Preservation
Preservation method used for milk safety
Pasteurization
Gas commonly used in controlled atmosphere packaging
Nitrogen
Meaning of HACCP
Hazard Analysis and Critical Control Points
Vitamin most associated with bell peppers
Vitamin C
Government agency created in 1862
USDA
Method that removes water from food
Dehydration
Packaging that holds individual food units together
Secondary container
Company involved in HACCP development
Pillsbury
Cooking methods that preserve nutrients best
Stir-frying and steaming
Agency responsible for proper waste disposal
EPA
Proper storage conditions for canned foods
Cool, Dark and Dry places
Information required on packaging labels
Product name, contact info, date
Role of a HACCP Coordinator
Oversees and manages the HACCP program
Purpose of food fortification
Improves nutritional value
Importance of proper lab attire
Prevent contamination and injury
Difference between preserved and fresh foods
Preserved foods are processed to extend shelf life; fresh foods are unprocessed
Difference between primary and secondary packaging
Primary packaging touches the food; secondary holds packages together
USDA zero tolerance policy in ground beef
E.Coli
Water-soluble vitamins
Vitamins that dissolve in water and can be lost during cooking
Proper PPE practices
Wearing proper safety equipment and following lab procedures
Factors that determine the canning process
Types of Food
Purpose of food packaging
Protect food, provide information, and extend shelf life
Importance of critical control points
Critical control points help prevent food safety hazards
Effects of cooking on vitamins
Heat and boiling can destroy or remove vitamins from foods
Full name of all of the following USDA, FDA, FSIS, OSHA, and EPA