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100
shucked shellfish in containers bigger than this must have the date the shellfish were shucked.
What is 1/2 gallon.
100
the area to check the temps of meat, poultry and fish deliveries.
What is the thickest part of the product.
100
this stamp on meat indicates its palatability and its level of quality.
What is its grade
100
hot TCS foods must be received at this temp
What is 135
100
cut melons and cut tomatoes must be received and stored at this temp
What is 41
200
shellfish in containers smaller than 1/2 gallon must have either one of these
What is best if used by or sell by date
200
eggs must be delivered in refrigerated trucks capable of documenting this.
What is air temp during transit
200
meat products that have been inspected by the USDA will be stamped with the abbreviations for "inspected and passed" along with this
What is a number identifying the processing plant
200
heat treated foods at very high temps to kill microorganisms by this process.
What is ultra high temperature pasteurization.
200
for fish deliveries to be acceptable, fish must have bright, clear and full...
What is eyes
300
this is a voluntary service offered by the USDA and is paid for by processors and packers.
What is grading
300
fresh poultry should be delivered at this temp.
What is 41 or lower
300
shellstock tags must be kept on file for 90 days from this
What is the date that the last shellfish was sold or served from the container.
300
MAP stands for
What is modified atmosphere packaging
300
for fish deliveries to be acceptable, fish must be surrounded by this.
What is crushed, self-draining ice
400
you have the right to do this to any delivery that does not meet your standards.
What is refuse.
400
inserting the probe of your thermometer between two packages is the best way to check the temp of this.
What is reduced oxygen packaged foods.
400
the FDA requires these, that document where the shellfish was harvested.
What is shellstock identification tag
400
large ice crystals on frozen food being received indicates this.
What is product had thawed and refrozen.
400
the temperature that fish must be frozen to in order to kill and parasites if kept for 7 days.
What is -4
500
when rejecting a product or shipment, be sure to get this signed.
What is adjustment or credit slip
500
for fish deliveries to be acceptable, fish must have this type of flesh that springs back when touched.
What is firm.
500
for fish deliveries to be acceptable, these must be bright and red.
What is gills
500
ready to eat TCS food must be received at this temp
What is 41 or lower
500
the temp fish must be frozen to in order to kill any parasites if kept for less than 15 hrs.
What is -31