Food grade substances are materials which are not toxic or will not affect a consumer if ingested in small quantities. In general, this is a term used in manufacturing to describe equipment components, adhesives, lubricants etc. which are safe to the consumer if ingested. Although every effort is made to ensure that these substances do not come into contact with a batch of food or drug substance, occasionally this may happen (e.g. due to a leak or equipment malfunction) and in this instance food grade substances would not result in that batch causing harm to a consumer or require that batch to be recalled (whereas non-food grade might).

Examples:

Food grade oil to lubricate a pump

Food grade adhesive used to seal a ready meal pack

A HACCP plan identifies crital control points (CCPs) and has policies and procedures in place to manage the food safety risk through these CCPs.

Every step in the process is considered during the hazard analysis.

If you are referring to acrylic paint, it is safe. If there is any concern concerning ventilation, an open window is sufficient

Not many pathogenic organisms can survive in the acidic conditions of orange juice. Foods that are high in sugar content also are fairly safe. You still want to follow the safe storage recommendations on the container if for no other reason than old orange juice just tastes nasty.

- nuclear radiation

- nuclear residue

I met a man that told me about a friend of his that hunted all of his food and one evening served up some beaver...the guy said is was kinda greasy and gave him the worst gas he'd had in his life..not painful just awful smelly.

I wouldnt. If it was in a can and had expired less than 3 months ago it would be fine...but not a homemade one unless it was in the freezer for less than 4 months!

Finding foreign objects in food served anywhere is a health and safety hazard.

There are several methods. The most common is to keep the media (food, nutrition source for the bacteria) cold as temperatures below 40 degrees Fahrenheit inhibit (but do not prevent) bacterial growth. Another common method is to reduce the water activity of the media, either by removing water (drying) or adding substances that bind the water and make it unavailable to bacteria (salt, sugar). There are also various antimicrobial chemicals, agents, processing aids and other substances that will either directly or indirectly inhibit or prevent bacterial growth.

If you use fresh lids and the jars have been throughly cleaned and sanitized, you might be able to use them for canning.

If you cannot find something in the store labelled "parma ham", look for "prosciutto". As far as substitutes go, if you are using thin slices to wrap around asparagus or melon, for example, there isn't really a good substitute. If you have a recipe calling for diced parma ham to be, for example, sauteed in a pan as a flavoring enhancement for a dish, you could substitute a good quality bacon or perhaps Canadian bacon.

If you are allergic to pork, you avoid pork. Sometimes that is hard to do. Entirely too much food is cooked with pork. Too much food is fried in pork fat. It is hard watching everyone else eating some delicious ham while I sit there munching on rabbit food. Still, sleeping in bed all night beats sitting up in the bathroom all night and feeling miserable.

As water freezes and becomes ice it expands in volume.

If a bottle is half-filled with water and then frozen, the bottle should remain intact because the volume of air in the bottle will contract as the water/ice expands and so the airspace will accommodate the final volume of the ice.

If the bottle is completely filled with water and then frozen, the bottle will most likely break because there is no airspace to 'absorb' the expansion of the water/ice. As the freezing is a relatively slow process, the bottle will not explode, but will in all likelyhood crack and may break apart.

i want to know this too cause i shot a rabbit and wanted to eat it but it had a tape worm so didnt.... if you cook it good enough will it be ok??? no have you not heard that you can get tape worms from cooked burgers..same applies here

A 3 day old hot dog should be safe to eat if it's been refrigerated.

Yes, you could get sick from eating green salami.

pu'er tea (also known as puer and puerh) is one of the rawest tea in the world.

Unlike teas such as green tea, it is not baked.

Because of this, living microbes in the tea help age it, similar to wine. The older the better. Some can be kept for 50 years, each year improving taste.

Scientists believe that it can help lower cholesterol, blood pressure, and help diabetes. The best site to find out more is listed in the related links below.

2 days, this is not totally accurate. According to the Georgia State Environment Health Manual (they inspect restaurants), the accurate, but qualified answer is 7 days. Food maintained below 40 degrees F or above 135 degrees F may be maintained and served for 7 days. That includes basically all foods, both vegetable and meat. If any food is maintained in the danger zone, between 40F and 135F for four hours should be discarded. Keep it below 40F or above 135F and you are good to go.

This answer is no help to anyone: "no because it is very nasty and the most thing is is that people are so weird that they drink everything" Please fill in a serious answer

Yes. It is safer than drinking unpasteurised milk.

Homogenisation ensures that the cream does not float to the top of the milk.

Pasteurisation is a heat process that kills all pathogens (harmful bacteria) and most spoilage bacteria.

Well if its changing colors and its turned black or white its most likely mold. Which is bad because mold is not healthy for your body.

-----> If the shape has changed(gone sloppy, softer/harder, decreased weight rapidly without eating it), colour (could be green,white,black), if it stinks(more than it had before) or if you buy food which has expired it's date

these types of food have gone off/expired.

at the moment i am consuming a ginger that is absolutly fresh and its blue-greenish inside.
the moment you cook it,it turns yellow-white.
you can check the freshness by squezing it,when it gets soft its loosing freshness.
also you can check the skin,the less woody it is the better is your ginger.
dont let the color fool you :)

Yes, but I would not recommend eating it if it has been left unrefrigerated for more than 2 hours.