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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
Fryer
Food (other); Food safety
A broiler or fryer is a young chicken, usually under 13 weeks of age, of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
Can
Food (other); Food safety
A receptacle generally having less than 10 gallon capacity (consumer or institutional sizes); also means to pack a product in a can or a wide-mouth glass container for processing, shipping or ...
Creutzfeldt-jacob disease (CJD)
Food (other); Food safety
A sporadic and rare, but fatal human disease that usually strikes people over 65. It occurs worldwide at an estimated rate of one case per million population. About 10-15% of CJD cases are inherited. ...
Country-of-origin labelling
Food (other); Food safety
Under Section 304 of the Tariff Act of 1930, as amended, most products entering the United States must be clearly marked so that the "ultimate purchaser" can identify the country of origin. Imported ...
Country ham
Food (other); Food safety
Uncooked, cured, dried, smoked-or-unsmoked meat products made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder.
E. coli O157:H7
Food (other); Food safety
A bacterium that lives harmlessly in the intestines of animals such as cattle, reptiles, and birds. However, in humans the bacterium, which can be transmitted by foods, animal contact, and drinking ...
Dry curing
Food (other); Food safety
Dry curing is the process used to make country hams and prosciutto. Fresh meat is rubbed with a dry cure mixture of salt and other ingredients. Dry curing produces a salty product. In 1992, FSIS ...
