Certified Dietary Manager (CDM) Practice Exam

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What is the distinction of Ultra-High-Pasturized food?

It requires refrigeration upon packaging
It has a shelf-stability of up to three months
It contains live bacteria for health benefits
It is suitable only for immediate consumption

The correct answer is: It has a shelf-stability of up to three months

Ultra-High-Pasteurized (UHT) food undergoes a process where it is heated to a temperature of at least 135°C (275°F) for a very short time, typically only a few seconds. This process effectively kills off pathogens and spoilage microorganisms while also extending the food's shelf life. One of the key features of UHT food is its shelf stability; it can remain safe to consume at room temperature for an extended period, often up to three months or more, as long as the packaging remains sealed. The other options do not accurately describe UHT food characteristics. For instance, UHT products do not require refrigeration until after they have been opened and are in a sealed state, distinguishing them from refrigerated products. Additionally, UHT food typically does not contain live bacteria, which is often a feature found in fermented foods, and it is not limited to immediate consumption; it can be stored and consumed over time, thus providing flexibility.