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10 relations: Biological hazard, Chemical hazard, Codex Alimentarius, Food additive, Food safety, Foodborne illness, Pathogen, Peer review, Statistical dispersion, Uncertainty.
Biological hazard
Biological hazards, also known as biohazards, refer to biological substances that pose a threat to the health of living organisms, primarily that of humans.
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Chemical hazard
A chemical hazard is a type of occupational hazard caused by exposure to chemicals in the workplace.
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Codex Alimentarius
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.
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Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
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Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
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Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
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Pathogen
In biology, a pathogen (πάθος pathos "suffering, passion" and -γενής -genēs "producer of") or a '''germ''' in the oldest and broadest sense is anything that can produce disease; the term came into use in the 1880s.
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Peer review
Peer review is the evaluation of work by one or more people of similar competence to the producers of the work (peers).
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Statistical dispersion
In statistics, dispersion (also called variability, scatter, or spread) is the extent to which a distribution is stretched or squeezed.
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Uncertainty
Uncertainty has been called "an unintelligible expression without a straightforward description".
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