Foods that can becomeunsafe or spoil quickly if not refrigerated or frozen

Keeping work areas from dirt or bacteria Pathogens

Constitutes a basic necessity of good manufacturing / agricultural practices and the development of hazard analysis critical control points (HACCP), as well as being a component of all GFSI-benchmarked food safety standards. Government, industry, and consumers all play a role in safe sanitation and food hygiene practices.

Commonly known as food poisoning, it is caused by eating food that is contaminated by bacteria or other harmful substances.

Microorganisms or agents that cause diseases in living organisms, including humans, animals, and plants. They include bacteria, viruses, fungi, parasites, and prions.

single-celled organisms 

much smaller and require host cells to replicate 

cause infections, especially in immunocompromised individuals 

live on or inside a host.

infectious proteins that lead to diseases in the nervous system.