Fos3042 quiz - Study guides, Class notes & Summaries

FOS 3042 EXAM 2 REVIEW, FOS EXAM 2 QUESTION BANK, FOS3042 EXAM 2 (QUIZ 5-7) QUESTIONS & ANSWERS RATED 100% CORRECT!!

A standard of identity establishes and maintains the identity and quality of a food product by specifying mandatory ingredients. allowing optional ingredients. specifying processing steps involved in the manufacturing of the food. All of the above - allowing optional ingredients. A standard of identity establishes and maintains the identity and quality of a food product by - All of the above A typical poultry processing plant will slaughter approximately - 1 million birds a week Addition...

0.91 - Most spoilage bacteria require an Aw that is greater than 100 fold - What is the margin of safety for additives that do not cause cancer? 192 - A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How many bacteria will there be after 2 hours under optimum conditions for growth? 2 ways to restrict water - remove it or bind it 3 methods to preserve foods - 1. patrol the growth 3 ways to get microorganisms to ferment - 1. rely on indigenous organis...

FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7)

FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7) Complete Questions And Verified Answers A+

FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7)

FOS3042 Exam 2 (Quiz 5-7), Food Science Exam 2 Questions with Explanations of Answers | latest upate 2024

FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat, poultry, and processed egg products. - interstate Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to - preventing the contamination Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to - preventing the contamination. Air drying ...

Bacterial capsule - is responsible for the slimy "texture" of spoiled fish or chicken. False - T or F: Viruses replicate in food and living cells. a. Toxins b. Alcohol c. CO2 d. Acids - Microorganisms are capable of producing.... The use of thermal and nonthermal processing techniques to minimize the number of pathogenic and spoilage organisms in food, making them safe and giving them extended shelf-life is a definition for - food preservation In thermal processing, it is a good pract...

FOS3042 Exam 2 (Quiz 5-7), Food Science Exam 2 Complete Questions And Verified Answers A+