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Predictive Stability Model Quiz

An illustration showing various food preservation methods and predictive stability models, featuring icons for yeast, bacteria, acid levels, and food safety symbols in a vibrant layout.

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

15 Questions4 MinutesCreated by AnalyzingData202

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

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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