- Industry: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
A joint commission of the Food and Agriculture Organization (FAO) and the World Health Organization, comprised of some 146 member countries, created in 1962 to ensure consumer food safety, establish fair practices in food trade, and promote the development of international food standards. The Commission drafts nonbinding standards for food additives, veterinary drugs, pesticide residues, and other substances that affect consumer food safety. It publishes these standards in a listing called the “Codex Alimentarius.”
Industry:Food (other)
The Consumer Safety Officer (CSO), a professional position created by FSIS in 2001, serves as a representative of a district office within the agency. The CSO’s duties include focusing on in-plant inspection activities, serving on in-depth verification reviews, investigations, and other Agency reviews to assess the effectiveness of a plant’s food safety control systems. In addition, a key responsibility of the CSO will be to assist with activities associated with the Small Business Regulatory Enforcement Fairness Act (SBREFA) which supports in-plant food safety inspection activities and helps small and very small establishments identify resources for the design and implementation of HACCP plans, SSOPs, E. coli testing plans, and microbiological control strategies.
Industry:Food (other)
USDA’s meat and poultry inspection system is often called “continuous” because no animal destined for human food may be slaughtered or dressed unless an inspector is present to examine it before slaughter (antemortem inspection), and its carcass and parts after slaughter (postmortem inspection). In processing plants, as opposed to slaughter plants, inspectors need not be present at all times, but they do visit at least once daily. Processing inspection is also considered continuous.
Industry:Food (other)
Packaging method in which selected atmospheric concentrations of gases are maintained throughout storage in order to extend product shelf life. Gas may either be evacuated or introduced to achieve the desired atmosphere. Normally used for fruits and vegetables, not meat products.
Industry:Food (other)
Corning is a form of curing one of the several less-tender cuts of beef like the brisket, rump or round. It has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse “corns” of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, brining has replaced the dry salt cure, but the name “corned beef” is still used, rather than “brined” or “pickled” beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf.
Industry:Food (other)
A rock cornish game hen or cornish game hen is a young immature chicken (usually five to six weeks of age) weighing not more than two pounds ready-to-cook weight, which was prepared from a cornish chicken or the progeny of a cornish chicken crossed with another breed of chicken.
Industry:Food (other)
A rock cornish fryer, roaster, or hen is the progeny of a cross between a purebred Cornish and a purebred Rock chicken, without regard to the weight of the carcass involved; however, the term “fryer,” “roaster,” or “hen” shall apply only if the carcasses are from birds with ages and characteristics of a “broiler or fryer” or “roaster or roasting chicken.”
Industry:Food (other)
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.
Industry:Food (other)
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 meat products are subject to this requirement: imported carcasses and parts of carcasses must be labeled, and individual retail (consumer-ready) packages also must be labeled. Imported carcasses or parts generally go to U.S. plants for further processing. The labeling policy considers these plants as the “ultimate purchasers.” Therefore, any products these plants make from the imported meat (for example, ground beef patties made in the United States from beef that originated in Canada or elsewhere) do not have to bear country-of-origin labels.
A number of other agricultural articles are exempt from the basic country-of-origin labeling requirements: eggs, livestock and other animals, live or dead; and other “natural products” such as fruits, vegetables, nuts and berries. (However, the outermost containers used to bring these articles into the United States must indicate the country of origin.) On May 13, 2002, President Bush signed into law the Farm Security and Rural Investment Act of 2002, which requires beef, lamb, pork, farm-raised fish, wild fish, perishable agricultural commodities, and peanuts to bear Country-of-origin labeling at the point of retail sale.
Industry:Food (other)
