In the dynamic world of food & beverage, catering, and hospitality, understanding essential terminologies is critical. Whether you’re a budding entrepreneur, food technologist, caterer, or restaurant manager, being fluent in food safety and operations jargon gives you a competitive edge.
This blog provides a comprehensive glossary of important food and catering terms, packed with long-tail keywords and detailed explanations designed for beginners and industry professionals alike.
HACCP is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes. It implements measures to reduce these risks to safe levels. This food safety management system is globally recognized and crucial for food manufacturers and caterers.
HARCP is the modern update to HACCP, mandated by the FDA under the FSMA (Food Safety Modernization Act). It includes a more proactive risk-based approach and focuses on preventive controls rather than corrective actions.
The FSSAI is India’s regulatory body for food safety and standards. All food businesses in India must obtain an FSSAI license to legally operate. It ensures that food products undergo rigorous testing to meet safety guidelines.
FSMS encompasses policies, procedures, and practices to control food safety hazards throughout the supply chain—from procurement to delivery. It’s aligned with ISO 22000 standards.
GMP is a cornerstone in the food processing and catering industries. It covers sanitation, employee hygiene, equipment cleaning, pest control, and traceability.
MSDS is a document that contains information on the potential hazards (health, fire, reactivity, and environmental) of chemicals used in kitchens or cleaning. It also explains safe handling practices.
FIFO is a standard food inventory method where older stock is used before newer stock. It ensures optimal food quality and minimizes waste due to expiry.
Opposite of FIFO, LIFO is rarely used in food but applies in specific accounting or dry inventory scenarios. It may be applicable in food courts or bulk storage logistics.
Best Before Date indicates when food products are at their optimal quality. It’s not the same as an expiry date but plays a crucial role in food labeling and customer trust.
Time Temperature Indicators are devices or labels that help track whether a food product has been exposed to temperatures that could lead to spoilage. They are essential in cold chain logistics.
In the FOCO model, the franchisee invests in the business setup while the parent company runs operations. It provides operational control to the company.
COCO refers to outlets that are fully owned and operated by the parent company. Quality control and brand consistency are high in this model.
In this widely used model, the franchisee both owns and operates the outlet. It offers scalability and fast brand expansion.
MAP involves altering the atmospheric composition inside food packaging to extend shelf life—commonly used in ready-to-eat meals and salad packaging.
OPRPs are control measures applied before or during food processing that are essential to food safety. These are identified as part of HACCP planning.
QA ensures that food products meet defined quality standards consistently. It covers everything from raw material checks to final product inspection.
A Central Food Safety Officer is a government official appointed by FSSAI to inspect, enforce, and oversee food safety compliance.
Understanding these essential F&B and catering glossary terms equips you with the knowledge to:
Whether you’re operating a university cafeteria, a corporate canteen, or a cloud kitchen, mastery of these food business terms is key to running a sustainable and scalable operation.
HACCP is focused on identifying hazards, while HARCP includes preventive controls and is mandated by FSMA for food manufacturers in the U.S.
Yes. All food businesses, including cloud kitchens and online caterers, must register under FSSAI.
FIFO ensures older stock is used first to prevent spoilage and reduce food waste, especially in perishable items.
MAP prolongs shelf life and maintains food quality in pre-packaged or takeaway meals.
Corporate cafeterias are undergoing a health-focused revolution. As The Economic Times reports, companies like Capgemini,…
Why Companies & Corporates in India Should Use MealPe for Employee Food / Meal Subsidy…
India’s demand for efficient, smart, and scalable mess management systems is growing across hostels, factories,…
In the modern Indian healthcare landscape, the need for accurate, personalized, and real-time dietary management…
In today’s fast-paced business world, large and growing Indian corporates are increasingly seeking smarter, technology-driven…
Introduction: The Future of Senior Living Dining is Digital India is experiencing a transformative shift…
View Comments