Canning, freezing, and dehydration are all common methods of food preservation that help to extend the shelf life of food by preventing spoilage.

Food labeling provides important information about the food's ingredients, nutritional value, and safety, helping consumers make informed choices about the food they eat.

The name of the food, the net weight or volume of the food, and the list of ingredients are all required elements of food labeling.

The Nutrition Facts panel provides information about the food's calorie content, nutrient content, and serving size, helping consumers make informed choices about the food they eat.

Salt, sugar, and preservatives are all common food additives that are used to enhance the flavor, texture, or shelf life of food.

Food safety regulations are in place to prevent foodborne illness, ensure the safety of food products, and protect consumers from harmful substances in food.

Salmonella, E. coli, and Listeria are all common foodborne illnesses that can cause a variety of symptoms, including nausea, vomiting, diarrhea, and abdominal pain.

Washing your hands before handling food, cooking food to the proper temperature, and storing food at the proper temperature are all important steps in preventing foodborne illness.

Food additives are added to food to improve its flavor, texture, or appearance, while food ingredients are essential to the food's structure or function.

Sodium benzoate, potassium sorbate, and calcium propionate are all common food preservatives that are used to prevent spoilage.

A food label provides information about the food's ingredients, nutritional value, and safety, helping consumers make informed choices about the food they eat.

The manufacturer's name and address are not required elements of a food label.

The Nutrition Facts panel provides information about the food's calorie content, nutrient content, and serving size, helping consumers make informed choices about the food they eat.

MSG is not a common food additive.

Food safety regulations are in place to prevent foodborne illness, ensure the safety of food products, and protect consumers from harmful substances in food.