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Terms | |
---|---|
Foodborne illness | |
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 (aw)]] | |
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 | |
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