a single celled microorganism that can live independently or feed off another source

Spoil or decay

Prevention of illness through cleanliness and food safety

Poisons found in harmful bacterial

temperature range where food born organisms are most likely to breed

a disease producing agent

Agency responsible for the health and safety of the US food supply

Government Agency charged with maintaining health and safety of agricultural products

System used by food service industries to help identify points in production and processing where contamination is most likely to occur