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Thermal Processing Questions

This document contains questions about thermal processing. Question 32 asks which pathogenic microorganism is targeted by thermal processing, with the answer being Clostridium botulinum. Question 33-34 ask about the temperature danger zone for food, with the answer being between 5°C to 60°C, when harmful bacteria can easily grow. Question 35 asks how many minutes are in a quadrant of the retort chart, with the answer being 15 minutes.

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james antipuesto
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121 views

Thermal Processing Questions

This document contains questions about thermal processing. Question 32 asks which pathogenic microorganism is targeted by thermal processing, with the answer being Clostridium botulinum. Question 33-34 ask about the temperature danger zone for food, with the answer being between 5°C to 60°C, when harmful bacteria can easily grow. Question 35 asks how many minutes are in a quadrant of the retort chart, with the answer being 15 minutes.

Uploaded by

james antipuesto
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Thermal Processing Questions

32. What particular pathogenic microorganism is targeted in thermal processing?


a. Amoeba
b. Virus
c. Clostridium botulinum
d. Coliform

33-34. The Temperature danger zone is between ____ °C and ____ °C, when it is easiest for harmful
bacteria to grow in food.

a. 5°C to 60°C
b. 35°C to 55°C
c. 25°C to 50°C
d. -10°C to 60°C

35. How many minutes are there in 1 quadrant of our retort chart?

1 quadrant

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36. What is the color of the retort check when it is NOT exposed to steam/air processing?
37. What is the color of the retort check when it is exposed to steam/air processing?
38. Identify the temperature in the picture below? [red pointer only]

39. During venting, the vent valve should be? [open / closed]
40. What is the purpose of venting?

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