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During the flow of foods, various inspections are performed but this does not mean that you should not check food over before purchasing it. Here are some simple points to remember:
Acceptable Meat
Color:
Beef - bright, cherry red; aged beef may be darker in color; vacuum-packed beef will appear purplish in color
Lamb - light red
Pork - light pink meat, firm white fat
Texture: firm and springs back when touched
Odor: no odor
Packaging: intact and clean; surrounded by crushed, self-draining ice when purchased at a meat counter
Acceptable Poultry
Color: no discoloration
Texture: firm and springs back when touched
Odor: no odor
Packaging: intact and clean; surrounded by crushed, self-draining ice when purchased at a meat counter
Acceptable Fish (purchased at Fresh Fish Department/Store)
Color: bright red gills; gright shinny skin
Texture: firm flesh that springs back when touched
Odor: mild ocean or seaweed smell
Packagining: surrounded by crushed, self-draining ice
Acceptable Eggs
Temperature: at an air temperature of 45-degrees
Odor: no odor
Shells: clean and unbroken
Accpetable Dairy
Temperature: at an air temperature of 45-degrees
Milk: sweetish flavor
Butter: sweet flavor, uniform color, firm texture
Cheese: typical flavor and texture, uniform color
Acceptable Produce
Varies according to produce item; accept only those that show no sign of spoilage, such as mold, cuts, wilting & mushiness, discoloration or unpleasant odors
Acceptable Ready-to-Eat Foods
Temperature: stored according to manufacturer's specifications
Packaging: intact and clean
Acceptable Frozen Processed Foods
Product: minimal ice-crystals on product (evidence of thawing & refreezing)
Packaging: intact and in good condition
(ServSafe: Essentials, 4th edition)
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