ANSC 326 Test 4 Questions with Complete Solutions
A product is considered spoiled if sensory changes make it
_________________or _______________ to the consumer. Correct
Answer-unacceptable or non-palatable
Factors associated with food spoilage Correct Answer--color defects
-changes in texture
-off-flavors
-off-odors
-slime
-anything that makes it non-palatable
Products spoil at different rates depending on Correct Answer--product
composition
-microbiota
True or False: The levels of bacteria in muscle tissues of healthy live
animals are extremely low. Correct Answer-True
Microorganisms on hide include Correct Answer--bacteria
(staphylococcus, micrococcus, and pseudomonas)
-fungi (yeasts and molds)
-fecal material and soil
,Poultry harbor microorganisms Correct Answer--on skin
-feathers
-feet
-litter
-feces
Psychrotrophic bacteria associated feathers primarily Correct Answer--
Acinetobacter
-Moraxella
FSOs function as a tool to translate a public _____________________
Correct Answer-health goal.
FSOs must be Correct Answer--quantitative
-verifiable
-technically feasible
FSOs can be incorporated into __________ and _________________.
Correct Answer-HACCP , GMPs
GMPs can be found in the Code of Federal Regulations under Correct
Answer-Title 21, part 110
, The criteria and definitions used to determine whether a food is
adulterated are covered in sections 402(a)(3) and 402(a)(4) of the
Correct Answer-Food, Drug, and Cosmetic Act (aka the Act)
DAL__________ represents the limits at or above which the FDA may
take legal action to remove product from the consumer market. Correct
Answer-defect action level
True or False: Companies can use DALs to mask poor manufacturing
processes. Correct Answer-FALSE
Prerequisite programs Correct Answer--Sanitation
-GMPs
The true goal of any sanitation program is to protect the _____________
Correct Answer-health of the consumer.
Sanitation is the creation of a comprehensive program designed to
control ______________________________in a food-processing plant.
Correct Answer-microorganisms
True or False: The goal of a sanitation program is to prevent
contamination of food with pathogens and to limit the introduction and
growth of organisms that result in spoilage. Correct Answer-TRUE
A product is considered spoiled if sensory changes make it
_________________or _______________ to the consumer. Correct
Answer-unacceptable or non-palatable
Factors associated with food spoilage Correct Answer--color defects
-changes in texture
-off-flavors
-off-odors
-slime
-anything that makes it non-palatable
Products spoil at different rates depending on Correct Answer--product
composition
-microbiota
True or False: The levels of bacteria in muscle tissues of healthy live
animals are extremely low. Correct Answer-True
Microorganisms on hide include Correct Answer--bacteria
(staphylococcus, micrococcus, and pseudomonas)
-fungi (yeasts and molds)
-fecal material and soil
,Poultry harbor microorganisms Correct Answer--on skin
-feathers
-feet
-litter
-feces
Psychrotrophic bacteria associated feathers primarily Correct Answer--
Acinetobacter
-Moraxella
FSOs function as a tool to translate a public _____________________
Correct Answer-health goal.
FSOs must be Correct Answer--quantitative
-verifiable
-technically feasible
FSOs can be incorporated into __________ and _________________.
Correct Answer-HACCP , GMPs
GMPs can be found in the Code of Federal Regulations under Correct
Answer-Title 21, part 110
, The criteria and definitions used to determine whether a food is
adulterated are covered in sections 402(a)(3) and 402(a)(4) of the
Correct Answer-Food, Drug, and Cosmetic Act (aka the Act)
DAL__________ represents the limits at or above which the FDA may
take legal action to remove product from the consumer market. Correct
Answer-defect action level
True or False: Companies can use DALs to mask poor manufacturing
processes. Correct Answer-FALSE
Prerequisite programs Correct Answer--Sanitation
-GMPs
The true goal of any sanitation program is to protect the _____________
Correct Answer-health of the consumer.
Sanitation is the creation of a comprehensive program designed to
control ______________________________in a food-processing plant.
Correct Answer-microorganisms
True or False: The goal of a sanitation program is to prevent
contamination of food with pathogens and to limit the introduction and
growth of organisms that result in spoilage. Correct Answer-TRUE
