Define the following terms
1. Food hazard
2. Foodbone disease or food poisoning
3. Misbranding
4. Food adulteration
5. Contamination
6. Potentially hazardous food
1. Food hazard - refers to anything in a food that can cause harm to the consumer, such as chemicals, biological agents, physical objects, or allergens.
2. Foodborne disease or food poisoning - refers to illnesses caused by consuming contaminated food, typically due to the presence of harmful bacteria, viruses, parasites, or toxins.
3. Misbranding - occurs when a food product is not labeled or presented according to regulations, which can mislead consumers about the product's identity, quality, or safety.
4. Food adulteration - involves altering or adding substances to a food product in a way that decreases its quality or safety, often for economic gain.
5. Contamination - refers to the presence of harmful substances or microorganisms in food that can cause illness or spoilage.
6. Potentially hazardous food - refers to types of food that have the potential to support the growth of harmful bacteria if not handled or stored properly, such as perishable items like meats, dairy products, and cooked grains.