Template:Food safety

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Food safety
Food Safety 1.svg
Terms
Foodborne illness
Hazard analysis and critical control points (HACCP)
Critical control point
Critical factors
Food, acidity, time, temperature, oxygen and moisture
pH
Water activity (aw)
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Salmonella
Listeria
Viral pathogens
Hepatitis A
Parasitic pathogens
Blastocystis
Cryptosporidiosis
Trichinosis
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