- Industry: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
The messenger, developed by FSIS, of a national consumer education campaign designed to promote the use of food thermometers.
Industry:Food (other)
The process of evaluating policy alternatives in view of the results of risk assessment and selecting and implementing appropriate options to protect public health. Risk management determines what action to take to reduce, eliminate, or control risks. This includes establishing risk assessment policies, regulations, procedures, and a framework for decision making based on risk.
Industry:Food (other)
These are byproducts produced from fatty trimmings containing less than 12% lean meat. These ingredients may be used in meat products in which byproducts are acceptable.
Industry:Food (other)
The livestock so identified has been inspected and found to be in a dying condition, or to be affected with any other condition or disease that would require condemnation of its carcass.
Industry:Food (other)
The level of product distribution to which the recall is to extend:
# Consumer - This includes household consumers as well as all other levels of distribution.
# Retail Level - The level that includes all retail sales of the recalled product.
# User Level - This level includes hotels, restaurants, and other food service institutional consignees.
# Wholesale Level - The distribution level between the manufacturer and the retailer. This level may not be encountered in every recall situation; i.e., the recalling firm may sell directly to the retail or consumer level.
Industry:Food (other)
A risk assessment that uses modeling to determine the probability(s) of what can go wrong, how likely it is to happen, and how severe is the health impact. The results are stated in numerical terms, such as “there is a 42% probability that one illness may occur from eating a serving of X food with a certain health outcome.”
Industry:Food (other)
Oxidation/breakdown of fat that occurs naturally, causing undesirable smell and taste.
Industry:Food (other)
Chemically, a compound or molecule containing carbon bound to hydrogen. Organic compounds make up all living matter. The term organic frequently is used to distinguish “natural” products or processes from man-made “synthetic” ones. Thus natural fertilizers include manures or rock phosphate, as opposed to fertilizers synthesized from chemical feedstocks. Likewise, in organic farming pests are controlled by cultivation techniques and the use of pesticides derived from natural sources (e.g., rotenone and pyrethrins, both from plants) and the use of natural fertilizers (e.g., manure and compost). Some consumers, alleging risks from synthetic chemicals, prefer organic food products. The FACT Act of 1990 required USDA to define organic foods for marketing purposes and implement a National Organic Program.
Industry:Food (other)
A bacterium carried only by humans and causes an estimated 300,000 cases of diarrheal illnesses in the United States per year. Poor hygiene, especially poor hand washing, causes Shigella to be passed easily from person to person via food. Once it is in food, it multiplies rapidly at room temperature.
Industry:Food (other)
A technology that uses heat to control or reduce harmful microorganisms in beef. This system passes freshly slaughtered beef carcasses that are already inspected, washed, and trimmed, through a chamber that exposes the beef to pressurized steam for approximately 6 to 8 seconds. The steam raises the surface temperature of the carcasses to 190° to 200° F (88° to 93° C). The carcasses are then cooled with a cold water spray. This process has proven to be successful in reducing pathogenic bacteria, such as E. coli O157:H7, Salmonella, and Listeria, without the use of any chemicals.
Industry:Food (other)
