Dictionary of key terms in traceability, quality and plant operations for the food industry.
Methodology for eliminating the cause of a non-conformity (corrective) and preventing it from recurring (preventive). It structures continuous improvement and is a common requirement in certification audits.
Substances that can cause adverse reactions (gluten, nuts, dairy, etc.). Managing them requires cross-contamination control, accurate labelling and cleaning validation between production runs.
Technique for identifying the real origin of a problem (5 Whys, Ishikawa) instead of only treating its symptoms. It prevents the same incident from recurring and reduces the cost of poor quality.
Hazard Analysis and Critical Control Points system. An internationally recognised preventive methodology for identifying, assessing and controlling food safety risks at every stage of the production process.
A systematic, independent assessment that verifies processes comply with standards, internal procedures and legal requirements. It can be internal, customer-led or a certification audit (IFS, BRCGS, ISO).
An assessment carried out by the organisation itself to verify its management system ahead of external audits. It catches deviations early and demonstrates the maturity of the quality system.
Brand Reputation Compliance Global Standards. An internationally recognised food safety certification scheme, particularly required by the British market and large retailers.
The unintended transfer of contaminants or allergens between products, surfaces or equipment. Preventing it requires cleaning procedures, flow segregation and verification records.
Monitoring and recording critical parameters (temperature, weight, pH, time) during manufacturing to ensure the product meets specifications. Digital capture reduces errors and deviations.
The use of data and control charts to monitor process variability and detect deviations before they generate non-conforming product. It increases stability and reduces waste.
A document containing a product's specifications: composition, physicochemical properties, allergens, storage conditions and shelf life. It is key for customers, audits and labelling.
A GFSI-recognised certification scheme that combines ISO 22000, sector-specific PRPs and additional requirements. Widely used in the food manufacturing industry.
Organising version control and access to quality documentation (procedures, records, certificates). Centralising it digitally ensures you always work with the current version and simplifies audits.
An initiative that recognises and harmonises the main food safety certification schemes (IFS, BRCGS, FSSC 22000), making it easier for them to be accepted by international retailers.
International Featured Standard. A GFSI-recognised certification standard that assesses the safety and quality of products and processes in food manufacturing, widely required by European retailers.
Metrics for the cost of failure: rework, waste, complaints, returns. Quantifying them turns quality into an economic argument and prioritises improvement.
The guarantee that a food will not cause harm when consumed as intended. It is based on controlling biological, chemical and physical hazards throughout the entire manufacturing chain.
Verification of raw materials and packaging on arrival against agreed specifications. Blocking non-conforming goods at intake prevents quality problems further downstream.
An international standard that integrates HACCP principles into a food safety management system (FSMS), applicable to any organisation in the food chain.
A key indicator that measures plant performance: productivity, quality, waste, incidents or OEE. Real-time KPIs enable agile operational decisions and continuous improvement.
A quality decision that authorises a batch to ship after verifying it meets all specifications and checks. A digital workflow speeds up release and leaves auditable evidence.
Assigning a unique identifier to each batch of manufactured product. It is the basis for upstream and downstream traceability and shelf-life control.
An input that enters the production process before being transformed. Its incoming checks, specifications and traceability determine the quality of the final product.
An approach to constantly optimising processes through small, sustained changes. It relies on plant data, KPIs and incident history to identify opportunities.
Losses of product or raw material during the process (breakages, rejects, rework, expiries). Measuring and analysing waste is one of the most direct levers for improving plant profitability.
Software that controls plant operations in real time, connecting ERP planning with shop-floor execution. It complements the ERP by adding traceability and process control.
Failure to meet a quality, food safety or specification requirement detected during production or inspection. Managing it systematically — recording, root cause analysis and corrective action — reduces rework, waste and customer complaints.
A metric that combines availability, performance and quality to quantify the real efficiency of a line or machine. It is the standard for detecting hidden losses in production.
A documented hygiene programme for facilities and equipment, with frequencies, products and owners. Verifying it is key to preventing contamination and passing audits.
Basic hygiene conditions and activities needed to maintain a safe environment (maintenance, pest control, training, cleaning and disinfection). They are the foundation on which the HACCP system is built.
A stage in the process where an essential check is applied to prevent, eliminate or reduce a food hazard to acceptable levels. Each CCP requires defined critical limits, continuous monitoring and documented records.
A formal communication regarding a failure in raw materials, packaging or services (quality, quantity, deadlines or documentation). Managing claims traceably protects margins and feeds objective supplier evaluation.
A document or piece of data that provides evidence that checks and procedures on the plant floor have been met. Digitising records eliminates paper, speeds up audits and turns data into indicators accessible in real time.
The recovery of product already distributed due to a safety risk or failure to meet specifications. Solid traceability enables recalls that are fast, targeted and have less economic and reputational impact.
A set of practices that ensure food does not cause harm to the consumer. It covers hygiene, control of physical, chemical and biological hazards, traceability and regulatory compliance across the whole chain.
The ability to follow a product's journey across the entire chain, from raw material to end consumer. It allows the origin of each batch to be identified, enables fast recalls in the event of incidents, and meets a legal requirement (EC Regulation 178/2002) in the food manufacturing industry.
The ability to trace backwards (raw materials and suppliers) and forwards (product destination). Both are essential for selective recalls and incident response.
Control of the origin and batch of packaging materials (labels, films, containers). Relevant for allergens, recyclability and compliance with food-contact regulations.
A batch groups units produced under uniform conditions under a single code. Its traceability is essential for locating product in the event of an incident and carrying out selective rather than mass recalls.
The period during which a product maintains its quality and safety conditions. Determining it relies on stability studies and it governs use-by dates and logistics.
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