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Food safety and quality acronymglossaryBY JOEL DINSDALE QUALITY ASSURANCE COORDINATOR, VEGETABLESWAThe industry is full of acronyms and jargon that can be at times, confusing. I’m told that sometimes it feels like you are listening to a foreign language being spoken if you are not across the ‘definition’. Fear not, I’ve created a list of common acronyms that are used commonly in the food safety/ quality context.
It is worth mentioning that the context is very important when it comes to applying the correct meaning to acronyms. Classic example: ‘PGA’ could mean Potato Growers Association (if you’re talking to a spud grower in WA); it could mean Pastoralists and Graziers Association (if you’re talking about stock in WA); or it could be a reference to the golf. Therefore, it pays to be sure of the context to apply the correct meaning.
The acronyms below are all related to food safety and quality:AAPVMA — Australian Pesticide and Veterinary Medicines AuthorityBBRCGS — British Retailer Consortium Global StandardBB — Best BeforeBr — BrixCCAR — Corrective Action RecordCd — CadmiumCFU — Colony Forming UnitsCP — Control PointCCP — Critical Control PointCL — Critical LimitCoOL — Country of Origin LabellingCA — Controlled AtmosphereCB — Certification BodyCAPA — Corrective and Preventative ActionCl — ChlorineEE. coli — Escherichia coliENV3 — Freshcare Environmental Edition 3EHD — Earliest Harvest DateERL — Extraneous Residue LimitEMP — Environmental Monitoring ProgramFFSQ4.2 — Freshcare Food Safety & Quality Edition 4.2FSC2 — Freshcare Supply Chain Edition 2FSC — Food Safety CultureFSANZ — Food Standards Australia New ZealandFiFo — First-in, First-outFM — Fresh MarketGGG — GlobalG.A.P.GGN — GlobalG.A.P. NumberGFSI — Global Food Safety InitiativeGAP — Good Agricultural PracticesGMP — Good Manufacturing PracticesGMO — Genetically Modified OrganismHHARPS — Harmonised Australian Retailer Produce SchemeHACCP — Hazard Analysis Critical Control PointsHM — Heavy MetalsIISO — International Organization for StandardizationJJASANZ — Joint Accreditation System of Australia and New ZealandLLM — Listeria monocytogenesLoR — Limit of ReportingMMRL — Maximum Residue LimitML — Maximum LimitNNCR — Non-Conformance RecordNIP — Nutrition Information PanelNATA — National Association of Testing AuthoritiesNPD — New Product DevelopmentNMI — National Measurement InstituteN/A — Not ApplicablePPb — LeadPRP — Prerequisite ProgrampH — Potential of HydrogenQQA — Quality AssuranceQCP — Quality Control PointQMS — Quality Management SystemRRA — Risk AssessmentRTO — Registered Training OrganisationRTE — Ready to EatSSQF — Safe Quality FoodSQFI — Safe quality Food InstituteSDS — Safety Data SheetSKU — Stock Keeping UnitTTACCP — Threat Assessment and Critical Control PointUUV — UltravioletUA — Unannounced AuditVVET — Vocational Education and TrainingVACCP — Vulnerability Assessment Critical Control PointWWHP — Withholding PeriodWHO — World Health OrganisationWIP — Work in ProgressMORE INFORMATION Have I missed any? Do you have any questions relating to any of the acronyms? Contact Joel Dinsdale for support (joel.dinsdale@ vegetableswa.com.au).
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