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involved in the production, processing, storage, preparation, and distribution of food for consumption by living things.
a person who sells to the retailer, having purchased fresh or processed food in lare quantities.
anyone involved in cleaning, separating, handling, and preparing a food product before it is ready to be sold to the distributor.
the person who inspects the food for freshness, size, and quality, and determines under what criteria it will be sold and consumed.
the person or firm responsible for putting the food into containers, such as boxes crates, bags, or bins, for shipment to the processing plant.
the person responsible for transporting the product anywhere along the way from far to consumer.
refer to average temperature, number of days with a certain temperature range, length of growing season, and amount of precipitation for a given geographic area.
spoilage is usually caused by microorganisms. Microorganisms that contribute to food spoilage are bacteria, fungi, and nematodes.
refers to workers who move from place to place where harvesting is occurring throughout the year.
the steps involved in turning the raw agricultural product into an attractive and consumable food are collectively known as processing.
a material containing or consisting of carbohydrates, fats, proteins, and supplementary substances, such as minerals, used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy.
is the process whereby oxygen and carbon dioxide are adjusted to preserve or enhance particular foods.
involves putting food in airtight containers and sterilizing the food to kill all living microorganisms that could cause spoilage.
are flexible packages consisting of two layers of film with a layer of foil between them.
is a relatively new procedure using gamma rays to kill insects, bacteria, fungi, and other organisms in food products.
involves surrounding the food with hot liquid or by steaming, braising, boiling, or stewing the food.
condensed milk and evaporated milk
are both produced by removing large portions of water from the whole milk through a machine called a vacuum pan. Condensed milk is further treated by adding sugar.
refers to the body meat of the animal the part that is left after the offal has been removed.
age or ripen
means to leave undisturbed for a period so that minor biological changes can take place while the beef cools.
means that the carcass is divided into smaller cuts, vacuum sealed, boxed, moved into storage, and shipped to retailers.
is a term used to indicate the percentage or yield of hot carcass weight to the weight of the animal on foot.
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