Abbreviations in restoration

The Regulatory Obligations of the Restaurateur 12 April 2021

HACCP, 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

**abréviations en restauration traqfood HACCP**

– * 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

– * DDM: Date of Minimum Durability
– * DLC: Use by date |

Law & Administration

– * 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

– * DSD: Direct Store Delivery
– * FIFO: Fist In - First Out or PEPS: First In - First Out
– * GPA: Shared Procurement Management |

Large distribution

– * GMS: Large and Medium Surface |

Types of restoration

– * RHD: Out of Home Catering
– * RHF: Catering Outside Foyer
– * RR: Fast food
– * SAT: Table Service
– * SRC: Collective Catering Company |

Food hazards

– * TIAC: Toxi-Infection Alimentaire Collective |

Administrative document

– * DU: Single Document
– * FDS: Safety Data Sheet |

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