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SOP Quiz: Milk Pasteurization in Shaking Water Bath

  1.  
    What is the acceptable range for temperature fluctuations during pasteurization?
    A. Between 62.5°C and 64.0°C B. Between 62.0°C and 64.5°C C. Between 63°C and 64.5°C D. Between 62.0°C and 65.0°C
  2.  
    What temperature are the SWB heated to (except for 50s)?
    A. 68°C B. 80°C C. 66°C D. 70°C
  3.  
    At what milk temperature is a corrective action form needed?
    A. Below 62.0°C and above 64.5°C B. Below 62.5°C and above 64.0°C C. Below 63.0°C and above 65.0°C D. Below 62.0°C and above 64.0°C
  4.  
    What can you do when the milk gets too hot during pasteurization?
    A. Put room temp water bottles in B. Take the lid off and stop the shaking C. Take the lid off and lower the set point of the SWB D. Lower the set point and add ice to the bath
  5.  
    What happens to milk that was between 64.5°C and 66.0°C for more than 10 minutes?
    A. It is used as research milk B. It is used as Outpatient milk C. It is disposed of D. It is analyzed again for nutritional content
Answer Key
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SOP Quiz: Milk Pasteurization in Shaking Water Bath (Answer Key)

  1.  
    What is the acceptable range for temperature fluctuations during pasteurization?
    A. Between 62.5°C and 64.0°C B. Between 62.0°C and 64.5°C C. Between 63°C and 64.5°C D. Between 62.0°C and 65.0°C
  2.  
    What temperature are the SWB heated to (except for 50s)?
    A. 68°C B. 80°C C. 66°C D. 70°C
  3.  
    At what milk temperature is a corrective action form needed?
    A. Below 62.0°C and above 64.5°C B. Below 62.5°C and above 64.0°C C. Below 63.0°C and above 65.0°C D. Below 62.0°C and above 64.0°C
  4.  
    What can you do when the milk gets too hot during pasteurization?
    A. Put room temp water bottles in B. Take the lid off and stop the shaking C. Take the lid off and lower the set point of the SWB D. Lower the set point and add ice to the bath
  5.  
    What happens to milk that was between 64.5°C and 66.0°C for more than 10 minutes?
    A. It is used as research milk B. It is used as Outpatient milk C. It is disposed of D. It is analyzed again for nutritional content

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