Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 25.3, Problem 14AYP
Provide background on current HACCP guidelines, and describe how they are used to maintain food safety.
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Determine the current HACCP guidelines and how they are used to maintain food safety.
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 Measures
Explain the concept of quality improvement and convey its importance:
Chapter 25 Solutions
Microbiology: A Systems Approach
Ch. 25.1 - Compose a sentence about the history of applied...Ch. 25.1 - Define biotechnology, and explain how its uses...Ch. 25.2 - Outline the steps in water purification.Ch. 25.2 - Differentiate water purification from sewage...Ch. 25.2 - Prob. 5AYPCh. 25.2 - Prob. 6AYPCh. 25.2 - List five important pathogens of drinking water.Ch. 25.2 - Provide examples of indicator bacteria, and...Ch. 25.2 - Summarize methods for identifying and quantifying...Ch. 25.3 - Name five foods and/or beverages that are produced...
Ch. 25.3 - Summarize the microbial process that leads to...Ch. 25.3 - Write the equation showing how yeasts convert...Ch. 25.3 - Discuss how microorganisms themselves are useful...Ch. 25.3 - Provide background on current HACCP guidelines,...Ch. 25.3 - Prob. 15AYPCh. 25.3 - Outline basic principles of using temperature to...Ch. 25.3 - List methods other than temperature currently used...Ch. 25.4 - Prob. 18AYPCh. 25.4 - Distinguish between primary and secondary...Ch. 25.4 - List the four steps of industrial product...Ch. 25.4 - Identify five industrial products made by...Ch. 25 - Drinking water utilities monitor their production...Ch. 25 - Milk is usually pasteurized by a. the...Ch. 25 - During sewage treatment, microbial action on a...Ch. 25 - Which of the following is unlikely to be a...Ch. 25 - The bloom in wine making refers to a. the...Ch. 25 - When algae produce biofuels, what is the other...Ch. 25 - Secondary metabolites of microbes are formed...Ch. 25 - In industrial fermentation, which step precedes...Ch. 25 - Which of the following is currently being produced...Ch. 25 - In biotechnology, fermentation refers to a. the...Ch. 25 - Prob. 11TFCh. 25 - Food products should always be kept completely...Ch. 25 - Alcoholic beverages are produced by the...Ch. 25 - Nutritional yeast is consumed by humans to...Ch. 25 - Refrigerating food prevents the growth of all...Ch. 25 - a.Summarize one beneficial use of sludge today,...Ch. 25 - Every year, supposedly safe municipal water...Ch. 25 - Provide evidence in support of or refuting the...Ch. 25 - a.List examples of microbes used in the production...Ch. 25 - Further investigate the HACCP system, and...Ch. 25 - From chapter 3, figure 3.5b. If this MacConkey...Ch. 25 - From chapter 8. During which portion of metabolism...Ch. 25 - Using the words that follow, please create a...
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- HACCP plan hazards analysis of yoghurt Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures HB01 Example Presence of listeria/ Salmonella B Environmental swabbing HB02 Example Presence of pathogenic microorganisms B Pathogen screening HB03 Example Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplierarrow_forwardThe nurse is reviewing dietary supplements and recalls that under the DSHEA, manufacturers of dietary supplements are required toa )follow FDA standards for quality control.b) prove efficacy and safety of dietary supplements.c) identify the active ingredients on the label.d )obtain FDA approval before the products are marketedarrow_forwardBriefly describe the important of food relief organisations in promoting food security in disadvantaged populations.arrow_forward
- Describe why you believe the safety education; poisoning will benefit the pediatric population. Who do you think is the target age range for this food poisoning (safety topic)?arrow_forwardHazard # 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…arrow_forwardDiscuss the different methods of measuring perishable farm products physical characteristics/properties and their applications (handling, processing, the indication of product quality, and others).arrow_forward
- Discuss the process of conducting a nutritional assessment for a patient with complex medical conditions, considering factors such as dietary history, nutritional screening tools, anthropometric measurements, and nutritional interventions.arrow_forward(g) What is quality control and how many types of quality control in detailed?arrow_forwardExplain in great detail the relationship between diseases and nutrients taken in the diet explains the importance of using epidemiological methods. Give evidence for the association between excessive coffee drinking and cardiovascular disease risk, giving examples from the literature. please explain in great detailarrow_forward
- Include one example of a common marketing trap used in vitamin supplement advertisements. Explain why the advertisement is misleading and/or contains false information.arrow_forwardfor aged care assesment Locate a procedure for hazard identification and outline the steps involvedarrow_forwardExplain the relationship between the three levels of quality (quality control, quality assurance, and quality management) and give examples.arrow_forward
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