As customers and consumers of food and beverage manufacturing industries and their products respectively, there are acronyms that we see and hear everyday without knowing what they really mean. It’s important that we familiarize ourselves with some of the acronyms used in the industries that produces the food and beverages we see on market shelves, most especially the ones that are written or printed on packaging materials and labels as this could help us make well-informed decisions.
This also applies to the environment where food and beverage manufacturing takes place. There are acronyms and terminologies that workers/employees see, hear or even use on a daily basis but do not know what they mean or stand for.
An acronym is a word or name formed as an abbreviation from the initial components in a phrase or a word. For example, DOS – Dada Oluwaseyi Samuel
Here are some of such acronyms:
• BB (Best Before)
This is the date the manufacturers deems the food/beverage product reaches peak freshness. The date does not indicate spoilage, nor does it necessarily tells you that the food is no longer safe for consumption.
• BN (Batch Number)
It means any distinct group of numbers, letters, or symbols, or any combination thereof, assigned by a food/beverage manufacturer. It is a mark of identification by which the food/beverage can be traced in the manufacture and identified in the distribution, shall be given on the label.
All the packages of food product having the same batch number or code number are considered to be having the same substance of the same nature, quality and same in all respect.
In case there is any consumer complaint about any package of food product, then the first step of investigation is to find out the Batch Number (BN) of that food package and the food packages having the same Batch Number are examined with respect to the complaint.
• CCP (Critical Control Point)
It is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.
• CIP (Cleaned In Place)
It means cleaning of equipment in its assembled condition and at its location. In modern food/beverage processing plants, the equipment is cleaned and sanitized by automatic (computer controlled) devices at the appropriate time.
• COA (Certificate Of Analysis)
It is a document attesting that specific food or beverage product have undergone specified testing with specified results.
• COC (Certificate Of Conformance)
It is a document certified by a competent authority that the supplied goods (Raw Materials, Food/Beverage products, etc) meets the required specifications. Also called Certificate of Compliance, Certificate of Conformity.
• COP (Cleaned Out of Place)
COP methods are utilized for pieces of equipment and utensils that cannot be cleaned where they are used and must be disassembled, and for pieces of equipment that are complex and hard to clean.
• ETP (Effluent Treatment Plant)
It is a process design for treating the industrial waste water for its reuse or safe disposal to the environment.
• FEFO (First Expired First Out)
This term is used in logistics and inventory management to describe a way of dealing with products, or with a specified expiry date. The product with the deadline for the next intake will be the first to be served or removed from stock.
• FIFO (First In First Out)
It is a stock rotation system used for food storage. You put items with the soonest best before or use-by dates at the front and place items with the furthest dates at the back.
• FSM (Food Safety Manager)
The Food Safety Manager develops and oversees all of the food safety regulations, policies, and procedures for operations in the food/beverage industry.
• GDA (Guideline Daily Amounts)
It is a at-a-glance label that tells you how many calories and how much sugar, fat, saturated fat and sodium there are in what you’re about to eat. It can help us to decide what we should be eating, and this makes planning a healthy balanced diet much easier.
• GMP (Good Manufacturing Practices)
They are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages.
• HACCP (Hazard Analysis and Critical Control Points)
It is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
• MANCAP (Mandatory Conformity Assessment Programme)
It is a mandatory product certification scheme put in place by SON to ensure that all locally manufactured products in the country conform to the relevant Nigerian Industrial Standards (NIS) before such products are presented for sale in the market or exported.
• MSDS (Material Safety Data Sheet)
It is a formal document containing important information about the characteristics and actual or potential hazards of a substance. It identifies the manufacturer of the material (with name, address, phone, and fax number) and usually includes chemical identity, hazardous ingredients, physical and chemical properties, fire and explosion data, reactivity data, health hazards data, exposure limits data, precautions for safe storage and handling, need for protective gear, and spill control, cleanup, and disposal procedures.
It is Nigeria’s equivalent of the U.S Food and Drug Administration (FDA). NAFDAC is charged to protect the public health in Nigeria by assuring the safety of food, beverages, chemicals, packaged water and related products in Nigeria. In order for any business to legitimately manufacture and/or import food or drugs for trade in Nigeria, it must register its product with NAFDAC.
• NIS (Nigerian Industrial Standards)
It is a document established by consensus and approved by the Standards Organization Of Nigeria (SON), that provides, for common and repeated use, rules, guidelines or characteristics for products and services and related processes or production methods, aimed at the achievement of the optimum degree of order in a given context. NIS Mark of Quality is a voluntary product certification scheme to reward excellent product performance through consistent compliance to the requirements of the relevant Nigerian Industrial Standards at the point of production and on the market.
It is also to encourage manufacturing industries to continually improve the quality of their products and production processes.
• NPD (New Product Development)
It is the process of bringing a new product to the marketplace. Product development is the lifeblood of the food/beverage industry, from refining an established product range to developing completely new products.
• NRN (NAFDAC Registration Number)
It is a unique number that is assigned by NAFDAC to a food/beverage product that has been registered and approved for public distribution in Nigeria.
• PD (Production Date)
It is the date on which the food/beverage product was first produced.
• PET (Polyethylene Terephthalate)
It is a clear, strong, and lightweight plastic that is widely used for packaging foods and beverages, especially convenience-sized soft drinks, juices and water. Virtually all single-serving bottles of carbonated soft drinks and water sold in Nigeria are made from PET.
• PM (Production Manager)
Food/Beverage production managers are in charge of the processing and manufacturing of food/beverge products at food/beverage production companies. Their job description entails overseeing the day-to-day operations at food/beverage processing industries to ensure optimal product quality and maximum profit for company management.
• QA (Quality Assurance)
It is the process of verifying whether a food/beverage product meets required specifications and customer expectations. QA is a process-driven approach that facilitates and defines goals regarding food/beverage product design, development and production. QA’s primary goal is tracking and resolving deficiencies prior to food/beverage product release.
• QAM (Quality Assurance Manager)
He/She implements processes and procedures that ensure food/beverage products meet or exceed customers’ expectations.
• QC (Quality Control)
It is a procedure or set of procedures intended to ensure that a food/beverage product adheres to a defined set of quality criteria or meets the requirements of the customers and/or consumers.
• QMS (Quality Management System)
It is a formalized system that documents processes, procedures, and responsibilities for achieving quality policies and objectives. A QMS helps coordinate and direct food/beverage industry’s activities to meet customer/consumer and regulatory requirements and improve its effectiveness and efficiency on a continuous basis.
• RCA (Root Cause Analysis)
It is a process or procedure that helps guide people to discover and understand the initiating causes of a problem. The goal of this process is to determine the missing or inadequately applied controls that will prevent a reoccurrence.
• RGB (Returnable Glass Bottle)
It is a glass bottle that is capable of being returned and reused a number of times in the food/beverage industry.
It is the apex standardization body in Nigeria. SON helps in the preparation of standards relating to products, measurements, materials and processes among others, and their promotion at the national, regional and international levels.
• SOP (Standard Operating Procedure)
It is a set of step-by-step instructions compiled by a food/beverage manufacturing industry to help workers carry out complex routine operations. SOPs aim to achieve efficiency, quality output and uniformity of performance, while reducing miscommunication and failure to comply with industry regulations. Specific to food/beverage manufacturing plants, the term SOP is commonly applied to production, manufacturing and support area processes, jobs or activities.