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This is a documentation subpage for Template:Food safety. It may contain usage information, categories and other content that is not part of the original template page. This template should not be substituted .
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Food safety; Terms; Foodborne illness; Good manufacturing practice (GMP) Hazard analysis and critical control points (HACCP) Hazard analysis and risk-based preventive controls (HARPC) Critical control point; Critical factors; FAT TOM; pH; Water activity (a w) Bacterial pathogens; Clostridium botulinum; Escherichia coli; Listeria; Salmonella ...
Food safety in the United States relates to the processing, packaging, and storage of food in a way that prevents food-borne illness within the United States. [1] The beginning of regulation on food safety in the United States started in the early 1900s, when several outbreaks sparked the need for litigation managing food in the food industry.
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
4. White Tuna. America loves its tuna, with roughly 1 billion pounds consumed annually, according to the National Fisheries Institute.Canned tuna, in particular, is the nation's second most ...
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