Glossary F
Glossary F
Deutsch: Geschmack / Español: Sabor / Português: Sabor / Français: Saveur / Italiano: Sapore
Flavor in the quality management context refers to the sensory characteristic of a product that is perceived by the taste and smell senses. It is a critical quality attribute for food and beverage products, affecting consumer satisfaction and preference. Managing flavor quality involves understanding the factors that influence flavor perception, including raw material quality, processing techniques, packaging, storage conditions, and the presence of flavoring agents or contaminants.
Deutsch: Flexibilität / Español: Flexibilidad / Português: Flexibilidade / Français: Flexibilité / Italiano: Flessibilità
Flexibility in the context of quality management refers to the ability of an organization, system, or process to adapt effectively to changes, challenges, or varying customer demands without compromising on quality. It involves the capacity to modify operations, products, or services promptly in response to internal and external factors, ensuring that the organization remains competitive and continues to meet quality standards and customer expectations efficiently.
Deutsch: Fluß / Português: Fluxo / Français: Flow -/ Italiano: Flow
In the quality management context, "flow" refers to the movement or progression of a product, service, or information through the stages of a process or system. In a quality management context, flow refers to the movement of products, services, or information through the various stages of production, delivery, or distribution.
English: Fluid / Deutsch: Flüssig / Español: Fluido / Português: Fluido / Français: Fluide / Italiano: Fluido /
In the context of quality management, 'fluid' refers to a flexible and adaptable approach to managing quality. Fluid quality management recognizes that the business environment is constantly changing, and therefore quality management practices must also be dynamic and adaptable.
Deutsch: Fluoreszenz / Español: Fluorescencia / Português: Fluorescência / Français: Fluorescence / Italiano: Fluorescenza
Fluorescence in the quality management context refers to the use of fluorescent techniques to inspect, test, or monitor the quality of materials, products, or processes. Fluorescence-based methods are particularly valuable in non-destructive testing (NDT), where they help identify defects, contaminations, or inconsistencies without damaging the product. These methods are widely used in industries such as manufacturing, aerospace, and pharmaceuticals to ensure high quality and safety Standards.
Deutsch: Focimeter / Español: Focímetro / Português: Focímetro / Français: Focimètre / Italiano: Focimetro
Focimeter in the quality management context refers to a specialized optical instrument used primarily to measure the optical power of lenses, such as those in eyeglasses, contact lenses, and other optical devices. Ensuring the accuracy of these measurements is crucial for maintaining the quality of optical products.
Deutsch: Lebensmittel / Español: Alimento / Português: Alimento / Français: Aliment / Italiano: Alimento
Food in the quality management context refers to any substance consumed to provide nutritional support for the body, ideally manufactured, handled, and stored in ways that ensure it is safe, wholesome, and of high quality. Quality management in the food sector involves systematic processes and standards designed to control and improve the safety, integrity, and quality of food products from farm to fork.
Deutsch: Lebensmittel und Getränke / Español: Alimentos y bebidas / Português: Alimentos e bebidas / Français: Alimentation et boissons / Italian: Cibi e bevande
Food and Beverage in the context of quality management refers to the industry involved in the production, processing, packaging, distribution, and service of food and drink products. In quality management, the focus is on ensuring that these products meet stringent safety, hygiene, nutritional, and quality standards to protect consumer health, comply with regulations, and satisfy customer expectations.