4. Food Related Terms Definitions Q-R
Description
This article is from the Food Science FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous contributions by others.
4. Food Related Terms Definitions Q-R
Quality
When applied meaningfully to the character of a food, 'quality' may
refer to (a) the degree or standard of excellence; or (b) the fitness
for purpose; or (c) the consistency of attainment of the specified
properties of the food. In the context of food control, it is meaning
(c) that applies.
The term is sometimes used in a meaningless marketing sense (e.g.
'X is a quality product').
Raw
In the earliest or primary state, after harvesting or slaughter,
not having been subjected to any treatment apart from cleaning, size
grading or size reduction, (e.g. diced raw vegetables, raw minced beef).
Some ingredients termed 'raw materials' may actually be 'raw'.
Often, however, one manufacturer's starting materials are other
manufacturers' finished products; and a more accurate description would
be 'starting materials'.
Real
A marketing term, used normally to emphasise the presence of an
authentic ingredient in a product, as distinct from a substitute (e.g.
biscuits with a real chocolate coating).
See also Genuine.
Re-formed
'Re-formed' meat is an artefact having the appearance of a cut,
joint, slice or portion of meat, formed by combining pieces of meat
which have undergone processes generally including tumbling or massaging
or specific alignment of fibres, with or without the addition of finely
comminuted meat and/or meat emulsion, and then forming in moulds or into
shapes. Codes of Practice exist for the labelling of cured meat products
and quick frozen meat products respectively, made from re-formed meats.
Reduced ...
Complying either with a declared or, where existing,
legally-specified percentage reduction compared with a product not
making a ""reduced" claim, for the parameter involved.
Restore
See Fortified (foods).
Rich in ...
See High in ...
Risk
The probability that a particular adverse consequence results
from a hazard within a stated time under stated conditions. "Risk
assessment" should take account of both the probability of
occurrence and its seriousness if it occurs. See Hazard and Risk
Analysis.
Risk Analysis
This comprises risk assessment, risk management and risk
communication. Risk assessment requires expertise both in the
product or process in which the risk has been identified, and in
modern risk assessment techniques. While experts also have a
responsibility to contribute to risk management (i.e. the action
to be taken in relation to the assessed risk), it is not the
province of experts alone; in relation to a product or process
within a food operation, it is the responsibility of top
management; in the wider context of food legislation it is the
responsibility of the appropriate governmental authority after
consultation. Consultation is part of the process of risk
communication, which should take place both before and after
risk management.
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