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PACKAGING MATERIALS AND FOOD SAFETY

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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

Created by

Portia Crisostomo
Portia Crisostomo
Philippines

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PACKAGING MATERIALS AND FOOD SAFETY
 

PACKAGING MATERIALS AND FOOD SAFETYOnline version

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

by Portia Crisostomo
1

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

Choose one or more answers

2

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

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.

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.

5

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

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.

7

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

8

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

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

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. 

 
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