Food Saftety

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Name of Student:XXXXXXXX
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Course Title:Food Safety and Sanitation
Name(s) of Instructor(s):XXXXXXXXXX
Date:November 12, 2010

1. Discuss and explore the "best practices" in receiving and inspecting seafood, fresh meat and poultry, eggs, dairy products, and fresh produce. Fish: If it is received on ice, the ice should be crushed and the container should be self-draining. Upon delivery, it should be received at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or lower. It should have bright red gills, bright shiny skin; the flesh should be firm and spring back when touched. It should also have a mild ocean or seaweed smell and eyes that are bright, clear and full. Shellfish: They can be shipped live, frozen, in the shell, or shucked. Shellfish must be purchased from suppliers listed in the Interstate Certified Shellfish Shippers List. Shucked shellfish must be packaged in non-returnable containers clearly labeled with the name, address, and certification number of the packer. Live shellfish must be received on ice or at an air temperature of 45 degrees Fahrenheit (7 degrees Celsius) or lower. Shucked shellfish must be received at an internal temperature of 41 degrees Fahrenheit (5 degrees Celsius) or lower. The FDA requires that they carry shellstock identification tags that document where the shellfish was harvested. It should have a mild ocean or seaweed smell, its shells must be clean and unbroken; if it’s fresh, they are received alive. Crustaceans: All processed crustaceans must be received at an internal temperature of 41 degrees Fahrenheit (5 degrees Celsius) or lower. Live lobster and crab must be received alive. It should have a mild ocean or seaweed smell, should be shipped alive, packed in seaweed and kept moist. Eggs should be properly inspected for damaged shells. If the shells are broken dirt and bacteria can get into the eggs. Fresh produce is the simplest variety of food to check for acceptability as...
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