Refrigerated and frozen proccesed food

More and more establishments are using prepared food that is either refrigerated or frozen. This includes precut meats, Individually Quick Frozen (IQF) poultry, frozen or refrigerated entrees that only require heating, and fresh-cut fruit and vegetables (including salads). Processed food can safe time and money, but only if it is treated with the same care given to other food products. Mishandled products that end up causing a foodborne illness can put an establishment out of business.

The temperature of refrigerated processed food should be 41F (5C) or lower when delivered. While these are usually fully cooked or ready to eat, they still require careful handling. Inspect packaging for tears or holes and check use-by dates.

All frozen food should be delivered frozen, with the exception of ice-cream. Ice-cream may be delivered and stored at temperatures of 6F to 19F (-14C to -12C) without affecting product safety or quality.

Frozen food should be checked for signs of thawing and refreezing. Simply because a product is frozen upon receipt does not mean it has not thawed and been refrozen during prior handling. Obvious signs are blocks of ice or liquid at the bottom of the case or large ice crystals on the product itself. Other signs include product discoloration or dryness and stains on the outer packaging. Food should be wrapped in airtight packaging, and boxes and outer cartons should be clean and undamaged.

Map, vacuum-packed, and sous vide food

MAP FOOD

Map stands for modified atmosphere packaging. By this method, air is removed from a food package and replaced with gases, such as carbon dioxide and nitrogen. These gases help extend the shelf life of the product. Many fresh-cut produce items are packaged using MAP methods.

VACUUM-PACKED FOOD

Vacuum-packed food is processed by removing the air around a food product sealed in a package. Bacon is one example.

SOUS VIDE FOOD

Sous vide (soo veed) is a French term meaning “under vacuum.” Food processed by this method is vacuum-packed in individual pouches, partially or fully cooked, and then chilled. This food is then heated for service in the establishment.

Sous vide product may be received either refrigerated or frozen, depending on the manufacturer. Some frozen, reduced calorie meals are packaged using this method.

RECEIVING MAP, VACUUM-PACKED, AND SOUS VIDE FOOD

Removing oxygen from packaged food can reduce or prevent the growth of some microorganisms that need oxygen to grow. However, the same conditions can promote the growth of anaerobic microorganisms, such as those producing the botulism toxin.

For this reason, the FDA doesn’t allow establishments to package food on site using a MAP method except under certain conditions. To prepare sous veed or MAP food operators must have a HACCP plan in place and limit the foods being packaged to those that can’t support the growth of Clostridium botulinum. Refrigerated products must be delivered and stored at 41F (5C) or lower unless otherwise specified by the manufacturer.

When you receive MAP, vacuum-packed and sous vide food, use the following guidelines:

Make sure the supplier has a HACCP plan in place.

Frozen products should be frozen when they arrive.

Reject packages with leaks.

Reject products that appear slimy or have bubbles.

Reject products that are unacceptable color.

Reject packages that contain product with an expired code date.