The heavier layer of fat that lines the inside surface of the abdominal area; seen on the thigh vent skin. Also called Leaf Fat.

Antibiotic-Free. Refers to a flock of birds that have never received antibiotics during their life cycle.

Product: The time gone by from the date of kill to the present date. Bird: The time gone by from hatch to arrival at the plant.

Company that prepares industry reports showing GNP Company performance against the rest of the industry. They provide on-site reviews annually in March, July, and November.

Acceptable Quality Level. The documented frequency and maximums used in an inspection that are allowed for a specific product.

Accumulation of fluid in the abdominal cavity.

ATP - Bioluminescence

Adenosine Triphosphate. ATP is a compound found in every living tissue. ATP Bioluminescence is a rapid, quantitative tool that utilizes an enzymatic reaction between ATP and luciferase to estimate the contamination load on a surface

Attribute Data (Discrete Data)

Noting the presence (or absence) of some characteristic (attribute) in each of the units under consideration and counting how many units do or do not possess it. Two types of attribute data include defects and defectives.

Equipment that takes breast meat off the bone.

n: A quantity of output produced during one operation. v: Combining of a quantity to produce a single unit.

Material scattered on the floor of a poultry barn to absorb moisture and manure. Also called Litter.

Meat that contains or is stained with blood.

Business Management System. A defined system for management control and reporting.

A raised area of the tissue on the breast meat that holds blood or fluid.

Bird Quality Improvement Team. A group comprised of leadership from Live Side and Plant Operations who meet to discuss bird quality and how it could be improved.

Young chickens produced for meat. They are usually under 13 Weeks of age and of either sex.

Bones of the chicken that is no longer whole. They can be in Two or more parts

Dark discoloration of the skin caused by blood clumps or blood Clots in the meat under the skin.

Process behavior chart for attribute defects data. Count of Defects per unit.

A comparison of instrument performance to a standard of Known accuracy.

The front half of the chicken without wings.

Corrective and Preventive Actions. A document created in Qualtrax outlining improvements to an organization's processes taken to eliminate causes of non-conformities or other undesirable situations.

Demonstrating characteristics or traits required for performance or accomplishment.

A tough, elastic, white tissue found between bones.

Critical Control Point. Specific point, procedure, or step in food manufacturing at which control can be exercised to reduce, eliminate, or prevent the possibility of a food safety hazard.

The portion of the bird anatomy were the intestinal, reproductive, and urinary tracts end.

Carbon Dioxide. An odorless gas. Used in it’s solid form to maintain product temperature. Also called Dry Ice.

A parasitic infection (coccidian) in the intestinal tract of poultry.

A drug used to keep poultry from getting coccidiosis.

Any bacteria resembling E. coli.

A large cardboard or plastic container that can hold up to 2000 lbs. of product. Used for storage and transportation.

Mechanically deboned and separated finely ground chicken with or without cure. Also called MDM.

Products or ingredients inspected and determined to be unfit for human food consumption.

(CA) A written form identifying inappropriate team member behavior or actions that includes recommendations for remedying the situation and the result if the behavior or actions should continue.

Machine used to replace oxygen in bulk boxes with CO2 and heat seal the box liner.

A continually updated document that contains the current methods and measurements used to monitor and ensure that the process is in a state of statistical control. It provides steps to correct a process and gives instructions on product disposition.

Critical to Quality. Element of a practice which has direct impact on its perceived quality.

To remove a bird from the flock because of productivity, age, health, or personality issues.

The total time from the beginning to the end of your process, as defined by you and your customer.

DCP (Data Collection Plan)

A written document describing the specific procedures to be used to gather the evaluation information or data. It describes who collects the information, when and where it is collected, how it is obtained, and where it is recorded.

An imperfection in the product.

Describes an entire measurable unit that fails to meet acceptance criteria, regardless of the number of defects within the unit. A unit may be defective because of one or more defects.

Pinkish, reddish, or bluish coloring of the skin that has minimal, if any, affect on the meat underneath.

Bones that have popped out of their sockets.

Define, Measure, Analyze, Improve, Control. A process for continued improvement. It is systematic, scientific, and factbased.

CO2 that is used in it’s solid form to maintain product temperature. Also called CO2.

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GNP Words

Term	Definition
Abdominal Fat	The heavier layer of fat that lines the inside surface of the abdominal area; seen on the thigh vent skin. Also called Leaf Fat.
ABF	Antibiotic-Free. Refers to a flock of birds that have never received antibiotics during their life cycle.
Age	Product: The time gone by from the date of kill to the present date. Bird: The time gone by from hatch to arrival at the plant.
Agri Stats	Company that prepares industry reports showing GNP Company performance against the rest of the industry. They provide on-site reviews annually in March, July, and November.
AQL	Acceptable Quality Level. The documented frequency and maximums used in an inspection that are allowed for a specific product.
Ascites	Accumulation of fluid in the abdominal cavity.
ATP - Bioluminescence	Adenosine Triphosphate. ATP is a compound found in every living tissue. ATP Bioluminescence is a rapid, quantitative tool that utilizes an enzymatic reaction between ATP and luciferase to estimate the contamination load on a surface
Attribute Data (Discrete Data)	Noting the presence (or absence) of some characteristic (attribute) in each of the units under consideration and counting how many units do or do not possess it. Two types of attribute data include defects and defectives.
Baader	Equipment that takes breast meat off the bone.
Batch (production)	n: A quantity of output produced during one operation. v: Combining of a quantity to produce a single unit.
Bedding	Material scattered on the floor of a poultry barn to absorb moisture and manure. Also called Litter.
Blood Clot	A formed mass of blood.
Bloody	Meat that contains or is stained with blood.
BMS	Business Management System. A defined system for management control and reporting.
BPLH	Birds per Labor Hour.
BPM	Birds per Minute.
Breast Blister	A raised area of the tissue on the breast meat that holds blood or fluid.
BQIT	Bird Quality Improvement Team. A group comprised of leadership from Live Side and Plant Operations who meet to discuss bird quality and how it could be improved.
Broiler	Young chickens produced for meat. They are usually under 13 Weeks of age and of either sex.
Broken Bones	Bones of the chicken that is no longer whole. They can be in Two or more parts
Bruise	Dark discoloration of the skin caused by blood clumps or blood Clots in the meat under the skin.
C Chart	Process behavior chart for attribute defects data. Count of Defects per unit.
Calibration	A comparison of instrument performance to a standard of Known accuracy.
Cap	The front half of the chicken without wings.
CAPA	Corrective and Preventive Actions. A document created in Qualtrax outlining improvements to an organization's processes taken to eliminate causes of non-conformities or other undesirable situations.
Capable	Demonstrating characteristics or traits required for performance or accomplishment.
Cartilage	A tough, elastic, white tissue found between bones.
CCP	Critical Control Point. Specific point, procedure, or step in food manufacturing at which control can be exercised to reduce, eliminate, or prevent the possibility of a food safety hazard.
Cloaca	The portion of the bird anatomy were the intestinal, reproductive, and urinary tracts end.
CO2	Carbon Dioxide. An odorless gas. Used in it’s solid form to maintain product temperature. Also called Dry Ice.
Coccidiosis	A parasitic infection (coccidian) in the intestinal tract of poultry.
Coccidiostat	A drug used to keep poultry from getting coccidiosis.
Coliform	Any bacteria resembling E. coli.
Combo	A large cardboard or plastic container that can hold up to 2000 lbs. of product. Used for storage and transportation.
Comminuted Meat	Mechanically deboned and separated finely ground chicken with or without cure. Also called MDM.
Condemned	Products or ingredients inspected and determined to be unfit for human food consumption.
Conformance	Fulfillment of a requirement.
COOL	Country of Origin Labeling.
Corrective Action	(CA) A written form identifying inappropriate team member behavior or actions that includes recommendations for remedying the situation and the result if the behavior or actions should continue.
Corvac	Machine used to replace oxygen in bulk boxes with CO2 and heat seal the box liner.
CP (Control Plan)	A continually updated document that contains the current methods and measurements used to monitor and ensure that the process is in a state of statistical control. It provides steps to correct a process and gives instructions on product disposition.
CTQ	Critical to Quality. Element of a practice which has direct impact on its perceived quality.
Cull	To remove a bird from the flock because of productivity, age, health, or personality issues.
Cycle Time	The total time from the beginning to the end of your process, as defined by you and your customer.
DCP (Data Collection Plan)	A written document describing the specific procedures to be used to gather the evaluation information or data. It describes who collects the information, when and where it is collected, how it is obtained, and where it is recorded.
Defect	An imperfection in the product.
Defectives	Describes an entire measurable unit that fails to meet acceptance criteria, regardless of the number of defects within the unit. A unit may be defective because of one or more defects.
Discoloration	Pinkish, reddish, or bluish coloring of the skin that has minimal, if any, affect on the meat underneath.
Disjointed Bones	Bones that have popped out of their sockets.
DMAIC	Define, Measure, Analyze, Improve, Control. A process for continued improvement. It is systematic, scientific, and factbased.
Dry Ice	CO2 that is used in it’s solid form to maintain product temperature. Also called CO2.
E-Stop	Emergency Stop.
Ear Plugs	One part of Personal Protective Equipment that protects a worker’s ears from loud noise.
Edible	Product that is good for human consumption after cooking.
EMP	Evaluation of the Measurement Process. An experimental and statistical method of determining how much variation is within the measurement process.
Ergonomics	The study of people at work, fitting the job to the worker.
E$P	Employee Suggestion Program.
Eviscerate	To remove the internal organs and glands from a chicken after it is dead.
Exceptional Variation	A deviation that lies outside the process, and so the process is intermittent, unpredictable, unstable.
Fat	Pale yellow, non-meat tissue that is greasy and oily in texture.
FMEA	Failure Modes & Effect Analysis. A disciplined approach used to identify possible failures of a product or service and then determine the frequency and impact of the failure.
Foot Candle	A measurement of light intensity.
Foreign Material	Any material that is not naturally part of a chicken.
Fresh Frozen	Fresh to frozen. Applied to (a) chilled ready-to-cook chicken put in a freezer within 48 hours of initial meat chilling, (b) warm packaged ready-to-cook poultry placedin a freezer at the plant within two hours of slaughter with the freezer temperature mai
Front	The portion of the chicken that contains the breast and back with the wings attached.
Fryer	Young chickens produced for meat. They are usually under 13 weeks of age and of either sex. The terms Broiler and Fryer are interchangeable.
FSIS	Food Safety Inspection Service. The public health agency in the USDA responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
Gemba Walk	The process by which leadership spend planned and purposeful time, daily, walking their processes.
Giblet (Gib)	The cleaned and trimmed heart, liver, and gizzard of the chicken.
Gloves	One part of Personal Protective Equipment; the outer hand covering that keeps the worker’s hand s dry.
GMP	Good Manufacturing Practices. A production and testing practice that helps to ensure a quality product.
Grade A	A bird free of exposed flesh primarily on breasts and legs, no missing parts, and no broken bones which is determined by USDA or the plant graders.
Grade B	A bird with moderate deformities in chicken parts, scattered pin feathers, some missing skin, or missing wing tips.
Grade C	A poorly fleshed bird, scattered pin feathers, or whole missing parts.
Gross Weight	The total weight of a product and the packaging materials.
GSTM	Goals, Strategies, Tactics, Measures. The standard reference for the strategic plan; developed in the annual strategic planning process.
Guide Bars	Guides and protects product while it is moving on the conveyor or through machines.
HACCP	Hazard Analysis Critical Control Point. A system of preventing foodborne contaminations. Hazards are identified, eliminated, or controlled and maintained to ensure process control.
Hair Net	One part of Personal Protective Equipment, holds back hair so it won’t get into the product. Also prevents hair from getting caught in any machinery.
Hand Guard	Protects worker’s hand from being cut when using a knife or scissors. Made of cloth or chain mail.
Hatchability	The percentage of fertile eggs that hatch when incubated.
Helmet (Bump Hat)	One part of Personal Protective Equipment, protects the worker’s head against falling objects or accidental bumps.
Hock	The ‘knee’ joint of a bird.
Impact Glove	Glove worn in Live Receiving when hanging birds.
Inedible	Not healthy for humans to eat.
Inedible Label	A label required by the USDA stating “Inedible”. The letters need to be at least 3” high. This label is used on all products that are not healthy for humans to eat.
Ingesta	Consumed food. Considered a contaminate when found on a bird during processing.
Ingredient	An element that is in the mixture of the product.
Injected	Meat cuts that have had marinade or moisture solutions introduced throughout the muscles by injection or vacuum tumbling.
IP	Inflammatory Process. Refers to inflammation of connective tissue that is caused by scratches and usually involves the flank region.
IQF	Individually Quick Frozen. Cuts that have been individually frozen at extremely low temperatures immediately after processing.
Julian	A date code system used on labels which may also include time and product code.
Kaizen	A Lean tool which involves a small event attended by the owners and operators of a process to make improvements to that process which are within the scope of the process participants.
Keel Bone	The center bone of the breast. When cutting split breasts, they must be cut along the keel bone.
Kill Date	The date of slaughter.
Kinky Back	A complex developmental anomaly of the spinal column of broiler chickens characterized by distortion and displacement of thoracic vertebrae, with resulting compression of the spinal cord.
LCL	Lower Control Limit. Bottom limit in quality control for data points below the control (average) line in a control chart. Opposite of upper control limit (UCL).
Leaf Fat	The heavier layer of fat that lines the inside surface of the abdominal area; seen on the thigh vent skin. Also called Abdominal Fat.
Lidstock	A type of packaging that includes a hard bottom tray and film “lid” or cover sealed on the top of the tray.
Liners (packaging)	The plastic barrier placed inside a combo or cardboard case.
Liners (Personal Protective Equipment)	Cotton gloves worn under the plastic gloves to keep worker’s hands warm.
Line Speed	How fast the line is running; the number of birds per minute.
Litter	Material scattered on the floor of a poultry barn to absorb moisture and manure. Also called Bedding.
Long Hock	A miscut between the paw and drumstick resulting in part of the paw shank to be left on the drumstick.
Loose Bone	Bone fragments that are not attached to the meat but are in the tray, bag, or box.
Loose Cartilage	Cartilage that is not attached to the meat, but is in the container of product.
Loose Fat	Fat that is on the meat but is not attached to the skin or membrane.
Lot	Number of pieces associated together by a descriptor such as production date.
LTS	Load Transfer System. Automated system used in Live Receiving for conveying the drawers and modules of birds to the hangers.
Marel	Manufacturer of weighing equipment
Marinade	Consists of a carrier (usually water or oil), a water binding system (usually made up of salt and phosphate), and a flavor system (spices and seasonings).
MAV	Maximum Allowable Variations The lowest possible weight that is permitted by USDA FSIS regulation for any single package.
MDM	Mechanically Deboned Meat. Mechanically deboned and separated finely ground chicken with or without cure. Also called Comminuted Meat.
Membrane	A thin, flexible layer of animal tissue separating structures or organs.
Miscut	An improper cut through a joint or muscle.
Mouse trap	Equipment used to sharpen knives.
MSDS	Material Safety Data Sheet. Formal document containing important information about the characteristics and actual or potential hazards of a substance.
Mutilation	Disfigured or imperfect birds or product parts.
Near Miss	Potential accident or injury.
Net Weight	Finished weight without the tare (weight of packaging).
NR	Non-Compliance Report. Citation written by USDA for violating a food safety, GMP, or HACCP policy.
OD (Operational Definition)	An exact description of how to derive a value for a characteristic you are measuring. It includes a precise definition of the characteristic and how, specifically, data collectors are to be measured and report the characteristic.
OEE (Overall Equipment Effectiveness)	Overall Equipment Effectiveness. It quantifies how well a manufacturing unit performs relative to its designed capacity, during the periods when it is scheduled to run.
Offal	The inedible waste left over after processing.
Oil Gland	A gland on the top of the tail that gives off an oily substance for feathering.
Organic	A legalized regulated term related to production of food products according to pre-set standards.
OSHA	Occupational Safety Health Administration. A federal organization that helps to keep the workplace safe. OSHA inspects the plant to make sure people are working safely.
OSHA Recordable	An injury requiring physicians care or resulting in lost time from work.
Ossid	Overwrap machine for product trays.
P Chart	Process behavior chart for attributes defectives data. Proportion of defective units.
Pack Date	The original pack date of the poultry food product. This shall be applied to the consumer package or the shipping container.
Pathogen	A disease-producing organism. In our operation we test for Salmonella and Campylobacter (Campy).
Paw	The lower portion of the chicken foot remaining after cutting the chicken leg into two parts just below the spur point.
PBIS	Performance Based Inspection System. System of the USDA FSIS.
PDS	Product Distribution System. Automated shackle line in 2nd Processing which brings the birds from the rehang table to the cutting lines.
pH	A number that indicated acidity or alkalinity (7 is neutral, above 7 is alkaline, below 7 is acid).
Pinners	A tool used to pull pin feathers; a modified knife.
PM	Preventive Maintenance. The inspection and servicing by maintenance for the purpose of maintaining equipment and facilities in satisfactory operating condition and preventing failure.
Polyliner	Plastic liners used to line bulk product boxes and combos. Also called Liners (packaging).
Post or Posting Session	To conduct a postmortem examination of a bird.
PPE	Personal Protective Equipment. Various equipment used to protect the worker or their clothing in the processing area.
PRD	Performance Recognition and Development. GNP Company’s salaried team member goal and review process.
Process Behavior Chart	(PBC) A visual display of data collected over time that monitors both the mean and variation in a process.
Process Map	A schematic of a process showing process inputs, steps, and outputs.
PTO	Paid Time Off.
Pull Cord	A cord used to stop the power to a machine. Another method of an E-stop.
Poly Sheet	A plastic sheet used to cover product in the processing area and also to cover combos. Also referred to as combo cover.
Quality	Expectation by GNP that the product will meet the customers’ high standards and exceed regulation requirements.
Quarter Leg	Drumstick and thigh with back attached.
Raw Material	Any material used in the process of producing the finished product.
Reconditioning	To restore to a usable state.
Rework	Work done to correct non-conformities within a lot or batch of units.
Root Cause Analysis	(RCA) Study of original reason for nonconformance, the likelihood of the nonconformance happening, and that ability to detect the nonconformance when it occurs.
Saddle	Back bone, thigh, and leg.
Scab	A protective crust over a scrape or wound that is found primarily on the thigh and breast skin of the bird.
Scalding	The step in the process where the birds on the line are brought through a hot water tank to open the feather follicles to allow the feathers to be easily removed through the picking process.
Score	A shallow cut into the skin that does not extend into underlying tissue.
Scuffing	Scratches or marks in the product meat.
Septic or Septox	Septicemia-Toxemia (septox) refers to the presence of bacteria in the bloodstream of a chicken. The infection results in a disease state that causes systemic changes within the bird.
Shackle	The metal or plastic frame that the bird is hung on.
Shank	The part of a bird’s leg between the foot (paw) and the hock.
Shelf Life	The length of time a product may be guaranteed to be stored before spoilage could occur.
Six Sigma	A vision of quality which equates with only 3.4 defects per million opportunities for each product or service transaction. Strives for perfection.
SOP	Standard Operating Procedure. Written documentation of a process including pertinent information to ensure the process is done correctly.
Spec Limit	Specification Limit. Boundaries or parameters that define acceptable performance for a product as determined by the voice of the customer.
Spent Hen	A hen that is no longer laying eggs.
Spiral Freezer	A cooling unit that allows product being cooled to spend the required amount of time inside while minimizing the space required.
SQF (Safe Quality Foods)	Documented procedures, records and training for all aspects of the plant processes involved in producing chicken. Certification gives assurance that food has been produced, prepared, and handled according to internationally recognized standards.
SSOP	Sanitation Standard Operating Procedures
Stork	Equipment manufacturer.
TAPC	Total Aerobic Plate Count. An analytical method used to indicate the amount of viable, aerobic bacteria in a sample.
Tare Weight	The weight of product packaging. Includes tray, wrap, liner, box, labels, and combo.
Tenders	The meat that is attached to the keel, underneath the breast meat. They are small pieces of meat about 3 to 5” long.
Three Sigma	99.38% conformance.
TPC	Online training for maintenance and station mechanics covering fundamental skills and knowledge that all maintenance personnel should possess.
Trim	Portions that are removed from product. May include bone, skin, cartilage, fat, tendons, or muscle. Also used to describe the act of removing those portions.
UCL	Upper Control Limit. Top limit in quality control for data points above the control (average) line in a control chart. Opposite of lower control limit (LCL).
USDA	United States Department of Agriculture. The federal organization makes sure all workers follow food safety guidelines.
Validation	The process of using data to confirm processes and/or products are performing acceptably for their intended use.
Vendor	Companies that sell materials to GNP Company which are needed to produce our products.
Vent	The common outside opening of the cloaca in birds through which the digestive, excretory, and reproductive tracts empty.
Verification	An activity to confirm processes and/or product information has been collected and recorded correctly.
White Barrel	Container to hold edible (good) product.
Whizard Knife	A trimmer consisting of a powered, fast-spinning circular blade used in the Dark Meat Debone process.
Whole Leg	Drumstick and thigh with back removed.
WIP	Work in Process or Work in Progress. Product placed in the 34 degree cooler that needs further processing.
WOG	Without Giblets. A processed bird that does not have giblets packed with it or is still in process.
Yellow Barrel	Container to hold inedible or condemned product.
Yield	Amount (weight) of chicken product after processing vs. the amount (weight) of live chicken delivered to the plant. Often expressed as a percentage -- 83% yield.
YMOP	Yielded Margin Over Processing. Agri Stats value calculated as the money left to pay for the live chicken coming into the plant after G&A (general and administrative expenses) and interest are pulled out.

Created by: timmer501

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