Food and Beverage Industry Standards Key Terms

Learn key terms to stay informed about food and beverage industry

Owners of food and beverage companies today are keenly aware of government and industry standards regulating the cultivation, manufacture, processing and packaging of their products. With the focus squarely on ensuring public safety, food and beverage companies have no choice but to learn about and comply with these standards. Although you'll probably depend on consultants for regulatory advice, knowing key terms related to food and beverage industry standards can help you stay on top of critical developments in this field.

 

HACCP

The HACCP, also known as the Hazard Analysis Critical Control Program, refers to the guidelines followed by the federal government to ensure that foods obtained through international trade are safe for consumption.
Try: Go straight to the source of the guidelines at the FAO. Get details on the background of the HACCP, specific guidelines and monitoring systems, as well as corrective action the Food and Agriculture Organization of the United Nations takes when foods do not meet these standards.

Food-safe schools action

With a program like food-safe schools action, school cafeterias are joining the effort to follow food and beverage industry standards. This program sets guidelines for school cafeteria personnel to follow when they serve and prepare foods.
Try: At FoodSafeSchools.org, you'll get to know the actual guidelines used to train school cafeteria personnel to avoid unsanitary food preparation and cross-contamination.

Vessel-sanitation program

The vessel-sanitation program, or "VSP" as it is sometimes called, was developed by the Centers for Disease Control and Prevention. Its purpose is to stop the spread of diseases that commonly affect passengers on cruise ships.
Try: Get the specifics on this food and beverage industry standards program at the Centers for Disease Control and Prevention. Find out about the mission of this program, how inspections are performed, which ships come under the jurisdiction of the CDC and what actions are taken when a ship does not pass sanitation inspections.

LIMS

LIMS stands for the Laboratory Information Management System, a protocol for food and beverage industry organizations allowing them to improve quality and safety while also tracking foods as they move through the supply chain.
Try: Thermo Scientific offers a comprehensive discussion of LIMS. Find out how this system is providing food and beverage companies with safe, cost-effective and affordable solutions to ensuring they comply with industry standards, some of which are regulated by the federal government.

Data synchronization

Data synchronization is a method used by the alcoholic beverages industry to maintain accurate records regarding the transfer of products through the supply chain.
Try: The Alcohol Beverage Industry Electronic Commerce Council's data synchronization initiative shows how beverage suppliers are using data base networks to meet industry standards governing the sale of their products. In particular, you'll find out how this program saves money and improves customer service.

Microbial hazard

A microbial hazard is present when foods and equipment are not adequately sanitized, allowing the growth of pathogenic microorganisms.
Try: FoodSafety.gov offers a detailed explanation of the methods suggested by food and beverage industry standards groups that packing facilities can use to prevent microbial hazard.

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