The optimal temperature range at which the veterinary food inspection specialist
tests sample cans for vacuum is:
60oF to 70oF.
65oF to 75oF.
70oF to 80oF.
75oF to 85oF.
Where on the sample can should the veterinary food inspection specialist make
his puncture with the vacuum gauge when he tests for vacuum?
Center of the can end.
Between the body side and the can end.
Anywhere on the can away from a distortion.
In the area of the side seam.
To examine a can, you should begin by holding the can with the end seams
resting on the fingertips.
When examining a can, should you observe the side seam from end to end and
then revolve the can one complete rotation while visually examining the can sides?
When examining a can, you should shake the can vigorously and strike the ends
against a flat surface.