List-I | List-II | ||
(A) | Food Quality | (I) | Assurance that food will not cause any harm to the consumers |
(B) | Toxicity | (II) | Relative probability that harm or injury will result when substance is not used in prescribed manner and quantity |
(C) | Food Safety | (III) | Capacity of a substance to produce harm or injury of any kind under any conditions |
(D) | Hazard | (IV) | Attributes that influence a product's value to consumers |
List-I | List-II | ||
(A) | Quality Assurance | (I) | Process of implementation and monitoring of quality systems like TQM, ISO |
(B) | Quality control | (II) | Process of problem solving with the purpose of getting a 'zero-defect product |
(C) | Quality Management | (III) | Characteristics of the product that are given by the buyer or desired by the consumer |
(D) | Specifications | (IV) | Process of preventive problem management |