Food & Beverage Glossary
Essential terminology for the food and beverage industry: production chain, food safety, certifications, traceability and European and international regulations.
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HACCP (Hazard Analysis and Critical Control Points)
A preventive food safety management system based on identifying, evaluating and controlling significant biological, chemical and physical hazards throughout the food production chain. Mandatory in the EU under Regulation (EC) 852/2004.
Food Traceability
The ability to follow the movement of a food product through specified stages of production, processing and distribution. Regulated under Article 18 of Regulation (EC) 178/2002 (General Food Law). Core principle: "one step back, one step forward."
Production Lot (Batch)
A set of sales units of a food product produced, manufactured or packaged under practically the same conditions. The lot number must appear on packaging under Directive 2011/91/EU.
Agri-food Supply Chain
The complete network of actors, processes and relationships from primary production (farming/livestock) through to distribution to the final consumer: raw material suppliers, processors, distributors and retailers.
GMP (Good Manufacturing Practices)
Basic operational guidelines and procedures that ensure food products are produced consistently and controlled according to quality and safety standards. A fundamental prerequisite for any certified food facility.
CCP (Critical Control Point)
A step in the food production process where a control measure can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level. Identified within the HACCP plan.
Shelf Life
The period of time during which a food product maintains its required quality and safety characteristics under specified storage conditions. Distinguished between Best Before Date (BBD) and Use-By Date.
Best Before Date (BBD)
The date until which a food product maintains its specific quality under proper storage conditions. Labeled "best before." After this date the product may lose quality but is not necessarily unsafe.
Use-By Date
The date after which a food product must not be consumed. Used for highly perishable microbiologically sensitive products. A mandatory cut-off - products cannot be sold or given away after this date.
ISO 22000 Certification
An international standard for Food Safety Management Systems (FSMS). Integrates HACCP principles with ISO management system requirements, applicable to all food chain organizations.
BRC (British Retail Consortium) Global Standard
An international food safety and quality certification standard recognized by the Global Food Safety Initiative (GFSI). Required by many international retailers to qualify their food suppliers.
IFS (International Featured Standards)
A family of standards for assessing food product quality and safety. Developed by French and German retailers, part of the GFSI-recognized scheme portfolio.
General Food Law (Regulation EC 178/2002)
The EU framework regulation establishing general food law principles, creating the European Food Safety Authority (EFSA), and defining food safety procedures. Primary legislative source for traceability requirements.
EFSA (European Food Safety Authority)
The EU agency based in Parma responsible for independent scientific risk assessment related to the food chain. Provides scientific opinions to EU institutions - no regulatory power.
Food Ingredient
Any substance, including food additives and food enzymes, used in the manufacture or preparation of a food and still present in the finished product.
Food Additive
Any substance not normally consumed as food itself, intentionally added to food for a technological purpose. Subject to authorization under Regulation (EC) 1333/2008.
Contaminant
Any substance not intentionally added to food, present as a result of production, manufacture, processing, packaging, transport or storage.
Food Allergen
A substance capable of causing allergic reactions or intolerances. The 14 major allergens (cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphur dioxide/sulphites, lupin, molluscs) must be highlighted in labelling under EU Regulation 1169/2011.
Food Labelling
The set of mandatory and optional information that must appear on a food product's label. Regulated by EU Regulation 1169/2011 (FIC - Food Information to Consumers).
PDO (Protected Designation of Origin)
An EU geographical indication for products whose quality, reputation or other characteristics are essentially attributable to their geographical origin, with all production stages occurring within the delimited area.
PGI (Protected Geographical Indication)
An EU geographical indication for products with a quality or reputation attributable to their geographic origin, requiring at least one production stage in the delimited area.
TSG (Traditional Speciality Guaranteed)
An EU quality scheme for agricultural products and foodstuffs with a specific character resulting from traditional composition or traditional production methods, without geographic restriction.
Codex Alimentarius
A collection of internationally adopted food standards, guidelines and codes of practice established by the Codex Alimentarius Commission (FAO/WHO). The scientific reference for national food regulations.
Food Establishment
Any building or premises where food products are manufactured, treated, processed, packaged, stored, displayed or distributed. Subject to registration or approval under Regulation (EC) 852/2004.
Product Recall
A formal procedure by which a food business retrieves a product from the market and/or from consumer availability due to a confirmed food safety risk.
Quality Control Plan
A document specifying control procedures, parameters to be measured, sampling frequencies and acceptable limit values to ensure product compliance with quality and safety standards.
Food Audit
A systematic, documented examination to verify whether activities and their results conform to planned arrangements and whether these arrangements are effectively implemented.
Non-Conformity
Failure to fulfil a specified requirement (legal, process, product or quality system). Requires opening of a documented corrective action.
Corrective Action
Actions taken to eliminate the cause of a detected non-conformity and prevent its recurrence. Distinguished from immediate correction and preventive action.
Organic (BIO)
A product obtained using organic production methods under EU Regulation 2018/848. Excludes synthetic pesticides, GMOs and synthetic chemical fertilizers. Certified by accredited control bodies.
GMO (Genetically Modified Organism)
An organism whose genetic material has been artificially modified. In the EU, subject to specific authorization and mandatory labelling under Regulation (EC) 1829/2003.
Pasteurization
A heat treatment applied to a liquid food product to destroy non-spore-forming pathogenic microorganisms and reduce total microbial count while preserving the organoleptic characteristics of the product.
UHT (Ultra-High Temperature) Sterilization
Heat treatment at very high temperature (typically 135–150°C for 2–5 seconds) followed by aseptic packaging. Ensures microbiological stability at ambient temperature for several months.
Cold Chain
The uninterrupted sequence of refrigeration and/or freezing operations maintaining the required temperature from production through to final distribution. Any break can compromise product safety and quality.
Statistical Sampling
The systematic collection of representative samples from production for laboratory analysis, performed according to statistical plans ensuring sample representativeness of the production lot.
HACCP Plan
A document describing formal procedures to control significant food safety hazards within a specific production process, based on the 7 HACCP principles.
Hazard Analysis (HACCP)
The first HACCP principle: identifying all potential hazards associated with food production, assessing the likelihood of occurrence and the severity of adverse health effects.
Critical Limit
The maximum and/or minimum value of a biological, chemical or physical parameter that must be controlled at a CCP to prevent, eliminate or reduce a food safety hazard.
Food Raw Material
Agricultural, livestock, fishery or other origin products (including ingredients, additives, flavourings) used as inputs in the food transformation process.
Primary Packaging
Packaging material in direct contact with the food product. Must comply with Food Contact Materials (FCM) requirements under Regulation (EC) 1935/2004.
FCM (Food Contact Materials)
Materials and articles intended to come into contact with foods (packaging, equipment, utensils). Subject to suitability requirements to prevent transfer of undesirable substances to food.
Internal Traceability
A food company's ability to follow the path of a product or ingredient within the facility, from raw material receipt through to finished product dispatch.
External Traceability
A food company's ability to follow a product's path externally - both upstream (to suppliers) and downstream (to customers/distributors). Required by Regulation EC 178/2002.
RASFF (Rapid Alert System for Food and Feed)
The EU rapid alert network for notifying direct or indirect risks to human health connected with food and feed. Managed by the European Commission, enabling rapid responses to emerging risks.
Product Certification
An attestation issued by an accredited third-party body confirming that a food product conforms to specific quality, safety or process standards.
Industrial Recipe / Formulation
The technical specification of a food product defining ingredients, quantities, processing sequence and process parameters. A confidential document with legal relevance for ingredient traceability.
Approved Supplier
A supplier of raw materials or ingredients that has passed a company qualification process including audit, document verification and laboratory analysis, and is listed in the Approved Supplier Register.
Product Specification
A technical document defining the quality, microbiological, chemical, physical and labelling requirements for a food product, both as incoming raw material and finished product.