Food Safety

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1.
Pathogen
2.
Bacteria
3.
Crosscontamination
4.
Sanitize
5.
Temperature
6.
Thermometer
7.
Refrigeration
8.
Freezer
9.
Salmonella
10.
Ecoli
11.
Botulism
12.
Parasite
13.
Dangerzone
14.
FATTOM
15.
Trichinosis