Nutrition Label Basics
Nutrition Label Basics/Food Safety
Food Safety
Food Safety
100
What does your basic food label tell you?
The name of the food product, the amount of food in the package, the name and address address of the company that makes, packages, or distributes the product, the ingredients in the food, and the Nutrition Facts panel, which provides information about the nutrients in the food.
100
Nutrition label: What is open dating?
Dates that help you determine how long the food will remain fresh.
100
What is pasteurization?
Treating a substance with heat to kill or slow the growth of pathogens.
100
What is a food allergy?
A condition in which the body's immune system reacts to substances in some foods.
200
What are food additives?
Substances added to a food to produce a desired effect.
200
What are the four types of open dates?
Sell by dates, use by or expiration dates, fresness dates, and pack dates.
200
What is cross-contamination?
The spreading of pathogens from one food to another.
200
What is a food intolerance?
A negative reaction to food that doesn't involve the immune system.
300
What are three kinds of sweeteners?
High-fructose corn syrup, corn syrup, and sugar.
300
Food safety: What is another name for a foodborne illness?
Food poisoning.
300
How can cross-contamination be prevented?
By washing cutting boards, dishes, utensils, and each food item.
300
Is food allergy or food intolerance more common?
Food intolerance.
400
What are some nutritional claims?
Free, low, light, reduced, high, good source of..., and healthy.
400
What are symptoms of foodborne illnesses?
A fever higher than 101.5 degrees, prolonged vomiting or diarrhea, blood in the stool, and signs of dehydration.
400
For how long should you wash your hands before handling food?
20 seconds.
400
What are the most common food allergies and food intolerances?
Allergy: milk, eggs, peanuts, tree nuts, soybeans, wheat, fish, and shellfish. Intolerance: Lactose intolerance.
500
What does it mean if a food is reduced?
It contains 25% fewer calories or 25% less of a given nutrient than the original product.
500
What are the bacteria that cause foodborne illnesses?
Campylobacter, Salmonella, and E. coli.
500
When should you discard food?
If it has been sitting out for two hours. Discard after one hour if the air temperature is about 90 degrees.
500
What causes lactose intolerance?
It occurs when a person's body does not produce enough of the enzyme needed to digest lactose, a sugar found in milk.
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