foodd safety

4. internal temperature - Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
7. the condition of being grossly fat or overweight.
9. serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes
10. contamination bacteria or other microorganisms are unintentionally transferred from one substance or object to another,
12. Hazard foreign materials unintentionally introduced to food products that are hazardous to consumers
14. a rare but serious illness caused by a toxin that attacks the body's nerves
15. transmitted to humans by eating foods contaminated with animal feces

1. Hazardorganisms, or substances produced by organisms, that pose a threat to human health
2. Illness caused by consuming contaminated foods or beverages
3. allergens bacteria or other microorganisms are unintentionally transferred from one substance or object to another,
5. toxins chemicals that are naturally produced by living organisms
6. Hazard analysis and critical control points
8. Coli a bacteria that is commonly found in the lower intestine of warm-blooded organisms
11. an easy-to-follow food guide, to help parents to figure out how to feed their kids nutritious
13. Hazard any substance that can cause a health problem when ingested or inhaled