FST 360 final

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Anonymous
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158764
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FST 360 final
Updated:
2012-06-14 14:32:03
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fst osu
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final
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  1. 2008, fruits and vegs accouned for 37% of all US organi food sales
    T
  2. national organic standards board can make recommendations to the nation orgam progam, but does not have the authority to make the National Organic program adopt them.
    T
  3. COP refers to a microbial test procedure 
    F
  4. ATP + microoganisms will generate measureable light when mixed together
    F
  5. Iso alcohol, cholirn and iodine are all oxidizing sanitizers
    F
  6. tim, temp, force and chemcial concetration are all factors taht influences the efficacy of the cleaning step?
    T
  7. rapid microbial methods generally sacrifice quantification for speed.
    T
  8. CIP = Foam application 
  9. Luciferase = Photons
  10. Lactose = Food intolerance
  11. Steam = santizer
  12. allergen labeling requires "plain"language what is not?
    conatins peanuts 
  13. not a food allergen? = lacose intolerance is an allergic response to milk
  14. the Food allergen and Labeling Protection act pertains to .....packaged FDA regulated foods.
  15. one of big 8 allergens.... Shellfish
  16. not required to be labeled as an allergen.... highly refined peanut oils
  17. Biomontitoring of mercury is people is done by analyzing fecal samples...
    F
  18. Mercury contamination accumulates in food animals such as poultry
    F
  19. microbial risk assessment condiers finite amounds of microoganims
    F
  20. chemical risk assesment considers finite amounts of contaminants
    T
  21. the food safety modernizatoin act will require all foods processors to have a food saftey plan
    T
  22. potentially hazardous foods include raw oystersma dn beef jerky
    F
  23. the food agrucultural pracitces are regulation required by USDA but not FDA
    F
  24. A food that has a pH of 5 is 30 times more acidic than a food of pH 6
    F
  25. Turtles and poultry are both sources of Camplyobacter
    F
  26. Clastrdium perfringerns symptoms include intoxiation is respiratory paralysis
    F
  27. Listeria, Shingella, Salmonelle Ecoli are not spore producing
    T
  28. Staphylococcus toxin is not inactivated by cooking foods
    T
  29. the Jungle was instrumental to the formation of the EPA
    F
  30. non toxin producing mircoorganism?
    Vibro vulnigicus
  31. Potentially Hazardous Foods --- Raw milk
  32. Food with pH <4. 6 ......Pickled beets
  33. Primary source of S. auresus ----- Humans
  34. raw oysters ----- Norovirus
  35. Underprocesses green beans ---- Clostriudm botulinum
  36. Improperly cooled gravey ..... Clostriudm perfingrens 
  37. the infectous dose is the amount of bacterial toxin you need to ingest to become ill
    F
  38. pink slime refers to a beef instury product where ammonia is added...
    F
  39. handwashing minimun of 60 sec
    F
  40. low acid canned foods are more higly regualted than acidified foods
    T
  41. several children in oregon recently contracted hemolytic uremic syndrmo from drinking raw milk
    T
  42. DALS mandate zero tolerance for food defects
    F
  43. GMPs are set of recommendations taht gov food service operations
    F
  44. specfic GMPs for acidified foods?
    T
  45. GMPS are regulations where as SSOPS are specific plans?
    T
  46. FSMA is fundamentally different from HACCP?
    F
  47. SSOPs are reuire for any product that has a HACCP plan
    F
  48. DAL --- Tolerance for defects
  49. GMP-----Bottle drining water
  50. GAP------ farm plan
  51. HACCP --- Verifcation step
  52. SSOP---- sanitary water and ice
  53. FOOD CODE--- Burger King restaurant
  54. Type 1 recall --- Allergens
  55. NSF--- food equipment disgn

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