Food Safety Consortium Conference & Expo

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

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Frequently asked

Glossary

1

FSMA (Food Safety Modernization Act)

US federal law that shifted food safety oversight toward prevention, requiring food facilities to implement risk-based preventive controls and documented food safety plans.

2

HACCP

Hazard Analysis and Critical Control Points: a systematic, science-based system that identifies biological, chemical, and physical hazards and sets controls at points critical to food safety.

3

Preventive control

A risk-based measure, such as a process, sanitation step, or supplier approval, that is put in place to significantly minimize or prevent a known or reasonably foreseeable hazard.

4

Critical control point (CCP)

A step in a process where a control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

5

Environmental monitoring

A planned program of sampling surfaces, equipment, and air in processing areas to detect pathogens or indicator organisms and verify sanitation and hygienic design.

6

Indicator organism

A non-pathogenic microorganism used to signal whether sanitation, process controls, or environmental conditions may be allowing pathogens to survive or grow.

7

Pathogen

A microorganism that can cause illness, such as Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli, or Campylobacter, and that food safety controls are designed to prevent or reduce.

8

Sanitation standard operating procedure (SSOP)

A written procedure that specifies how cleaning and sanitizing tasks are performed, verified, and recorded for equipment, surfaces, and processing environments.

9

Allergen cross-contact

The unintended introduction of a food allergen into a product that is not intended to contain it, often through shared equipment, utensils, air, or employee practices.

10

Supplier verification

The process of confirming that ingredient and packaging suppliers meet agreed food safety requirements through audits, certificates, testing, and documented approvals.

11

Traceability

The ability to track a food or ingredient forward and backward through the supply chain by lot, batch, or shipment, which is essential for recalls and withdrawals.

12

Verification versus validation

Validation establishes that a control measure is scientifically capable of controlling a hazard; verification confirms that the control is consistently implemented and working as intended.

13

Audit readiness

The state of having current records, corrective actions, training evidence, and plant conditions prepared for an FDA, customer, or third-party food safety audit.

14

Food safety culture

The shared values, behaviors, and management commitment that determine whether food safety procedures are followed consistently when no auditor is watching.