Food Safety Glossary.
Plain-language definitions of GAP, HACCP, FSMA, and food safety terms every farmer should know.
C
CCP (Critical Control Point)
A step in the food production process where a control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Learn about CCP →Corrective Action
A step taken to eliminate the cause of a detected nonconformity. In food safety, this means documenting what went wrong, why, and what was done to fix it.
Learn about Corrective Action →CTE (Critical Tracking Event)
A key event in the food supply chain where tracking data must be recorded under FSMA 204.
Learn about CTE →F
FDA (Food and Drug Administration)
The U.S. federal agency responsible for regulating food safety, including enforcement of FSMA rules.
Food Safety Plan
A comprehensive written document that identifies potential hazards and outlines the procedures, controls, and records needed to ensure food safety.
FSMA (Food Safety Modernization Act)
Landmark U.S. legislation that shifted food safety from reactive to preventive.
FSMA 204
The FDA's food traceability rule requiring farms handling foods on the Food Traceability List to maintain KDEs at CTEs.
Learn about FSMA 204 →G
GAP (Good Agricultural Practices)
Voluntary USDA-backed guidelines for the safe production, packing, handling, and storage of fresh fruits and vegetables.
Learn about GAP →H
HACCP (Hazard Analysis and Critical Control Points)
A systematic approach to food safety that identifies, evaluates, and controls hazards throughout the production process.
Learn about HACCP →Harmonized GAP
An industry-driven food safety standard for fresh produce that combines elements from multiple audit schemes.
I
IPM (Integrated Pest Management)
An ecosystem-based strategy for pest control that combines biological, cultural, physical, and chemical tools.
K
KDE (Key Data Element)
Specific pieces of information that must be recorded at each CTE under FSMA 204.
Learn about KDE →L
Lot Code
A unique identifier assigned to a batch of produce that ties it to a specific harvest date, field, and production run.
Learn about Lot Code →M
Mock Recall
A practice exercise that tests a farm's ability to trace a product from field to customer within 24 hours.
N
Nonconformity
A failure to meet a specified food safety requirement. Classified as minor, major, or critical.
P
Preventive Controls
Risk-based procedures that a food facility must implement to significantly minimize or prevent hazards.
PSR (Produce Safety Rule)
The FSMA rule that sets science-based standards for the safe growing, harvesting, packing, and holding of produce.
R
RPC (Reusable Plastic Container)
Plastic crates or bins used to transport produce. Must be cleaned and sanitized between uses.
S
SOP (Standard Operating Procedure)
A written, step-by-step instruction for a routine food safety task.
Learn about SOP →T
Traceback
The process of tracing a food product backward through the supply chain to identify the source of contamination.
Traceability
The ability to track a food product through all stages of production, processing, and distribution.
Learn about Traceability →U
USDA (United States Department of Agriculture)
The federal department that administers the GAP audit program.