| Health / Medical Topics |
Foot
The structure found below the ankle joint required for locomotion. (NCI Thesaurus)
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A regulatory document encompassed by or derived from the CFR Title 21.
The application of knowledge to the food industry.
Policies, practices and research that ensure the fitness of food for human consumption.
The period of time during which the food product is considered usable after it is activated (opened).
A class of professional or vocational positions of employment that involve food preparation or serving.
