List of Food Industry Definitions, Explanations & Articles

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A probability or threat of damage, injury, liability, loss, or any other negative occurrence that is caused by external or internal vulnerabilities, and that ...

risk assessment

The identification, evaluation, and estimation of the levels of risks involved in a situation, their comparison against benchmarks or standards, and ...

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HACCP

microorganism

food

pathogens

critical control point (CCP)

food label

trace elements

risk analysis

sterilization

disinfection

bacteria

contaminant

sanitizer

bioavailability

sanitization

expeditor

chemical contamination

aseptic packaging

microbial contamination

cross-contamination

Pasteurization

supermarket

metabolism

coliform count

preservative

disinfectant

canning

cook chill

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coliform bacteria

Group of gram-negative bacteria (most common being the escherichia coli or E. coli which can grow at elevated temperatures) found in the intestinal tract ...

food contaminant

Substance added intentionally or unintentionally that (1) makes food unfit for human consumption, such as animal droppings, biocides, disease causing ...

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pest

chilling

contamination

high risk food

cook freeze

seven principles of HACCP

monitor

consumer control point

bioactive

bioactivity

bioassay

reference daily intake (RDI)

biocide

aseptic

pesticide tolerance

bacterium

risk characterization

bactericide

bacteriostat

impurity

modified atmosphere packaging (MAP)

tolerable upper intake level (UL)

calorie

contagious

biological monitoring

biological product

biologic monitoring

mold

biotic

HACCP process

cleaned in place (CIP)

botulinum cook

best before date

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