What are the differences between water content and water activity?

What is the primary reason for using time and temperature control in food safety?

Define the term: temperature danger zone

What is the main transmission route for foodborne pathogens?

How can parasites in fish be controlled before raw consumption?

Antibiotics cannot kill viruses and treat foodborne viral infections.

Why should cans with swollen ends be rejected and sent back to the supplier?

A food worker who has been exposed to a foodborne illness must always be excluded from work.

The American Medical Association and CDC recommend use of antibacterial soaps to wash hands.

Why do biological hazards have the highest risk to food safety?