Definition Of Terms


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Definition Of Terms

  1. 1. Definition of terms
  2. 2. Definition… <ul><li>Food - any substance, whether processed, semi processed or raw intended for human consumption </li></ul><ul><li>includes beverages, chewing gum and any substance which has been used as an ingredient in the manufacture, preparation or treatment of “food” </li></ul>
  3. 3. Definition… <ul><li>Food safety - is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illnesses. </li></ul><ul><li>Food Quality - totality of features, characteristics of a product that bear on its ability to satisfy a given need (general acceptability) </li></ul>
  4. 4. Definition… <ul><li>Food establishment – restaurant, food market, vending location, etc. </li></ul><ul><li>Hazard - refer to conditions or contaminants in foods that can cause illness or injury. </li></ul>
  5. 5. Definition… <ul><li>Contamination – Any biological or chemical agent, foreign matter, or other substances that are not intentionally added to food, which may compromise food safety or suitability </li></ul><ul><li>Contaminants - the presence of substance or conditions in the food that can be harmful to humans. </li></ul>
  6. 6. Definition… <ul><li>Cross-contamination- transfer of biological or chemical contaminants from foods (usually raw) to other foods. </li></ul><ul><li>Foodborne illnesses – diseases caused by eating contaminated food </li></ul>
  7. 7. Definition… <ul><li>Spoilage – food deterioration, caused by bacteria and enzyme, lead to change in taste, odor and appearance. </li></ul><ul><li>Potable – safe to drink </li></ul><ul><li>Pathogenic – disease-causing </li></ul>
  8. 8. Definition… <ul><li>Potentially Hazardous Food (PHF)- foods that spoil easily, and if not handled properly can cause foodborne illness. </li></ul><ul><ul><li>High in carbohydrates, protein, have pH above 4.6 and 0.85 Aw </li></ul></ul>
  9. 9. Definition… <ul><li>Food contact surfaces – all utensils, equipment and facilities used during processing as well as workers’ hands, clothing and packaging materials </li></ul><ul><li>Ready-to-eat – edible food without washing, cooking or additional preparation. </li></ul>
  10. 10. Definition… <ul><li>Microorganisms - refers to yeasts, molds, bacteria and viruses </li></ul><ul><li>May have public health significance and cause food decomposition </li></ul><ul><li>Cleaning - Physical removal of soil and food residues from surfaces of equipment and utensils </li></ul>
  11. 11. Definition… <ul><li>Raw materials - All substance whether active or excipients that are employed in the processing of finished products ingredients </li></ul><ul><li>Ingredients - Any substance including food additive, used as a component in the manufacture or preparation of a food and present in the final product in its original or modified form </li></ul>
  12. 12. Definition… <ul><li>Food Handling - any operation in the preparation, processing, packaging, repacking, storage, transport, distribution and sale of food product. </li></ul><ul><li>Food Hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. </li></ul>
  13. 13. Definition… <ul><li>Sanitize – treatment of a cleaned surface to reduce the number of disease-causing microorganisms to safe levels. </li></ul>
  14. 14. Definition… <ul><li>Pest - Any objectionable animals or insects including, but not limited to birds, rodents, flies, and larvae. </li></ul><ul><li>Adulteration - unscrupulous and inappropriate replacement of raw materials or ingredients </li></ul>
  15. 15. Definition… <ul><li>Good Manufacturing Practice (GMP) - a quality assurance system to ensure that products are consistently manufactured, packed, repacked or held to a quality appropriate for the intended use </li></ul><ul><li>concerned with both manufacturing and quality control procedures. </li></ul>
  16. 16. Definition… <ul><li>Good Agricultural Practices (GAP) </li></ul><ul><li>principles applied for on-farm production and post-production processes, resulting in safe and healthy food and non-food agricultural products (livestock and horticulture) </li></ul>
  17. 17. Definition… <ul><li>Sanitation Standard Operating Procedure (SSOPs) - written procedures on how the company achieves sanitary conditions and practices in a food plant. </li></ul>
  18. 18. References: <ul><li>McSwane, D. et al., 2003. Essentials of food safety and sanitation . 3rd ed. Singapore: Pearson Educ. South Asia Pte. Ltd </li></ul><ul><li>ADMINISTRATIVE ORDER NO. 153 S. 2004 </li></ul>
  19. 19. <ul><li>END </li></ul>