1.
State what is meant by MAP.
[1 mark]
- modified atmosphere packaging
JD SCIENCE
Packaging and processing
Indicative marking points. Award marks for equivalent scientific or mathematical wording. Do not issue this sheet with the student worksheet.
2.
State what is meant by vacuum packing.
[1 mark]
- removes air
3.
State what is meant by a barrier film.
[1 mark]
- limits oxygen, moisture or light
4.
State what is meant by a heat process.
[1 mark]
- pasteurise, sterilise, UHT, canning
5.
State what is meant by freezing.
[1 mark]
- slows microbial growth
6.
State what is meant by drying.
[1 mark]
- lowers water activity
7.
State what is meant by a seal integrity test.
[1 mark]
- dye, burst, vacuum
8.
State what is meant by labelling law.
[1 mark]
- name, allergens, QUID, durability, origin where required
9.
State what is meant by line start-up checks.
[1 mark]
- first-off samples, code, date, seal
10.
State what is meant by process deviation.
[1 mark]
- temperature, time or seal out of spec
11.
Pat is asked about MAP in a Pearson Food Sciences paper.
(a) [2 marks]
- changes O₂/CO₂/N₂
(b) [3 marks]
- extends shelf-life
12.
Pat is asked about vacuum packing in a Pearson Food Sciences paper.
(a) [2 marks]
- reduces oxidation and aerobic spoilage
(b) [3 marks]
- Clostridium risk if abused
13.
Pat is asked about a barrier film in a Pearson Food Sciences paper.
(a) [2 marks]
- chosen for the food
(b) [3 marks]
- thickness and material
14.
Pat is asked about a heat process in a Pearson Food Sciences paper.
(a) [2 marks]
- F₀ / P-value ideas
(b) [3 marks]
- commercial sterility
15.
Pat is asked about freezing in a Pearson Food Sciences paper.
(a) [2 marks]
- does not sterilise
(b) [3 marks]
- temperature abuse on thawing
16.
Pat is asked about drying in a Pearson Food Sciences paper.
(a) [2 marks]
- spray dry, freeze dry
(b) [3 marks]
- rehydration quality
17.
A retort is 121 °C for 15 min. Total minutes at that T?
[3 marks]
- Final answer: 15 min
18.
MAP gas 30% CO₂. Volume of CO₂ in 2.0 dm³ pack (approx if filled with that mix)?
[3 marks]
- Final answer: 0.60 dm³
19.
400 packs/hour for 7.5 hours. Output?
[3 marks]
- Final answer: 3000 packs
20.
A seal fail rate of 6 in 2000. Percentage?
[3 marks]
- Final answer: 0.30%
21.
Frozen storage −18 °C. How many °C below 0?
[3 marks]
- Final answer: 18 °C
22.
A code date is Julian day 200. What month is day 200 roughly?
[3 marks]
- Final answer: July
23.
Pat carries out a T-Level occupational task on food packaging and processing. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: the factor being investigated
- Dependent: the measured result or quality check
(b) [2 marks]
- follow the SOP and keep other variables constant
- so the test is fair / only one variable is changed
(c) [2 marks]
- not recording the batch/lot number or operator ID
24.
Pat carries out writing or following an SOP for food packaging and processing. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: a step in the method
- Dependent: whether the acceptance criteria are met
(b) [2 marks]
- same calibrated instrument
- so the test is fair / only one variable is changed
(c) [2 marks]
- skipping a verification check
25.
Pat carries out a COSHH / risk-assessment review for food packaging and processing. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: hazard
- Dependent: control measure effectiveness
(b) [2 marks]
- same PPE and waste route
- so the test is fair / only one variable is changed
(c) [2 marks]
- using expired reagents or the wrong waste stream
26.
Pat carries out data review in a LIMS or quality log for food packaging and processing. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: sample ID
- Dependent: result vs specification
(b) [2 marks]
- same calculation method
- so the test is fair / only one variable is changed
(c) [2 marks]
- transcription error between the instrument and the LIMS
27.
Compare MAP with a heat process.
[4 marks]
- modified atmosphere packaging
- pasteurise, sterilise, UHT, canning
- state one workplace implication
28.
Compare vacuum packing with freezing.
[4 marks]
- removes air
- slows microbial growth
- state one workplace implication
29.
Compare a barrier film with drying.
[4 marks]
- limits oxygen, moisture or light
- lowers water activity
- state one workplace implication
30.
Compare a heat process with a seal integrity test.
[4 marks]
- pasteurise, sterilise, UHT, canning
- dye, burst, vacuum
- state one workplace implication
31.
Apply your knowledge of a seal integrity test to this situation: CCP on many lines
[3 marks]
- CCP on many lines
32.
Apply your knowledge of labelling law to this situation: must match the pack
[3 marks]
- must match the pack