SKIMMING, SCANNING AND SUMARIZING

Prof. Elsa Rangel de Zambrano

SAN CRISTBAL, ______, _______, ______

INSTITUTO UNIVERSITARIO DE TECNOLOGA AGROINDUSTRIAL

PNFG EN PROCESAMIENTO Y DISTRIBUCIN DE ALIMENTOS

READ THE FOLLOWING READING AND MAKE A SKIMMING ABOUT IT .

LEE EL SIGUIENTE TEXTO
Skiming
Read the following sentences and identify what are principal ideas in the Reading.
Put P only in principal ideas.

1. We all have a very different take on what is a good or bad quality when it comes to food,
based on how we like to use it, how long we need it to last, how much we are purchasing.
____
2. I have a favorite anecdote which came from a member of my team conducting some
research into food pathogens, who requested some joints of beef be spiked with a variety
of food bacteria.___

3. Food Quality ___

4. Food quality is the quality characteristics of food that is acceptable to consumers.___

5. Public analysts carry out scientific analysis on the samples to determine whether the
quality is of sufficient standard.____

6. Food quality in the United States is enforced by the Food Safety Act 1990.____

7. Food quality is an important food manufacturing requirement, because food consumers

are susceptible to any form of contamination that may occur during the manufacturing
process.____

8. A recent example of poor sanitation recently has been the 2006 North American E. coli
outbreak involving spinach_____

9. Besides ingredient quality, there are also sanitation requirements._______

10. Food quality also deals with product traceability____

11. There are many existing international quality institutes testing food products in order to
indicate to all consumers which are higher quality products._____

12. During the degustation, the products must meet the following selection criteria,
required by the Institute: sensory analysis, bacteriological and chemical analysis, the
nutrition and health claims, and the utilization notice.______

SACNNING

Read the following text and scan information as quickly as you can .
ANSWER THESE QUESTIONS ABOUT READING:

1. What are GMP and SOP?

2. How may be thought SOP's?
3. What does form the foundation for the hazard analysis?
4. Who wrote GMP?

ANSWER SHEETS

Skiming
Read the following sentences and identify what are principal ideas in the Reading.
Put P only in principal ideas.

1. We all have a very different take on what is a good or bad quality when it comes to food,
based on how we like to use it, how long we need it to last, how much we are purchasing.
P
2. I have a favorite anecdote which came from a member of my team conducting some
research into food pathogens, who requested some joints of beef be spiked with a variety
of food bacteria.___

3. Food Quality ___

4. Food quality is the quality characteristics of food that is acceptable to consumers. P

5.Public analysts carry out scientific analysis on the samples to determine whether the
quality is of sufficient standard.____

6. Food quality in the United States is enforced by the Food Safety Act 1990. P

7. Food quality is an important food manufacturing requirement, because food consumers

are susceptible to any form of contamination that may occur during the manufacturing
process. P

8. A recent example of poor sanitation recently has been the 2006 North American E. coli
outbreak involving spinach_____

9. Besides ingredient quality, there are also sanitation requirements. P

10. Food quality also deals with product traceability. P

11. There are many existing international quality institutes testing food products in order to
indicate to all consumers which are higher quality products. P

12. During the degustation, the products must meet the following selection criteria,
required by the Institute: sensory analysis, bacteriological and chemical analysis, the
nutrition and health claims, and the utilization notice.______

SCANNING

ANSWER THESE QUESTIONS ABOUT READING:

1. What are GMP and SOP?

They are two tools for a meat processing facility that help for the production of high quality
and safe meat products.

2. How may be thought SOP's?

SOP's may be thought of as one person's job or one task that is preformed in the
production process.

3. What does form the foundation for the hazard analysis?

GMP and SOP

4. Who wrote GMP?

GMP's are written into food regulations in the United States by the Food and Drug
Administration (FDA) for most food products produced.
Participants:

Fullname I.C. Signature

Grade: ________

Observations:______________________________________________________
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