3 Terms
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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
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.
country-of-origin labeling
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 ...
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. ...
critical control point
Food (other); Food safety
An operation (practice, procedure, process, or location) at or by which preventive or control measures can be exercised that will eliminate, prevent, or minimize one or more hazards. Critical control ...
cross-contamination
Food (other); Food safety
The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels and utensils that touch raw food, are not cleaned, and then touch ...
cure
Food (other); Food safety
A chemical agent placed in or on meat or poultry for use in preservation, flavor, or color.
curing
Food (other); Food safety
Curing is the addition of salt, sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
