Food Stuff
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| Food industry | The industry surrounding the production of food.
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| Gourmet | A connoisseur of good food; a person with a discerning palate
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| Trucker | A long distance truck driver
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| Wholesaler | A person or company that sells things to businesses and not to individuals
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| Maturity | The quality or state of being mature
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| Processing | Turning raw agricultural products into consumable foods.
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| Harvester | One who gathers crops.
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| Processor | One that processes, especially an apparatus for preparing, treating, or converting material
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| Grades | Quality standards
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| Distributor | Person or business storing food for transport to regional markets,
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| Packer | Person or firm responsible for preparing commodities for shipment.
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| Producer | Person who grows a crop
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| Harvesting | Taking a product from the plant where it was grown.
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| Retailer | Person or store that sells directly to the consumer.
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| Overripe | Beyond maturity
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| Underripe | As applied to vegetation, any that is not mature.
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| Microorganisms | Tiny plants or animals that may contribute to food spoilage.
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| Spoiled | Chemical changes that reduce nutritional value or render food unfit to eat.
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| Germ | New wheat plant inside the kernel.
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| Grader | Person who inspects the food for freshness, size, and quality.
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| Nutrients | Substances necessary for the functioning of an organism.
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| Dehydration | Removing moisture with heat.
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| Evisceration | Removal of the viscera.
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| Blanching | The brief scalding of food prior to freezing.
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| Fermentation | A chemical change that results in gas release.
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| Sweetbreads | Thymus and pancreatic glands of animals.
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| Condensed Milk | Milk that has had removed and sugar added.
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| Carcass | Body of meat after the animal has been eviscerated.
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| Kosher | Food prepared in accordance with Jewish dietary laws which is that only types of meat that may be eaten are cattle and game that have “cloven hooves” and “chew the cud.”
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| Shackles | Mechanical devices that restrict movement,
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| Refrigeration | Keeping cool.
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| Freeze-Drying | Removing moisture with cold.
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| Smokers | Device used to add smoke flavor and taste to food.
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| Tankage | Dried animal residue after slaughter.
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| Collagen | Chief components of connective tissue.
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| Irradiation | Treating foods with gamma rays.
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| Canning | Storing food in airtight containers.
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| Slaughter | The killing of animals for market.
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| Split Carcass | Halves of the animal after it is killed.
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| Cream | Milk containing 40 percent butterfat.
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| Shelf Life | Time between packaging and spoilage.
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| Giblets | Heart, liver, and gizzard or poultry.
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| Viscera | Internal organs of an animal including heart, liver, and intestines.
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| Hoist | Lift into position.
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| Age | To leave undisturbed for a period of time.
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| Food | Material needed by the body to sustain life.
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| Casein | Predominant protein in milk.
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| Rendering Insensible | Making an animal unable to feel pain.
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| Bleeding Out | Draining blood from an animal.
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| Leaf Fat | Loose fat on hogs.
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| Tripe | The pickled rumen of cattle ans sheep.
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| Singe | Burn lightly.
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| Cottage Cheese | A product made of skimmed milk.
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| Block Beef | Meat sold over the counter to consumers.
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| Humidity | Moisture in the air.
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| Sanitation | Conditions relating to public health, especially the provision of clean drinking water and adequate sewage disposal.
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| Cross Contamination | The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
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| Norwalk Virus | A virus that can cause epidemics of severe gastroenteritis. It has been subsumed under the genus.
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| Microorganism | A microscopic organism, especially a bacterium, virus, or fungus.
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| Wash | Clean with water and, typically, soap or detergent.
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| Temperature Danger Zone | The temperature range of roughly 4–5 to 60 °C(39–41 to 140 °F) where food-borne bacteria can grow.
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| Pre Rinse | A preliminary rinse before further treatment.
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| Salmonella | A bacterium that occur mainly in the intestine, especially a serotype causing food poisoning.
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| Shigella | A bacterium that is an intestinal pathogen of humans and other primates, some kinds of which cause dysentery.
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| Campylobacter Jejuni | A rod-shaped bacterium that cause infections in cattle and man. Unpasteurized milk infected with campylobacter is a common cause of gastroenteritis.
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| Food Borne Illness | An infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria.
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| Hepatitis A | A form of viral hepatitis transmitted in food, causing fever and jaundice.
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| Pathogen | A bacterium, virus, or other microorganism that can cause disease.
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| Hair Restraint | a measure used to make sure that hair does not contaminate exposed food, clean equipment, or single use items
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| Refrigerator | An appliance or compartment that is artificially kept cool and used to store food and drinks.
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| Scrape | To damage or hurt by rubbing something rough or sharp against it or by making it rub against something rough or sharp.
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| Sanitizer | A sanitizing agent especially for use in connection with food.
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| E Coli | A bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm. Some strains can cause severe food poisoning, especially in old people and children
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| Clostridium Botulinum | A gram-positive, rod-shaped, anaerobic, spore forming, motile bacterium with the ability to produce the neurotoxin botilinum.
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| Vibrio Cholerea | A gram-negative, comma-shaped bacterium. Some strains of V. cholerae cause the disease cholera. V. cholerae is a facultative anaerobic organism and has a flagellum at one cell pole.
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| Wash Hands | Clean your hands with water, and typically with soap.
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| Dishes | Shallow, typically flat-bottomed containers for cooking or serving food.
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| Fall Prevention | The act of preventing someone or something from falling.
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| Management | The process of dealing with or controlling things or people.
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| Uniform | The distinctive clothing worn by members of the same organization or body or by children attending certain schools.
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| Glasses | A pair of lenses set in a frame resting on the nose and ears, used to correct or assist defective eyesight or protect the eyes.
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| Fire Safety | Activities designed to make a place of work safe for the workers in case of fire
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| Employees | A person employed for wages or salary, especially at non executive level.
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| Apron | A protective or decorative garment worn over the front of one's clothes and tied at the back.
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| Silver Ware | Dishes, containers, or cutlery made of or coated with silver
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| Burns | Injuries caused by exposure to heat or flame.
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| HACCP | Hazard Analysis & Critical Control Points
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| Clean | Make (something or someone) free of dirt, marks, or mess, especially by washing, wiping, or brushing.
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| Knife | An instrument composed of a blade fixed into a handle, used for cutting or as a weapon.
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| Hock | A knuckle of meat, especially of pork or ham.
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| OSHA | Occupational Safety & Health Administration
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| Food and Drug Administration |
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| U.S Department of Agriculture |
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| Food Safety and Inspection Service |
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| Texas Cooperative Extension Service |
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| Nation Agricultural Library |
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| Environmental Protection Agency |
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| NOAA |
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| Bureau of Alcohol Tobacco and Fire Arms |
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| United States Customs Service |
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| Federal Trade Commission | A federal agency that administers antitrust and consumer protection legislation in pursuit of free and fair competition in the marketplace.
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| FDCA | (Federal Food,Drug, and Cosmetic Act) A set of laws passed by congress that gives authority to the FDA to oversee the safety of food, drugs, and cosmetics.
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| Meat Inspection | A US Congress Act that works to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions.
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| Merchantability | A warranty implied by law that goods are reasonably fit for the general purpose for which they are sold.
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| Food Claims | The relationship between a nutrient or a food and the risk of a disease.
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| Food Labeling | A panel found on a package of food which contains a variety of information about the nutritional value of the food item.
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| Center for Disease Control and Prevention. | A federal agency that conducts & supports health promotion, prevention, & preparedness activities in the US with the goal of improving overall public health.
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| US Department of Justice | A department of the federal executive branch which administers the FBI and is responsible for enforcing all civil rights legislation.
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| Beta Carotene |
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| Vitamins |
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| Proteins |
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| Whey |
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| Drying |
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| Freeze-Drying |
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| Golden Rice |
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| Mechanical Refrigeration |
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| Cheese |
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| Transgenic Organisms |
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| Curds |
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| Chymosin |
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| Anemia |
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| Carbohydrates |
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| Microbes |
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| Phytochemicals |
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| Vitamin A |
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| Food Preservation |
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| Dietary Deficiencies |
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| GMO |
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| Rennin |
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| Canning |
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| Cassava |
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| Legumes |
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| Biofortified |
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| Minerals |
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| Syngenta Corporation |
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| Biomanufactured |
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| Enzymes |
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