Hrma 1345 1st Edition Lecture 14 Outline of Last Lecture I. Receiving and inspecting specific foodsA. LambB. PorkII. How poultry should be shippedC. How to spot mishandled poultryIII. EggsD. To test eggsIV. MilkV. Fruits and vegetablesE. Washing F. SpoilageVI. Quality vs. safetyVII. Refrigerated and frozen processed foodsVIII. Frozen foodIX. MAP, Vacuum-Packed & Sous-Vide FoodsG. MAPH. Vacuum-Packed FoodsI. Sous-Vide FoodsX. Guidelines for receiving maps, sous-vide and vacuum-packed foodsOutline of Current Lecture XI. Receiving and InspectingJ. Required documentsXII. StorageK. Labeling food for use on-siteL. Labeling food packaged on-site for retail saleM. Date markingXIII. Storage PrinciplesXIV. Types of storageN. Refrigerator StorageO. Deep ChillingP. Freezer StorageQ. Dry StorageXV. Operating ProceduresXVI. Storing specific itemsR. MeatS. PoultryThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.T. SeafoodU. Dairy ProductsV. FruitsW. VegetablesX. Fruits and vegetablesXVII. PreparationXVIII. Preparing meat, fish, poultryXIX. Salads containing potentially hazardous foodsXX. Eggs and eggs mixturesXXI. Batter and breadingXXII. IceXXIII. VariancesCurrent LectureXI. J.- Shellfish must be received with shellstock identification tags o Tags indicate when and where the shellfish were harvested o Must be kept on file for 90 days from the date the last shellfish was used from its delivery container- Fish that will be eaten raw or partially cooked:o Documentation must show the fish was correctly frozen before being received o Keep documents for 90 days from the sale of the fish - Farm-raised fish:o Must have documentation stating the fish was raised to FDA standards o Keep documents for 90 days from the sale of the fishXII.K.- All items not in their original containers must be labeled- Food labels should include the common name of the food or a statement that clearly and accurately identifies it- It is not necessary to label food if it clearly will not be mistaken for another itemL. - Common name of the food or a statement clearly identifying it- Quantity of the food- If the item contains two or more ingredients, list the ingredients in descending order by weight- List of artificial colors and flavors in the food, including chemical preservatives- Name and place of business of the manufacturer, packer, or distributor- Source of each major food allergen contained in the foodM.- Ready-to-eat TCS food can be stored for only seven days if it is held at 41ºF (5ºC) or lowero The count begins on the day that the food was prepared or a commercial container was openedo For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the labelo Some operations write the day or date the food was prepared on the label; others write the use-by day or date on the label- If: o A commercially processed food has a use-by date that is less than seven days from the date the container was opened- Then:o The container should be marked with this use-by date as long as the date is based on food safety- When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest prepared food- Consider a shrimp and sausage jambalaya prepared on December 4o The shrimp has a use-by date of December 8o The sausage has a use-by date of December 10 o The use-by date of the jambalaya is December 8XIII.- Keep foods out of the Danger Zone- Store food only in areas appropriate for storage- Keep all goods in clean, undamaged, wrappers or packages- Keep storage areas clean and dry- Keep vehicles for transporting food clean – carts, dollies, trays oftenXIV.N. - Keep foods below 41F- Store raw foods below cooked foods or foods that will not receive further cooking helps prevent cross-contamination- Time factor is importanto Shelf-life of a Twinkie is 25 days (not years) due to its lack of dairy products in theingredients- Do not overload - overloading makes cleaning difficult prevents air circulation- The time the door stays open should be minimized- The colder a food item is kept, the longer the shelf life- Use the refrigeration for what it is intended- Foods that have been removed from their original package for storage in refrigeration should be placed in clean, non-absorbent covered containers- Ideally, separate refrigerator should be maintained for each major food category – Meat – Produce - Dairy- Meats, fish & dairy products should be kept in the coldest part of the unit away from thedoor- Temperatures should be monitored & checked regularly – all refrigerators- There should be a hanging thermometer for each temperature zone in the refrigeratorO.- Deep or super chilling can be used to safely hold foods for short periods of time - Deep chillers hold food between 25°F-32°F degreesP.- Freezer must be maintained at 0°F or lowero Defrost damage is cumulativeo Partial thawing may happen in self-defrosting freezers that go through warm-up phases one or more times a dayo Frozen foods should be placed in freezers immediately after cleaningo Only pre-chilled foods or frozen foods should be put in the freezer Warm foods can raise the temperatureo Check unit temperature often- Rotate on a FIFO Basis- Reach in freezers should be de-frosted as needed- Keep a thermometer easily visible- Place items in such a way that cold air can move around- Wrap food to be frozen in moisture-proof material- Try to store products in their original containers for freezing- To prevent freezer burn use product within 6 monthsFreezer Burn- Freezer burn is a food-quality issue- It appears as grayish-brown leathery spots on frozen food, and occurs when air reaches the food's surface and dries out the product- Caused by sublimationo Water evaporates at all temperatures, even from what appears to be solid iceo When the constantly oscillating water molecules in the meats and vegetables stored in the freezer migrate to the surface, crystals of ice outside of the solid food are formed- The parts now deprived of moisture become dry and shriveled and look burned- In meats, air can cause fats to oxidize- This process occurs even if the package has never been opened, due to the tendency for all molecules, especially water, to escape solids via vapor pressureQ.- Dry Storage should be well-ventilated, well-lighted, & protected from pests & excessive moisture &