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Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
UTHS offers more than 60 online courses, including English, social studies, mathematics, science, world languages, health, computer applications, physical education, economics, and electives. It also offers Advanced Placement (AP) courses in a number of subjects. Course credits are earned through examination.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
The American Industrial Hygiene Association (AIHA) is an official participant of the OSHA Alliance Program. [4] Through the AIHA-OSHA Alliance, AIHA helps OSHA provide AIHA members and the general public information on OSHA's rule making and employer compliance laws, in order to fulfill the mutual mission of ensuring safe and healthy conditions for workers.
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Hygiene activities can be grouped into the following: home and everyday hygiene, personal hygiene, medical hygiene, sleep hygiene, and food hygiene. Home and every day hygiene includes hand washing, respiratory hygiene, food hygiene at home, hygiene in the kitchen, hygiene in the bathroom, laundry hygiene, and medical hygiene at home. And also ...
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