Operation which involves perceiving, analysing and judging the organoleptic attributes, particularly the olfactory, gustatory, tactile and kinaesthetic attributes of a food product.

Perspicacious, sensitive person who is selected and trained to evaluate the organoleptic attributes of a food with the sense organs.

Debris from leaf removal and fruit washing such as leaves, shoots, stones, soil and dust.

Biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.