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Measures to protect against laboratory accidents include safety training and enforcement of laboratory safety policies, safety review of experimental designs, the use of personal protective equipment, and the use of the buddy system for particularly risky operations. In many countries, laboratory work is subject to health and safety legislation.
Food scientists working in Australia A food science laboratory. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...
Petri dish. A glass Petri dish with culture. A Petri dish (alternatively known as a Petri plate or cell-culture dish) is a shallow transparent lidded dish that biologists use to hold growth medium in which cells can be cultured, [1][2] originally, cells of bacteria, fungi and small mosses. [3] The container is named after its inventor, German ...
A Bunsen burner, named after Robert Bunsen, is a kind of ambient air gas burner used as laboratory equipment; it produces a single open gas flame, and is used for heating, sterilization, and combustion. [1][2][3][4][5] The gas can be natural gas (which is mainly methane) or a liquefied petroleum gas, such as propane, butane, or a mixture.
Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.
Laboratory techniques are the set of procedures used on natural sciences such as chemistry, biology, physics to conduct an experiment; while some of them involve the use of complex laboratory equipment from laboratory glassware to electrical devices, and others require more specific or expensive supplies.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.