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Identify the probable causes of spoilage in canned food
Step by step
Solved in 2 steps
- Explain the relevance of critical limits in the control of food process hazards.List some ways to prevent spoilage of canned food.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 preparation
- a.) Food quality related the concepts of: b.) Food safety dictates that:In one of the two pig farms, a balanced ration containing 12% crude protein is applied, and in the other an unbalanced ration containing 16% crude protein. Compare the rations applied in these two businesses and discuss what problems may arise in terms of nutrition.Identify and describe at least two safe food practices when buying, storing, preparing, cooking, and serving food.
- Describe the various ways by which the physical structure of food affects the course and extent of its spoilage.Describe the importance of food safety and hygiene practices in preventing foodborne illnesses and the key principles of safe food handling.1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class
- Regarding food security and foot and mouth disease, discuss three strategies that can be used to mitigate the negative impacts of this food security issue in your country.Bacteria that may cause food spoilage is known asThe majority of foodborne illnesses are a result of which of the following? improper handling foods by the consumer improper handling of foods in restaurants or food service settings improper processing of foods by the manufacture all of above