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Definitions (88)
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Control Measures
Precautions that are taken to reduce the chance of a hazard occurring (to an acceptable level of risk).
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control measures
Precautions that are taken to reduce the chance of a hazard occurring (to an acceptable level of risk).
Meaning awaits approval from a moderator |
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Acceptable level
The level of a safety hazard considered to present a risk the consumer would accept. The acceptable level of the hazard in the end product, sometimes referred to as the "target level", shoul [..]
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acid
A chemical that forms hydrogen ions, replaceable by a metal to form salts. As bacteria find it difficult to grow in acidic conditions, to can be used to preserve food.
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Acute reference dose
The estimated amount of a substance in food or drinking-water, expressed on a body weight basis, that can be ingested over 24 hours or less, without appreciable health risk to the consumer on the basi [..]
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additives
Food Grade Additives Approved by Codex-Alimentarius.
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adulteration
The adding of cheaper, inferior or less desirable materials to a food.
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AEROBIC
Requires oxygen.
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ANAEROBIC
Does not require oxygen.
Meaning awaits approval from a moderator |
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