ТОР 5 статей: Методические подходы к анализу финансового состояния предприятия Проблема периодизации русской литературы ХХ века. Краткая характеристика второй половины ХХ века Характеристика шлифовальных кругов и ее маркировка Служебные части речи. Предлог. Союз. Частицы КАТЕГОРИИ:
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Accept and reject criteria for receiving seafood, meat, poultry, and eggsUse this table to determine whether to accept or reject delivery
Carelessly handled fish is not appetizing, let alone safe to eat. The following conditions are grounds for rejecting a shipment of fish: Strong fishy or ammonia smell Cloudy, red-rimmed, sunken eyes Dark, dull red gills Dry skin Soft skin that leaves an imprint when pressure is applied with a finger Tumors, abscesses, and cysts on the skin Frozen fish should be received frozen. If there is any indication it has been allowed to thaw, do not accept it. Fish that has thawed and then been refrozen before reaching your establishment may have a sore odor and be off-color. Fillets often turn brown at the edges when they have been refrozen. Other signs include large amount of ice or liquid in the bottom of the shipping box and moist, discolored, or slimy wrapping paper.
SHELLFISH Shellfish fall into two categories: crustacea, such as shrimp, crab, and lobster, and molluscan bivalves (mollusks), such as clams, oysters, and mussels. Shellfish can be shipped live, fresh, frozen, in the shell, or shucked. Interstate shipping of shellfish is monitored by the FDA. Shellfish must be bought only from suppliers listed in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or from sources included in the Interstate Certified Shellfish Shippers List. Shucked shellfish must be packaged in nonreturnable containers clearly labeled with the name, address, and certification number of the packer. Packages containing less than one-half gallon must have a sell-by date. Packages containing more than one-half gallon should list the date the shellfish was shucked. Both live and shucked molluscan shellfish may be received at temperatures of 45F (7C) or lower. When shipped live, shellfish must be delivered alive in nonreturnable containers. The FDA requires that live molluscan shellfish carry shellstock identification tags. Restaurant and foodservice operators must write the date of delivery on the tags. The tag should remain attached to the container the came in until the container is empty. Operators then must keep the tags on life for 90 days after the last shellfish has been used. Never mix shellfish from one shipment with another. Shells or clams, mussels, and oysters will be closed if alive. Partly open shells may mean they are dead. To find out, tap on the shells. If they close, the mollusks are still alive. If the shells do not close or are badly cracked or broken, they should be discarded. Fresh lobsters or crabs in good condition are easy to tell from those that have been poorly handled. A fresh lobster or crab will meet the following standards: Show signs of movement Have a hard and heavy shell React when its eyes are pinched Curl its tail under when turned on its back (lobsters) Lobsters or crabs that show weak signs of life should be cooked right away. Dead ones must be discarded or returned to the vendor for credit.
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