Site Wide Glossary
Browse the glossary using this index
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P&IDPiping and Instrumentation Diagram. | |
PARProduct At Risk. | |
PathogenA microorganism which can make humans sick. | |
PathogenicMakes humans sick. | |
Pathogenic bacteria"Bacteria that can cause infection, e.g. Campylobacter. Causes acute enteritis; listeria causes listerioisis." | |
PCBUPerson Conducting a Business or Undertaking. | |
PermanentForever. | |
PermeateThe liquid that passes through the membrane. | |
Personal conductThe way you are expected to behave at work. | |
Personal hygieneThe cleanliness of people, including hands, clothing, footwear and hair. | |
Personal hygiene proceduresThe things you need to do to make sure you do not contaminate dairy product with microorganisms like bacteria from your body. | |
PersonnelPeople. | |
PesticideA chemical that is used to kill pests like insects. | |
Petri dishA clear dish with a fitting lid. Usually made of plastic, although some older ones are made of glass. | |
Ph scaleA scale that chemicals are measured against. The pH scale goes from 0 to 14. pH 7 is neutral. For example, water has a pH of 7, acids have a pH below 7, and alkalis have a pH above 7. | |
PhageSimplified form of bacteriophage that is sometimes used instead of the word bacteriophage. | |
PhaseA physically distinct form of matter. For milk, we talk about two types of phases: 1. Fat and water don’t mix, so we have a water phase and a fat phase. 2. We also talk about the phases of solid, liquid, or gas. | |
PHEPlate Heat Exchanger. | |
PIDProduct Identification. | |
PlantThe processing areas where product is made, and machines used in a dairy processing operation. | |
PLCProcess Logic Controller. Computer equipment used to control and monitor the processing system. | |
POProduction Order. Details a customer request for product. | |
PoliciesThe rules that you need to follow at your company. | |
PolicyA clear, simple statement that describes the aim of a company with respect to parts of its business. | |
Post-pasteurisationAfter the pasteurisation step in the dairy factory. | |
PostureThe way you hold your body when you sit, stand, and move. | |
PotableWater which meets the NZ Drinking Water Standards. | |
PPEPersonal Protection Equipment. | |
PPLPolicy and Procedure Library. | |
PPLPolicy and Procedure Library. | |
PrecipitationWhen a solid is formed in a solution and can be separated out. | |
PreservativeSomething that increases the shelf life of the product. | |
Primary dryingThe main drying process, which removes most of the moisture. | |
Primary products food processing operationCovers a meat processing, dairy processing, seafood or baking yeasts manufacturing operation. | |
ProductivityHow much product your team can make over a period of time. Also known as throughput. | |
ProfessionalBusiness-like. | |
Programme sequenceThe order in which the CIP cleaning is carried out. For example, pre-rinse > alkali wash > rinse > acid wash > rinse > sanitise. | |
ProportionPart or amount. | |
Protective clothingSafety clothing you have to wear to keep yourself safe at work: for example, wearing safety glasses. Protective clothing is included in Personal Protective Equipment (PPE). | |
Protective equipmentThe safety equipment you have to use to keep yourself safe at work: for example, putting out a sign when mopping the floor. | |
ProteinAn important part of the structure of all living things, commonly found in meat, eggs and milk. Protein is large molecules made up of amino acids. Protein builds, maintains, and replaces the tissues in the bodies of living things. | |
ProvisionsRequired parts of a statute or regulation. | |
PSNFProtein to Solids Non Fat ratio (legal limit milk powders). | |
PSPProduct Safety Program. | |
PSRMPProduct Safety Risk Management Program. | |
PsychrotrophsBacteria that are able to grow at low temperatures. | |