Quality

4. A biological, chemical or physical agent with potential to cause harm
5. Written records supporting quality control, traceability and compliance
7. Regular measurement or observation to ensure processes stay within control limits
8. Materials used to protect and preserve food quality
9. Removal of unsafe or noncompliant food products from the market
10. Practices that ensure food safety and prevent contamination
11. A thorough and systematic inspection and examination of a food manufacturing plant to ensure compliance with standards and regulations

1. Confirmation that control measures and systems are functioning effectively and correctly
2. Education for food industry workers on quality management practices
3. Failure to meet a specified requirement or standard
6. Ability to track the movement of food through production, processing and distribution