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What are the guidelines for the storage of canned goods

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  1. What are the guidelines for the storage of canned goods?
  2. What are the recommendations for safe food preparation?
  3. Can food be thawed and then stored for long periods of time safely?
  4. What are the recommended internal temperatures for safe preparation of poultry, cuts of meat and ground meat?
  5. What are the recommendations for safe storage and consumption of leftovers?
  6. Differentiate among methods that use heat to prevent food spoilage such as boiling, pasteurization, ultrapasteurization and autoclaving.
  7. Review Table 3b in Todor's noting the preservative and their respective use.
  8. What is an obesogen and what are obesogens purported to do to human physiology?
  9. What are the two major factors that cause food to go bad?
  10. How does lactic acid help preserve food and what foods utilize this natural form of preservation?
  11. How do sugar and salt, smoke and nitrate/nitrites act as food preservatives and are they safe?
  12. What are the four categories of organic food labeling and what percentage of the ingredients must be organic for those that are permitted to include an organic seal or claim they are made with organic ingredients on the label?

Reference no: EM132436840

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