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Food Hygiene

CODEX Definition: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

Prerequisite Program

CODEX Definition : A program that is required prior to the application of the HACCP system to ensure that a [fish and shellfish processing] facility is operating according to the Codex Principles of […]

Protective outer clothing. Food processors must provide employees with the ability to create a barrier between themselves and the product. These items typically include company-provided coats/smocks, plastic aprons or plastic sleeves, hair nets and snoods, and gloves, when appropriate. Essentially, protective clothing provided by the company should never be worn outside of the plant premises, […]

Saturated Fatty Acids:
A saturated fat is a fat in which the fatty acidsall have single bonds. Double bonds can react with hydrogen to form single bonds. They are called saturated, because the second bond is broken up and each half of the bond is attached to (saturated with) a hydrogen atom. Most animal fats are saturated.

Common Name
Systematic Name
Structural Formula
Lipid Numbers

Propionic acid
Propanoic acid
CH3CH2COOH
C3:0

Butyric acid
Butanoic acid
CH3(CH2)2COOH
C4:0

Valeric […]

Water Activity in Food

Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and molds (fungi). The term water activity (aw) refers to this unbound water.

The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have […]

Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies […]