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expired goods - contents of canned or bottled goods are spoiled if the date on the label has already expired.

short weighing - the measure or volume is short of what it should be.

short-changing - your change is lacking so it is always safe to count your change before leaving.

adulterated goods-some vendors use cheap ingredients very much alike to the real ingredients

mislabeling-the label does not tell the real content of a can or bottle

false advertising-information about a product is not true because undesirable qualities are not revealed

created food shortage-the controls supply of goods such as rice which is hoarded in ware house

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βˆ™ 14y ago
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βˆ™ 12y ago

1). Adding small stones to rice to make it weigh more.

2). Injecting of water in chicken to make it weigh more.

3). Storing away or hiding the goods resulting to food shortage and rise in prices.

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βˆ™ 15y ago

1.) some weighing scales in open markets are not accurate. a 1,000 gram weight may actually weigh from 750 - 900 grams only. 2.) injecting of water in chicken to make it weigh more. 3.) mixing rotten eggs with fresh eggs. 4.) adding small stones to rice to make it weigh more. 5.) selling carabeef labeled as beef.

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βˆ™ 9y ago

When preparing food, it's best to wear gloves and to wash your hands in between handling different food items. Also, it's best to use different cutting tools and equipment to avoid cross contamination, or to wash in between uses.

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Q: What are the malpractices of food vendors and manufacturers?
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