|
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 |
