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Food safety
Scientific practice in the handling, preparation, and storage of food in ways that prevent foodborne illness.
Industry: Food (other)
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Food safety
Sugar cured
Food (other); Food safety
A term that may appear on ham labels if cane or beet sugar is at least half the sweetening ingredients used and if the sugar is used in an amount sufficient to flavour and/or affect the appearance of ...
Roaster
Food (other); Food safety
A bird of this class is a young chicken, usually three to five months of age, of either sex, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that may be ...
User fees
Food (other); Food safety
Any of various charges and assessments levied on a specifically delineated group that is directly subject to a particular government service, program, or activity; such fees are not levied on the ...
Roaster duckling
Food (other); Food safety
A young duck, usually under 16 weeks of age, of either sex, that is tender-meated and has a bill that is not completely hardened and a windpipe that is easily dented.
Ready-to-eat
Food (other); Food safety
Food that is in a form that is edible without washing, cooking, or additional preparation by the food establishment or consumer and that is reasonably expected to be consumed in that form.
Sample
Food (other); Food safety
A specimen that is taken from food and tested for the purpose of identifying a foodborne pathogen or various kinds of chemical contaminants in food.
Pork
Food (other); Food safety
The meat from hogs, or domestic swine. Much of a hog is cured and made into ham, bacon, and sausage. Uncured meat is called "fresh pork."
