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Allergen Control Program
Procedures to identify, control, and, if possible, eliminate allergens in food.
Related terms
Food Safety
A set of practices and regulations to ensure that food is safe for consumption.Food Microbiology
Study of microorganisms present in food and their impact on safety and quality.Critical Control Point (PCC)
Process step where control measures are applied to prevent or eliminate food safety hazards.Food Traceability
Ability to track the origin and journey of food throughout the production and distribution chain.Operational Prerequisite Program (OPRP)
Specific measures to control significant food safety hazards.Prerequisite Program (PPR)
Set of basic practices and conditions necessary to maintain a hygienic food production environment.
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