Q: 14. A food label is required by law to include: 15. Ingredients are listed in order by: 16.…
A: Please repost remaining questions separately.
Q: Explain clearly what is meant by Antimicrobial Resistance (AMR) Explain Antimicrobial stewardship…
A: Antimicrobial is a drug to kill or inhibit growth of pathogenic microorganisms
Q: State brief description of handwashing. 2. State the purpose of handwashing
A: Hand washing is also known as hand hygiene. It is the act of cleaning one's hand with soap and water…
Q: Cite examples of food products that is suitable for specific canning methods. Identify its canning…
A:
Q: Define Optimum Temperature.
A: Hello. Since your question has multiple parts, we will solve the first question for you. If you want…
Q: 8- The following are methods of sterilization EXCEPT: O c) Sterilization by filters O b) Autoclaving…
A: Introduction: A combination of heat, chemicals, irradiation, high pressure, and filtration can be…
Q: retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend…
A: In retort pouch food is filled into a pouch . Then it sealed and next heated to extremely high…
Q: 9. What are the biosafety level requirements for the determination of a. Thermotolerant and E. coli…
A: Biosafety level (BSL), also known as pathogen/ protection level refers to a set of precautions…
Q: 2. What is the cfu/g or cfu/mL in each sample if the following counts were obtained after spread…
A: Potato dextrose agar is a media which is used for growth of yeast and molds.
Q: 1. List the similarities and differences in the microbial spoilage of (a) breads, (b) pastries, (c)…
A: Bread: The most common source of microbial spoilage of bread is mould growth. Mould grows on bread…
Q: Write a 4 paragraph reflection about the effects of proper hand washing in laboratory and in…
A: HAND WASHING- Hand washing is the act of cleansing one's hands with soap and water to eliminate…
Q: Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3.…
A: AMC (Alaska Milk Corporation) is a Philippine-based milk product manufacturer. The Alaska brand is…
Q: n your own words, what is the function of pressure canning? pls indicate the temperature required
A: Pressure Canning- It is a method which is commonly used to preserve fruits, meats, fish, vegetables,…
Q: 9. Viruses, bacteria, prions, fungal agents, and chemical agents can cause A) food-borne illness. B)…
A: Note: As Per Guidelines, We Can Answer One Question At A Time. Ask Again To get rest answers.…
Q: explain food preservation and explain methods used in food reservation (Non-chemical), such as…
A: FREEZING It is a method of preserving fresh meat and food by keeping the original characteristics…
Q: List and describe the different levels of effectiveness of germicidal chemicals. In that…
A: Germicidal chemical is something (such as an antiseptic or disinfectant) that destroys or…
Q: The blood sprayed on the surface of liquid nitrogen is .A appealing method .B Thin wall method .c…
A: Cryosurgery is a type of surgery where there is rapid freezing of tissues or freezing of tissues by…
Q: Which of the following is NOT a recommended method for preventing cross-contamination? A. Washing…
A: Cross contamination Cross contamination is physical transfer or movement of pathogens from one…
Q: How do the main types of food preservation techniques can prevent food borne illnesses
A: Food-borne illness is an illness caused by consuming foods that are contaminated with bacteria,…
Q: Mention the known microorganisms and their negative effects on food products.
A: Spoilage microorganisms like bacteria , molds ,yeasts are those that can grow in a food and…
Q: 3. For each category of microbial control, list examples. Sterilization Disinfection Sanitization/…
A: All of these are methods are used to prevent infection by slowing or stopping the growth and spread…
Q: What is quality control and how many types of quality control in detailed?
A: Only because devoted staff members work together as part of a collaborative team, a healthcare…
Q: MacConkey Agar is considered as: a. Differential CM only b. Enriched CM only c. Selective CM…
A: MacConkey Agar (MAC) is a selective and differential medium used to isolate and distinguish enteric…
Q: 5) Aseptic technique refers to A) the microbial inoculum placed into a test tube or onto a Petri…
A: To determine the correct answer among four options related to aseptic technique.
Q: 1-Why do not microorganisms develop in the udder even though your pet's udder is full of milk?…
A: Introduction: Contamination is defined as the presence of an undesirable element, impurity, or any…
Q: discuss the disinfection protocols for removing potential pathogens in frequently- used…
A: In laboratories, sterilization is an important process in which the vessels, surroundings and the…
Q: Explain the relevance of critical limits in the control of food process hazards.
A: A Critical limit is defined as one or more prescribed tolerances that must be met to insure that a…
Q: Explain, how the proper organization and scheduling of a cleaning and sanitation program ensures the…
A: Microorganisms are small organism that cannot be seen by naked eyes. Infectious disease is caused by…
Q: How hospital food service deall with food safety facility sanitation, purchasing?
A: Food service hospital or hospital catering services are vital part of patient care. Food service…
Q: discuss the culturing system that is most appropriate for this activity and state your reason(s) for…
A: After applying all the guidelines involved in the successful isolation and cultivation of microbes…
Q: 100. Which of the following can be a likely event that may have led to the drinks’ contamination? A.…
A: Contamination of water is the process by which water gets contaminated by various impurities. There…
Q: 1. Differentiate the types of culture media based on its physical state and uses.
A: MICROBES They are unicellular organisms that cannot be seen with the naked eye.This is why they are…
Q: etermine the current HACCP guidelines and how they are used to maintain food safety.
A: The Food and Drug Administration (FDA) is a body that controls the food sector. In order to assess…
Q: 1. Which of the following statements about agar is NOT true? A. It is derived from algae. B. it is…
A: Microorganisms must be grown outside of the body in order to examine their traits and qualities for…
Q: Explain shortly the concept of differential centrifugation and how you would limit pellet…
A: Centrifugation is a mechanical technique. It helps to separate mixtures based on their size, shape,…
Q: Write a 4 paragraph on the effects of proper hand washing in laboratory and in general setting.
A: Introduction:- Hand washing is the practice of wishing hands properly after frequent intervals of…
Q: 5. A negative test for glucose will cause Benedicts to stay... a) brick red b) blue c) black d)…
A: The primary application of Benedict's test is to detect the presence of simple carbohydrates in an…
Q: Why is toxicological evaluation important in using microbial rennet for cheese production?
A: Rennet is basically the coagulant that is used by the cheese industry to produce cheese. This…
Q: 13. The process that applies heat at a high enough temperature to kill pathogens is called A)…
A: (Comment: As per the guidelines, we are allowed to answer one question at a time, so I am answering…
Q: 3. From the ingredient lists below, circle the interfering agents used in cach crystalline candy…
A: Candies can be categorized into crystalline and noncrystalline candies based on key interfering…
Q: (a) How the “Food Borne Diseases” are spread? Enlist all the “Types of Food Borne Diseases” with a…
A: A disease that is caused by eating food or drinking contaminated water with infectious pathogenic…
Q: write an essay on the effects of proper hand washing in laboratory and in general settings
A: SOP or standard operating procedures They include the set of procedures performed by the health…
Q: Discuss the main types of food preservation techniques
A: Food preservation includes food processing practices which prevent the growth of microorganisms, or…
Q: the romaine lettuce recall, the Chipotle food safety outbreak, etc. Describe the cause of the…
A: The Contaminated romaine lettuce that cause people sick during this outbreak from the Salinas…
Q: How would you interpret the following result of the Bile Esculin Test: "Growth of the bacteria is…
A: Introduction :- The bile-esculin test is a biochemical test which is performed to differentiate the…
Q: Explain step of microbial risk assessment of seafood
A: Microbial risk assessment It is an important method for understanding, reducing, and preventing…
5.Discuss the purpose, process, and possible risks from food irradiation.
6. Discuss and describe the consumer-level techniques for avoiding foodborne illness.
Step by step
Solved in 2 steps
- 14. Anna is cooking ground beef. As long as it turns brown, it is fully cooked.A. True B. False15. The Four Core principles of safe food handling include: clean, chill, separate, andcook.A. True B. False16. Which of the following can you do to prevent foodborne illnesses?A. Clean your hands and produceB. Separate meat and non-meat during preparationC. Chill foods at low enough temperatureD. All of the above17. Food additives includeA. PreservativesB.Nutrients C. Flavor enhancers D.All of the above3. Discuss the purpose, function, and problems with using the MyPlate Planner. 4. Discuss the major types and causes of foodborne illness and contamination.about microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?
- 4ii. State the salient features of the international standards for occupational safety, health and environment management. Justify the need for these standards.Discuss the purpose, process, and possible risks from food irradiation.13. The process that applies heat at a high enough temperature to kill pathogens is called A) radiation. B) freezing. C) irradiation. D) pasteurization. 14. Anna is cooking ground beef. As long as it turns brown, it is fully cooked. A. True B. False 15. The Four Core principles of safe food handling include: clean, chill, separate, and cook. A. True B. False 16. Which of the following can you do to prevent foodborne illnesses? A. Clean your hands and produce B. Separate meat and non-meat during preparation C. Chill foods at low enough temperature D. All of the above 17. Food additives include A. Preservatives B.Nutrients C. Flavor enhancers D.All of the above
- HACCP plan hazards analysis of yoghurt, list 10 at least Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive MeasuresHazard # CCP #. Hazard Description Critical Limits Monitoring Procedures Corrective Actions Verification Documentation Records What How Frequency Who Develop a HACCP plan for yoghurt, below are the information Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures HB01 Presence of listeria/ Salmonella B Environmental swabbing HB02 Presence of pathogenic microorganisms B Pathogen screening HB03 Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplier HB04 Presence of E.coli B Keep preparation areas clean HC01 Homogenisation C Quarterly check…1.- Please name the drug sources, and explain one of them. 2.- Why are important the Drug Standards? 3.- What means: PDR and USAN? 4.- Please explain the Controlled Substances Act of 1990. 5.- What is the Food Allergen Labeling and Consumer Protection Act of 2004? Why is important? Please give an example of one product label. 6.- What is Pharmacokinetics? What means excretion of a drug? 7.- Which factors can change the drug absorption? 8.- Please name the factors that can affect the Drug Action, and explain one of them. 9.- What is an adverse reaction? 10.- What is a palliative drug?
- II: TRUE or FALSE. Write TRUE if the statement is correct and FALSE if it is wrong. _1. Use of ethers as anesthetics is a vital part of current medical practice. 2. Animals have the ability to produce methanethiol in their intestinal tract due to the action of bacteria on sulfur-containing proteins. 3. The scent of skunks is due to primarily to thioethers. 4. Compound contributing to the "fried onion smell" may include methyl propyl disulfide. 5. The biochemical effects of THC involve sedation, tranquilization, and mild hallucination.Discuss the detailed pharmacology of purgatives and laxatives.7. A client who needs to consume more protein is being looked after by a nurse. The patient lists some of his or her favourite dishes for the nurse to know. Which of the following foods, among those suggested, should the nurse prescribe as the greatest source of protein?ChickenPeanutsYamsEggs
