A can end is applied firmly to the can body and sealed in place during:
d. Formation of the double seam.
A can is
a. Vent filled.
How can a veterinary food inspection specialist distinguish the packer's end
from the manufacturer's end of the can when he is examining canned foods?
a. By the difference in the way the seams are made.
b. By the difference in size of the can ends.
c. By the label glued to the end of the can.
d. By the code embossed on one end of the can.
12. List the various ways cans are labeled to identify the contents.