Supermarket Perimeter - November 2019 - 51

Food Safety

fresh fillets should have firm flesh and red blood lines, or red flesh if
fresh tuna. It should spring back when pressed.
* Fish fillets should display no discoloration, darkening, or drying
around the edges.
* Shrimp, scallop, and lobster flesh should be clear with a pearl-like
color and little or no odor.
* Some refrigerated seafood may have time and temperature indicators on their packaging, which show if the product has been stored
at the proper temperature. Always check the indicators when they
are present.

Shilling shellfish
These general guidelines can help ease the consumer's mind while
they shop for shellfish
* Label it well. Provide tags on sacks or containers of live shellfi sh
(in the shell) and labels on containers or packages of shucked
shellfish. These tags and labels should contain specific information
about the product, including the processor's certification number.
This lets shoppers know that the shellfish were harvested and processed in accordance with national shellfish safety controls.
* Discard cracked or broken shellfish: Throw away clams, oysters,
and mussels if their shells are cracked or broken.
* Do a 'tap test': Live clams, oysters, and mussels will close when
the shell is tapped. If they don't close when tapped, do not display them.
* Check for leg movement. Live crabs and lobsters should show
some leg movement. They spoil rapidly after death, so only live
crabs and lobsters should be displayed or sold.

Frozen seafood

MARIYA ERMOLAEVA, VENCAV - STOCK.ADOBE.COM

While fresh seafood should rightfully get most of your food safety
attention, there are a few things to pay attention to when it comes to
any frozen product you have on the perimeter. Frozen seafood can
spoil if the fish thaws during transport and is left at warm temperatures for too long before cooking.
* Make sure frozen seafood packaging is not open, torn, or crushed
on the edges.
* Discard packages with signs of frost or ice crystals, which may
mean the fish has been stored a long time or thawed and refrozen.
* Discard packages where the "frozen" fish flesh is not hard. The fish
should not be bendable.

Fish fillets
should not have
any discoloration,
darkening or drying
around the edges.

SAFET Y IN PREPARATION
Seafood - with its high protein content and other health
benefits - can be an important part of your prepared foods
success. But safely preparing and serving fish, shellfish and
more brings its own set of food safety challenges.
Thawing
If you're preparing seafood from frozen, it should be
thawed gradually by placing it in a refrigerator overnight.
If you have to thaw it quickly, either seal it in a plastic
bag and immerse it in cold water, or - if the food will be
cooked immediately thereafter - microwave it on the
defrost setting and stop the defrost cycle while the fish is
still icy but pliable. 
Cooking
Most seafood should be cooked to an internal temperature of 145°F.
While a thermometer should be used to verify that
seafood is properly cooked - and for record-keeping -
there are ways to tell that it is ready to be taken off the
grill or stove.
* Fish: The flesh is clear and separates easily with a fork.
* Shrimp, scallops, crab, and lobster: The flesh becomes
firm and clear.
* Clams, mussels, and oysters: The shells open during
cooking. Throw out ones that don't open.
* Uncooked, spoiled seafood can have sour, rancid, fishy,
or ammonia odors. These odors become stronger after
cooking. If you smell sour, rancid, or fishy odors in raw
or cooked seafood, discard it.
Serving
* Do not leave seafood or other perishable food out of
the refrigerator for more than 2 hours or for more
than 1 hour when temperatures are above 90°F.
Bacteria that can cause illness grow quickly at warm
temperatures (between 40°F and 140°F).
* Keep chilled seafood refrigerated until time to serve.
* Serve cold seafood on ice if it is going to stay out
longer than 2 hours.
* Keep hot seafood heated until time to serve or divide
the seafood into smaller containers and keep them in a
refrigerator until time to reheat and serve.
* Serve hot seafood under a heat source -hot lamp,
crock pot, hot plate - if it is going to stay out longer
than two hours or discard the seafood after two hours.

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NOVEMBER 2019 - 51


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Supermarket Perimeter - November 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2019

Supermarket Perimeter - November 2019
Editor's Note - Waste not
Contents
The Wire - Technomic’s top 2020 foodservice trends
Sobeys testing smart carts
Meijer invests in autonomous work software
Trade TALKS
EXTENSION GRANTED ON LABELING COMPLIANCE
FLAVOR FORWARD
BACON, BOOZE & BBQ
Bakery - Impulse sales
MUFFINS
A clean label option
Abe’s Allergen-Free Alternative
Deli - CHARCUTERIE
PROSCIUTTO STILL ON TOP
Deli - Flatbreads
READY TO BE THE STAR
ONE NAME, MANY PRODUCTS
Meat & Poultry - NOSE-TO-TAIL
Sustainability benefits
Turkey
A DELI PUSH
Produce - Root-to-stem
TOP OF THE CHARTS
Citrus
Seafood - Flounder & halibut
Food Safety - SEAFOOD BEST PRACTICES
COMMISSARY INSIDER
HYGIENE APPAREL
SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
AHOLD INVESTS IN ELECTRONIC SHELF LABELS
OPERATIONS - ENERGY EFFICIENCY
Product Showcase
Advertisers
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - 2
Supermarket Perimeter - November 2019 - Editor's Note - Waste not
Supermarket Perimeter - November 2019 - Contents
Supermarket Perimeter - November 2019 - 5
Supermarket Perimeter - November 2019 - Meijer invests in autonomous work software
Supermarket Perimeter - November 2019 - 7
Supermarket Perimeter - November 2019 - Trade TALKS
Supermarket Perimeter - November 2019 - 9
Supermarket Perimeter - November 2019 - EXTENSION GRANTED ON LABELING COMPLIANCE
Supermarket Perimeter - November 2019 - 11
Supermarket Perimeter - November 2019 - 12
Supermarket Perimeter - November 2019 - 13
Supermarket Perimeter - November 2019 - FLAVOR FORWARD
Supermarket Perimeter - November 2019 - 15
Supermarket Perimeter - November 2019 - BACON, BOOZE & BBQ
Supermarket Perimeter - November 2019 - 17
Supermarket Perimeter - November 2019 - 18
Supermarket Perimeter - November 2019 - Bakery - Impulse sales
Supermarket Perimeter - November 2019 - 20
Supermarket Perimeter - November 2019 - 21
Supermarket Perimeter - November 2019 - MUFFINS
Supermarket Perimeter - November 2019 - 23
Supermarket Perimeter - November 2019 - Abe’s Allergen-Free Alternative
Supermarket Perimeter - November 2019 - 25
Supermarket Perimeter - November 2019 - Deli - CHARCUTERIE
Supermarket Perimeter - November 2019 - 27
Supermarket Perimeter - November 2019 - PROSCIUTTO STILL ON TOP
Supermarket Perimeter - November 2019 - 29
Supermarket Perimeter - November 2019 - Deli - Flatbreads
Supermarket Perimeter - November 2019 - 31
Supermarket Perimeter - November 2019 - READY TO BE THE STAR
Supermarket Perimeter - November 2019 - ONE NAME, MANY PRODUCTS
Supermarket Perimeter - November 2019 - Meat & Poultry - NOSE-TO-TAIL
Supermarket Perimeter - November 2019 - Sustainability benefits
Supermarket Perimeter - November 2019 - 36
Supermarket Perimeter - November 2019 - 37
Supermarket Perimeter - November 2019 - Turkey
Supermarket Perimeter - November 2019 - A DELI PUSH
Supermarket Perimeter - November 2019 - 40
Supermarket Perimeter - November 2019 - 41
Supermarket Perimeter - November 2019 - Produce - Root-to-stem
Supermarket Perimeter - November 2019 - 43
Supermarket Perimeter - November 2019 - TOP OF THE CHARTS
Supermarket Perimeter - November 2019 - 45
Supermarket Perimeter - November 2019 - Citrus
Supermarket Perimeter - November 2019 - 47
Supermarket Perimeter - November 2019 - Seafood - Flounder & halibut
Supermarket Perimeter - November 2019 - 49
Supermarket Perimeter - November 2019 - Food Safety - SEAFOOD BEST PRACTICES
Supermarket Perimeter - November 2019 - 51
Supermarket Perimeter - November 2019 - 52
Supermarket Perimeter - November 2019 - HYGIENE APPAREL
Supermarket Perimeter - November 2019 - 54
Supermarket Perimeter - November 2019 - 55
Supermarket Perimeter - November 2019 - SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
Supermarket Perimeter - November 2019 - 57
Supermarket Perimeter - November 2019 - COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
Supermarket Perimeter - November 2019 - 59
Supermarket Perimeter - November 2019 - AHOLD INVESTS IN ELECTRONIC SHELF LABELS
Supermarket Perimeter - November 2019 - 61
Supermarket Perimeter - November 2019 - OPERATIONS - ENERGY EFFICIENCY
Supermarket Perimeter - November 2019 - 63
Supermarket Perimeter - November 2019 - Product Showcase
Supermarket Perimeter - November 2019 - Advertisers
Supermarket Perimeter - November 2019 - 66
Supermarket Perimeter - November 2019 - 67
Supermarket Perimeter - November 2019 - 68
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