Abbreviations in restoration
The Regulatory Obligations of the Restaurateur 12 avril 2021HACCP, DDM, PMS, TIAC, DDPP ... Don’t panic ! We can decipher everything for you ! In your daily professional life you often hear these abbreviated terms but you do not know what they are ? Nothing complicated ! We can decipher everything for you ! Here are the essential terms to know to be a TOP restaurateur !
Glossary of terms classified according to their theme :
Hygiene
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* BPH : Good Hygiene Practice
* CCP : Critical Control Point
* PPE : Personal Protective Equipment
* HACCP : Hazard Analysis Critical Control Point
* PMS : Health Control Plan
* PND : Cleaning and Disinfection Plan
* TACT : Temperature, Mechanical action, Concentration, Contact time |
Expiration date
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* DDM : Date of Minimum Durability
* DLC : Use by date |
Law & Administration
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* ARS : Regional Health Agency
* DD (SC) PP : Departmental Directorate (of Social Cohesion and) of Population Protection
* DGCCRF : The General Directorate for Competition, Consumer Affairs and Fraud Control
* INCO : COnsumer INformation |
Stock management
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* DSD : Direct Store Delivery
* FIFO : Fist In - First Out or PEPS : First In - First Out
* GPA : Shared Procurement Management |
Large distribution
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* GMS : Large and Medium Surface |
Types of restoration
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* RHD : Out of Home Catering
* RHF : Catering Outside Foyer
* RR : Fast food
* SAT : Table Service
* SRC : Collective Catering Company |
Food hazards
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* TIAC : Toxi-Infection Alimentaire Collective |
Administrative document
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* DU : Single Document
* FDS : Safety Data Sheet |
