TERMS AND DEFINITIONS

1234567891011121314151617
Across
  1. 2. management person or group of people who directs and controls an organization at the highest level
  2. 4. document stating results achieved or providing evidence of activities performed
  3. 7. opinions, comments and expressions of interest in a product, a service
  4. 8. safety assurance that food will not cause an adverse health effect for the consumer when it is prepared and/or consumed in accordance with its intended use
  5. 9. step in the process at which control measure(s)is (are) applied to prevent or reduce a significant food safety hazard to an acceptable level, and defined critical limit(s) and measurement enable the application of corrections
  6. 12. a complaints-handling process
  7. 13. confirmation, through the provision of objective evidence, that specified requirements have been fulfilled
  8. 14. ability to apply knowledge and skills to achieve intended results
  9. 17. degree to which a set of inherent characteristics of an object fulfills requirements
Down
  1. 1. systematic independent and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which the audit criteria are fulfilled
  2. 3. basic conditions and activities that are necessary within the organization and throughout the food chain to maintain food safety
  3. 5. introduction or occurrence of a contaminant including a food safety hazard in a product or processing environment
  4. 6. information information required to be controlled and maintained by an organization and the medium on which it is contained.
  5. 9. satisfaction customer’s perception of the degree to which the customer’s expectations have been fulfilled
  6. 10. evidence data supporting the existence or verity of something
  7. 11. intentions and direction of an organization as formally expressed by its top
  8. 15. limit measurable value which separates acceptability from unacceptability
  9. 16. effect of uncertainty