algae |
Algae |
animal studies |
Animal studies |
antibiotic resistance |
Antibiotic resistance |
antimicrobial substances |
Antimicrobial substances |
bacteria |
Bacteria |
biological hazards |
Biological hazards |
cleaning |
Cleaning |
consumers |
Consumers |
contaminant |
Contaminant |
contaminant |
Contaminant |
contaminants |
Contaminants |
contamination |
Contamination |
control measure |
Control measure |
corrective action |
Corrective action |
critical control point |
Critical Control Point |
critical limit |
Critical limit |
deviation |
Deviation |
disinfection |
Disinfection |
documentation |
Documentation |
dose-response assessment |
Dose-response assessment |
dose-response assessment |
Dose-response assessment |
establishment |
Establishment |
exposure assessment |
Exposure assessment |
exposure assessment |
Exposure assessment |
flow diagram |
Flow diagram |
food chain |
Food chain |
food handler |
Food handler |
food handling |
Food handling |
food hygiene |
Food hygiene |
food safety |
Food safety |
food storage |
Food storage |
food suitability |
Food suitability |
governments |
Governments |
haccp |
HACCP: See Hazard Analysis and Critical Control Point System
(HACCP) |
hazard |
Hazard |
hazard analysis |
Hazard analysis |
haccp |
Hazard Analysis and Critical Control Point (HACCP)
System |
hazard characterization |
Hazard characterization |
hazard identification |
Hazard Identification |
illness and injuries |
Illness and injuries |
infectivity |
Infectivity |
labelling |
Labelling |
microbiological criterion |
Microbiological Criterion |
microbiological criterion |
Microbiological criterion |
microbiological hazards |
Microbiological hazards |
microbiological limits |
Microbiological limits |
microbiological risk assessment |
Microbiological risk assessment |
moisture content |
Moisture content |
monitor |
Monitor |
monitoring |
Monitoring |
moulds |
Moulds |
nutrient content |
Nutrient content |
parasites |
Parasites |
pathogenicity |
Pathogenicity |
personnel |
Personnel |
primary production |
Primary production |
qualitative risk assessment |
Qualitative Risk Assessment |
qualitative risk assessment |
Qualitative risk assessment |
quantitative information |
Quantitative information |
quantitative risk assessment |
Quantitative Risk Assessment |
risk |
Risk |
risk analysis |
Risk Analysis |
risk assessment |
Risk Assessment |
risk characterization |
Risk Characterization |
risk communication |
Risk Communication |
risk estimate |
Risk Estimate |
risk management |
Risk Management |
sampling plans |
Sampling plans |
sensitivity analysis |
Sensitivity analysis |
step |
Step |
step (in the food chain) |
Step (in the food chain) |
temperature control |
Temperature control |
transparent |
Transparent |
transport |
Transport |
uncertainty |
Uncertainty |
uncertainty analysis |
Uncertainty analysis |
validation |
Validation |
variability |
Variability |
verification |
Verification |
virulence |
Virulence |
viruses |
Viruses |
water activity (aw) |
Water activity (aw) |
yeasts |
Yeasts |