Food Safety Acronyms

AAFCO (Association of American Feed Control Officials)

   - An organization that develops and maintains standards and regulations for animal feed to ensure the nutritional quality and safety of feed products.

AFDO (Association of Food and Drug Officials)

   - A professional organization that focuses on promoting uniformity in the regulation of food safety and other consumer protection issues at the state, federal, and international levels.

CFSAN (Center for Food Safety and Applied Nutrition)

   - A center within the FDA responsible for ensuring the safety and labeling of food, dietary supplements, and cosmetics, as well as the safety of additives used in these products.

CVM (Center for Veterinary Medicine)

   - A center within the FDA that regulates the safety and effectiveness of animal drugs, as well as the safety of food additives for animals.

CDC (Centers for Disease Control and Prevention)

   - A federal agency that focuses on protecting public health and safety through the control and prevention of diseases, including foodborne illnesses.

CFR (Code of Federal Regulations)

   - The codification of the general and permanent rules and regulations published in the Federal Register by the executive departments and agencies of the federal government.

Codex (Codex Alimentarius Commission)

   - An international body that develops food standards, guidelines, and codes of practice to ensure the safety and quality of food products in international trade.

CPG (Compliance Policy Guide)

   - A guidance document used by the FDA to provide instructions to its staff on how to handle regulatory issues.

CCP (Critical Control Point)

   - A specific point in the production process where control can be applied to prevent, eliminate, or reduce a food safety hazard.

cGMP (Current Good Manufacturing Practice)

    - Regulations and guidelines that ensure the quality, safety, and consistency of food products during the manufacturing process.

FSMA (FDA Food Safety Modernization Act)

    - A comprehensive reform of the food safety laws in the United States, aiming to prevent foodborne illnesses and improve the safety of the food supply chain.

FD&C Act (Federal Food, Drug, and Cosmetic Act)

    - A federal law that regulates the safety and labeling of food, drugs, and cosmetics in the United States.

FALPA (Food Allergen Labeling and Consumer Protection Act)

    - Legislation that requires clear labeling of major food allergens to protect consumers with food allergies.

FARPP (Food Allergy Research and Resource Program of the University of Nebraska)

    - A program focused on research and resources related to food allergies.

FASTER Act (Food Allergy Safety, Treatment, Education, and Research Act)

    - Legislation aimed at improving food allergy awareness, safety, and research.

FSIS (Food Safety and Inspection Service)

    - An agency within the USDA responsible for ensuring the safety and wholesomeness of meat, poultry, and processed egg products.

FSVP (Foreign Supplier Verification Programs)

    - Programs designed to verify that imported food meets U.S. safety standards.

GFSI (Global Food Safety Initiative)

    - A collaboration between industry stakeholders to enhance food safety throughout the global supply chain.

HACCP (Hazard Analysis Critical Control Point)

    - A systematic approach to identifying and controlling hazards in food production.

IA (Intentional Adulteration)

    - The deliberate contamination of food with the intent to harm consumers.

ISO (International Organization for Standardization)

    - An international standard-setting body that develops and publishes standards for various industries, including food safety.

LMS (Learning Management System)

    - A software application for the administration, documentation, tracking, and reporting of training programs.

NIFA (National Institute of Food and Agriculture)

    - An agency within the USDA that provides leadership and funding for research and education programs in agriculture.

ORA (Office of Regulatory Affairs)

    - A branch of the FDA responsible for enforcing regulations and ensuring compliance with regulatory standards.

PCAF (Preventive Controls for Animal Food)

    - Regulations aimed at preventing hazards in animal food.

PCHF (Preventive Controls for Human Food)

    - Regulations aimed at preventing hazards in human food.

PCQI (Preventive Controls Qualified Individual)

    - An individual with training and experience to oversee the implementation of preventive controls in food production.

QI (Qualified Individual)

    - An individual with the necessary qualifications and training to perform specific tasks.

RTE (Ready-to-eat)

    - Food products that are safe to eat without further cooking.

RFR (Reportable Food Registry)

    - A system for reporting instances of food products that may pose serious health risks.

RA (Risk Assessment)

    - The process of evaluating potential risks to human health associated with exposure to hazards.

SOP (Standard Operating Procedure)

    - A set of step-by-step instructions to guide the execution of routine operations.

SME (Subject Matter Expert)

    - An individual with expertise in a specific subject or field.

TAN (Technical Assistance Network)

    - A network providing technical support

TMS (Training Management System)

    - A software application for the administration, documentation, tracking, and reporting of food safety training programs.