Food Manufacturing Glossary
Key terms and definitions for food manufacturing, compliance, and labelling in Australia. Each regulated term cites its FSANZ standard.
B
Batch Record
A documented record of a production batch including ingredient lots, quantities, production parameters, quality checks, and operator information.
Batch Tracking
The process of recording and managing production batches in food manufacturing, enabling forward and backward traceability from raw materials to finished products.
F
Food Contact Surface
Any surface that comes into direct contact with food during production, including equipment, utensils, conveyor belts, and packaging materials.
Food Costing
The process of calculating the total cost of producing a food product by tracking ingredient prices, quantities, waste factors, and production yields.
Food Traceability
The ability to track and trace food products forward through the supply chain to consumers and backward to their source ingredients and suppliers.
R
Recall Readiness
The preparedness of a food manufacturer to conduct a product recall quickly and effectively, including having traceability systems, communication plans, and documented procedures in place.
Recipe Management
The systematic management of food product recipes including ingredient specifications, quantities, preparation methods, and version control.
S
Sanitisation
The process of reducing microorganisms on food contact surfaces and equipment to safe levels, a fundamental component of food manufacturing hygiene programs.
Shelf Life
The period of time during which a food product remains safe, retains desired sensory, chemical, physical, and microbiological characteristics, and complies with nutrition labelling.
SKU(SKU)
Stock Keeping Unit — a unique identifier assigned to each distinct product and variant in a manufacturer's product range, used for inventory management and product tracking.
Spec Sheet
A specification sheet provided by a supplier detailing the nutritional composition, allergen information, ingredients, and other technical data for a raw material or ingredient.
Standard Operating Procedure(SOP)
SOP — a documented set of step-by-step instructions for performing routine food manufacturing operations consistently and safely.
Supply Chain
The complete network of organisations, people, activities, and resources involved in producing and delivering food products from raw material sourcing through to final consumer.