Glossary
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TIR Carnet
An international customs transit document that allows goods to cross borders with minimal inspection, under the TIR Conv
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Titratable Acidity
Titratable acidity measures the total acid content of a product by titration with a base, expressed as percent of the…
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Total Plate Count
Total plate count (aerobic colony count) measures the total number of viable aerobic microorganisms in a sample and is a…
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Traceability
Traceability is the ability to track a product one step back and one step forward through the supply chain, as…
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Traceability Requirements
EU traceability requirements oblige food business operators to identify who supplied them and to whom they supplied, one step back…
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TRACES System
TRACES NT is the European Commission’s online platform for managing sanitary and phytosanitary procedures for imports and trade, including the…
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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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Transit Time
Transit time is the duration between departure from origin and arrival at destination, including any transfers and waiting periods. For…
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Transshipment
Transshipment is the transfer of cargo from one vessel or vehicle to another at an intermediate hub before final destination.…
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Tray Packaging
Tray packaging uses rigid or semi-rigid trays, often with a film lid, for retail presentation of fruit, berries and other…
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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 removes inedible or damaged parts of vegetables, such as outer leaves, root ends, stems and blemishes. It can be…
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TRQ
Tariff-Rate Quota — a two-tier tariff system where imports within the quota enter at a lower (often zero) duty rate,…
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Tuber Washing
Tuber washing removes soil, stones and field debris from potatoes, beetroot and other root crops using water baths, drum washers…
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Tunnel Freezing
Tunnel freezing is an industrial method in which product moves on a belt or trays through an insulated tunnel while…
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Uncapping
Uncapping removes the thin wax cappings that bees use to seal ripe honey cells before the frames go into the…
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Upcycled Ingredients
Upcycled ingredients are made from food by-products or surplus raw material that would otherwise be wasted, transformed into new food…
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Use-By Date
The use-by date appears on highly perishable foods and marks the date until which the product is safe to consume…
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Varroa Mite
Varroa destructor is a parasitic mite that feeds on honey bees and transmits viruses, and it is the most serious…
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Vegan Certification
Vegan certification confirms that a product contains no animal-derived ingredients, processing aids or carriers and was produced without cross-contact with…
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Vegetable Cutting
Vegetable cutting reduces vegetables into pieces of defined shape and size using industrial cutters with interchangeable blades. Cut dimensions are…
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Vegetable Grading
Vegetable grading classifies raw or processed vegetables by size, colour, shape and defect level. Grading ensures uniformity within a lot,…
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Vegetable Inspection
Vegetable inspection is the final quality check before packing, where operators or machines remove remaining defects, foreign matter and off-spec…
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Vegetable Mixes
Vegetable mixes combine two or more vegetables in defined proportions, such as peas with carrots or broccoli with cauliflower. Recipes…
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Vegetable Peeling
Vegetable peeling removes the outer skin or peel of root vegetables, potatoes and similar products by abrasive, steam or lye…
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Vegetable Washing
Vegetable washing removes soil, sand, plant debris and field contaminants using potable water, often with agitation or spraying. It is…
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Volatile Oil Content
Volatile oil content measures the essential oil present in a herb or spice, expressed as millilitres per 100 grams by…
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Warehouse Management System
A warehouse management system is software that controls warehouse operations, including receiving, put-away, stock records, picking and dispatch. For food…
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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 measures the availability of water for microbial growth and chemical reactions, expressed as a value between zero and…
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Water Blanching
Water blanching immerses vegetables in hot water at controlled temperature and time to inactivate enzymes. It gives uniform heat treatment…
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Water Footprint
A water footprint measures the total freshwater used to produce a product, distinguishing green, blue and grey water components. It…
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Water Stewardship
Water stewardship is the responsible management of freshwater use within a catchment, balancing operational needs with ecosystem and community needs.…
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Wheat Germ
Wheat germ is the nutrient-dense embryo of the grain, separated during milling. It is rich in protein, lipids, vitamins and…
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Whole Fruit Form
Whole fruit form means the fruit is supplied intact, without cutting — for example whole IQF strawberries, whole blueberries or…
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Wholemeal Flour
Wholemeal flour is milled from the entire grain, retaining the bran, germ and endosperm, with an extraction rate close to…
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Wild Mushroom Foraging
Wild mushroom foraging harvests species such as porcini, chanterelles and morels from forests. It requires reliable species identification and documentation…
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Winterization
Winterization chills oil slowly to crystallise waxes and high-melting saturated fats, which are then filtered out. It keeps oils such…
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Withdrawal and Recall
Withdrawal and recall are the obligations under the General Food Law when a food business operator believes a food does…
