Glossary of Common Terms

A

Acidity: The level of acid in food. An acidic food has a pH below 7.0. Foodborne microorganisms typically do not grow in highly acidic food.

Acaricides: Pesticides used on livestock to kill off parasites such as ticks and mites.

AOAC (Association of Official Analytical Chemists): An organization that sets standards for analytical methods and validates methods used in food testing and analysis.

Accreditation: Formal recognition by an authority that a facility or organization meets specific standards of quality and competence.

Allergen: Any normally harmless substance inside food that causes an allergic reaction for certain people. Common allergens include gluten, eggs, shellfish, and milk.

Allergy Notice Poster: An informative poster displayed in the kitchen to indicate major allergens and their associated risks.

Approved Suppliers: Suppliers that have been inspected and meet applicable local, state, and federal laws.

Antibiotic-Free (ANF): Refers to meat raised without the routine administration of antibiotics. The term "antibiotic-free" may be used in marketing but is not always allowed on product labels regulated by the USDA or FDA.

B

Batch Record: Documentation detailing the production process of a specific batch of food or beverage, including ingredients, processing conditions, and quality checks.

Best Before Date (BBD): Indicates the period during which a food product is expected to be at its best quality. The food will still be safe to eat after this date but may not be at its peak.

Biological Contaminants: Presence of microorganisms, such as viruses, bacteria, parasites, and fungi, that can contaminate food.

Biological Hazards: Microorganisms such as bacteria, molds, and viruses that can cause foodborne illnesses.

Biological Toxins: Harmful substances produced by pathogens, plants, or animals.

Brix: Measurement unit to assess the amount of dissolved solids in a liquid, indicating sweetness. A higher Brix value generally means a sweeter liquid.

BRCGS (British Retail Consortium Global Standards): A leading global safety and quality certification program for food and consumer products.

 C

Calibration: The process of checking and adjusting the accuracy of measurement instruments like thermometers and scales.

Case: A container that holds a specific number of units, such as a cardboard box filled with cans, a pack of bottled water, or a box with bars of soap. It represents the standard quantity sold to stores or businesses.

Claims vs. Certifications: Claims are statements made by manufacturers about their products, whereas certifications are formal verifications by third parties that the product meets specific standards.

Cleaning Checklist: A list of all surfaces and activities that need to be cleaned, divided by frequency, to help stay organized on cleaning tasks.

Cleaning Schedule: A plan to clean food production areas to prevent the spread of bacteria between food, equipment, and work areas.

Concentration: The amount of sanitizer in relation to water, measured in parts per million (ppm), which affects its effectiveness.

Consumer Advisory: A written statement about food safety-related risks associated with consuming raw or undercooked food, protecting vulnerable customers.

Consumer Packaged Goods (CPG): Products that are sold quickly and at a relatively low cost, often packaged for convenience.

Contamination: The presence of unwanted substances—physical, biological, or chemical—in food.

Cooking Temperature Chart: A guide that lists the necessary temperatures for cooking food to ensure safety and prevent foodborne illnesses.

CoPacker: A company that manufactures and packages products for other companies, often providing additional services like labeling and distribution.

Corrective Action: The process of identifying, containing, and addressing a problem to prevent recurrence.

Critical Control Points (CCPs): Steps in the food production process where control is necessary to prevent or reduce food safety hazards to an acceptable level.

Critical Limit: The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP.

Cross-Contact: The transfer of an allergen from a food containing an allergen to a food that does not contain it.

Cross-Contamination: The unintentional transfer of bacteria or other microorganisms from one substance or object to another.

 D

Danger Zone: The temperature range between 40°F and 140°F where bacteria grow most rapidly.

Date Marking: The process of labeling food products with dates to ensure they are discarded before bacteria can cause foodborne illness.

Decision Tree: A sequence of questions used to determine whether a production process step is a Critical Control Point (CCP) in a HACCP plan.

 E

Ecocert: A certification organization that provides certification for organic and ecological products.

ELAP (Environmental Laboratory Accreditation Program): A program that provides accreditation to laboratories for environmental testing to ensure they meet specific quality standards.

Enterprise Resource Planning (ERP): Software systems that automate and coordinate data flow between business functions, such as finance, human resources, and manufacturing.

EU (European Union): A political and economic union of European countries that has its own regulations and standards for food safety and quality.

 F

FDA (United States Food & Drug Administration): The U.S. federal agency responsible for regulating food safety, including food labeling and standards.

Food Additives: Substances added to food to preserve flavor, enhance taste, or alter food properties.

Food Allergy: The body's negative reaction to a specific food allergen.

Food Contact Surface: Any surface that directly touches food, such as cutting boards, knives, and dishes.

Food Fraud: Intentional deception about the quality or contents of food for profit, including altering, misrepresenting, or tampering.

Foodborne Illness: Illness caused by consuming food contaminated with bacteria, viruses, parasites, or chemical substances.

Food Safety Management System (FSMS): A system to ensure safe food practices are followed within a business, often using software to control risks and hazards.

Food Recall: When a food producer removes a product from the market due to contamination, mislabeling, or other issues to protect consumers.

Food Safety Standards: Rules and guidelines applied to ensure food is safe to eat and to reduce the incidence of foodborne illnesses.

FSMA (Food Safety Modernization Act): U.S. law focusing on preventing foodborne illnesses and strengthening the food safety system.

 G

Gluten-Free Certification: Certification that a product does not contain gluten, crucial for individuals with celiac disease or gluten sensitivity.

GMP (Good Manufacturing Practices): Guidelines for the manufacturing, processing, and packaging of food to ensure safety and quality.

GAP (Good Agricultural Practices): Guidelines for farming that promote safe and high-quality food production.

Grading: Assessing food products based on specific standards such as size, color, and ripeness.

 H

HACCP (Hazard Analysis and Critical Control Points): A systematic approach to identifying, evaluating, and controlling food safety hazards.

Hot-Fill: A method of filling containers with hot food or beverage to ensure preservation and extend shelf life.

Hygiene: Practices necessary to maintain health and prevent contamination, including personal and facility cleanliness.

Heat Treatment: Applying heat to food to kill microorganisms and ensure safety, such as pasteurization.

 I

Inspection: Examination of food products, facilities, and processes to ensure compliance with safety and quality standards.

Ingredient Statement: A list of all ingredients in a food product, required on packaging for transparency.

Isolation: Separating contaminated or potentially contaminated items to prevent the spread of hazards.

 J

Jargon: Specialized terminology used within the food and beverage industry.

Just-in-Time (JIT): A production strategy where materials and products are produced just in time to meet demand, reducing storage needs and waste.

 K

Kinetics: The study of reaction rates, affecting food stability and safety.

KPI (Key Performance Indicator): Metrics used to evaluate the effectiveness of processes in ensuring food safety and quality.

 L

Labeling: Creating and applying labels to food products, including ingredient lists, allergens, and nutritional information.

Logbook: Record-keeping tool for documenting daily operations, including temperature checks and cleaning schedules.

Lot Number: A unique identifier for a batch of products to trace its origin and ensure quality control.

 M

Microbiological Testing: Testing to detect and identify microorganisms in food products.

Monitoring: Regular observation and measurement of processes and conditions to ensure compliance with safety and quality standards.

Microbial Load: The quantity of microorganisms present in a food product, affecting safety and shelf life.

Mock Recalls: Simulated exercises to test the effectiveness of a food recall system.

 N

Non-GMO Certification: Certification that a product does not contain genetically modified organisms.

Nutritional Analysis: Evaluating the nutrient content of food products to ensure they meet label claims and dietary standards.

Non-Conformance: A deviation from established standards or specifications.

 O

Organic Certification: Certification that a product is produced according to organic farming practices.

Ozone Treatment: Using ozone gas to kill microorganisms and extend shelf life.

Oregon Tilth: A non-profit organization established in 1974 to promote organic and sustainable agriculture through education, certification, and advocacy.

 P

Pallet: A base allowing multiple cases to be stacked securely, used for larger shipments or heavy items.

Pesticides: Chemicals used in agriculture to protect crops from pests, monitored to ensure safe levels in food products.

Preventive Measures: Actions taken to prevent food safety issues before they occur.

Process Control: Techniques and measurements used to ensure a food production process remains within defined limits.

Production Run: A batch of products manufactured during a specific time period.

 Q

Quality Assurance (QA): Processes and procedures to ensure that products meet safety and quality standards.

Quality Control (QC): The testing and inspection activities used to monitor and maintain product quality.

Quality Management System (QMS): A structured system for managing and improving product quality.

 R

Recalls: The removal of products from the market due to safety or quality issues.

Risk Assessment: The process of evaluating potential risks in food production and implementing controls.

Regulatory Compliance: Adhering to laws and regulations governing food safety and quality.

 S

Shelf-Life: The duration during which a food product remains safe and suitable for consumption.

SKU (Stock Keeping Unit): A unique identifier used for inventory management and tracking.

Supplier Verification: Ensuring that suppliers meet required safety and quality standards.

Specifications: Detailed descriptions of product characteristics and quality standards.

Sanitation Standard Operating Procedures (SSOPs): Procedures for cleaning and sanitizing food production areas.

 T

Third-Party Logistics (3PL): Outsourced logistics services, including warehousing, inventory management, and order fulfillment.

Tolling Fee: Charges for processing or manufacturing goods on behalf of another company.

Trial Run: A test production run to evaluate processes and quality.

Temperature Control: Managing and monitoring temperature to ensure food safety and quality.

 U

Unit: The basic level of packaging for a product, such as a single can of soup or bottle of water.

UPC (Universal Product Code): A unique barcode for identifying products in retail and manufacturing.

Uniformity: Consistency in product quality and appearance.

 W

Warehouse Management System (WMS): Software for managing and controlling warehouse operations.

Water Activity (aw): Measurement of the availability of water in a product, affecting microbial growth and shelf life.

Waste Management: Procedures for handling, recycling, and disposing of waste materials.

Workplace Safety: Practices and regulations to ensure a safe working environment.

Z

Zero Tolerance: A policy where any presence of contaminants or deviations from standards is not acceptable.