CGMPs (Current Good Manufacturing Practices)does not address the problems with unavoidable pests in food-processing plants and warehouses.
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Q6: Fruits and vegetables are graded based on
Q7: Food flavor includes taste sensations perceived by
Q8: Most food-manufacturing plants have some type of
Q9: _ can define the color of a
Q10: Heat treatment,irradiation,refrigeration,freezing,or _ are ways to extend
Q12: The active ingredient in hot chili peppers
Q13: Food preferences for the Pacific Northwest include
Q14: Heat denaturation changes foods' solubility and texture,and
Q15: _ are guidelines that a company uses
Q16: _ standards help ensure food quality.
A)National
B)Quality
C)Packing
D)Legal
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