• Abbreviations

      AIB American Institute of Baking
      5s  Continuous Improvement. Designed to organise work space for effectiveness and efficiency. The 5s are Sorting, Stabilizing, Sweeping, Standardizing and Sustaining the Practice.
      BEBOH British Examining Board in Occupational Hygiene
      BMR Batch Manufacturing Report
      BRC British Retail Consortium
      CAD Computer aided design
      CAPEX Capital Expenditure
      CCFRA Campden & Chorleywood Research Association
      CCP critical control points
      CIEH Chartered Institute of Environmental Health
      CIM Chartered Institute of Marketing
      CNC Computerised Numerically Controlled
      COMAH Control of Major Accident Hazards
      COSHH Control of Substances Hazardous to Health
      CPC Certificate of Professional Competence – driving
      EFSIS European Food Standards Inspection Services
      EHO

      Environmental Health Organisation

      EMEA Europe Africa Middle East
      EPD Existing Product Development
      ERP Electronic Resource Planning – Software system used in planning
      FIBB Fellow of the Institute of British Bakers
      FMCG Fast moving consumer goods
      GDP Good Distribution Practice
      GLP Good Laboratory Practices
      GMP Good Management Practice
      HACCP Hazard Analysis Critical Control Point
      HORECA Hotels, restaurants and cafes
      IEHO Institute of Environmental Health Officers
      IFST Institute of Food Science & Technology
      IOM Institute of Meat
      IOM Institute of Management
      IOSH Institution of Occupational Safety & Health
      IPD Institute of Personnel Development
      IPS Chartered Institute of Purchasing and Supply
      ISO9001/2 British Quality Classification Code
      Kaizen Japanese for ‘Improvement’ or ‘Change for the Better’. Philosophy used in Continuous Improvement. Designed to involve everyone in manufacturing from the CEO to the Operatives
      KPI Key Performance Indicator
      LMT Lean Manufacturing Techniques
      MRP Material Requirements Planning – production planning & inventory control systems
      MRP Materials Resource Planning
      NEBOSH National Examination Board in Occupational Safety & Health
      NEBSM National Examination Board of Supervisory Management
      NPD New Product Development
      NPI New Product Introduction
      OEE Overall Equipment Effectiveness
      P&L Profit and loss
      PIU Product integrity unit
      PPE Personal Protective Equipment
      PPM Planned Preventative Maintenance (Reactive Maintenance)
      QA Quality assurance
      QC Quality control
      QMS Quality Management System
      QS Quality System(s)
      RCA Root Cause Analysis
      RIPHH Royal Institute of Public Health & Hygiene
      RTITB Counter Balance Fork Lift Truck Licence
      SALSA Safe and local supplier auditing
      SIX SIGMA Used in Continuous Improvement / Lean Manufacturing. Individuals who train in this method are graded by belt colour. Master Black Belt being the highest.
      SKU Stock Keeping Unit
      SMED Single-Minute Exchange of Die – another lean production method for reducing waste
      SAP Systems and procedures
      SOP Standard Operating Procedure
      TFMS Tesco Food Manufacturing Standard
      TQC Total Quality Concepts
      TQM Total Quality Management