Food Inspection: Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.Food: Any substances taken in by the body that provide nourishment.Food Supply: The production and movement of food items from point of origin to use or consumption.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Preferences: The selection of one food over another.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Habits: Acquired or learned food preferences.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Facility Regulation and Control: Formal voluntary or governmental procedures and standards required of hospitals and health or other facilities to improve operating efficiency, and for the protection of the consumer.