Question 1

A

Accepted Answer

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.

Account Role

A user permission level that controls what someone can access or manage within a company or platform account.

Allergen Control Program

A documented system used to identify, manage, and prevent allergen cross-contact throughout food production. It includes ingredient control, segregation, production scheduling, cleaning and sanitation, labeling, employee training, and verification activities to help ensure accurate labeling, protect consumers with food allergies, and meet food safety and GFSI requirements.

Allergen Declaration

A required label statement that identifies the presence of priority food allergens to help consumers, buyers, and food businesses make safe and informed decisions. In the United States, labels must declare the nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. In Canada, labels must declare the 11 priority allergens, gluten sources, and added sulphites in accordance with federal food labeling requirements.

Approved Supplier List (ASL)

A documented list of suppliers that have been reviewed, qualified, and approved for purchasing by a company. Maintaining an Approved Supplier List (ASL) helps support quality assurance, food safety, regulatory compliance, and procurement control, and is a requirement of many food safety management standards.

Aseptic Processing

A manufacturing process in which both the product and its packaging are sterilized separately before being combined in a sterile environment. This allows foods and beverages to remain shelf-stable without refrigeration until opened.

Availability Status

A listing detail that helps buyers understand whether a product, service, or supplier offering is currently available, limited, seasonal, made to order, or coming soon.

Question 2

B

Accepted Answer

B Corp Certification

A certification from B Lab indicating that a company meets high standards of social and environmental performance, accountability, and transparency. Not product-specific but signals corporate values to retail buyers and consumers.

Barrier Packaging

Packaging designed to protect a product from oxygen, moisture, light, aroma transfer, or contamination. Barrier properties are especially important for products with shelf-life, freshness, texture, or oxidation concerns.

Batch Production

A production method where a specific quantity of product is made at one time using defined ingredients, process steps, equipment, and batch records.

Batch Record

A production document that records how a specific batch was made, including ingredients, lot codes, processing steps, equipment, times, temperatures, checks, and approvals. Batch records support traceability, quality control, and audits.

Benchtop Sample

A small product sample made in a kitchen, lab, or development setting before pilot or commercial production.

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.

Bilingual Labeling

Labeling that includes required information in both English and French where applicable. For most food products sold in Canada, bilingual labeling is required under federal regulations. Products sold in Quebec must also comply with the Charter of the French Language, which may impose additional French-language requirements beyond federal labeling rules.

Bill of Lading

A shipping document that identifies goods being transported, the shipper, carrier, receiver, and delivery details.

Blanket Purchase Order

A purchase order that covers repeated purchases over a period of time under agreed terms, pricing, quantities, or delivery schedules.

BRCGS (Brand Reputation Compliance Global Standards)

A globally recognized, GFSI-benchmarked food safety certification standard for food manufacturing, packaging, storage, and distribution. Widely accepted by retailers and manufacturers, BRCGS demonstrates a company's commitment to food safety, quality, and regulatory compliance.

Brix

A measurement commonly used to indicate soluble solids, often sugar content, in liquids such as juices, syrups, sauces, and fruit preparations.

Broker

An independent sales representative or agency that connects food brands and suppliers with retailers, foodservice operators, distributors, and other buyers. Brokers typically represent multiple non-competing brands and earn a commission on the sales they generate.

Buyer

On the Surch platform, a buyer is any individual or organization looking for suppliers, manufacturers, ingredients, packaging, services, or food industry expertise. Buyers may work in retail, foodservice, manufacturing, procurement, sourcing, product development, or business operations, and can search the marketplace and connect directly with suppliers, service providers, and experts.

Buyer Discovery

The process of buyers finding and evaluating suppliers, products, services, packaging, ingredients, experts, or other business solutions.

Buyer Inquiry

A message or request from a buyer who wants more information about a supplier, product, service, certification, capability, or potential business fit.

Buyer Intent

Signals that show what a buyer may be actively looking for, such as search behaviour, category interest, messages, saved listings, or specific sourcing requests.

Question 3

C

Accepted Answer

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.

Capability Statement

A summary of what a company or expert can provide, including services, categories, equipment, certifications, experience, production abilities, or areas of specialization.

Case Cube

The amount of space a case takes up, usually measured in cubic dimensions. Case cube affects shipping, warehousing, pallet configuration, and logistics cost.

Case Pack

The number of individual units packed into one shipping case. Case pack information helps buyers, distributors, and retailers understand ordering, warehousing, shelf setup, and logistics requirements.

Category Manager

A retail or foodservice professional responsible for managing a product category, including assortment, performance, pricing, supplier relationships, and promotions.

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.

Certificate of Insurance

A document that confirms a company has insurance coverage. Buyers may request it as part of supplier approval or risk management.

Certificate of Origin

A document that identifies where goods were produced, manufactured, or substantially transformed. It may be needed for customs, tariffs, or trade agreements.

Certification Badge (Surch Certified Badge)

A visual trust indicator displayed on Surch that identifies suppliers, service providers, and experts who have completed the Surch Certified program. The badge helps buyers quickly identify businesses that have provided supporting information to enhance credibility and transparency.

Certified Listing

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

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.

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.

Changeover

The process of switching a production line from one product, package, allergen, size, or format to another. Changeovers may include cleaning, setup, equipment adjustment, label changes, and quality checks.

Changeover Time

The time needed to switch a production line from one product, package size, allergen profile, flavour, or format to another. Changeover time can affect scheduling and cost.

Chargeback

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

Clean Label

A product development philosophy focused on using simple, recognizable, minimally processed ingredients with no artificial additives, preservatives, or colours. A major consumer trend driving reformulation across categories. The meaning can vary by company, category, and consumer expectation.

Clean-in-Place (CIP)

A cleaning method where equipment, tanks, piping, or systems are cleaned without being fully disassembled. CIP is commonly used in liquid, dairy, beverage, sauce, and other food manufacturing environments.

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.

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.

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.

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.

Cold Fill

A process where product is filled into packaging at cold or ambient temperatures. Cold fill may require refrigeration, preservatives, pasteurization, or other controls depending on the product.

Commercial Invoice

A trade document that provides details about goods being shipped, including seller, buyer, product description, quantity, value, and terms.

Commercial Scale-Up

The process of moving a product from bench samples or pilot production into larger manufacturing volumes while maintaining quality, consistency, cost, and food safety requirements.

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.

Company Page

A public-facing page that introduces a business, describes what it offers, and gives users a place to review key details before connecting.

Company User

A person connected to a company account who may help manage the company profile, product listings, messages, documents, or account information.

Compostability C…

Question 4

D

Accepted Answer

Date Code

Information printed on packaging to show production date, best before date, expiry date, or other date-related traceability details.

DC (Distribution Center)

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

Demand Forecast

An estimate of future product demand used to plan purchasing, production, inventory, staffing, and logistics.

Deviation

A departure from an approved process, specification, procedure, or requirement. Deviations should be documented, assessed, and corrected.

Direct Messaging

A platform feature that allows users to communicate directly with suppliers, buyers, experts, or service providers in one place.

Direct Store Delivery (DSD)

A distribution method where products are delivered directly to individual store locations rather than through a central warehouse.

Distributor

A company that purchases, warehouses, and takes ownership of products from suppliers, then sells and delivers them to retailers, foodservice operators, institutions, or other customers. Distributors add a margin while providing inventory management, logistics, and market access.

Downtime

Time when equipment or production lines are not running. Downtime may be caused by cleaning, changeovers, maintenance, breakdowns, labour shortages, or ingredient availability.

Dual Sourcing

A procurement strategy where a company qualifies more than one supplier for the same or similar product, ingredient, material, or service to reduce risk.

Question 5

E

Accepted Answer

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.

Environmental Monitoring Program (EMP)

A systematic program that samples and tests the food production environment for pathogens or indicator microorganisms to identify contamination risks. Environmental monitoring helps verify the effectiveness of sanitation programs, supports food safety, and is required by most GFSI-recognized standards and by the FDA for many ready-to-eat food facilities.

Expert

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

Expert Category

A classification that helps users search for experts by area of support, such as product development, regulatory, food safety, marketing, operations, commercialization, sales, or business strategy.

Expert Network

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

Expert Profile

A profile that showcases an expert’s experience, specialties, services, and areas of support. Expert profiles help food businesses find consultants, advisors, and specialists who understand the food industry.

Expert Services

Professional services offered by consultants, advisors, and specialists who support food businesses with areas such as strategy, product development, commercialization, food safety, regulatory, branding, operations, sales, or growth.

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.

Export Readiness

A company’s ability to sell into another country with the right product, pricing, documentation, compliance, logistics, and market strategy.

Question 6

F

Accepted Answer

Fair Trade Certified

A certification indicating that producers received a fair price for their goods and that production met social and environmental standards. Common in coffee, chocolate, and sugar.

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.

Featured Listing

A listing given additional visibility within a platform area, search result, category page, newsletter, or promotional placement.

Fill Rate

A measure of how much of an order a supplier can fulfill on time and in full. Fill rate is important for supply reliability and customer service.

Finished Product Specification

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

Flexible Packaging

Packaging made from flexible materials such as films, pouches, sachets, wraps, or roll stock. It is commonly used for snacks, dry goods, frozen foods, sauces, liquids, powders, and single-serve formats.

Food Contact Packaging

Packaging material that directly touches food and must be suitable for that intended use. Food contact packaging may need to meet regulatory, safety, migration, and compatibility requirements.

Food Defense

Measures used to protect food products, ingredients, facilities, and supply chains from intentional contamination or tampering. Unlike food safety, which addresses accidental hazards, food defense focuses on preventing deliberate acts intended to cause harm.

Food Fraud

The intentional adulteration, substitution, dilution, misrepresentation, or mislabeling of food, ingredients, packaging, or product origin for economic gain. Examples include substituting a lower-value ingredient, diluting products, or falsely claiming a product's origin or authenticity.

Food Safety Plan

A documented plan that identifies food safety risks and outlines controls, monitoring, corrective actions, verification, and recordkeeping.

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.

Foodservice Distribution

Distribution focused on supplying restaurants, cafés, institutions, caterers, hotels, and other foodservice operators.

Foreign Material Control

A program used to prevent, detect, and manage unwanted physical materials such as metal, glass, plastic, wood, or stones in food products.

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.

Formulating

The process of developing and optimizing a food product by selecting ingredients, determining their proportions, and evaluating functionality, quality, safety, processing, cost, and regulatory requirements.

Formulation

The specific combination of ingredients, their quantities, and the functional design of a food product. A formulation defines how a product is intended to perform, taste, and meet quality requirements, and is often considered proprietary intellectual property.

Freeze-Thaw Stability

A product’s ability to maintain quality after being frozen and thawed. It is important for frozen foods, sauces, bakery products, fillings, and prepared meals.

Freight Terms

Terms that define who is responsible for freight costs, transportation, risk, and delivery responsibilities between buyer and supplier.

Front of Pack (FOP) Labelling

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.

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.

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.

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.

Functional Ingredient

An ingredient that provides a specific technical, nutritional, sensory, or performance benefit in a product. Examples may include stabilizers, fibres, proteins, emulsifiers, colours, flavours, or preservatives.

Question 7

G

Accepted Answer

GFSI (Global Food Safety Initiative)

An international benchmarking organization that evaluates and recognizes food safety certification schemes. GFSI-recognized certifications meet globally accepted food safety standards and are commonly required by major retailers, foodservice operators, and food manufacturers when approving suppliers.

Gluten-Free Certification

Certification or verification that a product meets established gluten-free requirements, typically containing less than 20 parts per million (ppm) of gluten. It provides buyers with confidence that a product is suitable for individuals with celiac disease or gluten sensitivity.

GMP (Good Manufacturing Practices)

The foundational practices and regulatory requirements that support the safe, sanitary, and consistent production of food. GMPs cover areas such as employee hygiene, facility and equipment maintenance, sanitation, process controls, training, documentation, and quality management, and are considered a baseline requirement for food manufacturing operations.

Gold Standard Sample

A reference product or target sample used to guide product development. It helps define the desired flavour, texture, appearance, quality, or performance.

GS1

GS1 is a global standards organization that develops and administers standards for product identification, barcodes, and supply chain data. It manages standards such as UPC barcodes and Global Location Numbers (GLNs), helping businesses identify, track, and exchange product information across retail, distribution, and global supply chains. Brands typically obtain a GS1 company prefix to generate compliant UPC barcodes.

GTIN

A Global Trade Item Number is a unique identifier used to identify products in supply chains, retail systems, e-commerce, and distribution.

Question 8

H

Accepted Answer

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.

HACCP Plan

A food safety plan based on identifying, evaluating, and controlling hazards that may affect product safety.

Halal Certification

Certification showing that a product, ingredient, or manufacturing process meets halal requirements as verified by a recognized halal certifying body. Halal certification helps food businesses access Muslim consumers and many domestic and international markets, including the Middle East, Southeast Asia, and parts of Africa.

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.

Health Claim

A claim that connects a food, ingredient, or nutrient to a health effect. Health claims are regulated and must be supported appropriately.

High Pressure Processing (HPP)

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

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.

Hold and Release

A process where product is held from distribution until required checks, testing, documentation, or approvals are complete.

Hot Fill

A processing method where a hot product is filled into packaging to help support product safety, shelf life, and preservation. It is often used for sauces, beverages, dressings, and acidic products.

HS Code (Harmonized System Code)

A standardized numerical code used globally to classify traded products for customs, duties, tariffs, and international trade documentation. The first six digits are universal; additional digits are country-specific.

Hugo Scout

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

Question 9

I

Accepted Answer

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.

Image Gallery

A set of additional images that helps show different views, uses, packaging formats, ingredients, or product details.

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. Requirements depend on the product and market.

Incoterms

International commercial terms that define the responsibilities of buyers and sellers for the shipment of goods, including delivery, transfer of risk, transportation costs, insurance, and customs clearance. Common Incoterms include EXW (Ex Works), FOB (Free on Board), CIF (Cost, Insurance and Freight), and DDP (Delivered Duty Paid).

Ingredient Declaration

The list of ingredients shown on a food label, usually presented in descending order by weight according to regulatory requirements.

Ingredient Functionality

The role an ingredient plays in a product, such as thickening, sweetening, binding, preserving, emulsifying, colouring, flavouring, or improving texture.

Ingredient Specification

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

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.

IQF

IQF stands for Individually Quick Frozen. It is a freezing method that freezes individual pieces separately so they remain loose and easier to portion or use.

Question 10

K - L

Accepted Answer

Keywords

Words or phrases added to a profile or product listing to help improve search relevance. Good keywords reflect how buyers may search for a product, ingredient, packaging format, service, certification, or capability.

Kosher Certification

Certification issued by a recognized kosher certifying agency confirming that a product, ingredient, or production process complies with Jewish dietary laws. Common certifying organizations include OU, COR, and MK. Kosher certification can help brands access kosher-observant consumers and retailers that require certified products.

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.

Label Review

A process used to check whether packaging and label information is accurate, complete, and aligned with applicable regulatory requirements before printing or selling.

Landed Cost

The total cost of getting a product to its final destination, including the purchase price, freight, insurance, customs duties, warehousing, and other import or logistics costs. Landed cost is used to determine the true cost of sourcing and compare domestic and imported products or ingredients.

Lead Time

The amount of time between placing an order and receiving a product, ingredient, packaging, or service. Lead time varies depending on supplier capacity, product complexity, and production schedules, and plays an important role in inventory planning, procurement, and product launch timelines.

Line Capacity

The output a specific production line can achieve within a set timeframe. Line capacity helps determine whether a supplier or manufacturer can support current and future volume needs.

Line Extension

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

Line Trial

A production test used to confirm whether a product, ingredient, packaging format, or process works on commercial equipment. Line trials help identify issues before a full production run.

Listing

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

Listing Fee

A fee some retailers or distributors may charge to add a product to their system, shelf, catalogue, or assortment.

Listing Quality

The usefulness and completeness of a product, supplier, service, or expert listing. Strong listing quality helps buyers understand fit and improves discovery.

Listing Visibility

How easily a company, product, service, or expert profile can be found through search, filters, categories, keywords, or platform placement.

Lot Code

A unique code assigned to a specific batch or production run that enables product traceability throughout manufacturing, distribution, and, if necessary, recalls. Lot codes link finished products to their raw ingredients, production records, and distribution history, helping manufacturers quickly identify and manage affected products.

Question 11

M

Accepted Answer

Made in Canada

A product claim or platform designation used to identify products that have a meaningful Canadian manufacturing or processing connection. "Made in Canada" claims are regulated and must meet specific requirements regarding where the product was manufactured, the last substantial transformation occurred, and the proportion of Canadian production costs. Suppliers should only use this designation when it accurately reflects their product and complies with applicable Canadian labelling regulations.

Note: The Made in Canada designation helps buyers identify products with Canadian manufacturing or processing. Suppliers are responsible for ensuring any claims made on the platform are accurate and comply with applicable laws and regulations.

Margin

The difference between selling price and cost, usually expressed as a percentage. Margin is important for brands, suppliers, retailers, distributors, and foodservice operators.

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.

Markup

The amount added to cost to determine selling price. Markup and margin are related but calculated differently.

Mass Market

A retail channel consisting of large, high-volume retailers that serve a broad consumer base. In Canada, mass market retailers include grocery chains, warehouse clubs, discount retailers, and general merchandise stores such as Walmart Canada, Loblaw Companies, Sobeys, Costco Wholesale Canada, Metro, and Giant Tiger. Products sold through this channel are expected to meet strict standards for quality, food safety, packaging, logistics, and pricing while supporting consistent, large-scale supply.

May Contain Statement

A precautionary allergen statement used when there is a risk of unintended allergen presence despite controls. It should be used carefully and appropriately.

Metal Detection

A food safety and quality control method used to detect metal contamination in products or packages before distribution.

Microbiological Testing

Testing used to detect or measure microorganisms in food, ingredients, surfaces, or environments. It helps support food safety and quality programs.

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.

Minimum Run Size

The smallest production quantity a manufacturer or co-manufacturer is willing or able to produce. Minimum run size affects cost, inventory, launch planning, and supplier fit.

Mock Recall

A practice exercise that simulates a product recall to test a company's ability to quickly trace, identify, and account for affected products. Mock recalls help verify the effectiveness of traceability systems, recall procedures, and overall recall readiness, and are required by most GFSI-recognized food safety certification schemes.

Modified Atmosphere Packaging (MAP)

A packaging method that adjusts the gas mixture inside a package to help preserve freshness, extend shelf life, or slow spoilage. MAP is often used for fresh, refrigerated, bakery, meat, produce, and ready-to-eat foods.

Manufacturer’s Suggested Retail Price (MSRP)

Is the price a manufacturer recommends for selling a product to consumers. Retailers may choose their own selling price.

Question 12

N - O

Accepted Answer

Natural Channel

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

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.

Net Quantity Declaration

A required label statement indicating the amount of product in a package, expressed by weight, volume, or count. The net quantity declaration helps buyers and consumers understand package size and value, and its format and placement must comply with the labeling requirements of the country where the product is sold.

Net Terms

A type of payment term where payment is due within a set number of days after invoice date or delivery, depending on the agreement.

Non-Conformance

A situation where a product, process, document, or activity does not meet the required standard, specification, or procedure.

Non-GMO Certification

Certification or verification that a product or ingredient meets specific non-GMO requirements under a recognized program or standard.

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.

Nutrient Content Claim

A claim that describes the level of a nutrient in a food, such as source of fibre, reduced sugar, low sodium, or high protein, where permitted by applicable regulations.

Nutrition Facts Table (NFT)

The standardized nutrition label required on most packaged foods that displays serving size, calories, and nutrient information such as fat, carbohydrates, protein, sodium, sugars, and other nutrients. In the United States, the equivalent label is called the Nutrition Facts Panel (NFP). Products sold in both Canada and the U.S. must meet the labeling requirements of each country.

On Time In Full (OTIF)

It measures whether orders arrive when expected and with the correct quantity.

Organic Certification

A certification that verifies a product, ingredient, or operation meets organic production and handling requirements for the applicable market. Organic standards prohibit the use of synthetic pesticides, fertilizers, genetically modified organisms (GMOs), and certain processing aids. In the United States, organic certification is administered by USDA-accredited certifying agents, while in Canada it is administered by accredited certification bodies under the Canada Organic Regime.

Question 13

P

Accepted Answer

Packaging Claim

A statement about packaging attributes such as recyclable, compostable, made with recycled content, reduced plastic, or sustainable sourcing. These claims should be accurate and supportable.

Packing Line

The part of a manufacturing process where finished product is filled, sealed, labelled, coded, packed into cases, and prepared for distribution.

Pallet Configuration

The way cases are arranged on a pallet, including cases per layer, number of layers, total cases, and pallet height. Pallet configuration affects shipping efficiency, storage, and retailer/distributor requirements.

Pathogen

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

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. pH can affect food safety, flavour, preservation, processing requirements, and shelf life.

Phytosanitary Certificate

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

Pilot Run

A small-scale production run used to test a product, recipe, formulation, manufacturing process, or packaging before moving to full commercial production. Pilot runs help validate product quality, production efficiency, and packaging performance while identifying potential issues before a large-scale launch. They are commonly used during product development, commercialization, and scale-up.

Planogram

A visual shelf plan that shows how products should be arranged in a retail store. Retailers use planograms to manage merchandising, shelf space, and product visibility, and suppliers are typically expected to meet these placement specifications.

Platform Onboarding

The process of helping users create an account, build their profile, add listings, understand features, and start using the platform effectively.

Post-Consumer Recycled Content (PCR)

Material made from items that have already been used by consumers, collected, recycled, and turned into new packaging or products. PCR content is often used to support sustainability goals and packaging claims.

Preventive Control Plan (PCP)

A written food safety plan required under the Safe Food for Canadians Regulations (SFCR) for many federally regulated food businesses. A PCP explains how a company identifies and controls food safety hazards, sanitation, allergens, process controls, traceability, recalls, and other regulatory requirements to produce safe food.

Preventive Controls

Measures used to prevent or reduce food safety hazards before they create risk. Preventive controls may include process, sanitation, allergen, supplier, or recall controls.

Price Look-Up Code (PLU)

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

Primary Image

The main image used to represent a product or listing in search results and on the product page.

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.

PrimusGFS

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

Principal Display Panel

The main part of a package label that consumers are most likely to see first. It often includes the product name, brand, net quantity, and key claims.

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.

Private Label Compliance

The process of ensuring products made for another brand meet required specifications, labeling rules, quality expectations, documentation needs, and customer standards.

Product Brief

A document that outlines the goal, target consumer, product attributes, format, claims, packaging direction, cost target, and launch needs for a new or improved product.

Product Category

A grouping used to organize products so buyers can search and compare more easily. Categories may include ingredients, finished goods, packaging, machinery, chemicals, or services.

Product Claims

Statements made about a product’s features, benefits, ingredients, nutrition, origin, sustainability, or production method. Claims must be accurate and supportable.

Product Documents

Files attached to a product or supplier listing that help buyers evaluate fit. Examples may include spec sheets, certifications, sell sheets, COAs, SDS documents, or product brochures.

Product Image

A photo or visual that shows a product, package, ingredient, or service-related item. Clear product images help buyers understand and evaluate a listing more quickly.

Product Listing

A searchable product or service page that gives buyers more detail about what a supplier offers. Product listings may include descriptions, ingredients, allergens, packaging details, certifications, images, storage requirements, availability, and supporting documents.

Product Quarantine

The process of isolating product that cannot be used, shipped, or sold until it has been reviewed, tested, released, or disposed of.

Product Withdrawal

The removal of product from the market for reasons that may not pose the same level of risk as a recall, such as quality, labelling, or commercial concerns.

Product-Level Information

Detailed information about a specific product or service rather than only general company information. Product-level details help buyers evaluate fit earlier.

Production Capacity

The amount of…

Question 14

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Accepted Answer

Rainforest Alliance Certification

Certification associated with certain environmental, social, and economic standards for agricultural products and supply chains.

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.

Recall

The removal of a food product from commerce due to a food safety, quality, or labelling 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.

Recall Plan

A documented plan that explains how a company will identify, communicate, remove, and manage affected product if a recall is needed.

Recyclability Claim

A claim that a package can be recycled. Recyclability depends on material type, design, collection systems, processing infrastructure, and claim support.

Recyclable Packaging

Packaging designed so it can be collected, processed, and turned into new materials through recycling systems. Recyclability depends on the material, design, local infrastructure, and contamination levels.

Reformulation

The process of changing an existing product formula to improve cost, quality, nutrition, shelf life, ingredient availability, claims, or regulatory compliance.

Reorder Point

The inventory level at which a company should place a new order to avoid running out of stock before replenishment arrives.

Request for Information (RFI)

A request used to gather general information from suppliers before a buyer is ready to request pricing. An RFI may ask about capabilities, certifications, capacity, lead times, categories, locations, or experience.

Request for Proposal (RFP)

A detailed request asking suppliers or service providers to propose a solution for a specific business need. RFPs are often used for complex projects such as co-manufacturing, packaging development, logistics, consulting, or long-term supply agreements.

Request for Quote (RFQ)

A formal request sent to a supplier asking for pricing based on defined product, ingredient, packaging, volume, delivery, or service requirements. RFQs help buyers compare supplier options more clearly.

Research and Development (R&D)

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.

Retail-Ready Packaging

Packaging designed to make stocking, displaying, and shopping easier in retail environments. It may include tear-away cases, shelf trays, or display-ready formats.

Retained Sample

A sample kept from a production lot for future reference, testing, investigation, or customer review.

Retort Processing

A thermal processing method that uses heat and pressure to sterilize food in sealed containers, making products commercially sterile and shelf stable. Commonly used for cans, pouches, jars, trays, and ready-to-eat meals, retort processing helps destroy harmful microorganisms while extending shelf life without refrigeration.

Rework

Product or material that is reused or reprocessed within production. Rework must be carefully controlled to maintain quality, food safety, traceability, and labeling accuracy.

Root Cause Analysis

A process used to identify the underlying reason a problem occurred so corrective action can address the real cause, not just the symptom.

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.

Question 15

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Accepted Answer

Safe Food for Canadians Regulations (SFCR)

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.

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.

Safety Stock

Extra inventory held above forecast demand to reduce the risk of stockouts caused by demand fluctuations, supply delays, forecasting errors, or production disruptions.

Sanitation Standard Operating Procedure (SSOP)

A documented procedure that explains how cleaning and sanitation activities are completed, monitored, and verified in a food production environment.

Saved Product

A product listing a user saves so they can review it later, compare options, or contact the supplier when ready.

Saved Supplier

A supplier a user saves or bookmarks so they can return to the profile later, compare options, or follow up when ready.

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.

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.

Search Filters

Tools that help users narrow search results by category, location, certification, product type, supplier type, service area, or other details. Filters help buyers find more relevant suppliers, products, and experts faster.

Search Result

A product, supplier, expert, service, or company listing shown after a user searches or applies filters on the platform.

Searchable Profile

A profile designed to appear in relevant platform searches through categories, keywords, descriptions, certifications, product details, and company information.

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.

Sell Sheet

A one-page sales document that summarizes a product, brand, key benefits, pricing, case pack, ordering details, certifications, and contact information. Sell sheets are commonly used in buyer presentations and sales outreach.

Sensory Evaluation

A scientific method used to evaluate a food product's taste, aroma, texture, appearance, and overall acceptability through trained panels or consumer testing. Common techniques include descriptive analysis, difference testing, and consumer acceptance testing.

Service Listing

A searchable listing that describes a service offered by a supplier, expert, or service provider. Examples may include consulting, product development, food safety, regulatory, packaging support, or manufacturing services.

Shelf Life Study

A systematic study used to determine how long a product maintains acceptable safety, quality, flavour, texture, and appearance under defined storage conditions. Shelf-life studies may be conducted in real time or using accelerated testing methods, with the results used to establish shelf life, best before dates, and recommended storage instructions.

Shelf-Ready Packaging

Packaging that can be placed directly on shelf with minimal handling. It helps retailers improve stocking efficiency and product presentation.

Stock Keeping Unit (SKU)

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

Slotting Allowance

A fee or allowance sometimes paid to secure shelf placement or distribution for a product. Slotting practices vary by retailer, market, and category.

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.

Sole Source

A situation where only one supplier is approved or available for a specific product, ingredient, material, service, or requirement.

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.

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