FDST-MDS case studies
FDST-MDS · Put your knowledge to work in context.
FDST-MDS is a food science and technology credential aimed at people who need to demonstrate working knowledge across the whole production chain rather than deep expertise in a single laboratory technique. Candidates typically include QA and QC staff, production supervisors, product development technologists, and food safety coordinators who move between bench work, plant floor decisions, and documentation. The FDST-MDS case studies are 5 cases and about 4,598 words.
1Two Food-Contact Listeria Positives in an RTE Hummus Plant
Your refrigerated ready-to-eat hummus and dip plant runs one shift at 4,000 lb per day under 21 CFR 117. The environmental monitoring program swabs 48 food-contact surfaces and 60 non-food-contact sites each month.
845 words, about 4 min2Four Front-of-Pack Claims and a Serving-Size Decision for Granola Clusters
A small bakery makes honey-almond granola clusters. The reference amount for the product category is 40 g; each stand-up pouch holds 55 g and currently declares a 40 g serving with "about 1.5 servings per container." You have one accredited laboratory result per 40 g serving: fiber 5.6 g, total fat 6.5 g, saturated fat 1.4 g, sodium 138 mg, total sugars 7.0 g, added sugars 3.2 g (all from honey), protein 4.2 g, trans fat not analyzed.
914 words, about 5 min3Retort Temperature Drop and Steam Loss on a Low-Acid Canned Soup
A soup with pH 6.1 and water activity 0.99 is packed in 303×406 cans and processed in a vertical still retort under a scheduled process of 20 minutes at 250°F after an 8-minute come-up, with steam/air overpressure. On the third load of the shift the chart shows 250°F from minute 10 to 18, then a fall to 238°F from minute 18 to 24 when the boiler feedwater pump tripped and retort pressure dropped to 9 psi.
903 words, about 5 min421-Day Shelf Life for MAP Fresh Linguine with a Botulinum Question
A cook-chill pasta line makes fresh linguine (pH 6.1, water activity 0.96) in 400 g trays, flushed to roughly 70% CO2 / 30% N2 and lidded with a 45 µm PET/PE film. The declared shelf life is 21 days at 4°C.
949 words, about 5 min5Salmonella-Positive Milk Powder, a Roof Leak and a Wet-Mopped Vacuum Line
A dry blending plant produces a cocoa instant beverage powder (water activity 0.35) from sugar, cocoa powder, nonfat dry milk, salt and a vitamin premix. There is no kill step after blending.
987 words, about 5 min