FDST-MDS flashcards
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35 cards. Read the term and the definition here. The deck at the top of this page is optional.
- HACCP seven principles
- Hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification, and recordkeeping form the seven principles of a HACCP plan.
- Critical control point
- A step where control is essential to prevent, eliminate, or reduce a significant hazard to an acceptable level; it requires measurable critical limits and monitoring.
- FALCPA major allergens
- US law requiring declaration of nine major allergens: milk, egg, fish, shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.
- Food Code status
- The FDA Food Code is a model code, not federal law; states and localities adopt it voluntarily, sometimes with modifications.
- Water activity definition
- The ratio of a food's water vapor pressure to pure water's vapor pressure; it governs microbial growth and chemical stability, distinct from moisture content.
- Clostridium botulinum
- An anaerobic, spore-forming bacterium that produces a neurotoxin; its spores survive boiling and require retort temperatures near 121 °C for commercial sterility.
- Listeria monocytogenes
- A pathogen that grows at refrigeration temperatures and is a major concern in ready-to-eat foods; controlled by cooking and preventing post-process contamination.
- Psychrotrophic spoilage
- Microorganisms such as Pseudomonas that grow at low temperatures and cause off-odors, slime, and discoloration in refrigerated foods.
- Maillard reaction
- Non-enzymatic browning between reducing sugars and amino groups, accelerated by heat, alkaline pH, and intermediate water activity.
- Lipid autoxidation
- Free-radical chain reaction (initiation, propagation, termination) that produces rancid off-flavors; catalyzed by heat, light, metals, and lipoxygenase.
- Starch gelatinization
- Irreversible swelling and disruption of starch granules with heat and water; on cooling, retrogradation causes staling and syneresis.
- Titratable acidity
- The total acid content measured by titration; it differs from pH and better predicts buffering capacity and microbial stability.
- D-value and z-value
- D-value is the time at a given temperature to reduce a population by 90%; z-value is the temperature change causing a 10-fold D-value change.
- F0 value
- Equivalent heating time at 121.1 °C with z = 10 °C, used to express the lethality of a thermal process for commercial sterility.
- High-pressure processing
- A nonthermal process at roughly 400–600 MPa that inactivates vegetative cells but does not reliably inactivate bacterial spores at ambient temperature.
- Modified atmosphere packaging
- Adjusting O2, CO2, and N2 in a package to slow oxidation and microbial growth, extending shelf life of perishable products.
- QA versus QC
- Quality assurance is process-oriented and preventive; quality control is product-oriented, using inspection and testing to verify conformance.
- Control chart purpose
- A statistical process control tool that distinguishes common-cause variation from special-cause variation using control limits.
- AQL meaning
- Acceptable quality level: the maximum percent defective considered acceptable in a sampling plan; it is not a target defect rate.
- CAPA system
- Corrective and preventive action system that documents nonconformity, root cause, action taken, and verification of effectiveness.
- Triangle test
- A discrimination test presenting three samples, two identical and one different; panelists identify the odd sample to detect a difference.
- 9-point hedonic scale
- An affective scale measuring liking from 1 (dislike extremely) to 9 (like extremely), used in consumer acceptance testing.
- Descriptive analysis
- A trained-panel method quantifying attribute intensities (e.g., QDA) to profile a product's sensory characteristics consistently.
- Detection threshold
- The lowest concentration of a stimulus that can be perceived; recognition threshold is the level at which it can be identified.
- OTR and WVTR
- Oxygen transmission rate and water vapor transmission rate; key barrier properties that determine how well packaging protects food.
- Active packaging
- Packaging that interacts with the product or headspace, such as oxygen scavengers, moisture absorbers, or antimicrobial films, to extend shelf life.
- Q10 factor
- The factor by which a reaction rate increases per 10 °C rise; used to extrapolate shelf life from accelerated storage data.
- Accelerated shelf-life testing
- Elevated-temperature storage combined with kinetic models (e.g., Arrhenius) to predict shelf life faster than real-time testing.
- % Daily Value
- The percentage of a nutrient's reference daily intake provided by one serving, based on a 2,000-calorie reference diet.
- RACC
- Reference Amount Customarily Consumed; the basis for setting serving sizes and nutrient content claim thresholds on US labels.
- Ingredient list order
- Ingredients are listed in descending order by weight; allergens must be declared per FALCPA.
- Cleaning versus sanitizing
- Cleaning removes soil; sanitizing reduces microorganisms to safe levels; sterilization destroys all microorganisms.
- TACT cleaning factors
- Time, action (mechanical), concentration, and temperature determine cleaning effectiveness.
- ATP bioluminescence
- A rapid verification test detecting ATP as an indicator of organic soil and microbial residue; it supplements microbiological testing.
- Master sanitation schedule
- A document defining cleaning frequency, method, chemicals, and responsibility for each area and piece of equipment.