Glossary
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Temperature Excursion
A temperature excursion is a recorded event in which a product’s temperature moves outside its specified range for a measurable…
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Temperature Logger
A temperature logger is an electronic device that records ambient or product temperature at set intervals during storage or transport,…
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Temperature Mapping
Temperature mapping is a validation exercise in which multiple sensors are distributed throughout a cold store, reefer container or refrigerated…
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Tillage
Tillage is the mechanical working of soil to prepare seedbeds, control weeds and incorporate residues or fertiliser, with depth and…
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TIR Carnet
TIR Carnet is an international customs transit document, administered under the TIR Convention by the IRU, that allows sealed road…
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Titratable Acidity
Titratable acidity is a measure of the total acid content of a food product, determined by titration with a standard…
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Total Plate Count
Total plate count is a microbiological test that measures the total number of viable aerobic microorganisms per gram of a…
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Traceability
Traceability is the ability to follow a food product and its ingredients one step back and one step forward through…
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Traceability Requirements
Traceability requirements are the obligations under Article 18 of the General Food Law that compel food business operators to identify…
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TRACES System
The TRACES system is the European Commission’s online platform for managing sanitary and phytosanitary certification and border control procedures for…
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Transit Time
Transit time is the duration of transport from the point of loading to the point of delivery, excluding order preparation,…
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Transshipment
Transshipment is the transfer of cargo from one vessel or vehicle to another at an intermediate hub before the final…
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Tray Packaging
Tray packaging is a format using rigid or semi-rigid trays, typically sealed with a film lid, that presents retail portions…
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Trial Order
A trial order is a first commercial shipment placed to verify that a supplier can meet specification, documentation and logistics…
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Trimming
Trimming is the removal of inedible, damaged or non-conforming parts of a vegetable or fruit, such as outer leaves, root…
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TRQ
TRQ (Tariff-Rate Quota) is a two-tier import mechanism under which a set volume of goods enters at a reduced or…
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Tuber Washing
Tuber washing is the process of removing soil, stones and field debris from potatoes, beetroot and other root crops using…
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Tunnel Freezing
Tunnel freezing is an industrial freezing method in which product travels on a belt or trays through an insulated tunnel…
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Uncapping
Uncapping is the removal of the thin wax layer sealing ripe honey cells before frames are placed in the extractor,…
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Upcycled Ingredients
Upcycled ingredients are food ingredients produced from by-products or surplus raw materials that would otherwise be discarded, transforming processing waste…
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Use-By Date
A use-by date is the date marked on a highly perishable food product after which it must not be sold…
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Varroa Mite
Varroa mite, Varroa destructor, is a parasitic mite that infests honey bee colonies, weakens bees, transmits viruses and, without active…
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Vegan Certification
Vegan certification is a private scheme under which an approved body verifies that a product contains no animal-derived ingredients or…
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Vegetable Cutting
Vegetable cutting is the industrial process of reducing whole or pre-trimmed vegetables into pieces of a defined shape and size…
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Vegetable Grading
Vegetable grading is the classification of raw or processed vegetables by size, colour, shape and defect level to ensure lot…
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Vegetable Inspection
Vegetable inspection is the systematic examination of raw or processed vegetables at one or more points in the supply chain…
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Vegetable Mixes
Vegetable mixes are products combining two or more vegetables in defined proportions, enabling food manufacturers and retailers to source consistent,…
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Vegetable Peeling
Vegetable peeling is the industrial removal of the outer skin from root vegetables, potatoes and similar crops using abrasive, steam…
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Vegetable Washing
Vegetable washing is the process of removing soil, sand, plant debris and field contaminants from raw vegetables using potable water,…
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Volatile Oil Content
Volatile oil content is the quantity of essential oil present in a dried herb or spice, determined by steam distillation…
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Warehouse Management System
A warehouse management system is software that directs and records warehouse operations, including receiving, put-away, picking and dispatch, and is…
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Water Activity (aw)
Water activity (aw) measures how much free water is available in a product for microbial growth, on a scale from…
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Water Activity Measurement
Water activity measurement quantifies the availability of free water in a food product on a scale from zero to one,…
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Water Blanching
Water blanching is a thermal pre-treatment in which vegetables are immersed in hot water at a controlled temperature for a…
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Water Footprint
Water footprint is a measure of the total freshwater consumed and polluted to produce a commodity, distinguishing green, blue and…
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Water Stewardship
Water stewardship is the responsible management of freshwater resources across an agricultural or processing operation, balancing production needs with ecosystem…
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Wet Gluten
Wet gluten is the hydrated gluten left after washing starch and soluble matter out of a flour or wheat dough,…
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Wheat Germ
Wheat germ is the embryo of the wheat kernel, separated as a by-product of flour milling, valued for its protein,…
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Whole Fruit Form
Whole fruit form means fruit is supplied intact and uncut, such as whole IQF strawberries, whole blueberries or whole dried…
