To ensure the safety and wholesomeness of food products

To maximize profits for food manufacturers

To reduce the cost of food production

To increase the shelf life of food products

Biological, chemical, and physical

Microbiological, chemical, and physical

Biological, microbiological, and physical

Chemical, microbiological, and physical

Salmonella

E. coli

Norovirus

Influenza

A system for identifying and controlling food safety hazards

A system for testing food products for safety

A system for labeling food products with safety information

A system for training food handlers in safety procedures

To ensure that food products meet regulatory standards

To ensure that food products are safe for consumption

To ensure that food products are of high quality

All of the above

Food safety is concerned with the prevention of foodborne illness, while food quality is concerned with the overall quality of the food product.

Food safety is concerned with the prevention of foodborne illness, while food quality is concerned with the nutritional value of the food product.

Food safety is concerned with the prevention of foodborne illness, while food quality is concerned with the sensory attributes of the food product.

Food safety is concerned with the prevention of foodborne illness, while food quality is concerned with the economic value of the food product.

Hazard analysis, critical control points, critical limits, monitoring procedures, and corrective actions

Hazard analysis, critical control points, critical limits, verification procedures, and corrective actions

Hazard analysis, critical control points, critical limits, monitoring procedures, and verification procedures

Hazard analysis, critical control points, critical limits, monitoring procedures, and corrective actions

To prevent the growth of bacteria

To maintain the quality of food products

To prevent food spoilage

All of the above

To provide consumers with information about the food product

To comply with regulatory requirements

To help food manufacturers track their products

All of the above

To follow food safety procedures

To maintain a clean and sanitary work environment

To properly store and handle food products

All of the above

To ensure that food products meet regulatory standards

To identify and remove unsafe food products from the market

To educate food manufacturers about food safety

All of the above

To track the movement of food products through the supply chain

To identify the source of foodborne illness outbreaks

To help food manufacturers recall unsafe food products

All of the above

To raise awareness about food safety issues

To teach consumers how to handle food safely

To train food handlers in food safety procedures

All of the above

The complexity of the food supply chain

The emergence of new foodborne pathogens

The increasing demand for food

All of the above

The use of new technologies to improve food safety

The development of new food safety regulations

The increasing focus on food traceability

All of the above