Week 8 Packaging & Finishing

Tick the problems associated with packing products while they are warm.

• The product will sweat and go soggy.

• Mould growth will happen quicker.

• The product will lose its shape and go flat.

• The product will go stale quicker.

To keep bloomers crusty what would the best packaging option be.

• Plastic bag

• Perforated plastic bag

• Grease proof bag

• Plastic carrier bag

You have a refrigerated display for self serve cream cakes. What is the best packaging option for them?

• Cardboard cake box

• Acetate display container

• Plastic bag

• Perforated plastic bag

The fondant on the ice fingers has gone dull and brittle. What is the cause of this problem?

• Too much water was added.

• Too much colouring was added.

• The fondant was overheated

• The fondant was applied too thin

In the workplace what can be done to ensure that the correct packaging procedures are followed?

• Have a chart the displays the products, what packaging it goes into and what it looks like packed.

• Label the packaging so everyone knows what it is called.

• Let everyone use the packaging as they see best.

• Make sure only one person knows everything so that they can tell everyone at all times.

• Ensure that all staff have had training and know where to find the information if the need it.

Tick possible contamination issues when packing goods.

• Physical - From loose bits of plastic coming off packaging

• Allergen - From cross contamination on the work surfaces.

• Chemical - From cleaning substances be left on the work surfaces.

• Bacterial - Form cross contamination of uncooked and cooked foods.

• Accidental - From incorrect labeling of products.

Why is it important to accurately identify on the label the quantity of ingredients in a product?

• Its the law for prepacked goods it complies with QUID legislation.

• It isn't really you can say whatever you like if it sounds good.

• People have the right to know what they are purchasing and eating.

• It only important that the label is right for what you do normally. It doesn't matter if the product inside matches the label if it is only a mistake on the day.

How many different allergens are there that must be displayed by law on food packaging.

• 5

• 0

• 14

• 20

What storage conditions would be suitable for a fresh cream cake?

• Store in a cool dry place and be labeled with a best before date.

• Store between 0-5 degrees Celsius and be labeled with a use by date.

• Store in a dry warm environment away for strong odours.

• Store on a shelf and eat when ready.

How should nutritional information be displayed?

• Clearly and formatted, stating the information per 100g and per serving.

• It depends on who is eating it.

• However it sounds best, so it sells well.

• In a format of the companies choosing so no useful comparisons can be made with other products.