The range of temp 5oC to 63oC in whihc bacteria mulitplies very quickly
A short statement explaining why there is a need for a new product
The general characterisitcs a product should have e.g. appealling to children. A list of design criteria is sometimes called a design specification
When the quality of food decreases or it goes off
Taking a product apart
Inactive, a bit like a deep sleep - bacteria become dormant in frozen food
A number given to an additive when it passes EU safety tests. The additive can then be used in food throughout the EU.
Eat well plate
Goverment healthy eating guidelines in the form of a pie chart which shows how much or little of each food group you should eat.
Something that keeps an oily and watery mixutre stable - stops it seperating into two layers
A mixture of oliy and watery liquids e.g. salad dressing