PACKAGING MATERIALS AND FOOD SAFETY

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Answer the quiz as part of the review for the subtopic of packaging materials and food safety

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Portia Crisostomo

Philippines

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PACKAGING MATERIALS AND FOOD SAFETY


PACKAGING MATERIALS AND FOOD SAFETYVersion en ligne Answer the quiz as part of the review for the subtopic of packaging materials and food safety par Portia Crisostomo 1 What are examined during "Cut out" Examination of Canned Foods Choose one or more answers a Can condition b Gross weight c Vacuum d Can Number 2 Spoiled canned product with normal appearance, but when brought down sharply, the flat end flips out. a Flipper b Springer c Hard Swell d Soft Swell 3 Spoiled canned product with one end flat and the other is bulged. These are due to the hydrogen formed due to reaction of food and can metal. a Flipper b Springer c Hard Swell d Soft Swell 4 Spoiled canned product with firm bulging on both ends due to growth of bacteria that are present in under processed foods or those that have entered the can through a faulty seam. a Flipper b Springer c Hard Swell d Soft Swell 5 Spoiled canned product with with no swelling but product has sharp sour odor and flavor, and cloudy liquor. a Flat Sour b Springer c Pin hole d Soft Swell 6 Caused by undercooking, may be attributed to faulty or improperly functioning thermometers or controls, excessive contamination of the product, or changes in the formulation or handling of the product. a Underprocessing b Leakage c Pinhole d Dents 7 It is needed for the expansion of food as the jar or can is processed, and for the formation of vacuum. a Headspace b Hot fill c Raw Pack d Can Seam 8 What are the dimensions of a can with can number of 202 x 308? a 2 2/16 inches x 3 8/16 inches b 2.2 inches x 3.8 inches c 2 2/16 mm x 3 8/16 mm d 2.2 mm x 3.8 mm 9 Involves heating high-acid foods to a specific temperature, then filling them into sterilized containers, sealing and inverting to sterilize the lid and headspace a Hot fill b Raw Pack c Can Seaming d Weak Seal 10 Raw food is placed directly into the container, followed by hot syrup, vinegar, or brine just before sealing and placing the jars in the canner. a Cold Pack b Hot Fill c Weak Seal d Thermal Processing

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PACKAGING MATERIALS AND FOOD SAFETY

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À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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PACKAGING MATERIALS AND FOOD SAFETYVersion en ligne

par Portia Crisostomo

What are examined during "Cut out" Examination of Canned Foods

Choose one or more answers

Spoiled canned product with normal appearance, but when brought down sharply, the flat end flips out.

Spoiled canned product with one end flat and the other is bulged. These are due to the hydrogen formed due to reaction of food and can metal.

Spoiled canned product with firm bulging on both ends due to growth of bacteria that are present in under processed foods or those that have entered the can through a faulty seam.

Spoiled canned product with with no swelling but product has sharp sour odor and flavor, and cloudy liquor.

Caused by undercooking, may be attributed to faulty or improperly functioning thermometers or controls, excessive contamination of the product, or changes in the formulation or handling of the product.

It is needed for the expansion of food as the jar or can is processed, and for the formation of vacuum.

What are the dimensions of a can with can number of 202 x 308?

Involves heating high-acid foods to a specific temperature, then filling them into sterilized containers, sealing and inverting to sterilize the lid and headspace

Raw food is placed directly into the container, followed by hot syrup, vinegar, or brine just before sealing and placing the jars in the canner.