Hazard Analysis and Critical Control Points: A system of safety management (abbreviated HACCP) applied mainly to the food industry. It involves the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement and handling, to manufacturing, distribution and consumption of finished products.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.Pasteurization: Treatment of food with physical methods such as heat, high pressure, radiation, or electric current to destroy organisms that cause disease or food spoilage.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.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.Consumer Product SafetyProportional Hazards Models: Statistical models used in survival analysis that assert that the effect of the study factors on the hazard rate in the study population is multiplicative and does not change over time.Education: Acquisition of knowledge as a result of instruction in a formal course of study.Household Articles: Various material objects and items in the home. It includes temporary or permanent machinery and appliances. It does not include furniture or interior furnishings (FURNITURE see INTERIOR DESIGN AND FURNISHINGS; INTERIOR FURNISHINGS see INTERIOR DESIGN AND FURNISHINGS).Morganella morganii: A species of MORGANELLA formerly classified as a Proteus species. It is found in the feces of humans, dogs, other mammals, and reptiles. (From Bergey's Manual of Determinative Bacteriology, 9th ed)Perches: A common name for fish of the family Percidae, belonging to the suborder Percoidei, order PERCIFORMES.EcuadorCooking and Eating UtensilsPatient Satisfaction: The degree to which the individual regards the health care service or product or the manner in which it is delivered by the provider as useful, effective, or beneficial.IranBrain Stem Infarctions: Infarctions that occur in the BRAIN STEM which is comprised of the MIDBRAIN; PONS; and MEDULLA OBLONGATA. There are several named syndromes characterized by their distinctive clinical manifestations and specific sites of ischemic injury.Law Enforcement: Organized efforts to insure obedience to the laws of a community.Fishes: A group of cold-blooded, aquatic vertebrates having gills, fins, a cartilaginous or bony endoskeleton, and elongated bodies covered with scales.Encyclopedias as Topic: Works containing information articles on subjects in every field of knowledge, usually arranged in alphabetical order, or a similar work limited to a special field or subject. (From The ALA Glossary of Library and Information Science, 1983)Refrigeration: The mechanical process of cooling.Ice: The solid substance formed by the FREEZING of water.Fish Diseases: Diseases of freshwater, marine, hatchery or aquarium fish. This term includes diseases of both teleosts (true fish) and elasmobranchs (sharks, rays and skates).Fish Oils: Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the LIVER. Those from the liver are usually high in VITAMIN A. The oils are used as DIETARY SUPPLEMENTS. They are also used in soaps and detergents and as protective coatings.Fisheries: Places for cultivation and harvesting of fish, particularly in sea waters. (from McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Directories as Topic: Lists of persons or organizations, systematically arranged, usually in alphabetic or classed order, giving address, affiliations, etc., for individuals, and giving address, officers, functions, and similar data for organizations. (ALA Glossary of Library and Information Science, 1983)Education, Distance: Education via communication media (correspondence, radio, television, computer networks) with little or no in-person face-to-face contact between students and teachers. (ERIC Thesaurus, 1997)Career Choice: Selection of a type of occupation or profession.RestaurantsCareer Mobility: The upward or downward mobility in an occupation or the change from one occupation to another.DirectoryVocational Guidance: Systematic efforts to assist individuals in selecting an occupation or suitable employment on the basis of aptitude, education, etc.Allied Health Occupations: Occupations of medical personnel who are not physicians, and are qualified by special training and, frequently, by licensure to work in supporting roles in the health care field. These occupations include, but are not limited to, medical technology, physical therapy, physician assistant, etc.Periodicals as Topic: A publication issued at stated, more or less regular, intervals.Library Collection Development: Development of a library collection, including the determination and coordination of selection policy, assessment of needs of users and potential users, collection use studies, collection evaluation, identification of collection needs, selection of materials, planning for resource sharing, collection maintenance and weeding, and budgeting.Publishing: "The business or profession of the commercial production and issuance of literature" (Webster's 3d). It includes the publisher, publication processes, editing and editors. Production may be by conventional printing methods or by electronic publishing.Publications: Copies of a work or document distributed to the public by sale, rental, lease, or lending. (From ALA Glossary of Library and Information Science, 1983, p181)Publication Bias: The influence of study results on the chances of publication and the tendency of investigators, reviewers, and editors to submit or accept manuscripts for publication based on the direction or strength of the study findings. Publication bias has an impact on the interpretation of clinical trials and meta-analyses. Bias can be minimized by insistence by editors on high-quality research, thorough literature reviews, acknowledgement of conflicts of interest, modification of peer review practices, etc.Classification: The systematic arrangement of entities in any field into categories classes based on common characteristics such as properties, morphology, subject matter, etc.History of DentistryLegislation, Dental: Laws and regulations pertaining to the field of dentistry, proposed for enactment or recently enacted by a legislative body.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Ethics, Dental: The principles of proper professional conduct concerning the rights and duties of the dentist, relations with patients and fellow practitioners, as well as actions of the dentist in patient care and interpersonal relations with patient families. (From Stedman, 25th ed)History, 19th Century: Time period from 1801 through 1900 of the common era.Teaching: The educational process of instructing.Information Centers: Facilities for collecting and organizing information. They may be specialized by subject field, type of source material, persons served, location, or type of services.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.National Health Planning Information Center (U.S.): A center in the HEALTH RESOURCES ADMINISTRATION Division of Planning Methods and Technology which provides access to current information on health planning and resources development.Nutritional Sciences: The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease.Poison Control Centers: Facilities which provide information concerning poisons and treatment of poisoning in emergencies.Food Packaging: Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.Drug Information Services: Services providing pharmaceutic and therapeutic drug information and consultation.