Question 1

1. Manufacturing and Production

Accepted Answer

Co-Manufacturer (Co-Man)

A company that manufactures a product on behalf of another brand using the brand's recipe, formula, or specifications. The brand owns the product and intellectual property. The co-man provides the facility, equipment, and labor.

Co-Packer (Co-Pack)

A company that packages a finished product on behalf of another brand. Co-packers typically handle filling, sealing, labeling, and secondary packaging. The term is often used interchangeably with co-manufacturer, but strictly refers to the packaging stage.

Contract Manufacturer

A broader term for any manufacturer that produces goods under contract for another company. Covers both co-manufacturing and co-packing arrangements.

Private Label

Products manufactured by one company and sold under another company's brand name. Common in retail grocery, foodservice, and club stores. Private label manufacturers produce to a buyer's specifications.

White Label

Similar to private label, a white label product is a generic product produced by a manufacturer that multiple brands can purchase and rebrand. Less customization than private label.

Toll Processing

A manufacturing arrangement where a brand supplies the raw ingredients and pays the manufacturer a fee (toll) to process them into a finished product. The brand retains ownership of the ingredients throughout.

Pilot Run

A small-scale production run used to test a recipe, process, or packaging line before committing to a full commercial run. Typically used during product development and commercialization.

Scale-Up

The process of transitioning a recipe or formula from small-batch or lab scale to full commercial production volumes. Scale-up often requires reformulation to account for equipment, heat transfer, and ingredient behavior at larger volumes.

Minimum Order Quantity (MOQ)

The smallest production run a manufacturer will accept. MOQs vary widely by product type, facility, and equipment. A key filter when searching for a co-manufacturer on Surch.

SKU (Stock Keeping Unit)

A unique identifier assigned to each distinct product or product variant. A brand with one sauce in three sizes has three SKUs.

Run Rate

The volume of product a facility produces over a given time period, typically expressed monthly or annually. Helps buyers understand a manufacturer's capacity relative to their needs.

Utilization Rate

The percentage of a facility's total production capacity currently in use. A facility running at 95% utilization has limited room for new business. A facility at 60% has significant available capacity.

Form-Fill-Seal (FFS)

An automated packaging process where packaging material is formed into a container, filled with product, and sealed in one continuous operation. Common for pouches, sachets, and flexible packaging.

Aseptic Processing

A method of filling a sterile product into a sterile container in a sterile environment, allowing shelf-stable storage without refrigeration. Used for beverages, soups, sauces, and dairy alternatives.

Retort Processing

A heat sterilization process used to produce shelf-stable products in sealed containers (cans, pouches, jars). Product is heated under pressure to destroy pathogens and extend shelf life.

High Pressure Processing (HPP)

A cold pasteurization method that uses high pressure to eliminate pathogens without heat. Preserves flavor, color, and nutrients. Common in premium juices, deli meats, guacamole, and ready-to-eat products.

Cold Chain

The temperature-controlled supply chain required for perishable food products. Includes refrigerated storage, refrigerated transport, and temperature monitoring from production to end consumer.

Question 2

2. Certifications and Food Safety Standards

Accepted Answer

GFSI-Recognized Terminology

GFSI (Global Food Safety Initiative)

A benchmarking organization that evaluates and recognizes food safety management schemes. GFSI recognition means a certification scheme meets a globally accepted standard. Major retailers and foodservice operators often require GFSI-recognized certification from their suppliers.

BRCGS (Brand Reputation Compliance Global Standards)

One of the most widely recognized GFSI-benchmarked food safety standards. Required by many UK and European retailers and increasingly by North American buyers. Covers food safety, quality, and now includes storage and distribution, packaging, and consumer products.

SQF (Safe Quality Food)

A GFSI-recognized certification scheme managed by the Safe Quality Food Institute. SQF has three levels: food safety fundamentals, food safety, and food safety and quality. Widely recognized by US and Canadian retailers including Walmart, Costco, and Loblaw.

FSSC 22000 (Food Safety System Certification 22000)

A GFSI-recognized scheme based on ISO 22000 plus additional requirements. Common in large food manufacturers and those supplying to global retailers and foodservice operators.

IFS (International Featured Standards)

A GFSI-recognized certification primarily used in Europe. Required by many German, French, and Italian retailers. Less common in North America but increasingly relevant for brands exporting to Europe.

CanadaGAP

A GFSI-recognized food safety program specific to Canadian fresh fruit and vegetable producers and packers. Required for suppliers to major Canadian grocery retailers.

PrimusGFS

A GFSI-recognized standard for fresh produce operations including farms, packinghouses, and cold storage facilities. Common in the US fresh produce supply chain.

Regulatory Programs

HACCP (Hazard Analysis and Critical Control Points)

A systematic preventive approach to food safety that identifies, evaluates, and controls physical, chemical, and biological hazards in the production process. HACCP is the foundation of most food safety programs and is required by law in many jurisdictions.

GMP (Good Manufacturing Practices)

Regulations and guidelines that define the minimum sanitation and processing requirements for producing safe food. GMP compliance is a baseline expectation for any food manufacturing facility.

HARPC (Hazard Analysis and Risk-Based Preventive Controls)

The US FDA's updated approach to food safety under FSMA. Similar to HACCP but more comprehensive, covering supply chain controls, allergen controls, and sanitation preventive controls.

PCP (Preventive Control Plan)

The Canadian equivalent of a HACCP plan, required under the Safe Food for Canadians Regulations (SFCR). All federally registered food facilities in Canada must have a documented PCP.

SFCR (Safe Food for Canadians Regulations)

Canadian federal regulations governing food safety, licensing, traceability, and preventive controls. Administered by the CFIA. Replaced the old Meat Inspection Act and Fish Inspection Act frameworks.

FSMA (Food Safety Modernization Act)

US federal legislation signed in 2011 that shifted food safety focus from responding to contamination to preventing it. Includes rules on preventive controls, produce safety, foreign supplier verification, and intentional adulteration.

FSVP (Foreign Supplier Verification Program)

A FSMA requirement for US importers to verify that food imported from foreign suppliers is produced in accordance with US food safety standards. US importers are legally responsible for their foreign suppliers' compliance.

FDA (Food and Drug Administration)

The US federal agency responsible for regulating food safety, labeling, and facility registration for most food products sold in the United States. Meat, poultry, and egg products are regulated by the USDA instead.

CFIA (Canadian Food Inspection Agency)

The Canadian federal agency responsible for food safety, animal health, and plant health. Administers the SFCR and conducts facility inspections, product recalls, and import/export oversight.

USDA (United States Department of Agriculture)

The US federal agency that regulates meat, poultry, processed egg products, and organic certification. USDA-inspected facilities must have a USDA inspector on-site during production.

Specialty and Market Access Certifications

Organic Certification

Certification that a product has been produced according to organic standards, which prohibit synthetic pesticides, fertilizers, GMOs, and certain processing aids. In the US, organic certification is administered by USDA-accredited certifying agents. In Canada, it is administered by accredited certification bodies under the Canada Organic Regime.

Non-GMO Project Verified

A third-party certification from the Non-GMO Project indicating that a product has been produced without genetic engineering. One of the most recognized non-GMO labels in North America.

Kosher Certification

Certification that a product meets Jewish dietary laws. Required to access kosher-observant consumers and certain retail channels. Issued by recognized kosher certifying agencies such as OU, COR, and MK.

Halal Certification

Certification that a product meets Islamic dietary laws. Required to access Muslim consumers and certain export markets including the Middle East, Southeast Asia, and parts of Africa. Issued by recognized halal certifying bodies.

Gluten-Free Certification

Certification that a product contains less than 20 parts per million of gluten, meeting the threshold for individuals with celiac disease. Issued by organizations such as the Gluten-Free Certification Organization (GFCO).

Rainforest Alliance Certified

A sustainability certification for agricultural products indicating that production meets standards for environmental, social, and economic sustainability. Common in coffee, cocoa, tea, and banana supply chains.

Fair Trade Certified

A certification indicating that producers received a fair pric…

Question 3

3. Regulatory and Labeling

Accepted Answer

Nutrition Facts Panel (NFP)

The standardized label format required on most packaged foods displaying serving size, calories, and nutrient content. The US (FDA) and Canada (Health Canada) have different formats and requirements. Products sold in both markets require labels compliant with both.

Supplement Facts Panel

A label format similar to the Nutrition Facts Panel but used for dietary supplements and natural health products. Regulated differently from food in both the US and Canada.

Allergen Declaration

A required label statement identifying the presence of major food allergens. The US requires declaration of nine major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame). Canada requires declaration of eleven priority allergens plus gluten sources and added sulphites.

Front of Pack (FOP) Labeling

Nutrition or health information displayed on the front of a package. Canada requires a mandatory FOP nutrition symbol for products high in saturated fat, sugars, or sodium. The US is developing similar requirements.

Net Quantity Declaration

A required label statement indicating the amount of product in the package, expressed in weight, volume, or count. Format requirements differ between the US and Canada.

Bilingual Labeling

Labeling in both English and French. Required for all food products sold in Canada. Products sold only in Quebec must also comply with the Charter of the French Language, which has additional requirements beyond federal bilingual labeling rules.

Country of Origin Labeling (COOL)

A label requirement indicating the country where a product was produced or where its ingredients originated. Requirements vary by product category and market.

Best Before Date

A date indicating when a product is expected to retain its quality under proper storage conditions. Used in Canada. The product may still be safe to consume after this date but quality may have declined.

Use By Date

A date after which a product should not be consumed for safety reasons. More common in the US and for highly perishable products.

UPC (Universal Product Code)

A barcode used for retail point-of-sale scanning and inventory management. Each product size and variant requires a unique UPC. Managed through GS1.

GS1

The global organization that administers the standards for product identification, including UPC barcodes and GLNs. Brands must obtain a GS1 company prefix to generate compliant barcodes.

PLU Code (Price Look-Up Code)

A four or five digit code used for loose or bulk produce items at retail checkout. Does not require a barcode.

Label Claim

A statement on a product label making a specific assertion about the product, such as a nutrient content claim (low fat, high fiber), health claim, or structure/function claim. Claims are regulated and must meet specific criteria to be used legally.

Structure/Function Claim

A claim describing the role of a nutrient or ingredient in maintaining normal body structure or function (e.g. calcium builds strong bones). Regulated differently from health claims.

Natural Claim

An informal marketing claim with no standardized legal definition in either the US or Canada. The FDA has not defined natural and the use of the claim is subject to ongoing regulatory scrutiny.

Made in Canada

A product claim or platform signal indicating that a product has a meaningful Canadian manufacturing or processing connection. Suppliers should use this type of claim carefully and ensure it reflects their actual production, sourcing, and labeling requirements.

Primary Packaging

The packaging that comes into direct contact with the food product, such as a pouch, bottle, jar, tray, wrapper, or liner. Primary packaging must be suitable for food contact and compatible with the product’s shelf life, safety, and handling needs.

Secondary Packaging

Packaging used to group, protect, or display individual products, such as cartons, sleeves, display boxes, or multipacks. Secondary packaging often supports branding, retail presentation, and case packing.

Tertiary Packaging

Packaging used for shipping, storage, warehousing, and distribution, such as cases, pallets, stretch wrap, and master cartons. Tertiary packaging helps protect products through the supply chain.

Question 4

4. Retail and Distribution

Accepted Answer

Planogram

A visual diagram or map showing how products should be arranged on a retail shelf. Suppliers are typically required to meet planogram specifications set by the retailer.

Slotting Fee

A payment made by a supplier to a retailer in exchange for shelf space. Common in conventional grocery. Not universal, and some retailers (e.g. Costco) do not charge slotting fees.

HMR (Home Meal Replacement)

Ready-to-eat or easy-to-prepare meal products sold at retail or foodservice. Includes prepared meals, rotisserie chicken, meal kits, and similar products.

DSD (Direct Store Delivery)

A distribution model where a supplier delivers product directly to individual retail stores, bypassing the retailer's distribution center. Common for beverages, bread, and snacks.

DC (Distribution Center)

A warehouse facility used by retailers or distributors to receive, store, and ship product to individual store locations.

EDI (Electronic Data Interchange)

A standardized electronic communication system used to transmit purchase orders, invoices, and shipping notices between trading partners. Most major retailers require EDI compliance from their suppliers.

Chargeback

A financial penalty assessed by a retailer against a supplier for failing to meet compliance requirements such as delivery windows, labeling standards, or EDI requirements.

Promotional Allowance

A discount or payment provided by a supplier to a retailer to fund in-store promotions, flyer features, or temporary price reductions.

Scan-Based Trading (SBT)

A distribution model where ownership of inventory transfers from supplier to retailer only at the point of sale. The supplier retains ownership of unsold product.

Broker

An independent sales representative who represents food brands to retail buyers, foodservice operators, or distributors. Brokers are paid on commission and typically represent multiple non-competing brands.

Distributor

A company that purchases product from suppliers and resells it to retailers, restaurants, institutions, or other end buyers. Distributors add a margin and take ownership of the inventory.

Foodservice

A segment of the food industry serving restaurants, hotels, hospitals, schools, and other institutions. Distinct from retail in terms of packaging, pricing, and buyer relationships.

Club Channel

Retail stores selling large-format or multi-pack products to members, including Costco, Sam's Club, and BJ's. Requires unique packaging specifications and large minimum order quantities.

Natural Channel

Specialty retail stores focused on natural, organic, and health-conscious products. Includes Whole Foods, Sprouts, and independent natural food stores.

Mass Market

Large format general merchandise retailers including Walmart, Target, and Kroger. High volume, competitive pricing, and significant compliance requirements.

Question 5

5. Product Development and R&D

Accepted Answer

R&D (Research and Development)

The process of creating, testing, and refining food products before commercial launch. Includes concept development, formula development, sensory testing, shelf-life studies, and regulatory review.

Formulation

The specific combination of ingredients, their quantities, and the process used to produce a food product. The formulation is the foundation of any food product and is typically proprietary.

Prototype

An early-stage sample of a product used to evaluate concept, flavor, texture, and appearance before investing in commercial production. Multiple prototype iterations are typical in product development.

Sensory Evaluation

A scientific discipline used to measure and interpret human responses to food products. Includes descriptive analysis, consumer testing, difference testing, and acceptance testing.

Shelf Life Study

A systematic test to determine how long a product maintains acceptable quality and safety under defined storage conditions. Results are used to set best before dates and storage instructions.

Accelerated Shelf Life Testing (ASLT)

A method of predicting shelf life by storing product at elevated temperature or humidity to simulate longer time periods in a shorter test window.

Water Activity (Aw)

A measure of the availability of water in a food product for microbial growth and chemical reactions. Water activity is a key parameter in determining shelf stability and food safety.

pH

A measure of acidity or alkalinity on a scale of 0 to 14. pH is a critical food safety parameter, particularly for acidified and low-acid foods, as it determines microbial risk and preservation requirements.

Clean Label

A product development philosophy focused on using simple, recognizable, minimally processed ingredients with no artificial additives, preservatives, or colors. A major consumer trend driving reformulation across categories.

Line Extension

A new product variation introduced under an existing brand or product line. Includes new flavors, sizes, formats, or varieties of an established product.

Commercialization

The process of transitioning a product from development to full-scale commercial production and market launch. Includes finalizing the formula, sourcing ingredients, qualifying a manufacturer, finalizing packaging, and launching to retail or foodservice.

Ingredient Specification

A detailed document defining the required characteristics of an ingredient, including identity, purity, microbiological limits, allergen status, and supplier requirements.

Finished Product Specification

A document defining the required characteristics of a finished product, including physical, chemical, microbiological, and sensory parameters.

Question 6

6. Supply Chain and Procurement

Accepted Answer

Supply Chain

The full network of organizations, people, activities, information, and resources involved in producing and delivering a product from raw ingredient to end consumer.

Supplier Qualification

The process of evaluating and approving a supplier before purchasing from them. Typically includes a review of certifications, quality systems, financial stability, and capacity.

Supplier Audit

A formal assessment of a supplier's facility, processes, and documentation to verify compliance with food safety, quality, and regulatory requirements. Can be conducted by the buyer, a third party, or a certification body.

Approved Supplier List (ASL)

A documented list of suppliers that have been qualified and approved for use. Most food safety standards require companies to maintain an ASL.

Traceability

The ability to track a product or ingredient through every stage of the supply chain, from raw material source to end consumer. Required by law in the US (FSMA) and Canada (SFCR) and by most certification standards.

Lot Code

A code assigned to a specific batch of product, used for traceability and recall purposes. Lot codes link a finished product back to the raw ingredients, processing records, and distribution records for that batch.

COGS (Cost of Goods Sold)

The direct costs of producing a product, including ingredients, packaging, labor, and manufacturing overhead. A key input for pricing and margin analysis.

Lead Time

The time between placing an order and receiving the product. Lead times vary by supplier, ingredient complexity, and production schedule. Understanding lead times is critical for inventory planning.

Safety Stock

Inventory held above forecast demand to buffer against supply disruptions or demand spikes.

Landed Cost

The total cost of a product including purchase price, freight, insurance, customs duties, and other import costs. Used to compare the true cost of domestic versus imported ingredients or products.

3PL (Third-Party Logistics)

An outsourced logistics provider that manages warehousing, transportation, and fulfillment on behalf of a food company.

Incoterms

International commercial terms defining the responsibilities of buyers and sellers for the delivery of goods, including who pays for freight, insurance, and customs clearance. Common terms include EXW, FOB, CIF, and DDP.

Question 7

7. Export, Import, and Trade

Accepted Answer

Export Documentation

The paperwork required to legally ship food products across international borders. May include certificates of origin, health certificates, phytosanitary certificates, commercial invoices, bills of lading, and packing lists.

Certificate of Origin

A document certifying the country in which a product was produced. Required for customs clearance and may affect tariff rates under trade agreements such as CUSMA/USMCA.

CUSMA/USMCA (Canada-United States-Mexico Agreement)

The free trade agreement between Canada, the United States, and Mexico that replaced NAFTA in 2020. Provides preferential tariff treatment for qualifying goods traded between the three countries.

Tariff Classification

The process of assigning a product to a specific code in the Harmonized System (HS Code) for customs and trade purposes. The HS code determines the applicable tariff rate and any applicable regulations.

HS Code (Harmonized System Code)

A standardized numerical code used globally to classify traded products for customs purposes. The first six digits are universal; additional digits are country-specific.

Import Permit

A government-issued authorization required to import certain food products, including dairy, poultry, and eggs in Canada. Subject to quota and tariff-rate quota (TRQ) systems.

Phytosanitary Certificate

A certificate issued by a national plant protection authority confirming that plant products meet the phytosanitary requirements of the importing country.

Market Access

The conditions under which a product or ingredient can legally be sold in a foreign market, including regulatory approvals, tariff treatment, and certification requirements.

CETA (Comprehensive Economic and Trade Agreement)

A free trade agreement between Canada and the European Union that reduces or eliminates tariffs on most goods traded between the two regions, including many food products.

Question 8

8. Food Safety and Quality

Accepted Answer

Critical Control Point (CCP)

A step in the production process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. CCPs are identified through HACCP analysis.

Critical Limit

The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard.

Corrective Action

Steps taken when monitoring indicates that a critical limit has been exceeded or a deviation has occurred. Corrective actions must be documented and address both the immediate problem and root cause.

Pathogen

A microorganism capable of causing illness. Common foodborne pathogens include Salmonella, Listeria monocytogenes, E. coli O157:H7, Campylobacter, and Clostridium botulinum.

Environmental Monitoring Program (EMP)

A systematic sampling and testing program to detect pathogens or indicator organisms in the food production environment. Required by most GFSI standards and by FDA for ready-to-eat products.

Allergen Control Program

A documented program to prevent allergen cross-contact, ensure correct labeling, and protect consumers with food allergies. Required by GFSI standards and increasingly by retail buyers.

Cross-Contact

The unintentional transfer of an allergen from one food or surface to another. Different from cross-contamination, which refers to pathogen transfer.

Recall

The removal of a food product from commerce due to a food safety, quality, or labeling issue. Recalls may be voluntary (initiated by the company) or mandatory (ordered by a regulatory authority). In Canada, CFIA manages recalls. In the US, FDA and USDA have recall authority.

Mock Recall

A practice exercise that simulates a product recall to test the effectiveness of a company's traceability and recall procedures. Required by most GFSI certification schemes.

Food Defense

Measures taken to protect food products from intentional contamination or tampering by people who wish to cause harm. Distinct from food safety, which addresses unintentional contamination.

TACCP (Threat Assessment Critical Control Points)

A systematic approach to identifying and mitigating threats of intentional contamination by people with malicious intent. Part of food defense planning.

VACCP (Vulnerability Assessment Critical Control Points)

A systematic approach to identifying and mitigating vulnerabilities to food fraud, including economically motivated adulteration.

Food Fraud

The deliberate adulteration, substitution, dilution, or misrepresentation of food, ingredients, or packaging for economic gain. Examples include diluting olive oil, substituting cheaper fish species, or mislabeling origin.

Certificate of Analysis (COA)

A document that confirms a product or ingredient has been tested against specific quality, safety, or specification requirements. COAs may include microbiological results, allergen status, physical attributes, chemical analysis, or lot-specific testing information. Buyers often request COAs as part of supplier qualification.

Specification Sheet / Spec Sheet

A document that outlines the required details of a product, ingredient, or packaging item. It may include product description, ingredients, allergens, dimensions, shelf life, storage requirements, packaging format, microbiological limits, and quality standards.

Technical Data Sheet (TDS)

A document that provides technical information about a product, ingredient, material, or packaging item. It helps buyers understand performance, handling, storage, usage, and compatibility before starting a purchasing or development conversation.

Safety Data Sheet (SDS)

A document that provides safety, handling, storage, and hazard information for certain materials, chemicals, processing aids, or cleaning products. SDS documents are commonly used in manufacturing, food safety, and workplace safety programs.

Question 9

9. Surch Platform Terms

Accepted Answer

Buyer

On the Surch platform, a buyer is any individual or organization searching for food suppliers, manufacturers, co-manufacturers, co-packers, ingredients, or industry experts. Buyers can search the platform directory and contact suppliers or experts directly.

Supplier & Manufacturers

On the Surch platform, a supplier is any company offering food manufacturing, co-packing, co-manufacturing, ingredient supply, or related services. Suppliers create a listing to be discovered by buyers.

Expert

On the Surch platform, an expert is an industry consultant or specialist who offers professional services to food businesses. Expert categories include R&D, food safety, regulatory compliance, operations, commercialization, labeling, export, and more.

Listing

A supplier or expert profile on the Surch platform containing company information, capabilities, certifications, geographic coverage, and contact details.

Expert Network

The directory of food industry consultants and specialists available on the Surch platform. Buyers can search the Expert Network by specialty, region, and expertise.

Certified Listing

A supplier or expert listing that has been reviewed and confirmed by the Surch team for accuracy and completeness.

Inquiry

A message sent by a buyer to a supplier or expert through the Surch platform to initiate a conversation about a potential project or partnership.

Hugo

Hugo's our Surch AI assistant, available in the platform chat widget. Hugo helps buyers find the right suppliers and experts, guides new users through onboarding, and captures contact information for follow-up.

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