Freezing is a method of food preservation that involves lowering the temperature of food to a point where microbial growth is inhibited. This can be done using a freezer or other refrigeration equipment.

Food regulations are primarily designed to ensure the safety and quality of food products, protecting consumers from harmful substances, contamination, and mislabeling.

Pickling is a method of food preservation that involves submerging food in a solution of salt, sugar, and vinegar. This creates an acidic environment that inhibits microbial growth.

Sterilization is the process of destroying all microorganisms, including bacteria, viruses, and fungi, from a food product.

Canning is a method of food preservation that involves heating food to a high temperature in a sealed container. This process kills microorganisms and prevents spoilage.

Pasteurization is the process of heating food to a temperature high enough to kill harmful microorganisms while preserving its nutritional value and flavor.

Smoking is a method of food preservation that involves exposing food to smoke from burning wood or other materials. This process imparts a distinctive flavor and aroma to the food and also helps to inhibit microbial growth.

Sanitization is the process of reducing the number of microorganisms on surfaces and equipment to a safe level, typically through the use of chemicals or heat.

Pickling is a method of food preservation that involves submerging food in a solution of vinegar, salt, and spices. The acidic environment created by the vinegar inhibits microbial growth.

Preservation is the process of adding chemical substances to food to prevent spoilage and extend its shelf life.

Dehydration is a method of food preservation that involves removing moisture from food, either through natural evaporation or through the use of heat or other drying techniques.

Inspection is the process of examining food products to ensure they meet regulatory standards for safety, quality, and labeling.

Fermentation is a method of food preservation that involves the conversion of sugars into alcohol or other organic compounds by microorganisms such as bacteria or yeast.

Labeling is the process of attaching a label to a food product that provides information about its ingredients, nutritional value, and other relevant details.

Fermentation is a method of food preservation that involves the conversion of sugars into lactic acid by lactic acid bacteria. This process is commonly used in the production of fermented foods such as yogurt, cheese, and sauerkraut.