Precautions that are taken to reduce the chance of a hazard occurring (to an acceptable level of risk).

The level of a safety hazard considered to present a risk the consumer would accept. The acceptable level of the hazard in the end product, sometimes referred to as the "target level", shoul [..]

A chemical that forms hydrogen ions, replaceable by a metal to form salts. As bacteria find it difficult to grow in acidic conditions, to can be used to preserve food.

The estimated amount of a substance in food or drinking-water, expressed on a body weight basis, that can be ingested over 24 hours or less, without appreciable health risk to the consumer on the basi [..]

Food Grade Additives Approved by Codex-Alimentarius.

The adding of cheaper, inferior or less desirable materials to a food.

Requires oxygen.

Ordinary room temperature.

Does not require oxygen.

Allergic reaction to certain food types.