FD SC 411 Final

Question 1

Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product

Answer 1

R&D/Corporate HQ

Question 2

Pros: Highly sensitive/accurate and less likely to be biased Cons: Corrective action could be too slow/late and hiring/training is expensive

Answer 2

Trained Panel/Employee Panel

Question 3

Critical Limit

Answer 3

A maximum/minimum value to which biological, chemical, or physical parameters must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard

Question 4

Identify sources of variation

Answer 4

Cause and Effect Diagram

Question 5

Variability between samples

Answer 5

Special Cause Variation

Question 6

Types of Information from a Trained Panel

Answer 6

Ratings for many different attributes

Question 7

Reversed

Visual check for normality

Answer 7

Histogram

Question 8

HACCP Plan Summaries

Answer 8

Includes steps in the process that are CCPs, verification procedures, and corrective actions

Question 9

R&D/Corporate HQ

Answer 9

Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product

Question 10

The percent of observations that could be expected to fall in the range x-bar +/- 1.96(sd) is equal to…

Answer 10

95%

Question 11

Reversed

Appraisal + Prevention + Failure

Answer 11

Cost of Quality

Question 12

Control Chart

Answer 12

Establish process stability

Question 13

Descriptive Analysis Tests

Answer 13

Answers the question: How do they differ? Quantitative Descriptive Analysis, Spectrum Uses trained panelists

Question 14

A defect that reduces the product’s fitness for its intended use

Answer 14

Major Defect

Question 15

Disposition Options of a Noncompliant Product

Answer 15

Discard it Hold it Rework it Sell to employees/donate to charity

Question 16

Attributes Data

Answer 16

Data that is measured on a discrete scale (integers)

Question 17

Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test

Answer 17

Affective/Hedonic Tests

Question 18

Control Limits

Answer 18

The voice of the process

Question 19

Rational Subgroup

Answer 19

A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect

Question 20

Product Assessment Decision

Answer 20

Basic Elements of a Quality Control Program

Question 21

A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect

Answer 21

Rational Subgroup

Question 22

Pros and Cons of Different Sensory Quality Programs

Answer 22

In/Out Pros: Easy to conduct, quick testing, cheap Cons: Doesn’t give any information Difference from Control Provides information while being easy to conduct, quick, and cost efficient Quality Rating Pros: Quick to conduct and provides information Cons: Not simple to conduct and is expensive Trained Panel Pros: Provides the most detailed/in-depth information Cons: Not simple to conduct, takes a long time to conduct/gather information, and is expensive

Question 23

Monitoring

Answer 23

To conduct a planned sequence of observations or measurements to assess whether a CCP is under control

Question 24

An Ideal Environment for Sensory Testing

Answer 24

Well lit Free from odors, noise, and other distractions Individual evaluation in private

Question 25

Special Cause Variation

Answer 25

Variability between samples

Question 26

# Reversed Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

Answer 26

Simple Discrimination/Difference Tests

Question 27

Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

Answer 27

Simple Discrimination/Difference Tests

Question 28

Discard it Hold it Rework it Sell to employees/donate to charity

Answer 28

Disposition Options of a Noncompliant Product

Question 29

To conduct a planned sequence of observations or measurements to assess whether a CCP is under control

Answer 29

Monitoring

Question 30

The element of verification focused on the collection/evaluation of scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazard

Answer 30

Validation

Question 31

Radar (spider) Graph

Answer 31

Visualize multidimensional data

Question 32

Overall similarities/differences

Answer 32

Types of Information from an Untrained Panel

Question 33

Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test

Answer 33

Affective/Hedonic Tests

Question 34

Any step at which biological, chemical, or physical factors can be controlled

Answer 34

Control Point

Question 35

QDA Conventional descriptive profile Spectrum

Answer 35

Sensory Tests (do not require a standard)

Question 36

The portion of productive capacity used to make non-conforming product

Answer 36

Hidden Plant

Question 37

A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product

Answer 37

Corrective Actions

Question 38

Record Review Calibrate Observe

Answer 38

Daily Verification Steps

Question 39

In/Out Pros: Easy to conduct, quick testing, cheap Cons: Doesn't give any information Difference from Control Provides information while being easy to conduct, quick, and cost efficient Quality Rating Pros: Quick to conduct and provides information Cons: Not simple to conduct and is expensive Trained Panel Pros: Provides the most detailed/in-depth information Cons: Not simple to conduct, takes a long time to conduct/gather information, and is expensive

Answer 39

Pros and Cons of Different Sensory Quality Programs

Question 40

Factors Affecting the Likelihood of Occurrence of a Hazard

Answer 40

Effectiveness of prerequisite programs Frequency of association of the potential hazard with the food/ingredient Method of preparation Conditions during transportation Expected storage conditions Likely preparation steps before consumption Plant history

Question 41

Cost of Quality

Answer 41

Appraisal + Prevention + Failure

Question 42

Visualize relationships

Answer 42

Scatter Diagram

Question 43

Variable Data

Answer 43

Data that is measured on a continuous scale

Question 44

The portion of productive capacity used to make non-conforming product

Answer 44

Hidden Plant

Question 45

Visualize multidimensional data

Answer 45

Radar (spider) Graph

Question 46

Discard it Hold it Rework it Sell to employees/donate to charity

Answer 46

Disposition Options of a Noncompliant Product

Question 47

The key to defining and solving problems

Answer 47

Variation

Question 48

Preliminary Steps to Assembling a HACCP Plan

Answer 48

Assemble HACCP team Describe product Identify intended use Construct a flow diagram On-site confirmation of flow diagram

Question 49

To obtain a baseline measure of response bias from your assessors To have acceptable sample results that you can statistically compare the product sample's results against

Answer 49

Reasons for Having a Blind Control for a Sensory Quality Program

Question 50

A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect

Answer 50

Rational Subgroup

Question 51

Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

Answer 51

Simple Discrimination/Difference Tests

Question 52

Validation

Answer 52

The element of verification focused on the collection/evaluation of scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazard

Question 53

Consumer needs Reasonable expectations Non-negotiable requirements

Answer 53

Dimensions of Food Quality

Question 54

HACCP Principles

Answer 54

Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish corrective actions Establish record-keeping procedures Establish procedures for verifying the HACCP system is working

Question 55

Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product

Answer 55

Pros/Cons of Using Plant Staff for a Sensory Quality Program

Question 56

Hidden Plant

Answer 56

The portion of productive capacity used to make non-conforming product

Question 57

Ratings for many different attributes

Answer 57

Types of Information from a Trained Panel

Question 58

Includes steps in the process that are CCPs, verification procedures, and corrective actions

Answer 58

HACCP Plan Summaries

Question 59

Identify sources of variation

Answer 59

Cause and Effect Diagram

Question 60

Types of Sensory Quality Programs

Answer 60

In/Out (Pass/Fail) Difference from Control Quality Rating with Diagnostics Trained Panel

Question 61

Establish process stability

Answer 61

Control Chart

Question 62

Cause and Effect Diagram

Answer 62

Identify sources of variation

Question 63

Variability between samples

Answer 63

Special Cause Variation

Question 64

Reasons for Having a Blind Control for a Sensory Quality Program

Answer 64

To obtain a baseline measure of response bias from your assessors To have acceptable sample results that you can statistically compare the product sample's results against

Question 65

Any step at which biological, chemical, or physical factors can be controlled

Answer 65

Control Point

Question 66

Tracks movement through processes

Answer 66

Flow Chart

Question 67

Variation

Answer 67

The key to defining and solving problems

Question 68

Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product

Answer 68

Pros/Cons of Using Plant Staff for a Sensory Quality Program

Question 69

Appraisal + Prevention + Failure

Answer 69

Cost of Quality

Question 70

Consumer needs Reasonable expectations Non-negotiable requirements

Answer 70

Dimensions of Food Quality

Question 71

Effectiveness of prerequisite programs Frequency of association of the potential hazard with the food/ingredient Method of preparation Conditions during transportation Expected storage conditions Likely preparation steps before consumption Plant history

Answer 71

Factors Affecting the Likelihood of Occurrence of a Hazard

Question 72

The voice of the customer

Answer 72

Specification Limits

Question 73

Important Considerations for Designing a Sensory Quality Program

Answer 73

The consumers (needs/expectations/experiences) The company's products, product usage Product's brand image and its importance to the company Sales volume for the product

Question 74

Scatter Diagram

Answer 74

Visualize relationships

Question 75

Establish process stability

Answer 75

Control Chart

Question 76

The consumers (needs/expectations/experiences) The company's products, product usage Product's brand image and its importance to the company Sales volume for the product

Answer 76

Important Considerations for Designing a Sensory Quality Program

Question 77

Basic Elements of a Quality Control Program

Answer 77

Product Assessment Decision

Question 78

The maximum percent defective that is satisfactory as a process average

Answer 78

Acceptable Quality Level (AQL)

Question 79

Pareto Chart

Answer 79

Prioritize projects

Question 80

Types of Information from an Untrained Panel

Answer 80

Overall similarities/differences

Question 81

Daily Verification Steps

Answer 81

Record Review Calibrate Observe

Question 82

Visual check for normality

Answer 82

Histogram

Question 83

1. Hazard Identification 2. Hazard Evaluation 2a. Evaluating severity 2b. Estimating the likelihood of occurrence

Answer 83

Hazard Analysis Steps

Question 84

Major Defect

Answer 84

A defect that reduces the product's fitness for its intended use

Question 85

A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product

Answer 85

Corrective Actions

Question 86

Visualize multidimensional data

Answer 86

Radar (spider) Graph

Question 87

Record Review Calibrate Observe

Answer 87

Daily Verification Steps

Question 88

Data that is measured on a discrete scale (integers)

Answer 88

Attributes Data

Question 89

Consumer segments make statistical analysis difficult Consumers may change their mind about what constitutes a high quality product

Answer 89

Challenges Associated with Using Consumer Defined Parameters

Question 90

Sensory Tests (do not require a standard)

Answer 90

QDA Conventional descriptive profile Spectrum

Question 91

Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product

Answer 91

R&D/Corporate HQ

Question 92

Trained Panel/Employee Panel

Answer 92

Pros: Highly sensitive/accurate and less likely to be biased Cons: Corrective action could be too slow/late and hiring/training is expensive

Question 93

Flow Chart

Answer 93

Tracks movement through processes

Question 94

In/Out (Pass/Fail) Difference from Control Quality Rating with Diagnostics Trained Panel

Answer 94

Types of Sensory Quality Programs

Question 95

Specification Limits

Answer 95

The voice of the customer

Question 96

95%

Answer 96

The percent of observations that could be expected to fall in the range x-bar +/- 1.96(sd) is equal to...

Question 97

A maximum/minimum value to which biological, chemical, or physical parameters must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard

Answer 97

Critical Limit

Question 98

Data that is measured on a discrete scale (integers)

Answer 98

Attributes Data

Question 99

Acceptable Quality Level (AQL)

Answer 99

The maximum percent defective that is satisfactory as a process average

Question 100

The voice of the process

Answer 100

Control Limits

Question 101

The system of means to economically produce goods/services which satisfy customer requirements at the corporate level

Answer 101

Quality Assurance

Question 102

Corrective Actions

Answer 102

A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product

Question 103

Dimensions of Food Quality

Answer 103

Consumer needs Reasonable expectations Non-negotiable requirements

Question 104

Data that is measured on a continuous scale

Answer 104

Variable Data

Question 105

Pros/Cons of Using Plant Staff for a Sensory Quality Program

Answer 105

Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product

Question 106

Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish corrective actions Establish record-keeping procedures Establish procedures for verifying the HACCP system is working

Answer 106

HACCP Principles

Question 107

Quality Assurance

Answer 107

The system of means to economically produce goods/services which satisfy customer requirements at the corporate level

Question 108

Control Point

Answer 108

Any step at which biological, chemical, or physical factors can be controlled

Question 109

Affective/Hedonic Tests

Answer 109

Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test

Question 110

Simple Discrimination/Difference Tests

Answer 110

Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

Question 111

Challenges Associated with Using Consumer Defined Parameters

Answer 111

Consumer segments make statistical analysis difficult Consumers may change their mind about what constitutes a high quality product

Question 112

Hazard Analysis Steps

Answer 112

1. Hazard Identification 2. Hazard Evaluation 2a. Evaluating severity 2b. Estimating the likelihood of occurrence

Question 113

Well lit Free from odors, noise, and other distractions Individual evaluation in private

Answer 113

An Ideal Environment for Sensory Testing

Question 114

The voice of the customer

Answer 114

Specification Limits

Question 115

Histogram

Answer 115

Visual check for normality

Question 116

Answers the question: How do they differ? Quantitative Descriptive Analysis, Spectrum Uses trained panelists

Answer 116

Descriptive Analysis Tests

Question 117

Prioritize projects

Answer 117

Pareto Chart

Question 118

Well lit Free from odors, noise, and other distractions Individual evaluation in private

Answer 118

An Ideal Environment for Sensory Testing

Question 119

Assemble HACCP team Describe product Identify intended use Construct a flow diagram On-site confirmation of flow diagram

Answer 119

Preliminary Steps to Assembling a HACCP Plan