Food spoilage - Study guides, Class notes & Summaries
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LEARN2SERVE FOOD MANAGER CERTIFICATION EXAM 2024 WITH 100% CORRECT ANSWERS
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Thawing food can be part of the cooking process if Answer- cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food Answer- Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause Answer- Can be found on any food item exposed to animal waste 
 
Salmonella - Infection Answer- immediate, develops within 12-72 hours and lasts 4-7 days 
 
Salmonella - Symptoms Answer- food poisoining 
 
Salmonella - Preventio...
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FSC 325 Exam #3 (With 100% accurate answers)
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T or F: Falling film evaporators are the only type of evaporator that are used in the food industry due to their sanitary design correct answers False 
 
T or F: Specific heat refers to the amount of energy needed to raise the temperature of 1 kg food by 1 oF. correct answers False 
 
T or F: High intensity pulsed electric field (HIPEF) acts to inactivate microorganisms by creating pores in the cell membrane correct answers True 
 
T or F: The cold spot of a container filled with peas in brine w...
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Summary Advanced Food Microbiology (FHM35806)
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This summary was written in this academic year. It contains all lecture notes from this course, combined with the provided literature, quiz answers (incorporated in the text) and information from the preceding course Food Microbiology (FHM20306). The book referenced to in this summary is: Food Microbiology 4th edition by Adams, Moss and McClure. 
 
Topics covered in the summary: 
- Notes from all lectures. 
- Quiz answers incorporated in the text. 
- Necessary information from provided literatur...
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FOOD HANDLER QUESTIONS AND ANSWERS
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A food handler's duties regarding food safety include all of the following practices EXCEPT: - Answer- Periodically test food for illness causing microorganisms 
 
What is the most direct cause of customer loyalty? - Answer- High Standards in Food Safety. 
 
What is the best way to prevent poor food safety? - Answer- Employee training 
 
A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ o...
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FSC 325 EXAM 3 Continuous Heat Sterilization and Pasteurization (100% correct answers)
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pasteurization correct answers heat treatment below 100C 
main function 
inactive enzymes 
kill non-spore forming bacteria 
kill yeasts and molds 
 
The severity of the heat treatment depends on pH of food correct answers Low acid foods (pH > 4.5) 
Destruction of pathogenic bacteria 
High acid food (pH < 4.5) 
Destruction of spoilage MO 
Inactivation of enzymes 
 
Extent of heat required determined by correct answers The D value of the most heat resistant enzyme or MO which may be present...
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Test Bank For Prescotts Microbiology 11th Edition By Willey Chapter 1-43 |Complete Guide A+
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Prescott's Microbiology, 11e (Willey) Chapter 1 The Evolution of Microorganisms and Microbiology 1) Extant microorganisms are organisms from the fossil record that are no longer present on Earth today. Answer: FALSE Topic: Taxonomy of Microorganisms Bloom's/Accessibility: 2. Understand / Keyboard Navigation ASM Topic: Module 01 Evolution ASM Objective: 01.05 The evolutionary relatedness of organisms is best reflected in phylogenetic trees. Learning Outcome: 01.02a Propose a timeline of the ori...
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UNL science of foods exam 2 (100% Error-free Answers)
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Many outbreaks of this pathogen involve improperly cooked hamburger correct answers Escherichia coli 
 
This material is produced by bacteria and causes slime on foods stored in the refrigerator correct answers capsule 
 
This microorganism does not grow in food. correct answers Norwalk virus 
 
This individual is credited with the discovery of the microscope. correct answers Anton Leeuvenhoek 
 
This individual demonstrated that oxygen alone does not cause food spoilage and the changes are the ...
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Summary Food Microbiology (FHM20306)
- Summary • 82 pages • 2023
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This summary was written in the academic year . It is based on the book, lectures and dry-lab assignments. The book referenced to in the lectures is: Food Microbiology 4th edition by Adams, Moss and McClure. Grade achieved: 7 
 
Topics covered in the summary: 
- Chapter 1-11 from the book. 
- Notes from all lectures. 
- Report writing in food technology. 
- Outbreak investigation (necessary for exam). 
- Factsheet for pathogenic bacteria. 
- Common definitions and identification methods. 
 
The ...
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Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley - Test Bank
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Chapter 1 – The Science of Nutrition 
 
Multiple Choice 
 
Answer, level, page	Level: K = knowledge, A = application/critical thinking 
 
What Do We Mean by “Nutrition”? (pp. 5-8) 
 
a	A	6 	1.	Which of the following ingredients in a box of toaster pastries would contribute macronutrients to one’s diet? 
a.	Water, high-fructose corn syrup, egg yolk 
b.	Niacin, folic acid, sucralose 
c.	Riboflavin, salt, sodium benzoate 
d.	Thiamin mononitrate, soybean oil, sugar 
 
c	K	5 	2.	The term “n...
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Food Handlers Exam 2023 Questions and Answers (Graded A)
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A food handler's duties regarding food safety include all of the following practices EXCEPT: 
 
Prevention of food contamination 
Dispose of food that poses a potential threat to human health 
Handle, transport, and store food safely 
Prevention of food contamination 
Dispose of food that poses a potential threat to human health 
Handle, transport, and store food safely 
Periodically test food for illness causing microorganisms - ANSWER-Periodically test food for illness causing microorganisms ...
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