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59 Cards in this Set
- Front
- Back
outer layer of a retortable pouch
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polyester film, used for strength, temperature, resistance and printability
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middle layer of a retortable pouch
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aluminum film, barrier properties
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inner layer of a retortable pouch
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polypropylene, heat seal
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advantages and disadvantages of packaging materials -paper
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economical and has good printing properties: not strong and absorbs water
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a and d about glass
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transparent, but breakable
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a and d about metal
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strong, good barrier:heavy and prone to corrosion
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a and d about plastic
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versatile, expensive
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regulatory agencies
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BATF alcohol
USDA meat poultry and produce Department of Commerce for Seafood |
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form fill seal packaging
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protects food from gasses, vapors and contamination from bacteria yeast, molds and dirt
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factors in selecting packaging materials
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1. food composition and its physical state
2. nature of deteriorative reactions 3. mode of transportation 4. time before consumption 5. target consumer 6. budget (money). |
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low acid foods 7.0
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hominy, ripe olives, crabmeat, eggs, oysters, milk, corn, duck, chickens, codfish, beef, sardines
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low acid foods 6.0
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corned beef, lima beans, peas, carrots, beets, asparagus, potatoes
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low acid foods 5.0
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figs, tomato soup
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medium acid foods 4.5
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ravioli, pimentos
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acid foods 3.7
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potato salad, tomatoes, pears, apricots, peaches, oranges, sauerkraut, pineapple, strawberry, grapefruit
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high acid foods 3.0
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pickles, relish, cranberry juice, lemon juice, lime juice
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types of allied industry
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packaging, equipment, chemicals, safety
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beer manufacture: adjunct
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additional source of sugar (CHO) used to supplement the malt, usually corn, wheat, or rice
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beer manufacture: mashing
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processing of malt and adjunct that allows starches to be converted to simple sugars. flavor compounds are also extracted
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wort
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a mashed product that consists of simple sugars, malt, and small dextrins
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different drying techniques
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1. sun drying
2. hot air drying 3. spray drying 4. fluidized bed drying 5. vacuum drying 6. drum drying 7. freeze drying |
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heat transfer
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the transfer of heat from one body to another by conduction, radiation, and convection
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mass transfer
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the movement of a constituent of the food from one location to another, usually from one state to another
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fat soluble vitamins
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a, d, e, k
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water soluble vitamins
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b vitamins (thiamin, riboflavin, niacin, vitamin b6, pantothenic acid, folic acid, biotin, vitamin b 12, vitamin c
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PER
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protein efficiency ratio, feeding rats for 28 days and measuring the weight gain, value range from 0 to 3.5 with a standard being 2.5 for casein
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PER equation
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g of weight gained by a rat/ g protein consumed by rat
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pasteurization
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low energy thermal processing, destroy all pathogenic Mos in specific products, extending the shelf life by lowering the number of spoilage organisms, not a sterile product and subject to spoilage
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DValue
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time in minutes at a specific temperature to reduce the number of microorganisms by one log cycle
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ZValue
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difference between 2 temperatures, temperature required to decrease the time necessary to obtain a one log reduction in cell numbers to 1/10 the original vallue
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strict anaerobe
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MO will grow only in the absence of oxygen
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microaerophiles
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MO can grow and survive in low concentration of oxygen
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facultative anaerobe
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these are MOS which will grow with or without oxygen
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aerobes
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these are MOs that can only grow and survive in the presence of oxygen
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potential hazards that could occur in our food
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biological, chemical, physical
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HACCP
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hazard analysis and critical control point system, a system to ensure the safety of foods, is widely accepted and recommended for all aspects of the food industry
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7 steps of HACCP and Critical Control Point System
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1. assess the potential hazard (raw materials)
2. determine the CCPs (are controls necessary? 3. establish requirements or parameters to be met as each CCP 4. establish procedures to monitor each CCP 5. establish corrective actions should have a deviation occur at a CCP 6. establish record-keeping procedures 7. establish procedures to monitor or verify the effectiveness of the HACCP plan |
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NLEA
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national labeling and education act, in 1990
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food infection
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the living microorganism must be present in the food, the person involved must consume very high numbers of the living microorganism, the living microorganism in the gut of the person involved causes the illness
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food intoxication
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the living microorganism grows in the food and produces some metabolic end product, the person involved must consume the food that contains the metabolic end product.the mo does not have to be present within the person, the person reacts to the metabolic end product (toxin) and becomes ill
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hot fill hold
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hig acid low pH
temps used at 170-190 degrees fahrenheit for 25 to 30 minutes, will kill all vegetative cells in the food, spores not killed |
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sous-vide
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under pressure, under vacuum, developed in france, outgrowth of c bot,
packaged under vacuum and held refrigerated until used |
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commercial sterilization
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all pathogenic and toxin forming organisms have been destroyed, may contain viable spores that cannot grow under normal condition
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blanching
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mild heat treatment, used in fruits and veggies, to inactivate enzymes, may destroy some Mos
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convection/conduction
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conduction, collision of hot particles with the cooler ones, convection: circulation of warm molecules (more effective, requires less time to reach the target temperature, heating start out rapidly, a change in structure)
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conduction/convection
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heating starts as conduction a change in the food makes it into convection, foods contain large pieces of meat, as the juices are released heating switches to convection
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in 1958 the food and drug cosmetic act was amended to include coverage of food additives
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the delaney clause
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DRV and DV based on a a
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2,000 calorie diet
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salmonellosis
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non-spore forming rod shaped and motile facultative anaeorbes
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e.coli is
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non spore forming and facultative anaerobe
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c botulinum and clostridium perfringens
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spore forming
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BHT
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antioxidant
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labeling requirements
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1. name of product
2. net weight 3. name and address of manufacturer, packer, or distributor 4. list of ingredients 5. grades 6. nutritional information 7. shelf life data 8. standard of identity 9. common names 10. further preparation |
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difference between beer and ale
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beer is an alcoholic fermented beverage made from grain, malted barley, and flavored hops temperature at 37 to 49, ale is a fermented drink made from malt and hops like beer but produced by fermentation at relatively hot temperature 50-70
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biological hazards
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bacteria, viruses, parasites, mold/yeast
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chemical hazards
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pesticides, chemicals in cleaning supplies, toxic metals, food additives and preservatives
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physical hazards
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includes materials that do not belong in the food, but through negligence or chance, they get into the food i.e. metal fragments, broken glass in the food, metal fragments, bits of packaging, nails, staples, dirt or hair
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saturated
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lipids that contain fatty acids that are completely saturated with hydrogen atoms, solid at room temperature
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unsaturated
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contain double bonds between adjacent carbon atoms results in their fatty acids that contain double bonds, lower melting temp, liquid at room temperature
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