P L A G U E P

F Q E N V I R O N M E N T R
R U I I
E I P A C K A G I N G M N H
E P D A G E
W M I R R D A
A E S Y E E L
S N I P D T R T
T T N C A I E E H
E T F O C E R T R
C D O O F E N K N G A T E
H L C S A T E W N R G
L T U G N G E E I
O I M I T N T N S
R O E N I N I T
O N R G K O A E
Y R O T C A F D O O F N C T R
C L E A N I N G I T N
L A I R E T A M W A R E O
S T E R I L I Z A T I O N D N C
1. Is water suitable for human consumption, that is, water that can be drunk directly or used
to wash and or prepare food without
2. It is that portion that remains in the water after a defined contact period, which reacts
chemistry and biologically as hypochlorous acid or as hypochlorite ion
3. It is the set of operations that aims to temporary the reduction of the total number of live
microorganisms and the destruction of pathogens and alter
4. Active tensile material designed to remove and eliminate the unwanted contamination of
some surface of some material.
5. It is the destruction or elimination of all forms of life. It can be carried out by physical or
chemical processes.
6. Any natural or artificial product, prepared or not, which ingests contributes to the human
body the nutrients and energy necessary for the development of biological processes.
7. Elements that allow protecting primary packaging of external influences and achieve
adequate maintenance and storage. Includes secondary and tertiary containers.
8. Article that is in direct contact with the food, intended to contain it from its fabri cation
until its delivery to the consumer, in order to protect it from external alteration and
contamination agents. The components of the primary package, that is, the main body and
the closures, may be in direct or indirect contact with the food.
9. It is the set of machinery, utensils, containers, pipes, tableware and other accessories that
are used in manufacturing, processing, preparation, container, fractionation, storage,
distribution, transportation and food-demand and its raw materials
10. It is the establishment in which one or more technological, ordered and hygienic
operations is carried out, designed to fall, to develop, produce, transform or pack food for
human consumption.
11. It is the process or operation of food waste elimination or other foreign or undesirable
materials.
12. Different amount of units of a food of similar characteristics manufactured or produced in
essentially equal conditions identified by having the same code or production key.
13. It is natural or artificial substances, made or not, used by the food industry for direct use,
fractionation or conversion in food for human consumption.
14. It is any person who intervenes directly, permanently or occasional, in manufacturing,
processing, preparation, packaging, storage, transportation and food-demand activities.
15. Any animal, including, but not limited, to birds, rodents, arthropods or chiprofers that may
cause damage or contaminate the food directly or indirectly.
16. Administrative act issued by the competent health authority, through which a natural or
legal person is authorized to manufacture, process, package, import and / or marketing a
high risk in public health for human consumption
17. Product quantity without considering the mass or volume of the packing
18. Anyone who buys or receives food in order to meet your needs
19. substance used in the manufacture or preparation of food present in the final product,
although possibly in a modified form, including food additives
20. Any internal or external area delimited physically that is part of the establishment for the
manufacture, prepared, container, storage and exempnded food