Micro
What does the PPM have to be under to be considered gluten free?
10 ppm
Serving temperature range for sensory samples?
43-47°F (6-8°C)
Where should you drink or eat in the lab?
break room only
What is the instrument used to measure color?
UV Spectrophotometer
Where is the nearest spill kit located?
In chem lab, labeled in cabinet on PR side
What is the length of incubation for spore ampules and when do you use them?
24 hours and when flasks and carboys are autoclaved
What is the proper storage for sensory glassware?
Upright, dry, in a cabinet, not near food, beverage, or chemicals
When and where should safety glasses be worn?
in analytical and micro labs, on the packaging floors, and once you cross the double doors to go outside into brewing
The wavelength used in BU analysis is this?
275 nm
Where can you locate SDS?
North America home page (PubTalk) -> resources -> SDS/3E link
What is a main critical control point in aseptic filling?
Container sealing
In process samples are served in what order? (changeover/start-ups, finished product, water, FMBs, BBT)
Water, BBT, changeover/start-ups, finished product, FMBs
How should you dispose of chemicals or containers containing chemicals once used?
look at the specific SDS sheet for each chemical for proper disposing instructions
The type of detector used in our VDK analysis is known as this?
Flame Ionization Detector (FID)
How long after a chemical is expired may it still be used?
zero days- must be thrown away immediately
What is the consequence of not acting on a hygiene trigger? When should you escalate a hygiene concern? What are the top hygiene concerns?
Potential product contamination. You should immediately escalate a product concern. Top concerns are anaerobic counts of draft FCCs, breakdown of draft FIBs (look every day for breakdown), retains with counts, CFTs and Pall outs with plate counts and FIB breakdown
How long in between tests must a panelist wait?
30 minutes
When going into a draft line filler room, what are all the pieces you or an operator need to have on?
Hair net (bump cap and hat on- hair net over hat as well), safety glasses, Beard net (when applicable), coverall gown, gloves, and shoe covers
How often are you supposed to run a 10ppm standard on HPLC? (Bonus what does HPLC stand for)
Once/shift (preferred) once/day (standard) (High performance liquid chromatography)
What is the acceptable temperature variance from the set temperature?
±0.5°C
What does PCR determine?
The type and presence of beer spoilage bacteria, hop-resistant genes, and/or wild yeast
What is the maximum number of ounces that can be served to a panelist at a time?
8 (2oz portions) = 16 total ounces
What morphology is Megasphaera and what morphology is Pectinatus
Megasphaera (cocci) Pectinatus (rods)
A Formazin standard is used to calibrate this instrument
Optek
What is the origin of diacetyl in finished products?
Formed in beer from a precursor produced by yeast during fermentation. Can also be formed by lactic acid bacteria when hygiene standards are inadequate.