CPM Pie Storage, Shelf Life & Packaging 2 — Questions and Answers
Question 1: Which information is required on a retail pie label under FDA regulations?
- Net weight and color of the filling
- Ingredient list, net weight, and allergen declaration (Correct answer)
- Baker's name, price, and calorie count
- Date of harvest for the fruit used
Correct answer: Ingredient list, net weight, and allergen declaration
FDA labeling regulations require a statement of identity, net quantity, ingredient list in descending order, and a major food allergen declaration.
Question 2: What type of packaging is most commonly used for commercial frozen pie distribution to minimize oxygen exposure?
- Corrugated cardboard boxes only
- Modified atmosphere packaging (MAP) with reduced oxygen (Correct answer)
- Open mesh produce bags
- Standard zip-lock bags without gas flushing
Correct answer: Modified atmosphere packaging (MAP) with reduced oxygen
Modified atmosphere packaging replaces oxygen with nitrogen or CO₂, slowing oxidative rancidity of fats and microbial growth to extend frozen shelf life.
Question 3: When applying a 'Best By' date to a retail baked custard pie, which factor most determines the date assigned?
- The date the eggs were laid
- The expected time until quality degrades or food safety risk increases (Correct answer)
- The store manager's preference
- The harvest date of the thickening starch
Correct answer: The expected time until quality degrades or food safety risk increases
Best By dates are assigned based on shelf-life testing that identifies when sensory quality or food safety of the product becomes unacceptable.
Question 4: What is the correct packaging container for transporting individual retail fruit pies to prevent crust damage?
- Rigid clamshell with a vented lid (Correct answer)
- Soft flexible bag sealed with twist tie
- Flat cardboard sheet with no cover
- Mesh produce container
Correct answer: Rigid clamshell with a vented lid
A rigid clamshell container protects the crust from physical damage, while venting prevents steam condensation that would soften the pastry.
Question 5: Relative humidity in a pie display case should ideally be kept at what level to balance product appearance and crust texture?
- Under 30% RH
- 30–50% RH (Correct answer)
- 60–80% RH
- Above 85% RH
Correct answer: 30–50% RH
A relative humidity of 30–50% prevents the crust from drying out excessively while avoiding the high moisture levels that cause sogginess and mold growth.
Question 6: Which FDA date label type indicates the last date a product should be sold, not the last date it is safe to eat?
- Use By
- Best By
- Sell By (Correct answer)
- Freeze By
Correct answer: Sell By
A 'Sell By' date instructs retailers on inventory turnover; the product typically remains safe and of good quality for a period after that date.
Question 7: When packaging pies for wholesale, what is the primary purpose of placing a corrugated cardboard insert between stacked pie shells?
- To absorb excess butter from the crust
- To prevent crusts from sticking and to cushion against breakage (Correct answer)
- To label the flavor of each pie
- To allow air circulation for fermentation
Correct answer: To prevent crusts from sticking and to cushion against breakage
Cardboard dividers protect fragile crusts from physical contact that causes sticking and breakage during transport and stacking.
CPM Pie Storage, Shelf Life & Packaging 2
Which information is required on a retail pie label under FDA regulations?