| A | B |
|---|
| food safety dealing with facilities and equipment | Good Manufacturing Practices |
| Canning, refrigeration, freezing and dehydration | thermal preservation methods |
| irradiation and ozonation | non-thermal preservation methods |
| dehydration and concentration | removing water |
| advantage of irradiation | destroys e-coli |
| dehydration process | vacuum |
| commercial sterilization | hydrostatic cooker |
| ohmic processing | alternating electric currents |
| irradiation processing | ionizing with gamma rays |
| metal cans, glass jars, plastic containers | types of food packages |
| costly packaging material | metal |
| needs most protection during shipping | glass |
| packaging for chips and pretzels | Modified atmoshpere packaging |
| packaging for salads and fresh produce | controlled atmopshere packaging |
| reduced oxygen packaging | Modified atmosphere |
| packages that allow some movment of air | controlled atmosphere |
