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
FAT TOM
pH
Water activity (aw)
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Salmonella
Listeria
Vibrio cholerae
Viral pathogens
Enterovirus
Hepatitis A
Rotavirus
Norovirus
Parasitic pathogens
Entamoeba histolytica
Cryptosporidiosis
Giardia
Trichinosis
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