
Incident (information security)
unwanted and unexpected event that can compromise information security (see also ISO 27000, 3.31)
Indicator
value of a parameter, associated with an objective, allowing the objective measure of its effectiveness (see also FD X50-171, 2.1)
Do not confuse indicator and objective:
- an indicator is the information on the difference between the achieved result and the preset objective
- an objective is a sought after commitment
Information security
controls to protect the confidentiality, integrity and availability of information (see also ISO 27000, 3.28)
Information security management system
set of processes allowing the achievement of the information security objectives
Inspection
actions of measuring, testing and examining a process, product or material to establish whether requirements are met (see also ISO 9000, 3.11.7)
Integrated management system
set of processes to achieve QSE objectives
Integrity
property of information to be unaltered (see also ISO 27000, 3.36)
Interested party
person, group or organization affected by the impacts from a company (see also ISO 14001, 3.2.3)
IS
information security
ISMS
information security management system
ISO
International Organization for Standardization
JIT
Just In Time M
Kaizen
kai = change, zen = good, continual improvement
Key characteristic
attribute which can require specific actions to manage its variation (see also AS9100D, 3.3)
Leadership
ability to inspire and lead a team to achieve set goals
Lean
philosophy, approach, method, way of seeing, learning and thinking to achieve operational excellence
Legal watch
collection and permanent use of statutory and regulatory information
Level of risk
criticality of risk by impact and likelihood (see also ISO Guide 73, 3.6.11.8)
Liberated company
a company where there are no bosses but servant leaders and autonomous and responsible people
Likelihood
possibility that something happens (see also ISO Guide 73, 3.6.1.1)
Management by quality
activities with quality as first priority
Management review
periodic survey carried out by top management of the management system for its continual improvement
Management system
set of processes allowing objectives to be achieved (see also ISO 9000, 3.5.3)
Manager
someone who gets results through other people
MCT
Multiple-choice Test
MD
medical device
Medical device
product or service to be used for purposes of diagnosis, prevention, monitoring, treatment, alleviation of disease or injury
Micro-organism
living organism of microscopic size, dangerous or useful (microbe, bacterium, virus, yeast)
Milestone
significant point or event
Misappropriation of funds
theft of public resources by an official
Mistake
wrong action done correctly or incorrectly
Monitoring
set of planned actions to guarantee the effectiveness of control measures (see also ISO 22000, 3.27)
MS
management system
MTBF
Mean Time Between Failures
MTPD
maximum tolerable period of disruption
NCC
non-compliance cost
Non-quality
gap between expected quality and perceived quality
Nonconformity
non-fulfillment of a specified requirement (see also ISO 9000, 3.6.9)
Objective
measurable goal to be achieved
Objective evidence
demonstrably true factual data (see also ISO 9000, 3.8.3)
Occupational health and safety
everything that can influence the wellbeing of the personnel in a company (see also OHSAS 18 001, 3.12)
Occupational health and safety management system
set of processes allowing the achievement of the occupational health and safety objectives (see also OHSAS 18 001, 3.13)
Occupational health and safety policy
statement by top management allowing the establishment of occupational health and safety objectives (see also OHSAS 18 001, 3.16)
Occurrence
frequency or probability of the appearance of a failure or an event
ODT
Open and Distance Training
OH&S
Occupational health and safety
OH&SMS
occupational health and safety mamagement system
Operational prerequisite program (oPRP)
set of essential processes and conditions guaranteeing the control of the probability of the introduction, contamination or proliferation of food safety hazards (see also ISO 22 000, 3.9)
Opportunity
uncertain event that may have a favorable impact
oPRP
operational prerequisite program
Organization
a structure that satisfies a need (see also ISO 9000, 3.2.1)
Do not confuse organization and enterprise, society, company:
- organization is the term used in the standard ISO 9001 as the entity between the supplier and the customer
- an enterprise, society and company are examples of organizations
Do not confuse organizational chart and process map:
- the organizational chart is the graphic display of departments and their links
- the process map is the graphic display of processes and their interaction
Passive bribery
the acceptance of the corrupted of an unfair advantage
PDCA
Plan, Do, Check, Act
Performance
measurable and expected results of the management system (see also ISO 9000, 3.7.8)
PEST
Political, Economic, Sociological, Technological. Analysis to identify the influence of external factors
Petty bribery
bribery in public administration
Poka-Yoke
see Fail safe device
Poor quality
see nonquality
Potential cause of failure
circumstance capable of leading to a failure
PPAP
Production Part Approval Process
Predictive maintenance
group of planned forecast actions to avoid likely failures of the equipment (see also IATF 16949, p. 15)
Do not confuse predictive and preventive maintenance:
- predictive maintenance avoids the potential dysfunctions by forecast analysis
- preventive maintenance avoids the unforeseen dysfunctions by regular maintenance
Prerequisite program (PRP)
set of processes and conditions guaranteeing safe finished products for the consumer (see also ISO 22 000, 3.8)
Prevention
present view of a future risk
Preventive action
action to eliminate the potential causes of nonconformity or any other undesirable event and to prevent their appearance (see also ISO 9000, 3.6.4 and ISO 14 001, 3.17)
Preventive maintenance
group of planned prevention actions to maintain the equipment in perfect state and provide specified service (see also IATF 16949, p. 15)
Problem
the distance that has to be overcome between the real and the desired situation
Procedure
document describing the to carry out a process (see also ISO 9000, 3.4.5 and documented information)
Process
activities that transform inputs into outputs (see also ISO 9000, 3.4.1)
Do not confuse procedure, process, product, activity and task:
- a procedure is the description of how we should conform to the rules
- a process is how we satisfy the customer using people to achieve the objectives
- a product is the result of a process
- an activity is a set of tasks
- a task is a sequence of simple operations
Process approach
management by the processes to better satisfy customers, improve the effectiveness of all processes and increase global efficiency (see also ISO 9001, 03)
Product
any outcome of a process or activity (see also ISO 9000, 3.4.2)
Product (or service)
any outcome of a process or activity (see also ISO 9000, 3.7.6)
Product safety
the state in which a product is capable of achieving its purpose without causing an unacceptable risk of harm to persons or property
Project
temporary effort initiated with the goal of solving a problem
Project management
the use of specific knowledge, skills, tools and techniques to deliver something of value to people (PMI)
PRP
prerequisite program
PSW
Part Submission Warrant
QC
Quality control
QCD
Quality, Cost, Delay
QM
Quality Manual
QMS
Quality Management System
QSE
Quality, Safety, Environment
QSE manager
leader in the journey to excellence
Quality
aptitude to fulfill requirements (see also ISO 9000, 3.6.2)
Quality approach
set of continual improvement activities to achieve the objectives of quality policy
Quality management
activities allowing the control of an organization with regard to quality (see also ISO 9000, 3.3.4)
Quality Management System
set of processes allowing the achievement of the quality objectives (see also ISO 9000, 3.5.4)
Quality manager
leader of the journey towards excellence
Quality manual
document specifying the general measures taken by an organization to obtain conforming products or services (see also ISO 9000, 3.8.8)
Quality objective
quality-related, measurable goal that must be achieved (see also ISO 9000, 3.7.2)
Quality plan
specification of the actions, responsibilities and associated resources to be applied to a specific object (ISO 10005)
Quality policy
statement by top management allowing the establishment of quality objectives (see also ISO 9000, 3.5.9)
Recall
measure preventing the consumption of unsafe food after distribution or sale (see also Directive 2001/95/CE)
Do not confuse recall and withdrawal:
- recall is a measure to prevent consumption after distribution
- withdrawal is a measure to prevent distribution
Record
document providing objective evidence of achieved results (see also ISO 9000, 3.8.10 and documented information)
Regulatory watch
collection and permanent use of statutory and regulatory information
Reject
treatment of an unrecoverable product
Requirement
explicit or implicit need or expectation (see also ISO 9000, 3.6.4)
Residual risk
accepted risk (see also ISO Guide 73, 3.8.1.6)
Resilience
ability to resolve a crisis and continue to function as before
Responsibility
capacity to make a decision alone
Review
a survey of a file, product, process so as to verify whether preset objectives are achieved (see also ISO 9000, 3.11.2)
Risk
likelihood of occurrence of a threat or an opportunity (see also ISO Guide 73, 1.1)
Risk analysis
activity to understand the nature of a risk and determine its impact
Risk appetite
quantity and type of opportunity to seize or risk to take (see also ISO Guide 73, 3.7.1.2)
Risk assessment
risk identification, analysis and evaluation process (see also ISO Guide 73, 3.4.1)
Risk criteria
indices to assess the importance of the risk
Risk estimation
activities to assign values to the likelihood and impact of risk
Risk evaluation
risk assessment activities to determine whether the risk is acceptable
Risk factor
element likely to cause a risk
Risk identification
assessment activity to find and describe risks
Risk level
criticality of the risk according to the impact and likelihood
Risk management
activities to restrict the possibility that something goes wrong (see also ISO Guide 73, 2.1)
Risk management plan
planning measures to address a risk
Risk management system
set of processes allowing the achievement of the risk objectives (see also ISO Guide 73, 2.1)
Risk manager
person with the responsibility and authority to manage risk
Risk measurement
set of possibilities with quantified probabilities and losses
Risk owner
person with responsibility and authority to manage risk
Risk policy
statement by top management allowing the establishment of risk objectives (see also ISO Guide 73, 2.1.2)
Risk prevention
activities based on decreasing risk likelihood of occurrence
Risk protection
activities based on reducing risk impacts
Risk register
folder containing information relating to identified risks
Risk severity
measurement of risk impact
Risk threshold
acceptance limit (below) or non-tolerance limit (above)
Risk treatment
risk modification activities (see also ISO Guide 73, 3.8.1)
RMS
Risk Management System
Safety
absence of unacceptable risk
Sanitary quality
aptitude to satisfy and guarantee an optimal food safety
Schedule
activities with planned dates, durations, milestones and resources
Scope
description of what must be done to obtain the expected results
Security
ability to avoid an unwanted event
Service
See Product
Severity
level of perception of a failure by the customer
SMART
Specific, Measurable, Achievable, Realistic, Time-bound
SMED
Single Minute Exchange of Die
SPC
Statistical Process Control
Special characteristic
characteristic of a product or process which could affect the safety of the product or compliance with regulation or could decrease customer satisfaction (see also IATF 16949, p. 16)
Special requirement
requirement at the limit of its technical capabilities (see also AS9100D, 3.5)
Specification
final description of system or product requirements in order to develop or validate it (see also ISO 9000, 3.8.7)
Sponsor
person or group ordering and recipient of the project
Srap
treatment of an unrecoverable product
Stakeholder
person, group or organization that can affect or be affected by a company (see also ISO 26000, 2.20)
Statement of Applicability
document describing the objectives and security controls
Strategy
total approach to achieve objectives (see also ISO 9000, 3.5.12)
Do not confuse goal, mission, purpose, strategy and vision (its always reasons for existence):
- a goal is to make money on the long term
- a mission is how to realize its vision
- a purpose is to meet the identified requirements
- a strategy is a plan to achieve its objectives
- a vision is what we want to become in the long run
Supplier
entity that provides a product (see also ISO 9000, 3.2.5)
SWOT
Strengths, Weaknesses, Opportunities, Threats. Tool for structuring a risk analysis
System
set of interacting processes (see also ISO 9000, 3.5.1)
System approach
management of a set of interacting processes to be able to achieve organizational objectives (see also ISO 9004, Annex B.6)
TC
Technical Committee
Threat
uncertain event that could have a negative impact on the objectives
Top management
group or persons in charge of the organizational control at the highest level (see also ISO 9000, 3.1.1)
TQC
Total Quality Control
Traceability
aptitude to memorize or restore all or part of a trace of executed functions (see also ISO 9000, 3.6.13)
Trust
believe in something common
TS
Technical Specification
Uncertainty
existence of more than one possibility
VA
Value Analysis
Validation
confirmation that the application of a process, product, service or material allows expected results to be achieved (see also ISO 9000, 3.8.13)
Do not confuse validation and verification:
- validation is to approve compliance
- verification is to review compliance
Validation (food)
establishment that application of the FSMS is compliant (see also ISO 22 000, 3.15 and Codex Alimentarius, 2.3)
Value analysis
method of optimization of a product or system intended to satisfy user's needs
Verification
the periodic inspection survey of compliance of a process, product or material (see also ISO 9000, 3.8.12)
Verification (food)
periodic inspection survey of compliance of the FSMS (see also ISO 22 000, 3.16 and Codex Alimentarius, 2.3)
Verification (metrology)
set of operations allowing the positioning of a reference mark on a measuring apparatus
VLAN
Virtual Local Area Network
Vulnerability
weakness of an asset that could lead to unauthorized access (see also ISO 27000, 3.77)
Waste
anything that adds cost but no value
Whistblower
person reporting nonconformity with the anti-bribery policy
Withdrawal
measure preventing the distribution or the sale of an unsafe food (see also Directive 2001/95/CE)
Work environment
set of human and physical factors in which work is carried out (see also ISO 9000, 3.5.5)