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Chilled food
Perishable food which, to extend the time during which it remains wholesome, is kept within a specified range of temperature usually between 2 and 8ºC.
Chilled food chain
The sequence of temperature controlled operations after initial harvesting, and including chilled transport, cooling during and after production, chilled storage, distribution and retailing, through to domestic storage until preparation for final consumption.
Commercial sterility
A sterile product is one free from viable microorganisms, i.e. those capable of reproducing under optimum conditions for growth. 'Commercial sterility' is a term commonly used in the canning industry meaning the condition achieved by the application of heat sufficient to render the processed product free from viable microorganisms (including those of known public health significance), capable of growing in the food under normal non-refrigerated temperatures at which the food is likely to be held during distribution and storage.
Convenience food
A manufactured product requiring little or no preparation (other than heating, diluting or dissolving in water, where appropriate) before consumption.
Critical control point
Any point in a specific food system where loss of control may result in an unacceptable risk.
Crude fibre
The structural component of the plant cell wall being the residue obtained after consecutive acid and alkali digestion of a food or food material. Crude fibre is determined for nutritional declarations on animal feeding stuffs and also for defining brown bread in the Bread and Flour Regulations 1984.
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