Glossary

We want our website to be as user-friendly and helpful as possible. As such we have created a glossary to explain any terms and abbreviations you may be unsure of. 

We always welcome your feedback, so please do get in touch by emailing [email protected] if you would like to suggest other terms that are not covered in the list below.
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FACTS
The body responsible for setting the standards, training and accrediting the CPD of those providing nutrient management advice.
FEMAS
AIC Feed Materials Assurance Scheme which covers all feed ingredients intended for direct feeding to animals or for inclusion in compound feeds or blends.
FHR (Feed Hygiene Regulations)
EU Regulation 183/2005 which requires businesses growing crops for feed use to be registered with their Local Authority or Trading Standards office.
Key standards
Those standards where a non-conformance may lead to immediate suspension.
LERAP (Local Environment Risk Assessment for Pesticides)
A LERAP is undertaken before spraying to ensure there is an area of untreated ground (buffer zone) between the treated area and a body of water.
LIASON
An on-line service which Red Tractor Fresh Produce members have free access to. Provides details of products approved for use on any crop. Includes MAPP number, active substance, method of application, application and harvest intervals, individual and total maximum dose levels, UK and EU MRLs, codex MRLs, maximum statutory number of applications, final use date for the product, replacement product details where appropriate and label precautions.
Licensee
Factories who have a licence to use the Red Tractor logo on food. They include dairies, meat processors, growers and packers, chicken processors, users of cereal products and ready meal producers and retailers’ own-label product suppliers. They have to meet stringent criteria from farm through to pack, make their business open for Red Tractor traceability checks and pay an annual licence fee to Red Tractor.
MRL (Maximum Residue Level)
Pesticide residues are monitored through the use of MRLs. Analysis is based on the amount of chemical remaining on food product samples.
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