Module 2 Vocabulary- Foods 2

Approved supplier

• Process that occurs that makes food unacceptable to consume; may be attributed to spoilage microorganisms

• reputable company in compliance with regulatory authorities

• Process of heating milk or other products to destroy microorganisms that can cause disease or spoilage while minimizing chemical changes that affect taste or aroma

• The time under proper storage conditions that food will remain microbiologically safe and/or of good quality

Pasteurization

• A reputable company in compliance with regulatory authorities

• Process of heating milk or other products to destroy microorganisms that can cause disease or spoilage while minimizing chemical changes that affect taste or aroma

• Process that occurs that makes food unacceptable to consume; may be attributed to spoilage microorganisms

• The time under proper storage conditions that food will remain microbiologically safe and/or of good quality

Shelf-life

• A reputable company in compliance with regulatory authorities

• Process of heating milk or other products to destroy microorganisms that can cause disease or spoilage while minimizing chemical changes that affect taste or aroma

• The time under proper storage conditions that food will remain microbiologically safe and/or of good quality

• Process that occurs that makes food unacceptable to consume; may be attributed to spoilage microorganisms

Spoilage

• Process that occurs that makes food unacceptable to consume; may be attributed to spoilage microorganisms

• The time under proper storage conditions that food will remain microbiologically safe and/or of good quality

• Process of heating milk or other products to destroy microorganisms that can cause disease or spoilage while minimizing chemical changes that affect taste or aroma

• A reputable company in compliance with regulatory authorities

Time/Temperature Control for Safety Food

• a food
  that requires strict control of time and temperature to
  limit growth of pathogens and/or creation of toxins

• a food that can be consumed
  without preparation or treatment, such as washing or
  cooking, immediately before they are eaten.

• FATTOM

Ready-to-eat Food –

• FATTOM

• a food
  that requires strict control of time and temperature to
  limit growth of pathogens and/or creation of toxins

• a food that can be consumed
  without preparation or treatment, such as washing or
  cooking, immediately before they are eaten.