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FOS 3042 Exam 1 Question Bank, Exams of Nursing

Watts School of NursingNursing

FOS 3042 Exam 1 Question BankFOS 3042 Exam 1 Question Bank

Typology: Exams

2024/2025

Available from 07/01/2025

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FOS 3042 Exam 1 Question Bank
- Primary agency responsible for all food in interstate commerce (products other than
meat, poultry, shell eggs, dietary supplements, gum, food additives, and infant formula)
- correct answerFDA
FDA - correct answerOversees all imported and domestic food in interstate commerce
including shell eggs but not meat or poultry•Makes food plant and warehouse
inspections•Collects and analyzes samples for contamination•Reviews safety of
additives and food colors before marketing•Develops model codes, ordinances and
guidelines•Tests for pesticide residues to ensure tolerances are met•Examines imported
foods for acceptability•Sets up standards of identity and labeling requirements for
manufactured foods•Establishes good manufacturing practices, plant sanitation
standards•Works with state and local agencies in times of disaster to detect and
dispose of contaminated foods
USDA - correct answerDomestic and imported meat and poultry products
- FMIA (1906)
- PPIA (157)
- EPIA (1970)
USDA - correct answer•Inspects food animals for disease before and after slaughter
(FSIS)•Ensures meat and poultry processors exporting to the US meet standards
(FSIS)•Inspects meat and poultry processors (FSIS)•Monitors and inspects processed
egg products (FSIS, AMS)•Collecting and analyzing food samples (FSIS)•Establishes
standards for food additives used in meat and poultry, for plant sanitation and
processing (FSIS)•Seeks voluntary recalls by meat and poultry processors
(FSIS)•Educates the industry and the consumers on safe food-handling practices (FSIS)
CDC - correct answer- Investigates foodborne disease outbreaks (local, state, federal)
- Surveillance systems
EPA - correct answer- Limits on pesticides
- Safe Water (1974)
- Food Quality (1996)
NMFS - correct answer- Seafood food safety / meet FDA requirements
TTB - correct answerAlcohol & Tobacco labeling, shipping, selling. (Except wine less
than 7% alcohol)
FDACS - correct answerBureau of Food Inspection
- Restaurants, grocery stores, cafeterias, coffee shops, retail meat, bakeries, ice/water
vending machines, food processing plants, and food warehouses
Bureau of Dairy Industry
- Ice cream, milk, etc (interstate)
Food, Nutrition, Wellness
- School Lunch/Breakfast
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  • Primary agency responsible for all food in interstate commerce (products other than meat, poultry, shell eggs, dietary supplements, gum, food additives, and infant formula)
  • correct answerFDA FDA - correct answerOversees all imported and domestic food in interstate commerce including shell eggs but not meat or poultry•Makes food plant and warehouse inspections•Collects and analyzes samples for contamination•Reviews safety of additives and food colors before marketing•Develops model codes, ordinances and guidelines•Tests for pesticide residues to ensure tolerances are met•Examines imported foods for acceptability•Sets up standards of identity and labeling requirements for manufactured foods•Establishes good manufacturing practices, plant sanitation standards•Works with state and local agencies in times of disaster to detect and dispose of contaminated foods USDA - correct answerDomestic and imported meat and poultry products
  • FMIA (1906)
  • PPIA (157)
  • EPIA (1970) USDA - correct answer•Inspects food animals for disease before and after slaughter (FSIS)•Ensures meat and poultry processors exporting to the US meet standards (FSIS)•Inspects meat and poultry processors (FSIS)•Monitors and inspects processed egg products (FSIS, AMS)•Collecting and analyzing food samples (FSIS)•Establishes standards for food additives used in meat and poultry, for plant sanitation and processing (FSIS)•Seeks voluntary recalls by meat and poultry processors (FSIS)•Educates the industry and the consumers on safe food-handling practices (FSIS) CDC - correct answer- Investigates foodborne disease outbreaks (local, state, federal)
  • Surveillance systems EPA - correct answer- Limits on pesticides
  • Safe Water (1974)
  • Food Quality (1996) NMFS - correct answer- Seafood food safety / meet FDA requirements TTB - correct answerAlcohol & Tobacco labeling, shipping, selling. (Except wine less than 7% alcohol) FDACS - correct answerBureau of Food Inspection
  • Restaurants, grocery stores, cafeterias, coffee shops, retail meat, bakeries, ice/water vending machines, food processing plants, and food warehouses Bureau of Dairy Industry
  • Ice cream, milk, etc (interstate) Food, Nutrition, Wellness
  • School Lunch/Breakfast

Aquaculture Fruits/Veggies Food Laws - correct answerFederal Meat Inspection Act (1906)•Pure Food and Drug Act (1906)•Federal Food, Drug and Cosmetic Act (1938)•Agricultural Marketing Act (1946)•Federal Poultry Products Inspection Act (1957)•Federal Egg Products Inspection Act (1960)•Infant Health Formula Act (1980)•Nutrition Labeling and Education Act (1990)•Organic Foods Production Act (1990)•Dietary Supplement Health and Education Act (1994)•Food Quality Protection Act (1996)•Food and Drug Administration Modernization Act (FDAMA) (1997) •FDA Food Safety Modernization Act (2011) Food Laws - correct answer-Food adulteration for economic reasons reported as early as the 4thcentury, BC-Trade guilds (13thcentury) to advance food standards-Ensuring safe and wholesome products makes the market stronger•More recently: inform consumers about the nutritional content Food Laws started with the 1906 Pure Food and Drug Act - correct answer-Signed simultaneously with the Meat Inspection Act-Modern era of food regulation in the U.S.- Dr. Harvey Washington Wiley, Chief Chemist of the Bureau of Chemistry-Upton Sinclair's book "The Jungle" Federal Food Drug/Cosmetic Act (1938) - correct answerF-Tightened controls over food and drugs-Authorized standards of identity, quality and fill-of containers-Authorized factory inspections-Enhanced the government's ability to enforce the law Food Additives Amendment (1958) - correct answer- Additive: anything that affects the characteristic of food

  • GRAS Provision - not subject to premarket review and approval by FDA
  • Delany Cause: zero tolerance for carcinogens Color Additives Amendment (1960) - correct answer-Dyes and pigments used in foods, drugs, cosmetics and certain medical devices-Color additives for food use •Certifiable: 9 total with last 2 that have very specific use (FD&C Blue No.1, FD&C Blue No.2, FD&C Green No.3, FD&C Red No.3, FD&C Red No.40, FD&C Yellow No.5, FD&C Yellow No.6, FD&C Orange B, FD&C Citrus Red No.2)•Exempt from certification: Pigments from natural sources or their man-made counterparts Nutritional Labeling and Education Act (1990) - correct answer-Mandated nutritional labeling-Label declarations of collective terms, sulfites, sweeteners, colors, spices, allergenic substances, net contents, metric labeling-Light, fat free, low fat, reduced fat, etc.-Nutrient-health claims Dietary Supplement Health and Education Act (1994) - correct answerVitamins, minerals, herbs, amino acids, enzymes-To supplement the diet by increasing dietary intake

What is Food Processing? - correct answer•Segment of manufacturing industry•Transforms materials of animal, plant, aquatic and other origin into intermediate or finished products. Purposes of Food Processing - correct answerProvide food free from pathogens•Preservation/Extending shelf life•Providing variety and convenience•Providing nutrients through supplementation•Adding value Unit Operations in Food Processing - correct answer•Heat transfer•Mass transfer•Fluid flow•Mixing•Size reduction or enlargement•Separation Heat Transfer - correct answer•Destroy microorganisms•Destruct enzymes•Change sensory characteristics of food•Temperature gradient is the driver• modes•Conduction•Convection•Radiation Mass Transfer - correct answer•Migration/diffusion of fluid constituent or mixture component•Concentration gradient is the driver.•Within one phase or across phases•Distillation, crystallization, filtration, evaporation, drying, etc. utilize mass transfer. Fluid Flow - correct answer•Moving liquid food through pipes•Pressure gradient is the driver.•Gravity flow or pumps•Centrifugal pumps•Positive displacement pumps Mixing - correct answer•Even distribution of ingredients for•Efficient heat transfer•Uniformity in composition and properties•Consistency in eating quality•Mixing time, power and product uniformity are the important variables•Rate of mixing, possible effects of mixing on food components and hygienic design are other considerations Size Adjustment - correct answer•Size reduction: cutting, slicing, dicing, grinding, etc. •Size enlargement: aggregation, gelation, agglomeration. Separation - correct answer•Solid from solid (e.g. shelling of nuts)•Solid from liquid (e.g. filtration, extraction)•Liquid from liquid (e.g. evaporation, distillation)•Often an intermediate step Batch v Continuous - correct answerBatch process: Given mass of material is subjected to a series of operations in a sequence.•Labor intensive•Batch-to-batch variability in product characteristics•Continuous process: Material flows through a series of operations undergoing continuous change•No manual handling•Temperature, composition, flow rate constant at a given point in the processconsistent product Thermal Processing - correct answer•Time-temperature combination-Not just temperature

Degrees of Heat Preservation - correct answer•Sterilization-121°C for 15 min for every particleof food•Commercial sterilization•Pasteurization-Temperatures below Tboilingof water•Blanching-Inactivates enzymes, enhances color, expels air, cleans surface Selecting Heat Treatments - correct answer•Time-temperature combination for the inactivation of the most heat resistant microorganism•Heat penetration characteristics of the product Heat Resistance of Microorganisms - correct answer•Thermal death curves 1. Death rate curve •D-value: Heating time at constant temperature required for the reduction of number of microorganisms by a factor of 10•D-value is microorganism, temperature and medium (pH, composition) specific 2. Death time curves •z-value: Temperature rise (units of temp) needed for a 10-fold acceleration of thermal death rate. Depends on the organism and the food (medium).•F-value: Thermal death time-The number of minutes required for the destruction of a specified number of microorganisms at a given constant temperature Heat Resistance of Microorganisms - correct answer-Do not know how many and what types of organisms are in the food initiallyAssume a highly heat-resistant spore-former (C. botulinum) is present in large numbers (i.e. 1012). Clarification - correct answerD-value is time•Higher for more resistant organisms•Z- value is temperature•If large, larger changes in temperature are needed to reduce processing time•F-value is an equivalent time at a given temperature•A measure of the capacity of a heat treatment to destroy microorganism/lethality Heat Penetration/Transfer - correct answerModes of heat transfer in a can-Conduction: by contact-Convection: by circulation within the can, faster.-Tuna (conduction), pears in syrup (conduction and convection), tomato juice (convection) •Heat applied from the outside, the food heats from the outside in. is last to reach the final heating temp. Protective Effects of Food Components - correct answerSugar in high concentrations- Fruit in heavy syrup•Fats and oils interferes with the penetration of wet heat-Moisture will not penetrate cells covered in oils•Ex. Ice cream mix needs to be pasteurized at a higher temp or for a longer time than milk for the same level of microbial destruction•Starch or other thickener would change the mode of heat transfer from convection to conduction

other foodsLoss of sugar and nutrientsChange in meat colorOxidation of fatsLoss of flavor Refrigerated and Frozen FoodsThe MarketMeals and entreesMeat, poultry, fishDairy, beverageFruits and veggiesBakery productsSnacks, appetizers, andside dishesAnnual Sales ($Billion)$83.769.821.911.616.115. FreezingFreezing curvesWater Freezes "Pure"Frozen FoodsMust be super-cooled to below 0°C Crystal nucleation beginsTemperature rises to 0°C as ice forms FreezingFreezing FoodRequire lower temp. to continue freezingLast portion of water is very hard to freezeUnfrozen water is a problem***As lon Cold Preservation - correct answerCommercialized in the 1920s in the US. Very important in developed countries. Refrigeration Requirements - correct answer- Controlled low temperature

  • Deviations (people, lights, hot items)
  • Proper circulation
  • Proper humidity
  • Avoid "sweating" Refrigeration - correct answer36-45 degrees Freezing - correct answer-32 degrees Refrigeration is a? form of preservation - correct answerMild Refrigeration.... - correct answer- Limits microbial growth
  • Retards metabolic, enzymatic activity
  • Retards ripening, softening
  • Retards water loss and wilting
  • Prevents undesirable growth Stuff - correct answer- Food should be "cooled" after harvest or slaughter
  • Modification or control of atmosphere (CA)
  • Common changes: water loss, microbial deterioration, chilling injury of fruit, staling of bread, loss of sugar, change in meat color, oxidation of fats, loss of flavor The Market - correct answerMeals/entrees $84B Meat $69.8B Dairy $21.9B Bakery Products $16.1B Snacks $15.8B Fruits/Veggies $11.6B Freezing - correct answer- Water freezes at 0 degrees celsius when the water is pure
  • Last portion of water is very hard to freeze
  • Unfrozen water is a problem

Crystal nucleation begins at - correct answer0 degrees Quality changes during freezing - correct answer- Small amount of unfrozen water

  • Excess solutes may precipitate
  • Proteins may denature
  • pH may decrease
  • Gases may concentrate
  • Damage from ice crystals....punctures cell membranes (freezer burn)
  • Fast freezing is more desirable
  • -18 degrees celsius is standard
  • Partial thawing and refreezing can be beneficial Freezing Rate Factors - correct answerFood composition, fat and air Still air freezing - correct answer-23 to -30 celsius .... slow Air blast - correct answer-30 to -45 with high air velocity. Freezer burn is a problem Indirect contact freezing - correct answerSolid food freezes faster Immersion freezing - correct answerCoolants (liquid nitrogen)
  • Very cold
  • Expensive
  • Non-toxic
  • All parts of food are frozen Immersion freezing - correct answerSugar (62% solution) Salt (21% solution) Glycerol (67% solution) Natural sun drying - correct answerGrains, raisins, figs, meats, other
  • Advantages: free energy, natural
  • Disadvantages: weather, slow, will dry beyond 15%, requires lots of space, contamination Reasons to dehydrates - correct answerPreservation (changes in water activity), decreases weight and bulk, convenience Factors affecting drying rates - correct answerSurface area, temp, air velocity, humidity, pressure, solute concentration Evap/temp - correct answerWater evap removes heat and cools food....slows the process (like sweating) Drying curves - correct answerFoods don't lose water at constant rate