Food Safety Training Glossary

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Acceptable level - 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", should be stated in the product description and set at or below statutory/regulatory limits.
Acid - 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.
Acute reference dose - 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 basis of all the known facts at the time of the evaluation.
Additives - Food Grade Additives Approved by Codex-Alimentarius.
Adulteration - The adding of cheaper, inferior or less desirable materials to a food.
Aerobic - Requires oxygen.
Ambient Temperature - Ordinary room temperature.
Anaerobic - Does not require oxygen.
Anaphylaxis - Allergic reaction to certain food types.
Antibacterial - Working against or prohibiting the action of bacteria.
Antioxidant - Antioxidants prevent the oxidation of foods that results rancidity or discoloration. They are used in baked foods, cereals, fats, oils and salad dressings.
Aseptic - Aseptic means sterile or free of bacterial contamination. Aseptic is commonly used to describe food processing and packaging techniques for non-refrigerated storage or long-life products.

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Food Safety Training Glossary