CPM Pie Storage, Shelf Life & Packaging 2

Question 1

Which information is required on a retail pie label under FDA regulations?

Accepted Answer

Ingredient list, net weight, and allergen declaration

Answer

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?

Accepted Answer

Modified atmosphere packaging (MAP) with reduced oxygen

Answer

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?

Accepted Answer

The expected time until quality degrades or food safety risk increases

Answer

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?

Accepted Answer

Rigid clamshell with a vented lid

Answer

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?

Accepted Answer

30–50% RH

Answer

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.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Pie Storage, Shelf Life & Packaging 2