This is the interactive exchange of information and opinions throughout the risk analysis process concerning risk, risk-related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment finding and the basis of risk management decisions.

(a)  

This is the process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and the promotion of fair-trade practices, and if needed, selecting appropriate prevention and control options.

(a)  

It identifies the product of the likelihood of the occurrence and the magnitude of the consequences of exposure to a hazard on human health. 

(a)  

The shelf life of refrigerated perishable food items can often be extended by frozen storage. Commercially produced frozen food items are usually stored at -18C, a temperature that prevents the growth of all foodborne microorganisms.

(a)  

It can be used to reduce microbial loads in liquid or dry food materials. Chlorine compounds and ozone are often used to sanitize water that may be used in dipping of fruits and vegetables, as ingredients water, and in the cleaning of food processing equipment. 

(a)  

Dry hot air can be used instead of steam to sterilize materials. However, very long times are required. 

(a)  

Low-acid canned food items require a minimum process to ensure the absence of spores of Clostridium botulinum.

(a)  

These are foreign objects in food that can cause illness and injury. 

(a)  

Any substance that is not normally consumed as a food in itself and is not normally an ingredient, but which is allowed to be there if it fulfills a technological function in the final food. 

(a)  

Include substances that are added, intentionally or accidentally, to a food during processing. 

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It causes a person’s immune system to “overreact”. In severe situations, a life-threatening allergic reaction called anaphylaxis can occur.

(a)  

Include toxins that are produced by a biological organism. Examples include allergens, ciguatoxin, mycotoxins, scombrotoxin, and shellfish toxins.

(a)  

These are small or microscopic creatures that need to live on or inside a living host to survive. 

(a)  

These are much smaller than bacteria, and these require a living host (human, animal) in which to grow and reproduce. 

(a)  

Food items that provide a good environment for the growth of disease-causing microorganisms 

(a)  

Bacteria reproduce when one bacterial cell divides to form two new cells. This process is called?

(a)  

Easily inactivated by heat. Illnesses caused by this type result from the ingestion of a large number of cells.

(a)  

Can produce endospores that are resistant to physical and chemical factors such as heat, dehydration, and acidification

(a)  

Responsible for food-related diseases like Salmonella, Rotavirus, and Giardia lamblia

(a)  

Involved in the fermentation processes such a Lactobacilli in yogurt and Yakult drink and can also be used as a supplement. 

(a)  

A biological, chemical, or physical agent in, or condition of food with the potential to cause an adverse health effect or injury.

(a)