| A | B |
|---|
| Reduced oxygen packaging (ROP) | Packaging methods used to prevent the growth of microorganisms in packaged food by reducing the oxygen in the packaging. ROP methods include MAP, sous vide, and vacuum packaging |
| 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 |
| Sous vide | 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 |
| Ultra-high temperature (UHT) | ) pasteurized food: Food that is heat-treated at very high temperatures (pasteurized) to kill microorganisms. This food is often also aseptically packaged – sealed under sterile conditions to keep them from being contaminated |
| 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 must be kept on file for ninety days from the harvest date of the shellfish |
