Pasteurization

question 33

Multiple Choice

Pasteurization

• A) is the use of heat to sterilize food products.
• B) is a process that uses intense cold to kill microorganisms on foods.
• C) is the use of heat to reduce numbers of pathogenic/spoilage bacteria in a food item to a safe level.
• D) is a process that uses short bursts of radiation to kill microorganisms on foods.
• E) is a process used to preserve only milk and milk products.

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Definitions:

Contribution Margin

What’s left of the sales proceeds once variable expenditures are taken out.

Direct Labor

The labor costs directly attributed to the production of goods or services; it includes wages paid to workers physically making a product.

Constrained Resource

A limited resource in a production process that can restrict the company's ability to produce goods, impact scheduling, and ultimately affect throughput.

Current Profitability

A measure of how much profit a company is generating at the current time, often used to assess financial health.