2.02 Food Safety Part One

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1.
Food
2.
Hazard
3.
Contamination
4.
Crosscontamination
5.
Pathogen
6.
Commerciallyprocessed
7.
TemperatureDangerZone
8.
TDZ
9.
TimeTemperatureControl
10.
Safety
11.
Coreinternaltemperature
12.
Temperatureabuse
13.
Readytoeatfoods