Advanced Food Safety Mastery

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A rigorous challenges for experts.

Creada por

Shrinivas Bhat

India

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Froggy Jumps Advanced Food Safety MasteryVersión en línea A rigorous challenges for experts. por Shrinivas Bhat 1 What is the primary purpose of HACCP? a Identify and control food safety hazards b Optimize flavor profile c Maximize shelf life 2 FSMA stands for? a Food Standards and Monitoring Act b Federal Safety in Manufacturing Act c Food Safety Modernization Act 3 D-value in thermal processing is? a Time to reduce 10 logs b Time at a set temperature to reduce microbial population by 1 log c Temperature causing all microbes to die instantly 4 Listeria monocytogenes in ready-to-eat foods is notable for? a Cannot grow at any refrigerated temp b Requires high salt to survive c Ability to grow at refrigeration temperatures 5 Z-value relates to changes in what aspect of thermal resistance? a Temperature change required to change D-value by 1 log b pH change to inhibit growth c Time to kill 90% 6 GMP versus HACCP: which statement is true? a GMP are prerequisite sanitary controls; HACCP is a hazard analysis system b HACCP replaces GMP completely c GMP only applies to packaging 7 Which predictive model is commonly used to describe microbial growth curves? a Newton model b Michaelis-Menten c Gompertz model 8 CFU/g measures what in foods? a Colony Forming Units per gram b Calories per gram c Chemical Formula Units per gram 9 In HACCP, which step set the maximum or minimum values to control a CCP? a Verify HACCP plan b Perform hazard analysis c Establish critical limits 10 Which agency oversees meat, poultry, and processed egg products in the US? a USDA FSIS b EPA c FDA

Froggy Jumps

Advanced Food Safety MasteryVersión en línea

A rigorous challenges for experts.

por Shrinivas Bhat

What is the primary purpose of HACCP?

Identify and control food safety hazards

Optimize flavor profile

Maximize shelf life

FSMA stands for?

Food Standards and Monitoring Act

Federal Safety in Manufacturing Act

Food Safety Modernization Act

D-value in thermal processing is?

Time to reduce 10 logs

Time at a set temperature to reduce microbial population by 1 log

Temperature causing all microbes to die instantly

Listeria monocytogenes in ready-to-eat foods is notable for?

Cannot grow at any refrigerated temp

Requires high salt to survive

Ability to grow at refrigeration temperatures

Z-value relates to changes in what aspect of thermal resistance?

Temperature change required to change D-value by 1 log

pH change to inhibit growth

Time to kill 90%

GMP versus HACCP: which statement is true?

GMP are prerequisite sanitary controls; HACCP is a hazard analysis system

HACCP replaces GMP completely

GMP only applies to packaging

Which predictive model is commonly used to describe microbial growth curves?

Newton model

Michaelis-Menten

Gompertz model

CFU/g measures what in foods?

Colony Forming Units per gram

Calories per gram

Chemical Formula Units per gram

In HACCP, which step set the maximum or minimum values to control a CCP?

Verify HACCP plan

Perform hazard analysis

Establish critical limits

Which agency oversees meat, poultry, and processed egg products in the US?

USDA FSIS

EPA

FDA

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Advanced Food Safety Mastery

Froggy Jumps

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

Top juegos

Froggy Jumps

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Froggy Jumps

Quiz de Culpa mía película

Froggy Jumps

Advanced Food Safety MasteryVersión en línea

por Shrinivas Bhat

What is the primary purpose of HACCP?

FSMA stands for?

D-value in thermal processing is?

Listeria monocytogenes in ready-to-eat foods is notable for?

Z-value relates to changes in what aspect of thermal resistance?

GMP versus HACCP: which statement is true?

Which predictive model is commonly used to describe microbial growth curves?

CFU/g measures what in foods?

In HACCP, which step set the maximum or minimum values to control a CCP?

Which agency oversees meat, poultry, and processed egg products in the US?

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