1.
State what is meant by MAP. [1]
JD SCIENCE
Packaging and processing
Answer all questions. Show working. Answers are in a separate file on the Worksheets page — do not look at them until you have finished.
2.
State what is meant by vacuum packing. [1]
3.
State what is meant by a barrier film. [1]
4.
State what is meant by a heat process. [1]
5.
State what is meant by freezing. [1]
6.
State what is meant by drying. [1]
7.
State what is meant by a seal integrity test. [1]
8.
State what is meant by labelling law. [1]
9.
State what is meant by line start-up checks. [1]
10.
State what is meant by process deviation. [1]
11.
Pat is asked about MAP in a Pearson Food Sciences paper.
(a) Describe MAP. [2]
(b) Explain why MAP is important in this topic. [3]
12.
Pat is asked about vacuum packing in a Pearson Food Sciences paper.
(a) Describe vacuum packing. [2]
(b) Explain why vacuum packing is important in this topic. [3]
13.
Pat is asked about a barrier film in a Pearson Food Sciences paper.
(a) Describe a barrier film. [2]
(b) Explain why a barrier film is important in this topic. [3]
14.
Pat is asked about a heat process in a Pearson Food Sciences paper.
(a) Describe a heat process. [2]
(b) Explain why a heat process is important in this topic. [3]
15.
Pat is asked about freezing in a Pearson Food Sciences paper.
(a) Describe freezing. [2]
(b) Explain why freezing is important in this topic. [3]
16.
Pat is asked about drying in a Pearson Food Sciences paper.
(a) Describe drying. [2]
(b) Explain why drying is important in this topic. [3]
17.
A retort is 121 °C for 15 min. Total minutes at that T? [3]
18.
MAP gas 30% CO₂. Volume of CO₂ in 2.0 dm³ pack (approx if filled with that mix)? [3]
19.
400 packs/hour for 7.5 hours. Output? [3]
20.
A seal fail rate of 6 in 2000. Percentage? [3]
21.
Frozen storage −18 °C. How many °C below 0? [3]
22.
A code date is Julian day 200. What month is day 200 roughly? [3]
23.
Pat carries out a T-Level occupational task on food packaging and processing. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
24.
Pat carries out writing or following an SOP for food packaging and processing. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
25.
Pat carries out a COSHH / risk-assessment review for food packaging and processing. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
27.
Compare MAP with a heat process. [4]
28.
Compare vacuum packing with freezing. [4]
29.
Compare a barrier film with drying. [4]
30.
Compare a heat process with a seal integrity test. [4]
31.
Apply your knowledge of a seal integrity test to this situation: CCP on many lines [3]
32.
Apply your knowledge of labelling law to this situation: must match the pack [3]