Food Salvage

Question 1

first form of salvage

Answer 1

damaged food containers

Question 2

seal that will exclude air and will be leak proof at normal temperatures and atmospheric pressure
used to prevent microorganisms

Answer 2

hermetic seal

Question 3

items not to be sold, distributed, nor consumed

Answer 3

critical

Question 4

items are safe to be sold
marked as “damage or salvaged”

Answer 4

major

Question 5

items have no restrictions on being sold

Answer 5

minor

Question 6

surround the can, make it stronger, and give it more surface metal for better/easier processing

Answer 6

beads

Question 7

expand during heating to prevent the can from exploding

Answer 7

expansion rings

Question 8

enlarge or bevel of the rim distorted or uneven depth due ti pressure during the seaming process of can

Answer 8

countersink

Question 9

principal part of a metal can

Answer 9

body

Question 10

a hermetic seal

Answer 10

side/end seam

Question 11

pressure inside of the can is too strong; occurs on the body only, top and bottom of the can are flat

Answer 11

paneling

Question 12

same as paneling; includes the ends of the cans

Answer 12

buckles

Question 13

the can literally “swells” at one or both ends - critical bc microbial growth is unknown

Answer 13

swellers

Question 14

strike on the table and the end pops

Answer 14

springers

Question 15

push on one end and the other extends

Answer 15

flippers

Question 16

hole in the can - critical

Answer 16

pinholes

Question 17

if unable to wipe off, then classify as major; if there is a loss of seal then classify as critical

Answer 17

rust

Question 18

spangling (internal defects)

Answer 18

usually occurs during processing; heat turns the metal colors

Question 19

detinning (internal defects)

Answer 19

reaction with contents; metal has changed colors

Question 20

etching (internal defects)

Answer 20

parts of metal fall into the food

Question 21

created to replace the “when in doubt, throw it out” practice

Answer 21

Salvage of Chilled/Frozen Food Exposed to Refrigeration Failure

Question 22

estimate the time of exposure food has been stressed at a temperature of 42 degrees F or greater

Answer 22

Step 1

Question 23

classify stressed food temperature to determine if the items fall in the “safe” food category

Answer 23

Step 2

Question 24

foods in which refrigeration is used to maintain quality, not control pathogen growth

Answer 24

safe

Question 25

food that must be refrigerated because it has an incomplete canning process

Answer 25

risk 1

Question 26

food is precooked and/or ready to eat TCS that is originally frozen, raw, salted/cured TCS

Answer 26

risk 2

Question 27

food that has the highest potential microbial risk

Answer 27

risk 3

Question 28

determine product temperature determine if refrigerator failure was due to a power outage or mechanical failure

Answer 28

Step 3

Question 29

all electrical systems are out; the top layer is the warmest and the bottom is coldest

Answer 29

power outage

Question 30

fans are still working and warm air is circulating; the middle layer is coldest

Answer 30

mechanical failure

Question 31

time-temperature limits

Answer 31

Step 4

Question 32

make disposition decision(s) and document findings

Answer 32

Step 5

Question 33

food is within Time-Temperature Limits (TTL)

Answer 33

salvage whole lot

Question 34

food is not within TTL

Answer 34

reject whole lot

Question 35

may be used whenever wholesomeness or serviceability is in question

Answer 35

inspection/lab testing

Question 36

unfit for human consumption or its intended purpose

Answer 36

condemnation

Question 37

who must sign DD Form 1232

Answer 37

PH officer or medical officer

Question 38

when can PH technicians sign off for routine daily salvage

Answer 38

it is not exceeding $1000

Question 39

who is responsible for the disposition

Answer 39

accountable property officer