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Nutrition Labels

100

The law requires these information panels be placed on foods

What are Nutrition Labels 

200

Listed by weight in descending order. Some items may be broken up and listed separately

What is "ingredients"

300

substances added to produce a desired effect. Enhance foods color, flavor or lengthen storage life.

what is "Food additives"

400

The amount of food you would consume that matches the nutrition label. 

Servings Size

500

the percentage for each nutrient in a serving size of the food

What is % Daily Value

Open Food Dating

100

date that you purchase a food item. This does not have an impact on food freshness. 

What is 'Buy Date'

200

—the last date you should use a product

What is 'Expiration Date'

300

the last date the food is considered to be fresh

What is 'Freshness Date'

400

—the date the food was packaged

What is 'Pack Date'

500

the last day a product should be sold. You can store and use a product after this date

What is Sell-by Date

Food Reactions

100

A condition in which the body’s immune system reacts to substances in some foods

What is a "Food Allergy"

200

A negative reaction to a food caused by a metabolic problem. Usually caused by an inability to digest certain foods

What is 'Food intolerance'

300

– Nuts   – Eggs   – Fish

– Wheat   – Soy   – Shellfish

What is 'Common Allergies'

400

▫Milk

▫Wheat

▫Food additives

What is 'common food intolerances'

500

Food may become contaminated with pathogens spread by an infected person

What is 'Food poisoning'

Product labeling

100

—contains no amount of

  total fat, saturated fat, sodium,

  cholesterol, sugars or calories

what is "Free"

200

Food contains 25% less of a nutrient or calories of a comparable food

What is "Less"

300

—10% more of the daily value for a vitamin, mineral, protein or fiber

What is "more"

400

—Calories have been

  reduced by 1/3 or fat or sodium

  have been reduced by at least 50%

What is Light

500

—has less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol

What is "Lean"

Steps to minimize risks

100

list of tasks to insure food is safe to eat 

what is 'Steps to minimize risks' 

200

•Clean hands, surfaces and utensils

•Wash fruits and vegetables, not meats and poultry

what is 'Clean'

300

Keep raw, cooked and ready to eat foods apart

What is 'Separate'

400

•Cook all meat and fish thoroughly

•Avoid raw eggs

What is 'Cook'

500

•Proper food storage in fridge or freezer

•Store prepared foods within 2 hours

What is 'Chill'