Term
| packaging methods used to prevent the growth of microorganisms in packaged food by reducing the oxygen in the package (MAP, sous vide, and vacuum packaging) |
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Definition
| Reduced oxygen packaging: |
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Term
| Packaging method by which the air inside the package is altered using gases, such as carbon dioxide and nitrogen. |
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Definition
| Modified Atmosphere Packaging: |
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Term
| Packaging method in which cooked or partially cooked foods are vacuumed packed in individual pouches and then chilled. |
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Definition
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Term
| food that is heat-treated at very high temperatures to kill microorganisms. |
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Definition
| Ultra-high temperature pasteurized foods: |
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Term
| 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, then must be filed for 90 days from the date of harvest. |
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Definition
| Shell stock identification tags: |
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Term
| Product that is packaged under sterile conditions to keep it from being contaminated |
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Definition
| Aseptically Packaged Foods |
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