Auditors cite validation/verification mix-ups as nonconformances. Codex and ISO 22000 definitions, paired examples for cooking, cleaning, and allergen changeover.

A Critical Control Point (CCP) is the step where control prevents or eliminates a food safety hazard. Codex definition plus 5 real CCP examples with critical limits.

What is sanitation in food safety? Sanitation programs, SSOPs, cleaning schedules, and verification in food manufacturing.

What is risk in food safety? Hazard vs risk, how risk assessment works, and the risk analysis framework (Codex, EFSA, FDA).

What is rework? How food plants safely reprocess product — controls, traceability, allergen rules, and when rework is not allowed.

What is product release? Positive release procedures, who can release product, and release vs hold in food safety.

What is quarantine in food production? How quarantined materials and products are controlled, and quarantine vs hold.

What is a PRP? Prerequisite programmes in ISO 22000 and HACCP — the foundation controls every food safety system needs.

What is precautionary allergen labeling? “May contain” labels, when to use them, VITAL risk assessment, and global regulation.

What is an OPRP? Operational prerequisite programmes in ISO 22000 — how they differ from CCPs and PRPs, with examples.