Ultra pasteurization - Study guides, Class notes & Summaries

Microbiology Quiz 4 Lab 9 and 10 Latets Update Graded A+ What are Coliform bacteria? Gram negative non spore forming bacteria that are capable of fermenting lactose to produce acid and gas. What fecal coliform bacteria is used as an indicator species? E. coli. (If E. coli is present than this suggest that serious pathogens such as Salmonella and Campylobacter species are also present as well.) Does every food from the FDA get tested? No, unless an outbreak occurs What are the m...

Ultra Pasteurization correct answers The process in which milk is heated to a very high temperature (275) for a very short time (2-4 seconds) in order to destroy virtually all bacteria. Pasteurization correct answers The process of heating milk to a sufficiently hight temperature for a sufficient length of time to destroy pathogenic bacteria. This typically requires holding milk at a temperature of 161. Homogenization correct answers The process in which the fat globules in whole milk are ...

CDM Exam Review Flash Cards with Complete Solutions 100% Verified Grading A or AA is based off of - Correct Answers color appearance size Most common food allergies - Correct Answers peanuts tree nuts milk wheat soy fish shellfish Cooking methods that destroys vitamins - Correct Answers cooking for too long cooking at higher temperatures adding baking soda during cooking HIPAA - Correct Answers Healthcare Insurance Portability & Accountability Act: law to protect privacy of h...

On what products would you specify Grade A or AA when ordering? - Answer Grading is a voluntary process and refers to quality attributes such as appearance,color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Assistive Devices - Answer CMS Guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabilities caused by stroke or ot...

Food Protection Course NYC Questions and Answers Already Graded A what is food any edible substance, ice, beverage or ingredient intended for use, and used or sold for, human consumption. Exception to potentially hazardous food foods with low water activity, highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact "potentially hazardous" means Any food that will support the growth of microorganisms can you sell/use home-canned goods? no what is the temperature ...

CDM Exam Review Flash Cards Exam Questions And Answers Grading A or AA is based off of - ANS color appearance size Most common food allergies - ANS peanuts tree nuts milk wheat soy fish shellfish Cooking methods that destroys vitamins - ANS cooking for too long cooking at higher temperatures adding baking soda during cooking HIPAA - ANS Healthcare Insurance Portability & Accountability Act: law to protect privacy of healthcare clients What does the USDA a...

What are Coliform bacteria? : Gram negative non spore forming bacteria that are capable of fermenting lactose to produce acid and gas. What fecal coliform bacteria is used as an indicator species? : E. coli. (If E. coli is present than this suggest that serious pathogens such as Salmonella and Campylobacter species are also present as well.) Does every food from the FDA get tested? : No, unless an outbreak occurs What are the most common bacteria present in milk? : Lactobacillus, Mi...

MICR 351 TEST QUESTIONS WITH ALL ANSWERS VERIFIED What does the D-value represent? - Answer-The time in minutes required to kill 90% of microbial population. What does the Z-value represent? - Answer-The increase in temp required to reduce microbes by one log. What factors affect the effectiveness of antimicrobial agents? - Answer--pop. size -pop. composition or susceptibility -conc. and intensity of agents -duration of exposure -local environment -temp What is pasteurization? -...

MICR 290 Final Exam Q&A - West Coast University, Los Angeles Microbiology with Diseases by Body System, 5e (Bauman) Chapter 9 Controlling Microbial Growth in the Environment 1) Washing dishes in the dishwasher with detergent and hot water is a ________ process. B) disinfecting 2) Which of the following statements is TRUE of disinfectants? D) They are used on inanimate surfaces. 3) You notice a sign in a public restroom that states "Sanitized for your safety." This means D) methods of d...

ServSafe Vocabulary. Study Guide Test 2024. Abrasive Cleaners - correct answer Cleaners containing a scouring agent used to scrub off hard-to-remove soils. They may scratch some surfaces. Acidity - correct answer Level of acid in a food. An acidic substance has a pH below 7.0. Active Managerial Control - correct answer Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prev...