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Quality assurance > Lab > Flashcards

Lab Flashcards

1
Q

Supply chain of canne tuna

A

Whole fish reception, fish processing, final product

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2
Q

Pack style and color and canned tuna

A

Pack style: solid, chunk, flaked

Flesh color: white, light, dark

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3
Q

How many species of tuna is allowed? The other name for sarda chiliensis? At what temperature fish should be transported to the facility?

A
  • 15 species
  • “Bonito”

4C

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4
Q

How much mercury, histamin and nitrities/nitrates can be in received fish?

A
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5
Q

What should be done in terms of toxic microorganisms in canned tuna

A

Sterilized

Records should be kept for 2 years

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6
Q

How canned tuna is sampled?

A
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7
Q

What bacteria can/cannot be present in canned tuna and at what concentration

A
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8
Q

What chemical contaminants and toxins are regulated in canned tuna and at what level?

A
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9
Q

What defective conditions are for canned tuna?

A
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10
Q

What does high histamine levels indicate in fish?

A

Temperature abuse, microbial spoilage

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11
Q

What raw materials should be used for wine?

A

Fresh grapes, free from pesticides

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12
Q

What are the processing parameters that The federal government of Canada, OMAFRA, VQAO says for grapes?

A
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13
Q

What should be on the label for wines?

A
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14
Q

What are the requirements for the finished wine product?

A
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15
Q

Why gelatin or agar should be added to wine?

A

As fining material (to stabilize, clarify)

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16
Q

Are requirements for all types of wine the same?

A

No, specific pH, sugar content and final alcohol content varies

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17
Q

What chemical composition should cure sausages have? what, materials can be added?

A
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18
Q

What cannot be used as fillers in cured sausages?

A

Tomatoes, beetroots

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19
Q

Artificial casings can be prepared from what materials

A

Collagen, cellulose and other edible material

20
Q

Are there specifications for macronutrient in cured sausages?

A

Yes, fat and protein content is regulated depending on the type, might be extra added AAs

21
Q

What should be done to bones in meat for sausages

A

Permitted at certain level, should be less than 2 mm in the sausage if there

22
Q

How C.botulinum, S.aureus and E.coli/Salmonella are contained in sausages?

A

1) nitrites
2) pH and temperature during fermenting, degree hour limit
3) testing the meat incoming

23
Q

What are the key processing steps in sausages?

A

Drying, salt addition, nitrites, smoking

24
Q

Requirements for drying for cured sausages

A
25
Q

How much salt and nitrites should be added to the sausage?

A
26
Q

How sausages hsould be smoked?

A
27
Q

What should be done in terms of labeling, packaging, and label info for sausages?

A
28
Q

What causes the pH do go low in sausages?

A

LAB make lactic acid

29
Q

Processing steps in chocolate making?

A
30
Q

What ingredients are permitted in chocolate and their standards

A

Milk ingredients

  • 12% total milk solids, 3.39% milk fat and 5% whey products
  • Microbiological Safety MOF-12 (milk powder)

Vanilla planifolia, Vanilla tahitensia

  • Soluble substances in their natural proportions
  • No added colours permitted

Cocoa butter

  • 25% of total cocoa solids must be at least 15% cocoa butter
  • cocoa or chocolate liquor must contain 50% cocoa butter

Sweetening Agents - as per Division 18 of FDR, except icing sugar

31
Q

Final specifications how chocolate should be checked?

A
32
Q

How chocolate final product shouls be stored and transported for better quality?

A
33
Q

Fat bloom vs sugar bloom: what can lead to it

A

Fat bloom higher temperature-> separation of phases

Sugar bloom-> sugar recrystalizes due to lower solubility at lower temp

34
Q

When raw honey is accepted?

A

Clostridium and Bacillus

35
Q

What are guidelines for processing of raw honey?

A
36
Q

What is the final product specs for honey (invert sugar, moisture, apparent sucrose, water insoluble solids, water insoluble solids, ash and acids)

A
37
Q

How honey should be sold, distributed, and stored?

A
38
Q

How honey should be labelled?

A
39
Q

pH of authentic honey vs non-authentic honey

A

natural: 3.4-3.9

40
Q

Requirements for raw strawberry acceptance?

A
41
Q

How physically strawberries are categorized?

A
42
Q

Freezing process requirements for strawberries?

A
43
Q

Canada A vs Canada B strawberries difference?

A
44
Q

Strawberries must have what labeling?

A
45
Q

Shelf life of frozen strawberries?

A
46
Q

How strawberries should be transported and stored?

A

Quality assurance (6 decks)

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