Predictive Stability Model Quiz
Predictive Stability Model Knowledge Check
Test your understanding of predictive stability models commonly utilized in the food industry, specifically by Kraft Heinz. This quiz challenges your knowledge on various models, their ingredients, and applications.
Key Features:
- Multiple choice questions
- Covers several predictive models
- Assess your knowledge on food safety
Here are the recipe predictive stability models that usually used by Kraft Heinz, except …
CCFRA
P Index
COMBASE
CIMSCEE
Below are reasons why predictive models are used, except …
Provide a “scientific” rational for decisions
Fix answer based on different input & rational
Provide comparable stability
Standardised and repeatable
What statement below that aligns with description of the factor (1 – α):
It represents the proportion of acetic acid which is dissociated
It is dependent on the pH of the aqueous phase of the product
CIMSCEE model doesn't include …
Sugar
Preservative
Acetic Acid
Salt
Spoilage/pathogen microorganism that is not covered in CCFRA Model – Phase I & Phase II is …
Monascus ruber
Staphylococcus aureus
Aspergillus flavus
Zygosaccharomyces bailii
Output of CCFRA Models – Phase II is …
Growth / No Growth
Growth within a range of timescales depending on model used
Model that work on input of salt (water activity), pH and preservative is …
CIMSCEE
CCFRA Model – Phase I
CCFRA Model – Phase II
Model that work on input of acid level & type, sugar, preservative level & type is …
CIMSCEE
CCFRA Model – Phase I
CCFRA Model – Phase II
Model that work on input of acid, sugar and salt is …
CIMSCEE
CCFRA Model – Phase I
CCFRA Model – Phase II
Using P Index model, what P value that deems product should be stable in the home when correctly pasteurized?
> 3.6
> 1
< 1
Do you have to validate your model results with real life trials?
Yes
No
What model that using classification and regression trees?
CIMSCEE
P Index
CCFRA
Below are factors in CIMSCEE equation except ...
Salt
Acetic Acid
Monosaccharide
Disaccharide
Hexose
Pentose
Using P Index, if value of P is > 3.6 then product ...
Is likely to spoil
Is stable when correctly pasteurized
Is self-preserved
Doesn't require pasteurization
Moniliella acetoabutans is ...
Yeast
Mould
Bacteria
Virus
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