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Food Safety 2
process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms.
living creatures visable only through microscopes
practice of keeping clean
spoilage caused by breakdown of fats
immediate removal of product from store shelves
prevention of illness through cleanliness and food safety
protected cells that develop into bacteria under the right conditions
maximum safe level for certain chemicals in the human body
poisons found in harmful bacteria
washing your hands with soap under hot water for atleast 20 seconds