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
https://www.fightbac.org/food-safety-basics/the-core-four-practices/
1. List and explain/define the 4 core practices for Fightbac .
2. For each of the 4 core practices, identify and explain where you can make an improvement in the home kitchen. You must have a total of 4 specific practices.
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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- Identify and describe at least two safe food practices when buying, storing, preparing, cooking, and serving food.arrow_forwardDescribe the importance of food safety and hygiene practices in preventing foodborne illnesses and the key principles of safe food handling.arrow_forwardTo prevent food-borne illness, food safety considers the following except: Preparation Storage Body weight Handlingarrow_forward
- 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
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- Discuss the importance of nutrition in patient care under the following Headings Micronutrients and Micronutrientsarrow_forwardDietary Reference Intakes (DRI) may be used to: 1) plan and assess diets for healthy people, with the aim of preventing chronic diseases. 2) estimate nutrient requirements for 90% of people in a particular life-stage and gender. 3) determine the maximum level of nutrient intake that is unlikely to pose health risks. 4) treat persons with diet-related illness. 5) a, b, and darrow_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
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