1. PRODUCERS
1.1. FARMER
1.1.1. GROWS
1.1.1.1. FERTILIZER
1.1.1.2. INSECTICIDE
1.1.2. HARVESTS
1.1.2.1. OVER HARVEST
1.1.2.2. UNDER HARVEST
1.1.3. SELLS
1.1.3.1. TRACKS
1.1.4. INVENTORY
1.1.4.1. EXPIRED
1.1.4.2. SPOILED
1.1.4.3. FRESH
1.2. MANUFACTURER
1.2.1. MANUFACTURES
1.2.1.1. PACKS
1.2.1.2. CANS
1.2.1.3. PROCESSES
1.2.2. SELLS
1.2.2.1. TRACKS
1.2.3. INVENTORY
1.2.3.1. EXPIRED
1.2.3.2. SPOILED
1.2.3.3. FRESH
2. CONSUMERS
2.1. DINERS
2.1.1. BUYS
2.1.2. DINES
2.1.3. FOOD POISON VICTIMS
2.2. RESTAURANTS
2.2.1. BUYS
2.2.2. SELLS
2.2.3. COOKS AND PREPARES
2.2.4. SERVES
3. FOOD SAFETY
3.1. FRESH
3.2. SANITIZED
3.3. LAW
3.3.1. IMPLEMENTED
3.3.2. FOLLOWED
4. FOOD SPOILAGE
4.1. CAUSE
4.1.1. EXPIRED
4.1.2. SPOILED
4.1.3. UNCOOKED
4.1.4. UNSANITIZED
4.1.4.1. BACTERIA
4.1.4.2. SALMONELLA
4.1.5. LOW QUALITY
4.2. EFFECTS
4.2.1. STOMACH PAIN
4.2.2. DIARHEA
4.2.3. FOOD POISON
4.2.4. DEATH
4.2.5. AMOEBIASIS
5. GOVT AUTHORITY
5.1. BFAD
5.1.1. FOOD SAFETY
5.2. DOH
5.2.1. HEALTH
5.3. DA
5.3.1. AGRI INDUSTRY
5.4. LAW
5.4.1. IMPLEMENT
5.4.2. MONITOR