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15 Cards in this Set
- Front
- Back
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MAP Food
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Modified Atmosphere Packaging, a paskaging process by which air is removed from a foood package and replaced with gas. CO2 and nitgogen
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Sous vide food
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Vaccumed-packed in individual pouches, partically or fully cooked and then chilled
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UHT
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"ultra-high temperture", food is heat-treated at a very high temp. (pasteurized) for a short time to kill microorganisms. ASEPTICALLY packaged, sealed under sterile conditions
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Shellstock tags
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all live shellfish must hav an ID tag with delivery date written on it. Tag must be kept on file for 90 days.
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ACCEPT-Receiving BEEF, Lamb, Pork
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41*F or lower
Beef-cherry red, aged may be darked, vaccumed packed-purple Lamb- light red Pork-light pick meat, firm white fat |
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REJECT-Receiving Beef, Lamb, Pork
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Over 41*F
Beef-brown or green Lamb-brown, whitish surface covering lean meat Pork-excessively dark color, soft or rancid fat |
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ACCEPT-Receiving Poultry
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41*F or lower
no discoloration |
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REJECT-Receiving Poultry
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over 41*F
purple or green discolorationaround the neck, dark wings tips, red is OK |
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ACCEPT-Receiving Fish
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41*F or lower
bright red gills, bright shiny skin |
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REJECT-Receiving Fish
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over 41*F
dull gray grills dull dy skin |
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ACCEPT-Receiving Shellfish
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LIVE-receive on ice or at air temp. of 45*F or lower
SHUCKED- receive at an internal temp of 45*F or lower mild ocean or seaweed smell |
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REJECT-Receiving Shellfish
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LIVE-air temp. over 45*F
SHUCKED- internal temp over 45*F strong fishy smell |
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ACCEPT-Receiving Crustacea
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LIVE-must be received alive
Processed- internal temp. of 41*F or lower mild ocean or seaweed smelling |
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REJECT-Receiving Crustacea
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Processed- internal temp or over 41*F
strong fishy smell |
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ACCEPT-Receiving Shell Eggs
Reject-Receiving Shell Eggs |
Accept-air temp of 45*F or lower. No Odor
Reject-air temp over 45*F sulfur smell or off odor |
