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  2. Template:Food safety - Wikipedia

    en.wikipedia.org/wiki/Template:Food_safety

    Food safety; Terms; Foodborne illness; Good manufacturing practice (GMP) Hazard analysis and critical control points (HACCP) Hazard analysis and risk-based preventive controls (HARPC) Critical control point; Critical factors; FAT TOM; pH; Water activity (a w) Bacterial pathogens; Clostridium botulinum; Escherichia coli; Listeria; Salmonella ...

  3. Template:Food safety/doc - Wikipedia

    en.wikipedia.org/wiki/Template:Food_safety/doc

    This is a documentation subpage for Template:Food safety. It may contain usage information, categories and other content that is not part of the original template page. This template should not be substituted .

  4. Hurdle technology - Wikipedia

    en.wikipedia.org/wiki/Hurdle_technology

    Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet ...

  5. Hazard analysis and risk-based preventive controls - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and_risk...

    All food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, must have a written FSMA-compliant Food Safety Plan in place by the deadlines listed below:

  6. Pasteurization - Wikipedia

    en.wikipedia.org/wiki/Pasteurization

    Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

  7. Ultra-high-temperature processing - Wikipedia

    en.wikipedia.org/wiki/Ultra-high-temperature...

    A Tetra Pak ultra-pasteurization line. Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]