Nutrition Labels
Product Labeling
Food Sensitivities
FoodBorne Illness
Misc.
100
Substances added to food to produce a deserved effect.
What is food additives
100
along with nutrition information, food labels may state the potential health benefits.
What is Product Labeling
100
Rash, Hives, Itchiness, Vomiting, Diarrhea, Abdominal pain, Itchy eyes, and Sneezing.
What is Allergic reactions
100
Clean, Seperate, Cook, and Chill
What is steps to minimize risk.
100
The last day you should use product.
What is expiration date.
200
Food labels list foods ingredients by
What is weight and decending order
200
The food contains no or insignificant about.
What is Free
200
Must be treated by a professional immediatly.
What is serious allergic reactions
200
The process of treating foods to slow growth of pathogens.
What is pasterization.
200
Proteins that the body responds to as if they were pathogens, or foreign invaders.
What is allergens.
300
Develop a number of substitutes for surgars and fats.
What is food industries
300
10% more of the daily value.
What is More
300
peanuts, tree nuts, eggs, wheats, soy, fish, and shellfish.
What is most common allergies.
300
Usually can't be noticed.
What is pathogens
300
Wash hands, and all tools used to prepare the food.
What is clean.
400
the number of calories in one serving and how many of these calories come from fat is given here.
What is Calories and calories from fat.
400
Meat, poultry, fish, or shellfish
What is lean.
400
Condition in which the bodys immune system reacts to substances in some foods.
What is food allergy.
400
Avoid cross contamination by
What is seperating the food.
400
The day which the food was packaged.
What is package date.
500
______ or more of a nutrient is alot
What is 20%
500
The calories have been reduced by at least one third.
What is Light or Lite.
500
negative reaction to food or part of food caused by a metabolic problem, such as inability to digest parts of certain foods.
What is food intolerance.
500
Cook and 145 degrees.
What is Fish.
500
spreading of bacteria from one food to another.
What is cross-contamination.
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