When you are making your fresh tomato selection, there are many details to be taken into account. Everyone likes red ripe tomatoes, but you must take into consideration the time frame before you will be using them. If they are red ripe, you must still pay attention to the freshness judging by the firmness. This will tell you whether the tomato is truly ripe or is bordering on being overripe. A ripe tomato should have pleasant smell. If choosing between two tomatoes which look similar, choose the one which has a heavier weight for its size.
Green or Unripe Tomatoes
Unripe tomatoes have no smell. If you are going to buy for use over the period of a week, then you should select a variety of tomatoes in different states of ripeness. Those which are at the peak of ripeness can be stored in the refrigerator to slow them from ripening. Those tomatoes which are unripe can be set out of direct sunlight at room temperature to ripen. Depending on the age of the tomato, it should be read to eat in a two or three days. Nothing beats a tomato direct picked from the vine, but a room ripened tomato can still have a good flavor if left out at room temperature before eating.
When choosing fresh potatoes like most vegetables of the root family whether they are beets, carrots, or turnips they should feel heavy for the size when ripe and healthy. It is a good idea to inspect all vegetables and fruits for blemish marks, holes or bruises. Especially take note where bugs may have entered or started to eat. Though this usually denotes a ripe vegetable, it also show the fruit is on its way to decomposition.
Blemishes are not unusual, but keep a look out for bruised marks or damage which would start the root to spoil. Root vegetables like all other vegetables should have a live color and smell fresh. Small discolorations may not effect the vegetable. Though bigger may be better, they may be overly matured and start to get pithy in the center. So, smaller usually will be tastier.
The implementation of HACCP in providing food safety has been a long process of development over the past 50 years. Ham Produce and Seafood adheres to the 7 principles of HACCP to do our part in providing our clients the best possible products through this process.
Hazard Analysis and Critical Control Points, HACCP, is a prevention approach to safe product supply rather than relying only on inspection of finish product. It is used through all steps of the product food chain. from distribution, packaging, processing, or production, this preventative cycle measures the risks through identifying physical allergies, biological or chemical hazards.