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A measurement of alcohol strength; one degree of proof equals half of the percentage of alcohol (by volume). The percentage of alcohol contained in a beverage expressed in proof. The proof of alcohol is equal to one-half the proof. A measure of the percentage of alcohol in a beverage; the proof is twice the percentage…

A measure of performance over a fixed period of time, or output over input. The relationship between the number of units of service provided or products produced per unit of labor (or other cost) required, per unit of time. Productivity is said to increase in a hospital, for example, when patient stay can be reduced…

The width of the curve formed by the frequency distribution. When compared to specifications, the process spread tells whether the process can make the product with the specifications. Also described as the 6-sigma value.  

The process selected by the processor as adequate under the conditions of manufacture for a given product to achieve commercial sterility.  

Treatment of food, usually on a commercial scale, to increase its usefulness, stability or acceptability. In radiology, the use of a developer, fixer, washer, and dryer to change a latent film image or electrical impulses to a visible image for interpretation.  

A diagram of a manufacturing process, identifying inputs and outputs by each unit of operation as the product moves through the factory.  

A change in any critical factor of the scheduled process which reduces the sterilizing value of the process or which raises a question regarding the public health safety and/or commercial sterility of the product lot.  

A value to serve as a guide as to how well the process is in control. Calculated by dividing the specification width (Upper Specification – Lower Specification) by the natural tolerance (6 sigma).  

Mathematical procedure to determine the adequate process time and temperature for therm- ally processed foods.  

The person or organization that scientifically established thermal processes for low-acid canned foods or processing requirements for acidified foods.