Appendix C – Acronyms

FIFO

“first in, first out” method

GMP

Good Manufacturing Process

HACCP

Hazard Analysis and Critical Control Points

OH&S

Occupational Health and Safety

PPE

personal protective equipment

RDT

required dough temperature

RWT

required water temperature

SAFE

Safe Assessment of Food Environments

SpG

specific gravity

WHMIS

Workplace Hazardous Materials Information System