The terms used for Ask IFAS organization are selected with consideration of the terminology used in UF/IFAS publications and programs, as well as the terms recommended by the U.S. National Agricultural Library Thesaurus (NALT) and the United Nations Food and Agriculture Organization's AGROVOC thesaurus.&nbsp;

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SCOPE:&nbsp;Methods differ from activities in that for the former usually a formal or standardized description is available and that they involve a number of steps

Methods

Métodos

Directed modification of the gene complement of a living organism by such techniques as altering the DNA, substituting genetic material by means of a virus, transplanting whole nuclei, transplanting cell hybrids, etc.&nbsp;&nbsp;[AGROVOC]

Genetic Engineering

Ingeniería genética

A systematic approach to be used in food processing as a means to assure food safety. [NALT]
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [AGROVOC]

Hazard Analysis Critical Control Points (HACCP)

Análisis de Peligros y Puntos Críticos de Control (HACCP)

HACCP

Set of practices that help to maintain health and prevent the spread of diseases.

Hygiene

Higiene

Cultural Methods

Prácticas culturales

Quality control: The process of meeting products and services to consumer expectations. [AGROVOC]

Métodos

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Análisis de Peligros y Puntos Críticos de Control (HACCP)

Control de Calidad

Enseñar

Higiene

Ingeniería genética

Prácticas culturales

Pruebas

Analytical Methods

Field Methods

Prevención

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Research Methods

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