Foodborne illness
Foound in feces and contaminated water
Hepatitis A
Regulate the production of meat
USDA
Study of the nature of food
Food science
understand food purchases and how they can
affect your body
Acidity
Found in dirt, water , and plants
Listeriosis
protecting the publics health
FDA
the practices and safeguards that are used to protect our food from physical, chemical and biological hazards that may cause illness.
Food safety
People survived off of the plants and animals available in their
Areas
carbohydrates and protein
Food
found in intestines of cattle
E.coli
protects our animal and plant health
Aphis
Foreign objects that can cause injury
Physical hazards
Contained dust, sand and lime
Sugar
More than 4 hours in the temperature danger zone
Time
Botulism
to package and label items
Fsis
Toxic chemicals, natural toxins, food allergens, etc
Chemical hazards
What year is 9 billion people
2050
Depends on the bacteria
Oxygen
Found commonly in farm animals
Salmonella
Protects people from environmental health risks
EPA
Microorganisms such as bacteria,viruses, parasites, and fungi.
Biological hazards
Temperature of danger zone
40 to 140
Levels of moisture food with lots of water
Moisture