Food Packaging & Shelf Life Flashcards
7 cards from real CFS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Packaging & Shelf Life flashcards as text
What is the critical water activity level below which most mold species cannot grow?
Answer: 0.80
Most common molds cannot grow at water activity below 0.80, though xerophilic molds can survive at levels as low as 0.70–0.75, which informs shelf life design for intermediate-moisture foods.
What does MVTR stand for and why is it significant in packaging science?
Answer: Moisture Vapor Transmission Rate; it measures water vapor permeability through packaging
MVTR (Moisture Vapor Transmission Rate) quantifies how quickly water vapor permeates through a packaging material, which is critical for protecting moisture-sensitive foods like crackers or dried products.
Ultra-high temperature (UHT) milk is most commonly packaged in which type of container to achieve room-temperature shelf stability?
Answer: Aseptic multilayer paperboard cartons (e.g., Tetra Pak)
UHT milk is packaged under aseptic conditions in multilayer paperboard cartons (such as Tetra Pak) that provide a barrier against oxygen, light, and microorganisms, enabling room-temperature storage.
Intelligent packaging differs from active packaging primarily in that it:
Answer: Monitors and communicates information about product condition or history
Intelligent packaging uses sensors or indicators (e.g., time-temperature indicators, freshness sensors) to monitor and communicate information about product condition rather than actively altering the food environment.
Which thermal packaging concept uses phase-change materials (PCMs) to maintain cold chain temperature during distribution?
Answer: Insulated passive packaging with PCMs
Insulated passive packaging incorporating phase-change materials absorbs or releases latent heat during phase transitions to maintain product temperature within a required range during cold chain distribution.
The 'first in, first out' (FIFO) inventory principle in food packaging operations is most important for:
Answer: Ensuring older products are sold before newer ones to prevent shelf life expiration
FIFO ensures that products manufactured or received first are distributed and sold first, preventing shelf life expiration and maintaining product quality and safety for consumers.
When designing packaging for a low-acid food (pH > 4.6) intended to be shelf-stable at room temperature, which preservation approach is required?
Answer: Commercial sterilization achieving a 12-log reduction of Clostridium botulinum
Low-acid foods (pH > 4.6) must achieve commercial sterilization — a 12-log reduction of Clostridium botulinum spores — to ensure shelf stability and prevent botulism toxin production.