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HACCP & Food Industry
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aerobes
aerobic
anaerobes
anaerobic
aseptic
aseptic packaging
bacteria
bactericide
bacteriostat
bacterium
best before date
bioactive
bioactivity
bioassay
bioavailability
biocide
biologic monitoring
biological monitoring
biological product
biotic
botulin
botulinum cook
botulinus toxin
botulism
breakthrough time
calorie
canning
chemical contamination
chemical hygiene plan
chilling
chlorination
chlorine dioxide (ClO2)
cholera
cleaned in place (CIP)
clostridium
clostridium botulinum
clostridium perfringens
clostridium tetani
codex
Codex Alimentarius
Codex Alimentarius Commission
coliform bacteria
coliform count
consumer control point
contagious
contaminant
contamination
cook chill
cook freeze
critical control point (CCP)
critical hazard
critical temperature
cross-contamination
cross-infection
daily reference values (DRV)
daily value
danger zone
disinfectant
disinfection
estimated average requirement (EAR)
expeditor
flash pasteurization
food
food borne disease
food contaminant
food label
food poisoning
foreign body
freezing
gastroenteritis
generally recognized as safe
germicidal
good manufacturing practices
Gram negative/positive
HACCP
HACCP process
hazard analysis
hazard analysis and critical control point
high risk food
imminent health hazard
impurity
Listeriosis
low risk foods
metabolism
microbe
microbial contamination
microbiological agent
microorganism
modified atmosphere packaging (MAP)
mold
monitor
nutrient
Pasteurization
pathogens
pest
pesticide tolerance
pH
preservative
quarantine
recommended daily allowances (RDA)
recommended dietary allowances (RDA)
reference daily intake (RDI)
risk
risk analysis
risk assessment
risk characterization
salmonella
salmonellosis
sanitation
sanitization
sanitizer
seven principles of HACCP
spore
sporicide
staphylococcus
sterilant
sterilization
sterilizer
supermarket
tolerable upper intake level (UL)
total count test
toxin
trace elements
trace metals
vaccine
vacuum packaging
