PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 1 of 12   1 Scope 1  2 This standard applies to fresh and frozen cephalopods of the following families: Loliginidae, 3 Sepiidae and Octopodidae for consumption after cooking or further processing. 4  5 2 References   6  7 The titles of the standards and publications referred to in this Standard are listed on the back 8 cover. 9  10 3 Definition of terms 11  12 For the purpose of the standard, the following terms shall mean: 13  14 3.1 Arm refers to one of the circumoral appendages of cephalopods. Arms are designated 15 by the numbers I to IV, starting with I as the dorsal (or upper) pair.  16    17 3.2 Cephalopods refer to animals with tentacles converging at the head, and around the 18 mouth. For the purpose of this Standard, these include species of squids, cuttlefishes and 19 octopuses. 20  21 3.3 Chilling refers to the process of cooling cephalopods to a temperature approaching 22 that of melting ice. 23  24 3.4 Circumoral appendages refer to the 8 arms plus the 2 tentacles of squids/cuttlefishes. 25 All arise from the head and encircle the mouth. 26 3.5 Fresh cephalopods refer to cephalopods that are newly caught or harvested, properly 27 handled and chilled. 28  29 3.6 Contaminant refers to any biological or chemical agent, foreign matter, or other 30 substances not intentionally added to the food, which may compromise food safety or its 31 suitability. 32  33 3.7 Frozen cephalopods refer to cephalopods that have been subjected to a freezing 34 process sufficient to reduce the temperature of the whole product to a level low enough to 35 preserve the inherent quality of the cephalopods and that have been maintained at this low 36 temperature. 37  38 3.8 Gladius or pen refers to the feather or rod-shaped chitinous supporting structure in the 39 dorsal midline of squids. 40  41 3.9 Glazing refers to the application of a protective layer of ice formed at the surface of a 42 frozen product by spraying it with, or dipping it into potable water or potable water with 43 approved additives, as appropriate. 44  45 3.10 Potable water refers to water suitable (both health and acceptability considerations) 46 for drinking and cooking purposes. 47  48 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 2 of 12   3.11 Tentacles refer to the modified fourth pair of appendages in squids/cuttlefishes, used 1 for prey capture. The distal ends contain clubs with suckers and/or hooks; stalks frequently 2 devoid of suckers.  3  4 4 Description 5  6 4.1 Product description 7  8 The products are fresh or frozen cephalopods consisting of, but not limited to, the following 9 species listed in Annex A.The products for each species are prepared with the following types 10 and forms as presented in Sections 4.1.1 and 4.1.2. 11  12 4.1.1 Squid and cuttlefish 13  14 a) Whole round – squid/cuttlefish with complete organs. 15 b) Whole cleaned – squid/cuttlefish whether with attached or detached heads, fins (flaps) 16 and skins; without eyes, beak and internal organs. 17 c) Tube – squid/cuttlefish without skin, internal organs, head and gladius/cuttlebone; with 18 or without fins (flaps). 19 d) Fillet – squid/cuttlefish tube with a lateral cut along the body. 20 e) Head – squid/cuttlefish heads with or without tentacles and arms; eyes, beak and ink 21 sac removed. 22 f) Tentacles and arms – squid/cuttlefish ten circumoral appendages only. 23 g) Fins (flaps) – squid/cuttlefish pair of muscular flaps that arise along the dorsolateral 24 surface of the mantle; with or without skin. 25 h) Rings – cut along the muscular grain from the tube to produce rings of at least 5 mm 26 thick. 27  28 4.1.2 Octopus 29  30 a) Whole round – octopus with complete organs. 31 b) Octopus ink off – octopus with only the ink sac removed; with or without eyes and 32 beak. 33 c) Octopus gutted – octopus with skin; without internal organs; with or without eyes and 34 beak. 35  36 4.2 Process description 37  38 4.2.1 Cephalopods should not be exposed to direct sunlight or to the drying effects of winds, 39 or any other harmful effects of the elements, but should be carefully cleaned and cooled down 40 to temperatures of 0°C to 40C, as quickly as possible. 41  42 4.2.2 Cephalopods should be frozen immediately to prevent deterioration of the product and 43 a resulting reduction in shelf-life caused by microbial growth and chemical reactions. The 44 time/temperature parameters developed should ensure immediate freezing of product and 45 should take into consideration the type of freezing equipment, capacity, the size and shape of 46 the product, and production volume.  47  48 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 3 of 12   The quick freezing process shall not be regarded as complete unless and until the product 1 temperature has reached -18°C or lower at the thermal center after thermal stabilization. The 2 product shall be kept deep frozen so as to maintain the quality during transportation, storage 3 and distribution. 4  5 5. Essential composition and quality factors 6  7 5.1 Basic ingredients 8  9 5.1.1 Raw material (cephalopods) 10  11 Only fresh cephalopods, as defined in Section 3.5, shall be used. Only octopus weighing 500 12 grams and above shall be used. 13  14 5.1.2 Water  15  16 Water for washing, cleaning, glazing and cooling shall be potable as defined in Section 3.10. 17  18 5.2 Optional ingredients 19  20 All other ingredients used shall be of food grade quality and conform to all applicable 21 standards. 22  23 5.3 Final product 24  25 5.3.1 The final product shall meet the requirements of this standard when lots examined in 26 accordance with Section 12 and comply with the provisions set out in Section 11. Products 27 shall be examined by the methods given in Section 10. 28  29 5.3.2 The final product should have complete characteristics of its types and forms as 30 described in Sections 4.1.1 and 4.1.2; 31  32 5.3.3 The final product should have the quality attributes described in Annex B. 33  34 5.3.4 The final product should have a moisture content of not more than 85%. 35  36 5.3.5 The final product shall conform to the following microbiological quality requirements 37 in Table 1. 38  39 6 Food additives 40  41 Food additives when used shall be in accordance with the regulations as prescribed by the 42 Food and Drug Administration (FDA) Philippines or based on the Codex General Standard for 43 Food Additives (CODEX STAN 192-1995). 44  45 7 Contaminants 46  47 The products shall comply with the maximum level of contaminants as specified in Annex C. 48  49 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 4 of 12   Table 1 – Microbiological quality requirements 1  2 Test/Microorganism n c M M 1. APC/SPC, cfu/g 2. E. coli, MPN/g 3. Salmonella/25g 4. Shigella 5. Staphylococcus aureus (coagulase +), cfu/g 6. Vibrio cholera 7. V. parahaemolyticus, cfu/g 8. Listeria monocytogenes 5 5 5 5 5 5 5 5 3 2 0 0 2 0 2 0 5x105 11 0 0 103 0 102 0 107 500 - - 104 - 103 -  3 Legend: 4 n -number of sample units selected from a lot of food to be examined 5 m -acceptable level of microorganism determined by a specified method; the values are generally 6 based on levels that are achievable under GMP 7 M -level which when exceeded in one or more samples would cause the lot to be rejected as this 8 indicates potential health hazard or imminent spoilage 9 c -maximum allowable number of defective or marginally acceptable units    10  11 8 Hygiene and handling 12  13 8.1 The products shall be prepared and processed under hygienic conditions in accordance 14 with the Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, 15 Packing, Repacking, or Holding Food (DOH AO No. 153 s. 2004) and its future amendments, 16 the ASEAN-CANADA Fisheries, Post-Harvest Technology Project Phase II: Development of 17 Quality Standards for Handling and Grading of Cephalopods (Squid, Cuttlefish and Octopus), 18 and the following Codex Recommended Codes of Practice (CAC/RCP): 19  20 a) General Principles of Food Hygiene (CAC/RCP 1-1969); and 21 b) Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003), section on 22 cephalopods. 23  24 9 Packaging and labeling 25  26 9.1 Packaging 27  28 The product shall be packed in appropriate food grade containers. The individual retail or bulk 29 container shall contain only one species. 30  31 9.2 Labeling 32  33 The product shall be labeled according to the provisions of the Codex General Standard for the 34 Labeling of Prepackaged Foods (CODEX STAN 1-1985), the Rules and Regulations 35 Governing the Labeling of Prepackaged Food Products Distributed in the Philippines (DOH-36 BFAD/FDA Administrative Order No. 88-B series of 1984) and its future amendments. 37  38 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 5 of 12   9.2.1 Retail package/container 1  2 Each retail product package shall be labeled and marked with the following information: 3  4 a) The name of the product shall be “fresh or frozen” and the corresponding English or 5 common/local name, e.g. Fresh Squid/Cuttlefish/Octopus or Frozen 6 Pusit/Kulambutan/Pugita. The products may be labeled with the following types and 7 forms as presented in Sections 4.1.1 and 4.1.2.The products may be called by other 8 common/local names provided that such names are accepted in the country of 9 distribution; 10 b) The net content by weight in the metric system (grams or kilograms) and/or number of 11 pieces. The net weight based on other systems of measurement required by importing 12 countries shall appear in parenthesis after the metric net weight; 13 c) The label shall state that the product must be stored under conditions to maintain the 14 best quality during transport, storage and distribution (e.g. keep frozen; keep chilled; 15 store at temperature not exceeding 40C if chilled or -180C if frozen); 16 d) The name and address of either of the following: manufacturer, packer, distributor, 17 importer, exporter or vendor; 18 e) The lot identification code/number; 19 f) The words “Product of the Philippines” or the country of origin if imported; and 20 g) The pictorial presentation (optional). Pictorial presentation of the product on the label 21 should not mislead the consumer with respect to the product so illustrated. 22  23 9.2.2 Non-retail container 24  25 Information on the above provisions shall be given either on the container or in accompanying 26 documents, except that the name of the product, lot identification, and the name and address of 27 the manufacturer or packer as well as storage instructions, shall appear on the container. 28   29 However, the lot identification and the name and address of the manufacturer or packer may 30 be replaced by an identification mark, provided that such mark is clearly identifiable with the 31 accompanying documents. 32  33 10 Methods of sampling, examination and analysis 34  35 10.1 Method of sampling 36  37 Sampling of lots for examination of the final product shall be in accordance with the Codex 38 General Guidelines on Sampling (CAC/GL 50-2004). A sample unit is the individually packed 39 product or a 1 kg portion from bulk containers. 40  41 10.2 Method of sensory and physical examinations 42  43 Samples taken for sensory and physical examination shall be assessed by persons trained in 44 such examination using the Codex Guidelines for the Sensory Evaluation of Fish and Shellfish 45 in Laboratories (CAC/GL 31-1999). 46  47 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 6 of 12   10.3 Method of analysis 1  2 10.3.1 Determination of microorganisms in Table 1 3 According to the procedure described by FDA Bacteriological Analytical Manual (BAM), 4 published by AOAC, 2001, 12th Edition or the latest edition or an equivalent analysis method. 5  6 10.3.2 Determination of heavy metals 7 According to the Codex Recommended Methods of Analysis and Sampling (CODEX STAN 8 234-1999) or an equivalent analysis method. 9  10 10.3.3 Determination of moisture content 11 The moisture content shall be analyzed in accordance with the latest recommended AOAC 12 Method or its equivalent analysis method. 13  14 10.3.4 Determination of net weight 15  16 10.3.4.1 Determination of net weight of products not covered by glaze 17 The net weight (exclusive of packaging material) of each sample unit representing a lot shall 18 be determined in the frozen state. 19  20 10.3.4.2 Determination of net weight of products covered by glaze 21 As soon as the package is removed from low temperature storage, open immediately and place 22 the contents under a gentle spray of cold water. Agitate carefully so that the product is not 23 broken. Spray until all ice-glaze that can be seen or felt is removed. Remove adhering water 24 by the use of paper towel and weigh the product in a tare pan. 25  26 10.3.5 Procedure for the detection of parasites (Type 1 method) 27  28 The entire sample unit is examined non-destructively by placing appropriate portions of the 29 thawed sample unit on a 5 mm thick acryl sheet with 45% translucency and candled with a 30 light source giving 1500 lux 30 cm above the sheet. 31  32 10.3.6 Thawing 33  34 10.3.6.1 Air thaw method 35 Frozen fish are removed from the packaging. The frozen fish are individually placed into snug 36 fitting impermeable plastic bags or a humidity controlled environment with a relative humidity 37 of at least 80%. Remove as much air as possible from the bags and seal. The frozen fish sealed 38 in plastic bags are placed on individual trays and thawed at air temperature of 25°C or lower. 39 Thawing is completed when the product can be readily separated without tearing. Internal fish 40 temperature should not exceed 7°C. 41  42 10.3.6.2 Water immersion method 43 Frozen fish are removed from the packaging. The frozen fish are sealed in plastic bags. 44 Remove as much air as possible from the bags and seal. The frozen fish are placed into a 45 circulating water bath with temperatures maintained at 21°C + 1.5°C. Thawing is completed 46 when the product can be easily separated without tearing. Internal fish temperature should not 47 exceed 7°C. 48  49 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 7 of 12   10.3.6.3 Other methods as appropriate. 1  2 11 Definition of defectives 3  4 The sample unit shall be considered as defective when it exhibits any of the properties defined 5 below. 6  7 11.1 Freezer burn 8 More than 10% of the declared weight of the frozen cephalopods is affected by dehydration 9 evident in more than 10% of the surface area. 10  11 11.2 Foreign matter 12 The presence in the sample unit of any matter which has not been derived from cephalopod 13 (excluding packing material), does not pose a threat to human health, and is readily recognized 14 without magnification or is present at a level determined by any method including 15 magnification that indicates non-compliance with good manufacturing and sanitation 16 practices. 17  18 11.3 Odor 19 Presence of persistent and distinct objectionable odor (ammoniacal, putrid, rancid, sour, etc) 20 upon thawing. 21  22 11.4 Texture 23 Textural breakdown of the flesh, characterized by soft and mushy muscle structure. 24  25 12 Lot of acceptance 26  27 A lot shall be considered as meeting the requirements of this standard when: 28  29 a) the total number of defective sample units as classified according to Section 11 does 30 not exceed the acceptance number (c) of the appropriate sampling plan (AQL-6.5); 31 b) the average net weight of all sample units is not less than the declared weight, provided 32 there is no unreasonable shortage in any individual container; and 33 c) the essential composition and quality factors, food additives, contaminants, hygiene 34 and handling, and labeling requirements of Sections 5, 6, 7,8 and 9, respectively, are 35 met.   36  37  38  39  40  41  42  43  44  45  46  47  48  49 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 8 of 12     Annex A 1  2 Table 2 – Cephalopods species in the Philippines 3  4 English name Common name Scientific name 1. Squid  Tagalog: Pusit, Bankutan choko, Chokon glumot  Visaya: Nocos, Locos  Ilocano: Bomagto  Loliolus (Nipponololigo)sumatrensis Sepiotheutislessoniana Uroteuthis (Uroteuthis)bartschi Uroteuthis (Photololigo)edulis Uroteuthis (Photololigo)chinensis Uroteuthis (Photololigo)duvaucelii Uroteuthis (Photololigo)singhalensis Uroteuthis (Photololigo)vossi Uroteuthisreesi  2. Cuttlefish Tagalog: Kulambutan, Bankuta  Visaya: Bagolan,  Sepia pharaonis Sepia aculeata Sepia andreana  3. Octopus Tagalog: Pugita  Visaya: Kugita  Ilocano: Curita  Octopus mebraneceous Octopus aegina Octopus cyaneus   5  6 Sources: 7  8 Development of Quality Standards for Handling and Grading of Cephalopods (Squid, Cuttlefish and Octopus). 9 ASEAN-CANADA Fisheries, Post-Harvest Technology Project Phase II. 10  11 FAO 2010. FAO Species Catalogue for Fishery Purposes No. 4, Vol. 2.  12  13  14  15  16  17  18  19  20  21  22  23  24  25  26 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 9 of 12   Annex B 1  2 Table 3–Quality attributes of cephalopods 3  4  Squid Cuttlefish Octopus 1. Eyes • firm, full, bright, not sunken  • sheen characteristic present, translucent • light gray brown, deep purple brown, yellowish orange  • sheen bright, translucent to slightly dull, off-white • brick red to light gray  2. Exterior surface    (Skin color) • sheen characteristic present • orange to purple    • skin intact, no bruises 3. Texture (Mantle) • firm, rubbery, smooth and silky • firm smooth, silky, elastic  • firm, rubbery and smooth 4. Odor (Mantle) • characteristic of the species  • characteristic of the species  • characteristic of the species  5. Inside (Mantle) • sheen characteristic present with no stain or discoloration • glossy, off-white, opaque with no stain of discoloration, mucus clear     5  6  7  8  9  10  11  12  13  14  15  16  17  18  19  20  21  22  23  24 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 10 of 12  Annex C 1  2 Table 4 – Acceptable levels of heavy metals in cephalopods 3  4  5  6  7  8  9  10  11  12 Sources:  13 1 CODEX STAN 193-1995 (Codex General Standard for Contaminants and Toxins in Food and Feed)  14 2 COMMISSION REGULATION (EC) No 1881/2006 (Maximum levels for certain contaminants in foodstuffs) 15  16  17  18  19  20  21  22  23  24  25  26  27  28  29  30  31  32  33  34  35  36  37  38  39  40  41  42  43  44  45  46  47  48  49  50 Heavy metal Maximum level Lead 0.3 ppm (0.3 mg/kg)1 Cadmium 0.1 ppm (0.1 mg/kg)2 Mercury 1 ppm (1 mg/kg)1 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 11 of 12  Annex D 1  2 Guidelines on Pre-Cooling/Chilling of Cephalopods 3  4 Lower the temperature of the raw material as quickly as possible close to 00C, to reduce the 5 rate of spoilage. 6  7 Reason:  8 Pre-cooling the cephalopods after capture is necessary wherever possible on the vessel to 9 prevent spoilage. The best method to pre-cool the catch is to use a chilled seawater (CSW) 10 container. The cephalopods maybe held in the CSW at 00C for up to 5-8 hours, this will help 11 the cephalopods to retain its glossiness and firmness. Occasionally stirring of the ice slurry is 12 necessary to maintain uniformity of the water temperature in the CSW tank. The minimum 13 mixture of ice to water to cephalopods is one part of ice, one part of water and one part of 14 cephalopods. 15  16 Pre-chilling is the first important step to maintain its quality. Pre-cooling at 00C on chilled 17 seawater (CSW) is necessary to attain the glossiness and desired color. 18  19 Direct icing for squid and cuttlefish cannot be considered a suitable method of preservation 20 and maintaining high quality. Although spoilage is retarded, the textural attributes and 21 appearance is adversely affected such as tearing of the skin and bursting of ink sac, which 22 causes extreme discoloration of the mantle and are the manifestations of poor quality. 23  24 Octopus (O. algina), in direct icing is excellent for 2 days. This is manifested by firm texture, 25 glossiness and sheen of the skin and the color is characteristic of the fresh species e.g. orange-26 brown to grayish white and still acceptable until three days. 27  28  29 Source: 30 Development of Quality Standards for Handling and Grading of Cephalopods (Squid, Cuttlefish and Octopus). 31 ASEAN-CANADA Fisheries, Post-Harvest Technology Project Phase II. 32   33  34  35  36  37  38  39  40  41  42  43  44  45  46  47  48  49  50  51  52  53  54 PHILIPPINE NATIONAL STANDARD                                            PNS/BAFS 136: 2014 Fresh and frozen cephalopods Final Draft 03-18-2014    
Page 12 of 12  References 1  2 The following referenced documents are indispensable for the application of this document. For dated 3 references, only the edition cited applies. For undated references, the latest edition of the referenced 4 document (including any amendments) applies. 5  6 CAC/RCP 52-2003, Rev. 6-2011, Amend. 2-2013. Code of Practice for Fish and Fishery Products. Food 7 and Agriculture Organization/World Health Organization (FAO/WHO) Codex Alimentarius 8 Commission. Rome, Italy. (www.codexalimentarius.org) 9  10 CODEX STAN 234-1999, Rev. 2-2007, Amend. 2-2011. Codex Recommended Methods of Analysis and 11 Sampling. Codex Alimentarius Commission. Food and Agriculture Organization/World Health 12 Organization. Rome, Italy. (www.codexalimentarius.org) 13  14 CODEX STAN 193-1995, Amend. 2-2010. Codex General Standard for Contaminants and Toxins in Food 15 and Feed. Codex Alimentarius Commission. Food and Agriculture Organization/World Health 16 Organization. Rome, Italy. (www.codexalimentarius.org) 17  18 DA-BFAR Fisheries Administrative Order (FAO) No. 210, Series of 2001. Rules and Regulations on the 19 Exportation of Fresh, Chilled and Frozen Fish and Fishery Products. Bureau of Fisheries and 20 Aquatic Resources.Department of Agriculture. Diliman, Quezon City, Philippines. 21 (www.bfar.da.gov.ph) 22  23 DA-BFAR Memorandum, dated July 9, 2002. Moisture and drip loss analysis for frozen octopus for export. 24 Bureau of Fisheries and Aquatic Resources. Department of Agriculture. Diliman, Quezon City, 25 Philippines. 26  27 DOH-FDA Circular No. 2013-010, dated February 27, 2013. Revised Guidelines for the Assessment of 28 Microbiological Quality of Processed Foods, Table 11. Fish and Fish Products: Fresh Frozen Fish. 29 Food and Drug Administration. Department of Health. Alabang, Muntinlupa City, Philippines. 30 (www.fda.gov.ph) 31  32 Jereb, P.; Roper, C.F.E. (eds). Cephalopods of the world. An annotated and illustrated catalogue of 33 cephalopod species known to date. Volume 2. Myopsid and Oegopsid Squids. FAO Species 34 Catalogue for Fishery Purposes. No. 4, Vol. 2. Rome, FAO. 2010. 605p. 10 colour plates. 35  36 Jereb, P., Vecchione, M. & Roper, C.F.E. 2010. Family Loliginidae. In P. Jereb & C.F.E. Roper, eds. 37 Cephalopods of the world. An annotated and illustrated catalogue of species known to date. 38 Volume 2. Myopsid and Oegopsid Squids. FAO Species Catalogue for Fishery Purposes. No. 4, 39 Vol. 2. Rome, FAO. pp. 38–117. 40  41 TAS 7005-2005. Thai Agricultural Standard: Cephalopods. National Bureau of Agricultural Commodity 42 and Food Standards. Ministry of Agriculture and Cooperatives. Bangkok, Thailand. 43 (www.acfs.go.th) 44  45 WBS-522-Activity 2. Development of Quality Standards for Handling & Grading of Cephalopods. 46 ASEAN-Canada Fisheries, Post-Harvest Technology Project Phase II. Bureau of Fisheries and 47 Aquatic Resources. Department of Agriculture. Diliman, Quezon City, Philippines. 48  49 Hermes, J.E. 2006. Manual of Fish Handling and Processing. EC-Combodia Project on Standards, Quality 50 and Conformity Assessment. European Union – Cambodia Cooperation. Phnom Penh, Cambodia. 51 June 2006. 52  53 Ozalp, B. and Karakaya, M. 2009.Determination of Some Functional and Technological Properties of 54 Octopus, Calamary, Mussel and Cuttlefish Meats. (www.fisheriessciences.com) 55  56 www.fao.org/fi/glossary/default.asp (Accessed on February 12, 2014) 57