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The protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents. Food defense is important for ensuring the safety and integrity of the food supply.

The process of reducing the number of microorganisms on a clean surface to levels deemed safe by public health codes. Sanitization is crucial in preventing foodborne illness in food production and service.

Individual practices and conditions that help to maintain health and prevent the spread of diseases, particularly important in food handling where poor hygiene can result in food contamination. Maintaining proper personal hygiene is a fundamental component of food safety protocols.

The range of temperature between 40°F (4°C) and 140°F (60°C) in which foodborne bacteria can grow quickly. It's important to keep food out of this danger zone to prevent the growth of pathogens.

The regulation or management of a species defined as a pest, to reduce their impact on food safety, quality, and sanitation. Effective pest control is a critical component in maintaining a hygienic environment for food production and storage.

An illness resulting from eating food contaminated with harmful bacteria, parasites, viruses, or chemicals. Food safety standards aim to reduce and prevent these illnesses that can have significant health impacts.

The ability to track the production, processing, and distribution of food. In the event of a contamination issue, traceability allows for quick reaction to remove the affected products, therefore it is critical for food safety.

Procedures to manage and reduce the risk of allergen cross-contact and ensure accurate labelling of allergenic ingredients to prevent allergic reactions. This is essential due to the severity of allergic reactions that can be life-threatening.

Preventative measures designed to reduce the risk of transmission of infectious diseases, pests, and other biological threats in agricultural crops and livestock. Ensuring biosecurity is essential for food safety and public health.

Hazard Analysis and Critical Control Points. A management system addressing food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution and consumption. Importantly, it prevents food safety issues rather than reacting to them.

Good Manufacturing Practices. Regulations requiring food processors and manufacturers to ensure their products are produced in a quality manner to avoid contamination and ensure the food is safe for consumption. It is significant as it provides the foundation for HACCP and other food safety programs.

The transfer of harmful bacteria or other microorganisms from one person, object or place to another, unintentionally. Preventing cross-contamination is vital to preventing foodborne illness.

The date on food packaging that indicates the end of the period during which the product is at its highest quality, but not necessarily unsafe after this date. Comprehending and adhering to these dates can help prevent food wastage while maintaining food safety.

The action taken to remove a food product from the market when there is reason to believe that it may be contaminated or unsafe to consume. Recalls are a necessary part of the food safety system to reduce the risk of foodborne illnesses.