When conducting inspections of Food establishments, the food program specialists generally focus on

specific areas - 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention

against contamination 5. Personal hygiene

Disease causing microorganism with no odor/taste which makes it hard to detect in food - Pathogen

organism living on or within another living organism and receiving food and protection from it -

Parasite

Germ essential to countless life processes that are...
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