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
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East Sussex
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food@b3jobs.co.uk
