Food Safety and Additives Quiz

Food Additives and Safety

• Food additives are substances added to enhance flavor, texture, or preservation in food products.
• Foodborne illness, commonly known as food poisoning, results from consuming contaminated food or beverages.

Food Processing Techniques

• Pasteurization involves heating food substances to eliminate or reduce harmful pathogens.
• Cross contamination occurs when pathogens transfer from one food item to another, increasing the risk of illness.

Health Conditions Related to Food

• A food allergy triggers an immune response, causing adverse reactions to specific food substances.
• Food intolerance leads to negative reactions that do not involve the immune system, often related to digestion.

Nutrition Labels

• Essential components of nutrition labels include the food name, serving size, manufacturer's details, ingredient list, and nutrition facts.
• Ingredients on labels are listed in descending order based on weight, with the heaviest ingredient appearing first.

Allergic Reactions and Safety Practices

• Anaphylaxis is the most severe allergic reaction, characterized by throat swelling and serious cardiovascular issues.
• To avoid foodborne illnesses, perishable items should not be left unrefrigerated for over two hours.

Dates on Food Products

• Sell by dates indicate the last day a store should sell a product to ensure quality.
• Use by or expiration dates signify the last day a product maintains guaranteed quality.
• Freshness dates are marked on items with short shelf lives, like baked goods, showing the last day the product is considered fresh.
• Pack dates indicate when the food was processed or packaged, providing insight into product freshness.