Q: Identify the probable causes of spoilage in canned food
A: Probable causes of canned food spoilage.
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Q: What is the disease burden of foodborne disease in the United States?
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Q: Classify the types of food poisoning, providing examples of each.
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Q: Which percentage of medical waste is infectious or hazardous? A) 25% B)50% C)75% D) 85%
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Q: Explain the relevance of critical limits in the control of food process hazards.
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Q: a.) Food quality related the concepts of: b.) Food safety dictates that:
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Q: etermine the current HACCP guidelines and how they are used to maintain food safety.
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Q: food allerger management
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Q: Explain several ways that microbes may be used as foods.
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Q: Provide a illustration or drawing of a good sanitary landfill design and label the parts.
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- Identify and describe at least two safe food practices when buying, storing, preparing, cooking, and serving food.Which part of a food label is the primary tool for determining the healthfulness of the product? A. Ingredient list B. Nutrition Facts panel C. Structure -Function claim D. Net contents of packageusing your knowledge of food safety management system, compare between conventional and current food safety management system
- Explain what health requirements a community enforces in the sale of meat, fish, fruits, vegetables, and cooked food.Explain the relevance of critical limits in the control of food process hazards.A food maintenance temperature that generally will prevent foodpoisoning isa. below 4°C b. above 60°C c. room temperature d. both a and b
- There are three areas food is stored in most homes. For each area, describe the ideal conditions for proper food storage, (temperature, general guidelines for storing food). Cupboard / Pantry (Room Temperature Storage) Refrigerator (Cold Storage) Freezer (Long - term Storage)Provide Nutritional Care What is food poisoning Types of food poisoning Causes of food poisoningTo prevent food-borne illness, food safety considers the following except: Preparation Storage Body weight Handling
- Unsanitary Food Handling and Preparation as Health threat related to lack of food storage facilities.define cross-contamination and describe what may happen as result of eating contaminated food name and describe the three types of cross-contamination describe how each type of cross-contamination can happen during food preparationUsing a knowledge of food safety management system compare between conventional and current food safety management system also include specific diagram