Good Hygienic Practices (GHP) : describes the conditions, measures and control for building, facilities, equipment, personnel, process, storage, distribution and environment required for production of wholesome food for human consumption.

Hazard Analysis Critical Control Point (HACCP): As in the Malaysian Standard MS 1480: 1999.

Good Manufacturing Practices (GMP): is a production and testing practice that helps to ensure a quality product.

International Organization for Standardization (ISO): is an international standard-setting body composed of representatives from various national standards organizations.

Quality Management System (QMS): the organizational structure, procedures, processes and resources needed to implement quality management.

Standards and Industrial Research Institute of Malaysia (SIRIM): the national organisation for standards and quality, and as a promoter of technological excellence in the Malaysian industry.

Ministry of Health (MOH): To assist an individual in achieving and sustaining as well as maintaining a certain level of health status to further facilitate them in leading a productive lifestyle - economically and socially.