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HACCP, Labelling, Lactose, Lardons, Glossary
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| Glossary |
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HACCP
Acronym for Hazard Analysis and Critical Control Points. Auto-control system implemented by operators of the food sector to assess and prevent hygiene and safety risks, through the identification of specific hazards and critical points, and the arrangement of targeted corrective actions. |
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Labelling
Set of information given on the label applied on a product, on the packaging or on the fastener. |
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Lactose
Disaccharide sugar found in milk. In the production of certain deli meats (such as cooked hams or sausages), lactose can be used as an additive to increase meat tenderness. Levoni deli meats do not contain lactose, which may be a cause of food intolerance. |
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Lardons
Cube of lard or fat from pork throat or back that is added to the meat mix for sausages conveying special flavour and texture. In slices, lardons stand out as white spots against a red or pink background. |
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