Microbiological Criteria Components
What is the first Component of a Microbiological Criteria?
What is the description of food or ingredient of interest?
What is the initial reason for the creation of microbiological criterion?
What is a decrease in the life expectancy of United States citizens?
When should a criterion be developed?
What is the need to maintain food safety and quality?
What does the commercial food sector strive to follow besides microbiological criteria?
What are GHPs, GAPs, GMPs, and HACCP?
What is the second component of a Microbiological Criteria?
What is the Contaminant of Concern?
When were microbiological criteria established and implemented?
What is the 1960s?
What two categories can microbiological criteria be classified as?
What is Mandatory and Advisory?
How could food safety improve in the future?
What are further studies need to be performed to better understand and implement new technologies into the commercial sector?
What is the third component of a microbiological criteria?
What is the analytical method used to detect or quantify the contaminant?
Who was responsible for establishing microbiological criteria?
Who is the ICMSF?
Who is currently in charge of developing microbiological criteria around the world?
What is the World Health Organization?
What are barriers to the improvement of microbiological criteria?
What are productivity and cost effectiveness?
What is the fourth component of a microbiological criteria?
What is the sampling plan parameters?
What were the problems during the creation of microbiological criteria?
What are some critical factors to consider when developing criteria?
What are cost effectiveness, rapidity, and simplicity?
What are the goals of microbiological criterion improvements?
What is the protection of consumers and the success of food manufacturers?
What is the fifth component of a microbiological criteria?
What are limits appropriate to the food or ingredient based on the sampling plan?
Why are microbiological criteria important?
What is to ensure products are sanitary, safe, and acceptable before they are released to the public for consumption?
What are the impacts microbiological criteria has on our society today?
What is reliance on microbiological criteria to prevent disease outbreaks from foodborne pathogens?
What is the coolest topic to discuss in food bacteriology?
What is MICROBIOLOGICAL CRITERIA!