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Please help me with these questions of the cook class??//?


1 Why are items on the GRAS list not checked intensely by the FDA?
2 Name 3 types of fat replacers.
3. Why is erradication used? Why are some people concerned about using it?
4 What is the role of the Environmental protection Agency (EPA) in food safety?
5 What is the role of theCenters for disease Control (CDC) in food safety?
6 what should do with spoiled food??
*** Please need you help and a very short answer!!!! Thanks

Look up erradication. Are you sure you have the right word? What is cook class? Look in your class notes, or read a textbook from your local university about nutrition. Number 6. Do you think that you should eat it so that it doesn't go to waste if it is spoiled? How spoiled is your limit? Green mold? Black, oozing slime?

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