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HHS - 21 CFR PART 114 - ACIDIFIED FOODS Organization: HHS
Date: 2017-04-01
Description: (a) Acid foods means foods that have a natural pH of 4.6 or below. (b) Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination.
HHS - 21 CFR PART 114 - ACIDIFIED FOODS Organization: HHS
Date: 2016-04-01
Description: (a) Acid foods means foods that have a natural pH of 4.6 or below. (b) Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination.
CRC - FOOD ASSOCIATED PATHOGENS - FOOD ASSOCIATED PATHOGENS Organization: CRC
Date: 2013-09-25
Description: Examples, of this are the consumption of raw foods, which increases the risk of food borne infections and intoxications, and refrigerated ready-to-eat foods, as some food borne pathogens are capable of being active even at refrigeration temperatures. Extending shelf life of many food items is not always safe for consumers.
CRC - E53515 - MATHEMATICAL MODELING OF FOOD PROCESSING Organization: CRC
Date: 2010-05-21
Description: After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors.
CPC - CANNED FOODS; THERMAL PRO - CANNED FOODS; THERMAL PROCESSING AND MICROBIOLOGY - 7TH EDITION Organization: CPC
Date: 1981-11-17
Description: Examination of containers - Selection of cans; Preliminary examination; Examination of rolled seams; Defective soldering; Oval and rectangular cans; Flexible pouches Appendix - Temperature of saturated steam; Sizes of some common round UK open-top cans; Example of calculation of process lethalities; Lethal rates; Summary of causes and control of microbial spoilage of canned food Index
SAE/TP - 2006-01-2187 - CONTROL OF SOLID WASTE USING LOW TEMPERATURE OXIDATION Organization: SAE/TP
Date: 2006-07-17
Description: (TDA) conducted tests to measure the rates of oxidation using ozone with five model waste components. We used wheat straw to represent food scraps, cellulose to represent waste paper, methionine to represent feces, urea for other biological waste, and high density polyethylene (HDPE) for plastic and plastic wrapping.
CRC - E8976 - FOOD SHELF LIFE STABILITY : CHEMICAL, BIOCHEMICAL, AND MICROBIOLOGICAL CHANGES Organization: CRC
Date: 2000-09-19
Description: The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods. The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life.
HHS - 21 CFR PART 113 - THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS Organization: HHS
Date: 2017-04-01
Description: (e) Commercial sterility: (1) ‘‘Commercial sterility’’ of thermally processed food means the condition achieved— (i) By the application of heat which renders the food free of— (a) Microorganisms capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution; and (b) Viable microorganisms (including spores) of public health significance; or (ii) By the control of water activity and the application of heat, which renders the food free of microorganisms capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution.
ASABE S368 - COMPRESSION TEST OF FOOD MATERIALS OF CONVEX SHAPE Organization: ASABE
Date: 2000-12-01
Description: Purpose and scope This Standard is intended for use in determining mechanical attributes of food texture, resistance to mechanical injury as a result of static loading, and quasi-static force-deformation behavior of food materials of convex shape, such as fruits and vegetables, seeds and grains, and manufactured food materials.
DS/ISO/TS 22002-2 - PREREQUISITE PROGRAMMES ON FOOD SAFETY - PART 2: CATERING Organization: DS
Date: 2013-01-24
Description: This part of ISO/TS 22002 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. This part of ISO/TS 22002 is applicable to all organizations which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2.
ISO TS 22002-2 - PREREQUISITE PROGRAMMES ON FOOD SAFETY - PART 2: CATERING - FIRST EDITION Organization: ISO
Date: 2013-01-15
Description: This part of ISO/TS 22002 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. This part of ISO/TS 22002 is applicable to all organization which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2.
SAE/TP - 2008-01-2014 - FOOD AND REVITALIZATION MODULE (FARM) FOR MOON HUMAN EXPLORATION Organization: SAE/TP
Date: 2008-06-29
Description: Different soil-less culture methods were evaluated and issues related to light intensity, pressure, temperature, CO2 concentration and humidity control were analyzed trading-off between the different needs of the base and of the plants.
ASTM F1416 - STANDARD GUIDE FOR SELECTION OF TIME-TEMPERATURE INDICATORS Organization: ASTM
Date: 1996-02-10
Description: NOTE 1—Besides time-temperature indicator, TTI is also an abbreviation for time-temperature monitor and time-temperature integrator. Time-temperature indicators may be integrated into a Hazard Analysis and Critical Control Point (HACCP) plan.
UL - 1026 CRD - UL STANDARD FOR SAFETY ELECTRIC HOUSEHOLD COOKING AND FOOD SERVING APPLIANCES - SECTION / PARAGRAPH REFERENCE: NEW SUPPLEMENT SA SUBJECT: SMART ENABLED COOKING APPLIANCES - EDITION 6: JANUARY 27, 2012 Organization: UL
Date: 2014-04-08
Description: These requirements apply to household cooking and food serving appliances intended to receive and respond to communication signals or data relating to power billing rate or demand response or communication signals from a remote user interface, such as a smart phone or computer.
VDI 2594 - EMISSION CONTROL - PULP PRODUCTION IN THE SUGAR INDUSTRY Organization: VDI
Date: 2015-09-01
Description: General information Reference is made to the acts, ordinances, administrative and other regulations (BImSchG, TA Luft) that apply to the construction and operation of the plants, and to the results of the BREF “Food, Drink and Milk” [52]. In this standard, volume indications for gases based on the standard conditions (273 K, 1013 mbar) after deducting the water vapour portion are identified by (tr).
SNV - SN EN ISO 7218/A1 - MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - GENERAL REQUIREMENTS AND GUIDANCE FOR MICROBIOLOGICAL EXAMINATIONS; AMENDMENT A1 Organization: SNV
Date: 2013-11-01
Description: For temperature control equipment, check the stability and homogeneity of the temperature before initial use and after any repair or modification which might have an effect on the temperature control.
NPFC - MIL-PRF-32017 - REFRIGERATION SYSTEM, ADVANCED DESIGN Organization: NPFC
Date: 1997-12-01
Description: The ADR system is intended for use in the transportation and storage of food, medical supplies, human cadavers, and other temperature sensitive items requiring controlled temperature.
NPFC - MIL-PRF-44015 - REFRIGERATOR-CONTAINER, FIELD, 8 FEET BY 8 FEET BY 10 FEET Organization: NPFC
Date: 1997-10-22
Description: The container is intended for use in the transportation and storage of food and other temperature sensitive items requiring controlled temperature. It is used with the refrigeration unit conforming to MIL-PRF-44035.
BRE BR97 - BUILDING REGULATIONS AND HEALTH - D C MANT AND J A MUIR GRAY; ARCHIVED 2017 Organization: BRE
Date: 1987-01-01
Description: Discussions with conclusions are given for the following health issues: ambient temperature (hypothermia), noise, dampness, sanitation, food storage, lighting, space requirements, domestic waste and indoor air quality. 73 pages.
ASHRAE 90433 - DESIGN ESSENTIALS FOR REFRIGERATED STORAGE FACILITIES Organization: ASHRAE
Date: 2005-01-01
Description: Although "the colder, the better" is widely accepted as a method for retarding microbial, physiological, and chemical changes in food, each commodity requires unique temperature and humidity conditions for maximum shelf life and product quality retention, for which accurate technical data as well as efficient design methods, operation, and maintenance are needed.

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