C
Clean - the removal of residues of food and soiling materials from a container or surface (RES-002:25/CSA R303:25)
Cleaning Agent - a substance used in a solution with water to remove soils and residue from a container, usually a liquid soap or detergent (RES-002:25/CSA R303:25)
Closure - a packaging component that is used to close or seal a container, such as a bottle cap or container lid (RES-002:25/CSA R303:25)
Collection Bin - a receptacle that is used to receive dirty primary packaging containers at a collection point. The same vessel may also be used to transport the dirty containers to a recovery or wash facility (RES-002:25/CSA R303:25)
Note: This is also referred to as “Collection Vessel” in the other PR3 standards.
Collection point - a designated location for reusable containers to be returned to the reusable packaging system (RES-002:25/CSA R303:25)
Container - a piece of primary packaging that is used to deliver a product, such as a beverage, food, or a personal or home care product to a consumer and is designed to be used multiple times in a reusable packaging system (RES-002:25/CSA R303:25)
Contamination - the presence of soil, unwanted or unacceptable numbers of microorganisms, or other unwanted organic or inorganic matter [SOURCE: NSF170] (RES-002:25/CSA R303:25)
D
Decommission - to remove a container from the container class to refurbish, recycle, or dispose of it (RES-002:25/CSA R303:25)
Drying agent - a substance used to assist in accelerated, spot-free drying [SOURCE: NSF170] (RES-002:25/CSA R303:25)
F
Food-contact surface - a surface of a container or equipment that food is intended to come into contact with (RES-002:25/CSA R303:25)
Foodware - articles which are intended to be used for the preparation, cooking, serving, and storage of food or drinks [SOURCE: ISO 6486] (RES-002:25/CSA R303:25)
H
Hazard Analysis Critical Control Point (HACCP) - a management system developed by the U.S. National Advisory Committee on Microbiological Criteria for Foods and used globally in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling to manufacturing, distribution, and consumption of the finished product (RES-002:25/CSA R303:25)
HACCP plan - a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles (RES-002:25/CSA R303:25)
N
Non-food-contact surface - a surface of a container or equipment that food is not intended to come into contact with (RES-002:25/CSA R303:25)
P
Preventive control plan (PCP) - a written document required for certain food businesses in Canada that demonstrates how hazards and risks to food are addressed (RES-002:25/CSA R303:25)
R
Refurbish - the process of restoring a container to a usable condition and can include both restoring the functionality and restoring the appearance. This might involve cleaning, repairing, or replacing components of the container (RES-002:25/CSA R303:25)
S
Sanitize - to apply heat or a sanitizing solution on a cleaned surface in a process that is sufficient to reduce the population of disease causing microorganisms by 99.999%, which is equivalent to a 5 log reduction and considered a safe level (RES-002:25/CSA R303:25)
Sanitizing agent - a substance used in a solution with water to to sanitize a container (RES-002:25/CSA R303:25)
Shared facility - a food preparation or washing facility that is either utilized by multiple vendors with different owners or used by a single entity for multiple businesses (RES-002:25/CSA R303:25)
Single-use - a piece of packaging, such as a bottle, cup, or food container, or a separate component, that is not designed to be part of a reuse system. It is intended to be recycled, landfilled, incinerated, or otherwise enter the environment after just one use (RES-002:25/CSA R303:25)
Standard operating procedure (SOP) - established or prescribed methods to be followed routinely for the performance of designated operations or in designated situations (RES-002:25/CSA R303:25)
W
Wash - a five-step process that includes the following steps in order:
1) pre-cleaning;
2) cleaning;
3) rinsing;
4) sanitizing; and
5) drying (RES-002:25/CSA R303:25)
Wash facility - an establishment that washes containers that are used in a reusable packaging system (RES-002:25/CSA R303:25)
Washing provider - an entity that operates a wash facility (RES-002:25/CSA R303:25)
Withstand - maintains its ability to perform its intended function under normal use and wash conditions free of defects such as breaks, open seams, cracks, chips, inclusions, pits, discoloration, flavor or odor taints, or other distortion or damages that could impact product quality or safety (RES-002:25/CSA R303:25)