Question about Cooking
Not all but some food are unhealthy. As for keeping it for long time it contains high amount of salt and oil which makes it unhealthy for eating.
Posted on Apr 10, 2017
That is unilateral,prepared food can can also contain the nutitions you need. With the development of modern food industry, prepared foods are the trends. More informations: https://www.okfoodadd.com/Blog/detail/id/10.html
Posted on Dec 01, 2015
Not necessarily all prepared foods are unhealthy but many prepared and ready-to-eat foods contain a very high amount of sodium, that helps to enhance flavor and hide the unpleasant taste that some prepared foods might have. Moreover most convenience foods are high in fats, preservative and additive content rather nutritional values.
Posted on Jul 15, 2013
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Posted on Jan 02, 2017
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Here is a list of foods you need to avoid from giving your
Candy and Chocolate
Junk foods (chips, cookies, pastries)
Large amounts of dairy products
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Class I: is a food service establishment with commercially prepackaged foods and/or hot or cold beverages only. No preparation, cooking or hot holding of potentially hazardous foods is included except that commercially precooked foods may be heated and served in the original package within four (4) hours.
Class II: is a food service establishment using cold or ready-to-eat commercially processed food requiring no further heat treatment and/or hot or cold beverages. No cooking, heating or hot holding of potentially hazardous foods is included, except that commercially packaged precooked foods may be heated and served in the original package within four (4) hours and commercially precooked hot dogs, kielbasa, and soup may be heated if transferred directly out of the original package and served within four (4) hours.
Class III: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and consumed by the public within four (4) hours of preparation.
Class IV: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and held for more than four (4) hours prior to consumption by the public.
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