Appendix A - Acronyms
- ADT
- actual dough temperature
- AED
- Automatic External Defibrillators
- BFT
- bulk fermentation time
- FDT
- final dough temperature
- FIFO
- “first-in, first-out” method
- GFSI
- global food safety initiative
- GMP
- Good Manufacturing Process
- HACCP
- Hazard Analysis and Critical Control Points
- HRIS
- Human Resources Information System
- OH&S
- Occupational Health and Safety
- PPE
- personal protective equipment
- RDT
- required dough temperature
- RTU
- ready-to-use
- RWT
- required water temperature
- SDS
- safety data sheets
- SOP
- standard operating procedures
- WHMIS
- Workplace Hazardous Materials Information System