ANSC 424 EXAM 1 QUESTIONS AND
VERIFIED ANSWERS
\.Minimally Processing Methods - ANSWERS✔-preserve food by inactivating
microorganisms and or enzymes without significant heating so little damage to
color, flavor, structure, nutritional and sensorial characteristics occurs
\.Minimal Processing methods - ANSWERS✔-pasteurization, dehydration/drying,
refrigeration/frozen
\.Raw Diet - ANSWERS✔-variety of products comprised of uncooked ingredients or
ingredients that have been minimally processed
\.FDA stance on raw pet food - ANSWERS✔-FDA does not believe raw meat foods
for animals are consistent with the goal of protecting the public from significant
health risks
\.CDC stance on raw pet food - ANSWERS✔-not recommended because of risk of
germs such as salmonella and campylobacter
\.Salmonellosis Risk - ANSWERS✔-children under 5, pregnant women, the eldery,
people with weakened immune system
,\.Listeriosis Risk - ANSWERS✔-rarer than salmonella but 20-30% mortality rate,
almost exclusively occurs in pregnant women, newborns, the elderly, and people
with weakened immune systems
\.Handling Raw Pet Food - ANSWERS✔-keep frozen until use then thaw in fridge or
microwave, keep away from other foods and surfaces, throw away after 2 hours if
not eaten, rinse preparation areas with bleach
\.FDA guidelines for safe food handling - ANSWERS✔-Clean, Separate, Cook, Chill
\.Batch Pasteurization - ANSWERS✔-low temperature for a long time
\.Flash Pasteurization - ANSWERS✔-high temperature for a short time
\.Ultra Pasteurization - ANSWERS✔-very high temperature for a very short time
\.Non-thermal Pasteurization - ANSWERS✔-high pressure process
\.High Pressure Processing - ANSWERS✔-cold pasteurization technique by which
products already sealed in final package are introduced into a vessel and
subjected to a high level of isostatic pressure transmitted by water
\.How does HPP work to reduce microbes? - ANSWERS✔-increases cell
permeability, inhibits enzymes vital for the survival and reproduction of bacterial
cells
, \.HPP Applications - ANSWERS✔-fruits and vegetables, meat and fish, dairy, egg,
pet food
\.HPP Advantages - ANSWERS✔-suitable for high water content products, little
effect on flavor, texture, or nutritional characteristics, low energy consumption,
extended shelf life, reduced risk of food-born illnesses, applied in packaged
products
\.HPP Disadvantages - ANSWERS✔-very high capital cost, inability to process dried
or entrapped air foods, implementation and validation of quality assurance
program to eliminate or reduce pathogens, not a high throughput technology
\.HPP Critical Process Factors - ANSWERS✔-pressure, residence time at pressure,
lag phase to achieve pressure, decompression period, initial and final
temperature, pH, packaging material
\.HPP Packaging Considerations - ANSWERS✔-flexible and able to retract and
expand, small headspace on package, vacuum sealed packages are preferred
\.HPP Regulatory Aspects - ANSWERS✔-development of validation methods can
be difficult, needs to follow GMPs and HACCP plan
\.Dehydration - ANSWERS✔-method of food preservation in which the food is
dried or dehydrated, refers to the removal of moisture from a substance/food
VERIFIED ANSWERS
\.Minimally Processing Methods - ANSWERS✔-preserve food by inactivating
microorganisms and or enzymes without significant heating so little damage to
color, flavor, structure, nutritional and sensorial characteristics occurs
\.Minimal Processing methods - ANSWERS✔-pasteurization, dehydration/drying,
refrigeration/frozen
\.Raw Diet - ANSWERS✔-variety of products comprised of uncooked ingredients or
ingredients that have been minimally processed
\.FDA stance on raw pet food - ANSWERS✔-FDA does not believe raw meat foods
for animals are consistent with the goal of protecting the public from significant
health risks
\.CDC stance on raw pet food - ANSWERS✔-not recommended because of risk of
germs such as salmonella and campylobacter
\.Salmonellosis Risk - ANSWERS✔-children under 5, pregnant women, the eldery,
people with weakened immune system
,\.Listeriosis Risk - ANSWERS✔-rarer than salmonella but 20-30% mortality rate,
almost exclusively occurs in pregnant women, newborns, the elderly, and people
with weakened immune systems
\.Handling Raw Pet Food - ANSWERS✔-keep frozen until use then thaw in fridge or
microwave, keep away from other foods and surfaces, throw away after 2 hours if
not eaten, rinse preparation areas with bleach
\.FDA guidelines for safe food handling - ANSWERS✔-Clean, Separate, Cook, Chill
\.Batch Pasteurization - ANSWERS✔-low temperature for a long time
\.Flash Pasteurization - ANSWERS✔-high temperature for a short time
\.Ultra Pasteurization - ANSWERS✔-very high temperature for a very short time
\.Non-thermal Pasteurization - ANSWERS✔-high pressure process
\.High Pressure Processing - ANSWERS✔-cold pasteurization technique by which
products already sealed in final package are introduced into a vessel and
subjected to a high level of isostatic pressure transmitted by water
\.How does HPP work to reduce microbes? - ANSWERS✔-increases cell
permeability, inhibits enzymes vital for the survival and reproduction of bacterial
cells
, \.HPP Applications - ANSWERS✔-fruits and vegetables, meat and fish, dairy, egg,
pet food
\.HPP Advantages - ANSWERS✔-suitable for high water content products, little
effect on flavor, texture, or nutritional characteristics, low energy consumption,
extended shelf life, reduced risk of food-born illnesses, applied in packaged
products
\.HPP Disadvantages - ANSWERS✔-very high capital cost, inability to process dried
or entrapped air foods, implementation and validation of quality assurance
program to eliminate or reduce pathogens, not a high throughput technology
\.HPP Critical Process Factors - ANSWERS✔-pressure, residence time at pressure,
lag phase to achieve pressure, decompression period, initial and final
temperature, pH, packaging material
\.HPP Packaging Considerations - ANSWERS✔-flexible and able to retract and
expand, small headspace on package, vacuum sealed packages are preferred
\.HPP Regulatory Aspects - ANSWERS✔-development of validation methods can
be difficult, needs to follow GMPs and HACCP plan
\.Dehydration - ANSWERS✔-method of food preservation in which the food is
dried or dehydrated, refers to the removal of moisture from a substance/food
