Podcast
Questions and Answers
What is one of the main reasons why most fruits and vegetables must be harvested when fully mature?
What is one of the main reasons why most fruits and vegetables must be harvested when fully mature?
- To speed up the processing stage
- To enhance flavor and color in products (correct)
- To reduce the likelihood of insects infestation
- To prevent mold growth
Why is it important for handlers to cut their fingernails when handling fruits and vegetables?
Why is it important for handlers to cut their fingernails when handling fruits and vegetables?
- To increase the shelf life of the fruits
- To avoid contamination with bacteria (correct)
- To prevent bruising of the produce
- To improve the appearance of the harvested items
What is the significance of removing damaged pieces from a batch of fruits or vegetables?
What is the significance of removing damaged pieces from a batch of fruits or vegetables?
- To speed up the cooling process
- To increase the weight of the batch
- To prevent spoilage of surrounding foods (correct)
- To avoid overcrowding in storage crates
Why is it mentioned that stackable crates should be used for storing fruits and vegetables?
Why is it mentioned that stackable crates should be used for storing fruits and vegetables?
What is one way to ensure a uniformly high quality in the final product?
What is one way to ensure a uniformly high quality in the final product?
Why is it critical for processors to store products off the floor in a cool, dark storeroom?
Why is it critical for processors to store products off the floor in a cool, dark storeroom?
What is the purpose of Quality Assurance (QA) in food processing?
What is the purpose of Quality Assurance (QA) in food processing?
What are Critical Control Points (CCPs) in food processing?
What are Critical Control Points (CCPs) in food processing?
Which factor should be considered in the examination for potential contamination sources?
Which factor should be considered in the examination for potential contamination sources?
What is the main reason for examining the amounts of any preservatives used in food processing?
What is the main reason for examining the amounts of any preservatives used in food processing?
How does the number of staff examining raw materials, ingredients, and products impact quality control?
How does the number of staff examining raw materials, ingredients, and products impact quality control?
Why is it important to develop reporting procedures and keep records in food processing?
Why is it important to develop reporting procedures and keep records in food processing?
