ServSafe Ch.6

USDA Inspection stamp

(Mandatory/circle stamp) Meat must be purchased from plants inspected by the USDA or state Dept. of Ag. Inspected means that the product and processing plant have met certain standards. It does NOT mean that the product is free of microorganisms. The USDA Inspection stamp reflects that the plant was "inspected and passed." It also shows a number identifying the processing plant. The stamps don't appear on every cut of meat. Rather, they SHOULD be present on EVERY inspected carcass and on packaging.

USDA Grading stamp

(Voluntary/shield stamp) Most meat carries a "grade," or palatability and level of quality stamp. Grading is voluntary and paid for by processors.

Shellstock identification tags

Each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used. Tags are to be kept on file for 90 days from the date recorded on the tag.

Vacuum-packed food

Food processed by removing air from around it while sealed in a package. This process increases the product's shelf life.

Asceptically packaged food

Food that has been sealed under sterile conditions, usually after UHT pasteurization. UHT stands for ultra-high temperature.

Ultra-high temperature (UHT) pasteurization

Food that is heat treated at very high temperatures (pasteurized) to kill microorganisms. This food is often also asceptically packaged - sealed under sterile conditions to keep it from being contaminated.

GAP

Good Agricultural Practices. (See GMP)

GMP

Good Manufacturing Practices. The FDA's minimum sanitation and processing requirements for producing safe food. They describe the methods, equipment, facilities and controls used to process food. Both suppliers and their sources are subject to GMP inspections.

Sous vide food

Packaging method by which cooked or partially cooked food is vacuum packed in individual pouches and then chilled. This food is heated for service in the establishment. Frozen, pre-cooked meals are often packaged this way.

Modified atmosphere packaging (MAP)

Packaging method by which the air inside of a package is altered using gases, such as carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way.

FDA

The Food and Drug Administration

USDA

The United States Department of Agriculture