ISO 20613:2019 官能分析—品質管理における官能分析の適用に関する一般的なガイダンス | ページ 2

3.1

quality

degree to which a set of inherent characteristics of an object fulfils requirements

Note 1 to entry: The definition of quality in this context includes consumer input.

Note 2 to entry: Quality has a multidimensional nature. The critical quality dimensions or inherent quality characteristics of the product should be determined.

Note 3 to entry: Satisfaction in this context includes consistent conformance to stated or implied needs. The product's degree of conformance and its reliability should be taken into consideration.

[SOURCE:ISO 9000:2015, 3.6.2, modified — The notes to entry have been replaced.]

3.2

quality control

QC

part of quality (3.1) management focused on fulfilling quality requirements

Note 1 to entry: QC is a procedure or set of procedures intended to ensure that a manufactured product adheres to a defined set of quality criteria or meets the requirements of the customer.

[SOURCE:ISO 9000:2015, 3.3.7, modified — Note 1 to entry has been added.]

3.3

quality assurance

QA

part of quality (3.1) management focused on providing confidence that quality requirements will be fulfilled

Note 1 to entry: In developing products, QA is any systematic process of checking to see whether a product being developed is meeting specified requirements.

[SOURCE:ISO 9000:2015, 3.3.6, modified — Note 1 to entry has been added.]

3.4

specification

document stating requirements

Note 1 to entry: A specification can be related to activities (e.g. procedure document, process specification and test specification), or products (e.g. product specification, performance specification and drawing).

Note 2 to entry: A specification is an exact statement of the particular needs to be satisfied, or essential characteristics that a customer requires and which a vendor must deliver. Specifications are written usually in a manner that enables both parties (and/or an independent certifier) to measure the degree of conformance.

[SOURCE:ISO 9000:2015, 3.8.7, modified — The example has been deleted and Note 2 to entry has been replaced.]

3.5

sensory specification/standard

document or product that defines the required sensory characteristics of an ingredient (raw material), a packaging material, an in-process or finished product (including its packaging) and their acceptable ranges of variation

Note 1 to entry: It may also be called “control standard”.

Note 2 to entry: It may be a paper standard (paper or electronic document with written and/or pictorial descriptions) or reference samples (product standard), which is or are selected to represent the quality (3.1) of the product.

3.6

calibration reference

material that represents the possible range of deviations from the specification (3.4)

Note 1 to entry: For a finished product, calibration references can be created through formula modification or by aging or abusing the product to demonstrate minor, moderate and major variations from the control.

Note 2 to entry: Reference products with unacceptable deviations can be helpful in demonstrating issues arising from raw materials, processing and packaging.

Note 3 to entry: It is recommended to determine calibration references by experts from the R&D department and/or sensory group, but references should be checked against consumer's opinions.

3.7

in-out test

test to determine whether a test sample is within or outside a relevant sensory specification (3.4)

Note 1 to entry: It is also called"pass/fail method" or"accept/reject method".

[SOURCE:ISO 5492:2008/Amd.1:2016, 4.60, modified — Note 1 to entry has been added.]

3.8

difference-from-control test

test to indicate the degree of difference between a test sample and a control standard

Note 1 to entry: It is a comparison test. It is essential to establish and maintain a constant control standard.

Note 2 to entry: The range of difference from control standard and its meaning for disposition in quality control (3.2) should be established.