Characteristics

of user based
quality
Methods of food storage - There are several
methods of food storage, depending on the
type of food and its specific requirements.
Here are some common methods:

Refrigeration, freezing, canning, vacuum sealing,

dehydrating, root cellaring, pantry storage,
preserving in oil or vinegar, fermentation, cellaring.

Duration of storing food - the duration for which

you can store food depends on several factors,
including the type of food, the storage method
used, and the conditions in which it's stored.
Packaging of food - Packaging is a crucial aspect
of food storage, as it helps protect food from
contamination, spoilage, and maintain its quality.
Here are some common types of food packaging:

Airtight containers, plastic wrap, ziplock bags,

vacuum sealing bags, canning jars, aluminum foil,
freezer bags, Tupperware and food storage sets, etc.
Temperature is a critical factor in various aspects
of life, including weather, cooking, and food
storage. Here are some key temperature-related
concepts:

Room temperature, refrigeration temperature, freezer

temperature, cooking temperature, baking and
roasting temperature, food safety.
The "end use of food" refers to how food
products are ultimately consumed or utilized.

Ingredients are the individual components or

substances used in the preparation of a dish or
product. Examples :

Primary ingredients, seasonings and flavorings, liquid

ingredients, dry ingredients, proteins, fruits and
vegetables, dairy products, grains, sweeteners and
baking essentials.
"Eaten fresh and as is" refers to consuming a
food item in its natural, unprocessed state
without any additional cooking, preparation,
or alteration. Common examples :

Fruits, vegetables, nuts and seeds, leafy greens, dairy

products, seafood, honey and herbs.
A "ready-to-eat meal" (RTE meal) is a fully
prepared food product that is convenient and
requires no further cooking or significant
preparation before consumption.

Pre-packaged meals, frozen meals, canned

meals, takeout and fast food, meal kits, MRES
(meals ready to eat) and snack pack.
Food preferences are highly individual and
can vary widely from person to person.

"Fresh" typically refers to food products that

are in their natural state, recently harvested,
or recently prepared without significant
processing or preservation methods.

"Processed" refers to foods that have

undergone some level of alteration from their
natural state.
Organic food refers to food products that are
produced following organic farming and
production practices.

No synthetic pesticides and chemicals, non-

GMO, no synthetic hormones and antibiotics,
environmentally sustainable, biodiversity, no
artificial additives, certifications.
Premade Meals: These are fully prepared dishes
or meals that are often packaged and sold,
ready for consumers to eat after minimal or no
further cooking or assembly.

Homemade Meals:* These are dishes prepared

from scratch in a home kitchen, using fresh
ingredients and family recipes.
Pest management, often referred to as pest
control, is the practice of monitoring,
preventing, and mitigating the negative impacts
of pests on agriculture, human health, the
environment, and property.

Preventing pests is an essential aspect of pest

management that focuses on taking proactive
steps to minimize the risk of pest infestations.
"Manufacturer-based quality" refers to the
level of quality or the standard of
workmanship associated with a specific
manufacturer or producer of goods.

Consistency, reputation, standards and

specifications, certifications, customer
feedback, product warranty, innovation and
supply chain innovation.