Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
The science dealing with the establishment and maintenance of health in the individual and the group. It includes the conditions and practices conducive to health. (Webster, 3d ed)
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.
Any substances taken in by the body that provide nourishment.
Physical manipulation of animals and humans to induce a behavioral or other psychological reaction. In experimental psychology, the animal is handled to induce a stress situation or to study the effects of "gentling" or "mothering".
The production and movement of food items from point of origin to use or consumption.
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.
The selection of one food over another.
Measurement and evaluation of the components of substances to be taken as FOOD.
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.
Acquired or learned food preferences.
The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.
Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.