Final Exam
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Define a microbial indicator. | show 🗑
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| Name five things which indicator organisms can identify. | show 🗑
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| show | Can identify harborage points, cost effective, used for developing trends and statistical process control charts.
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| show | Microbial numbers (eg. AC), metabolites, coliforms, bacteriophages, Enterococcus/LAB
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| show | Food quality, food safety, cleaning and sanitation indicators
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| Quality indicators can be used to assess ____ or ____. | show 🗑
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| T or F: The growth of quality indicators has a direct positive correlation with quality. | show 🗑
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| T or F: Direct microbial count indicates the presence of pathogens. | show 🗑
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| Direct microbial counts are indicators of ____, not ____. | show 🗑
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| T or F: Direct microbial counts are better than microscopic counts. | show 🗑
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| Direct microbial counts are used for the validation of _____. | show 🗑
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| Name three metabolite indicators. | show 🗑
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| show | True
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| show | Easy to distinguish, present in higher numbers than pathogen, be absent from foods when free of pathogens, easy and rapid detection.
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| show | feces
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| show | False
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| show | Enterobacteriaceae
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| Coliforms ferment _____. | show 🗑
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| show | True
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| show | Coliforms
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| Define bacteriophages. | show 🗑
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| show | Plaques
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| What are two methods of detection for sanitation indicators? | show 🗑
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| show | True
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| T or F: E. coli are more resistant to the environment and processing than Enterococci. | show 🗑
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| show | Determine in pathogenic bacteria are present in the facility, verify the effectiveness of cleaning/sanitation.
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| show | Listeria
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| What are three methods of environmental monitoring? | show 🗑
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| All direct food contact surfaces is zone ___. | show 🗑
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| All non-food product contact surfaces is zone ___. | show 🗑
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| All areas surrounding zone 2 is zone ___. | show 🗑
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| The outside production area is zone ___. | show 🗑
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| The frequency of sample collection for environmental monitoring is ____. | show 🗑
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| All sample results should be documented by ____. | show 🗑
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| show | Retraining personnel, recalling product, clean/sanitize, remove/replace equipment.
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Created by:
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