| A | B |
|---|
| Fish: 5 criteria for accepting | 1) Bright skin & gills 2) firm flesh 3) mild ocean smell 4) bright clear eyes 5) on self-draining ice |
| Shellfish: 2 criteria for accepting | 1) mild ocean or seaweed smell 2) closed shell |
| closed shell on shellfish means | shellfish are still alive |
| Beef: 4 criteria for accepting | 1) Bright cherry red 2) darker color for aged beef 3) purplish color for vacuum sealed 4) No odor |
| Lamb: 2 criteria for accepting | 1) light red color 2) no odor |
| Pork: 3 criteria for accepting | 1) light pink flesh 2) white fat 3) no odor |
| Poultry: 4 criteria for accepting | 1) no discoloration 2) firm 3) no odor 4) comes in on self-draining ice |
| Cheese: 5 criteria for accepting | 1) uniform color 2) no mold 3) no yeast growth 4) not opened 5) no bad odor |
| Frozen foods: 2 criteria for accepting | 1) no ice crystals 2) no freezer burn |
| Shell eggs: 3 criteria for accepting | 1) no odor 2) clean 3) unbroken |
| Crustaceans/Live Shellfish: 4 criteria for accepting | 1) mild ocean/seaweed smell 2) packed in seaweed or modern mesh 3) alive 4) moist |
| Milk: 2 criteria for accepting | 1) not open 2) no smell |
| Produce: 2 criteria for accepting | 1) fresh (not wilted or silted (slimy)) 2) look at bottom of pkg for molding |
