Food Safety Essentials for Queensland Food Manufacturers Final Exam

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• The process of removing unsafe food products from the market to protect the public health.
• The temperature range where bacteria grow rapidly, typically between 5°C and 60°C.
• The transfer of harmful substances or bacteria from one food or surface to another.
• The practice of identifying, controlling, and labelling allergens in food products to protect consumers.
• The maintenance of cleanliness and proper practices to prevent foodborne illnesses, such as washing hands and cleaning surfaces and equipment.