Food processing categories include food preparation, food storage, food preparation and service, and food preparation equipment.
Food processing is a major segment of the US economy.
It contributes $2.9 trillion to the US GDP and employs nearly 11 million people.
It is a big business that requires a lot of capital and investment, and its turnover is a large amount.
It also makes it hard to find quality products, especially when you are in the middle of the year.
The Food Processors Association is a group of the country’s largest food processing companies that represents more than 600,000 companies in the United States.
The group is a nonprofit, nonpartisan, trade association that represents food and beverage processing companies and manufacturers in the US.
In 2016, the organization reported that food processing accounted for about 5 percent of the company’s total revenue.
It estimates that, in the first quarter of 2018, food processing generated $2 billion in revenue and $4 billion in profit.
The industry is heavily regulated by the Food and Drug Administration (FDA), which sets the standards for food and food-processing ingredients.
It requires food companies to make sure that ingredients are safe, and that the food is processed to the correct temperature.
However, some food companies are exempt from certain requirements, like the requirement to test for the presence of harmful bacteria.
According to a recent report from the Center for Food Safety, there is a “culture of laxity in food safety standards that leaves many food companies unaware of the threat of foodborne illnesses and contamination.”
Some of the problems include the lack of proper testing and testing protocols, the failure of food safety regulators to enforce the standards, and lax food safety practices that are less stringent than FDA requirements.
Food processors are required to provide all employees with proper nutrition information and training on the proper use of ingredients.
They must also be certified by the FDA, which has a “food safety compliance and certification program” that requires food processors to submit information to the agency about the ingredients they use and their processes.
These requirements, combined with a lack of standards for ingredients and processing equipment, are creating problems for food processors.
The FDA does not track the number of food-related illnesses, but it does have data that shows a number of outbreaks of food poisoning over the last decade.
Food-borne illness outbreaks are an increasing concern in the food industry.
The Centers for Disease Control and Prevention estimates that there are more than 6,600 food-borne illnesses reported annually in the U.S. In 2015, a case of food borne illness in the industry was confirmed in California, and more than 1,300 food-safety related illnesses have been reported in the past six years.
This is due to the fact that the U-Hauls food-service chain relies on equipment that is not certified by FDA.
The most common food-contamination risks for food processing are pathogens, which are microbes that can cause illness or even death.
According a 2015 study published in the Journal of Applied Microbiology, food-contact surfaces, including plates, bowls, utensils, utepacks, and containers, are the top sources of food contact contamination in the world.
Other food-associated risks include dust, dust mites, and fungi.
According the Centers for Diseases Control and Preventive Services, food and dust mite populations have increased by over 1 million% since the mid-1980s, with an increase of approximately 5.5 million cases per year in the last five years.
There are a number other food-site-associated hazards that can lead to foodborne illness.
According that a recent study by the National Research Council, food poisoning is a common health problem in the workplace and it can cause a wide range of symptoms and symptoms that can affect workers.
The study found that among workers exposed to a food contaminated with pathogenic bacteria, the number and severity of symptoms varied from worker to worker.
Workers who had been exposed to the same pathogenic bacterial species for more than 30 days were found to have elevated rates of respiratory infections, respiratory symptoms, and gastrointestinal symptoms.
The researchers also found that the number, severity, and duration of symptoms were related to the severity of the bacterial infection, as well as the frequency and duration.
These findings suggest that workers who are exposed to food-source-associated infections may be more likely to have an infection that progresses to food poisoning, which can cause symptoms that include diarrhea, vomiting, abdominal cramps, and fatigue.
The report also found a relationship between a worker’s food-handling technique and the severity and frequency of symptoms.
This study found a correlation between worker’s handling of a contaminated food source and worker’s reported food-specific symptoms.
According The Center for Disease Prevention and Control, more than 70 percent of people who experience symptoms from food-induced illness do so for the first time.
These include fatigue, fatigue associated with nausea, and vomiting, which also can be attributed to the food source.
The CDC also reports that people who suffer from