Template:Food safety
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
Vibrio cholerae
Cronobacter
spp
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella
v
t
e
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