Glossary

Food manufacturing glossary

Clear definitions for the terms that matter in food manufacturing operations, compliance, and ERP software.

B

Bill of Materials vs Recipe

A bill of materials (BOM) is a structured list of components needed to manufacture a product. A recipe is the food manufacturing equivalent — it defines ingredients, quantities, process steps, and expected yield. Food recipes carry additional meaning: scaling behaviour, allergen inheritance, nutritional composition, and multi-stage process flows.

C

Critical Tracking Event (CTE)

A Critical Tracking Event (CTE) is a point in the food supply chain where specific traceability data must be recorded under FSMA 204. For food manufacturers, the primary CTEs are receiving, transformation, and shipping.

D

Direct Store Delivery (DSD)

Direct Store Delivery (DSD) is a distribution method where a food manufacturer delivers products directly to retail stores, bypassing the retailer's distribution centre. The driver serves as logistics operator and merchandiser — delivering product, checking shelves, processing returns, and confirming deliveries.

F

FSMA 204

FSMA 204 is the FDA's Food Traceability Rule requiring food facilities handling products on the Food Traceability List to maintain Key Data Elements at each Critical Tracking Event. The rule enables faster identification and removal of contaminated food during recalls.

H

HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic food safety management approach that identifies biological, chemical, and physical hazards in the production process and establishes critical control points where those hazards can be prevented, reduced, or eliminated.

K

Key Data Elements (KDE)

Key Data Elements (KDEs) are the specific pieces of information that food facilities must record at each Critical Tracking Event under FSMA 204. They include traceability lot codes, product descriptions, quantities, unit of measure, locations, and dates.

R

Recipe Management

Recipe management is the process of creating, storing, scaling, and controlling the formulations that define how food products are made. It encompasses ingredient specifications, scaling calculations, allergen declarations, nutritional data, costing, and version control.