HTM 3090 Chapter Notes - Chapter 6: Modified Atmosphere, Pasteurization

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Receive at 4 degrees or lower, should be pink in colour. Shells should be hard and heavy, alive. Bright red gills, clear eyes, firm flesh. Eggs should be odourless, firm, not cracked. Temperature, humidity and packaging tools monitor and extend shelf life. Map (modified atmosphere packaging) atmospheric air inside a package is substituted with protective gas. Cas (controlled atmosphere storage) oxygen, carbon dioxide, nitrogen and temperature of storage room. Themal postharvest treatments; hot water dips, saturated water vapour heat, hot dry air. Edible coatings; this external coatings applied to surface of fresh produce. Receive at -18 or lower, refridgerated foods at 4 degrees. Canned foods should be free of cracks and sealed. Notify delivery person of problem, compare to purchase agreement.