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  2. The Real Reason Why There Have Been So Many Food ... - AOL

    www.aol.com/real-reason-why-many-food-153100268.html

    On a basic level, a food recall means that certain foods or food products have been deemed unsafe based on regulations from the U.S. Food and Drug Administration (FDA). The FDA regulates all foods ...

  3. Gimbap - Wikipedia

    en.wikipedia.org/wiki/Gimbap

    Fillings vary greatly; the expiration date is one day; it typically provides between 600 and 850 kilojoules (140 and 200 kcal) of food energy. [28] Nude gimbap (누드김밥) — Unlike traditional gimbap, while the ingredients of nude gimbap go inside the gim, the rice wraps around the outside, similar to a California roll. However, unlike a ...

  4. Foodservice Equipment & Supplies - Wikipedia

    en.wikipedia.org/wiki/Foodservice_Equipment...

    Foodservice Equipment & Supplies' Dealer of the Year award was recognized as the pre-eminent honor in foodservice distribution. This award dated back nearly a quarter of a century and recognized the industry's most outstanding equipment and supplies distributor.

  5. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...

  6. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]

  7. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...

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