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Quality control: The process of meeting products and services to consumer expectations. [AGROVOC]

Quality Control

Control de Calidad

A systematic approach to be used in food processing as a means to assure food safety. [NALT]
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [AGROVOC]

HACCP

Hazard Analysis Critical Control Points (HACCP)

Análisis de Peligros y Puntos Críticos de Control (HACCP)

The process of monitoring the movement of products from production to consumption and vice versa.

Traceability

Increasing knowledge of water quality issues and FFL/GIBMP practices, and to promote adoption of FFL/GIBMP principles resulting in behavior changes that will reduce non-point source pollution and the potential for surface and ground water impairment.

Water Quality

Water Quality Initiatives

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In scientific usage, a phenomenon is any event that is observable, however common it might be, even if it requires the use of instrumentation to observe, record, or compile data concerning it. In natural sciences, a phenomenon is an observable happening or event.

Phenomena

Fenómenos naturales

The terms used for Ask IFAS organization are selected with consideration of the terminology used in UF/IFAS publications and programs, as well as the terms recommended by the U.S. National Agricultural Library Thesaurus (NALT) and the United Nations Food and Agriculture Organization's AGROVOC thesaurus.&nbsp;

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SCOPE:&nbsp;Methods differ from activities in that for the former usually a formal or standardized description is available and that they involve a number of steps

Control de Calidad

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Análisis de Peligros y Puntos Críticos de Control (HACCP)

Traceability

Water Quality

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