Food Technology Glossary

Baseline requirements for premises, equipment, personnel and processes to ensure food is consistently produced safely.

A systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.

A formal written order telling a food business to fix a specific safety problem within a set time, without immediately shutting the business down.

A quality certification mark from the Bureau of Indian Standards (BIS), showing that a product meets an official Indian standard.

An international standard for food safety management systems, combining HACCP principles with general quality-management practice.

An Indian law that controls how weights, measures, and quantity declarations are shown on packaged goods, separate from food safety rules.

A food with an equilibrium pH above 4.6 and water activity above 0.85, capable of supporting Clostridium botulinum growth.

The basic hygiene and operational conditions — GMP, sanitation, pest control, personnel hygiene — that must be in place before HACCP can work.

A substance that prevents or retards microbial spoilage. Class I preservatives are traditional substances such as salt, sugar and vinegar; Class II are chemical preservatives such as benzoates and sorbates.

India's main food safety law before 2006, later merged into the Food Safety and Standards Act. It is still mentioned as historical background in many textbooks.

A government body that promotes and regulates the export quality of Indian spices, working under the Ministry of Commerce.

The World Trade Organization's Sanitary and Phytosanitary Agreement, which sets rules for food safety and animal or plant health measures that affect international trade.