Chicken Products: Fact Sheet

Transcription

1 Chicken Products: Fact Sheet

2 CVP CONTROLLED VACUUM PACKAGING (CVP) OVERVIEW The Controlled Vacuum Packaging process (CVP) is designed to preserve freshness, retain natural flavors and enhance shelf life of a fresh product. This process removes all of the oxygen from the package, replacing it with CO 2 which inhibits bacteria growth. After it is flooded with CO 2 the product is placed in sealed bags providing a barrier to contamination and then chilled to 28 F. The products are temperature controlled through storage and shipping until they are delivered to the end user. Boneless Breasts and thighs Select skinless breasts in random or consistent sizing for specific portion size needs, as well as tenderloins and thigh meat options. Koch CVP Boneless Product Options Item # Product Description Pack Size Avg Cs Wt Avg Pc Wt # Pc oz. Boneless Skinless Breast 2/10 Lb oz oz. Boneless Skinless Breast 2/10 Lb oz oz. Boneless Skinless Breast - Split Breast 2/10 Lb oz Boneless Skinless Thigh Meat 4/10 Lb oz. random Jumbo Clipped Tenderloins 4/10 Lb oz. random Random Boneless Skinless Breast 4/10 Lb oz. random Large Boneless Skinless Breast - Value Line 4/10 Lb oz. -up random Bone-in PARTS Our bone in CVP products offer consistent part sizes to meet your specific menu applications. Clean, cut and trimmed these parts are recipe ready. Koch CVP Chicken Parts Options Item # Product Description Pack Size Avg Cs Wt Wog Wt lbs Avg Pc Wt # Pc CVP Frying Chicken 8 Piece Cut 16 Head CVP Whole WOG 16 Head CVP Chicken Quarters 16 Head oz CVP Leg Quarter 4/10 Lb 40 RSB oz. random CVP Breast Quarter 2/20 Lb 40 RSB oz. random CVP Jumbo Party Wings 4/10 Lb 40 RBB 5-9 count random 2

3 CVP CONTROLLED VACUUM PACKAGING (CVP) [continued] Helpful Storage Tips Receiving and Storage z Inspect product at time of delivery: n Must be received at 40ºF / 4ºC or below. n No case damage (crushing or damage that will affect product integrity) at time of delivery. n No purge observed on cartons; purge indicates leaking bags. z Store as quickly as possible upon receipt. Date product to ensure first in - first out (FIFO). z Store under refrigeration (40ºF / 4ºC or lower) in the coldest part of the refrigerator. z Place on lowest shelves (below other raw meats, seafood, eggs and ready-to-eat foods). z Shelf life of product is 14 days from manufacturers pack date. z Reject product that has less than 3 days shelf life remaining upon receipt from distributor. z Use within 3 days of receipt or freeze. Date product with the date it is frozen. z Do not freeze or use CVP chicken that is beyond the 14 day shelf life. z Use frozen CVP product within 12 months after freezing. Koch s Quality Assurance Process To enhance food safety, test procedures for all of our CVP products are: z Pre-Operational ATP ( Adenosine triphosphate) Swabs for cleanliness z CO 2 O2/CO2 meter check z Computerized Weight Verification z Organoleptic smell for freshness z Metal Detector test z Label Inspection safe handling z Visual Check Weight Ranges for 8-piece Cut and Quarters wing oz. breast oz. drumstick oz. thigh/back oz. front quarters oz. leg quarters oz. Handling Guidelines Preparation, Cooking and Service z Keep at room temperature no more than 20 to 40 minutes during production. z Work with raw chicken in designated area, away from ready-to-eat foods. z After CVP package is opened, place on drip pans or in tightly covered containers. z Use opened packages of CVP chicken within 2-3 days of opening. z Employees do not need to wear disposable gloves when handling raw chicken. z Follow proper hand washing procedures before and after handling raw chicken. z Thoroughly wash, rinse and sanitize all surfaces, equipment and utensils that have come in contact with the Chicken. z Discard all marinades after use. Do not re-use marinade or add in the cooking process (i.e., for basting product). z Hold chicken at 40ºF / 4ºC or below until ready to cook. z Cook to 165ºF / 74ºC minimum internal temperature for 15 seconds; record final cook temperature on HACCP log. z Hold at 140ºF / 60ºC or above; record temperature on HACCP log. Cooling For products left over after a serving period that can be safely reused: z Cool from 140ºF / 60ºC to 70ºF / 21ºC within 2 hours and then to 40ºF / 4ºC or below within 4 hours (6 hours total cooling time); record cooling temperatures on HACCP log. z Use cooled leftovers within hours or discard. Thawing z Foods must be thawed only under refrigeration, never at room temperature. For emergency thawing only: Under cold running water (70ºF / 21ºC or below). Reheating For products that can be reheated for service: z Reheat once only within 24 to 48 hours or discard. z Reheat quickly (within 2 hours) to 165ºF / 74ºC for 15 seconds. z Never mix reheated and fresh products. 3

4 IF INDIVIDUALLY FROZEN (IF) OVERVIEW Our Individually Frozen (IF) process is designed to freeze products rapidly to lock in flavor. Products are immediately frozen within 35 minutes and ice glazed to protect them from freezer degradation. Packed in convenient and easy to handle re-closable bags, IF products have a shelf life of one year if kept frozen at 0 F. Boneless Breasts and thighs Select skinless breasts in random or consistent sizing for specific portion size needs, as well as tenderloins and thigh meat options. These products are not marinated. Koch IF Boneless Product Options Item # Product Description Pack Size Avg Cs Wt Avg Pc Wt # Pc oz. Ice Glazed IF Boneless Skinless Breast 48/3 oz oz oz. Ice Glazed IF Boneless Skin-On Breast 48/4 oz oz oz. Ice Glazed IF Boneless Skinless Breast 48/4 oz oz oz. Ice Glazed IF Boneless Skinless Breast 48/5 oz oz oz. Ice Glazed IF Boneless Skin-On Breast 48/ 6 oz oz oz. Ice Glazed IF Boneless Skinless Breast 48/6 oz oz oz. Ice Glazed IF Boneless Skinless Breast WBF 48/7 oz oz Ice Glazed IF Jumbo Clipped Tenderloins 2/10 Lb oz. random Ice Glazed IF Portioned Boneless Skinless Thigh 2/10 Lb oz. random MARINATED PRESSED Breasts Select portioned breasts are vacuum tumble marinated and gently belt pressed to provide even thickness, cooking times and enhanced plate coverage. We marinate these products in a lower sodium solution reducing the amount of salt to create a more sustainable product without reducing the effects of the pressed process. Koch IF Marinated Pressed Breast Product Options Item # Product Description Pack Size Avg Cs Wt Avg Pc Wt # Pc oz. Ice Glazed IF Marinated Pressed Skinless Breast 54/3 oz oz oz. Ice Glazed IF Marinated Pressed Skinless Breast 40/4 oz oz oz. Ice Glazed IF Marinated Pressed Skinless Breast 32/5 oz oz oz. Ice Glazed IF Marinated Pressed Skinless Breast 27/6 oz oz. 27 A comparison of typical 4 oz. boneless skinless chicken breast sodium content: z Natural (Koch # ) 65 Mg Sodium z Marinated Breast (Koch# ) 379 Mg Sodium z Tender pressed Breast ( Koch #473721) 383 Mg Sodium z NEW Lower Sodium Product (Koch # ) 166 Mg Sodium Koch s Quality Assurance Process To enhance food safety, test procedures for all of our IF products are: z Computerized Weight Verification z Organoleptic smell for freshness z Metal Detector test z Label Inspection safe handling z Visual Check 4

5 IF INDIVIDUALLY FROZEN (IF) [continued] Bone-in PARTS Our line of bone in IF products are selected from a multiple size range of WOGS to provide you the right size part and component to meet your specific menu application. Clean, cut and trimmed these parts are recipe ready and can be thawed prior to use or from taken freezer directly to the oven.. Koch IF Chicken Parts Options Item # Product Description Pack Size Avg Cs Wt Wog Wt lbs Avg Pc Wt # Pc Ice Glazed Frying Chicken 8 Piece Cut [12] Ice Glazed IF Chicken Quarters 60/ oz Ice Glazed IF Chicken Quarters 48/ oz Ice Glazed IF Front Quarters 48/ oz Ice Glazed IF Leg Chicken Quarters 48/ oz Ice Glazed IF Chicken Split Breasts With Ribs 48/ oz Ice Glazed IF Chicken Split Breasts With Ribs 48/7 oz oz Ice Glazed IF Chicken Thighs 96/4 oz oz Ice Glazed IF Chicken Whole Legs 48/ oz Ice Glazed IF Chicken Whole Legs 48/6.3 oz oz Ice Glazed IF Chicken Drumsticks 96/ oz. varies 900 Ice Glazed IF Jumbo Party Wings 8/5 Lb up 5-9 count Helpful Receiving and Storage Tips The time period for storing refrigerated and frozen foods may be extended to no more than 2 hours only under extreme conditions and when the need for that extension can be documented. Meat, poultry, seafood, eggs and dairy products must be stored before other less perishable foods. Frozen foods always must be received frozen. Refrigerated potentially hazardous foods must be received at 40ºF (4ºC) or below. Thawing Guidelines Foods must be thawed only under refrigeration, never at room temperature. Products that do not require thawing prior to cooking must be kept frozen for use, for example, pre-breaded items. For emergency thawing only: under cold running water (70ºF/21ºC or below). Weight ranges for IF 8-piece Cut Item IF wing oz breast oz drumstick oz thigh/back oz 5

6 CVP IF Complete Product Line (IF to CVP Match) A cross-reference of all of our products for easy comparisons. Koch Chicken CVP and IF Product Options Item # Product Description Pack Size Avg Cs Wt # Pc Ice Glazed Frying Chicken 8 Piece Cut [12] CVP Frying Chicken 8 Piece Cut 16 Head CVP Whole WOG 16 Head Ice Glazed IF Chicken Quarters 60/ Ice Glazed IF Chicken Quarters 48/ CVP Chicken Quarters 10-13oz. 16 Head Ice Glazed IF Front Quarters 48/ Ice Glazed IF Leg Chicken Quarters 48/ CVP Leg Quarter 10-14oz. 4/10 Lb 40 random Ice Glazed IF Chicken Split Breasts With Ribs 48/ Ice Glazed IF Chicken Split Breasts With Ribs 48/7 oz CVP Breast Quarter 10-14oz. 2/20 Lb 40 random oz. Ice Glazed IF Boneless Skinless Breast 48/3 oz oz. Ice Glazed IF Marinated Pressed Skinless Breast 54/3 oz oz. Ice Glazed IF Boneless Skin-On Breast 48/4 oz oz. Ice Glazed IF Boneless Skinless Breast 48/4 oz oz. Ice Glazed IF Marinated Pressed Skinless Breast 40/4 oz oz. CVP Boneless Skinless Breast 2/10 Lb oz. Ice Glazed IF Boneless Skinless Breast 48/5 oz oz. Ice Glazed IF Marinated Pressed Skinless Breast 32/5 oz oz. CVP Boneless Skinless Breast 2/10 Lb oz. Ice Glazed IF Boneless Skin-On Breast 48/ 6 oz oz. Ice Glazed IF Boneless Skinless Breast 48/6 oz oz. Ice Glazed IF Marinated Pressed Skinless Breast 27/6 oz oz. CVP Boneless Skinless Breast - Split breast 2/10 Lb oz. Ice Glazed IF Boneless Skinless Breast WBF 48/7 oz CVP Random Boneless Skinless Breast 4/10 Lb 40 random CVP Large Boneless Skinless Breast - Value Line 4/10 Lb 40 random Ice Glazed IF Chicken Thighs 96/4 oz Ice Glazed IF Portioned Boneless SkinlessThighs 4.5 oz 2/10 Lb 20 varies CVP Boneless Skinless Thigh meat 4/10 Lb 40 random Ice Glazed IF Chicken Whole Legs 48/ Ice Glazed IF Chicken Whole Legs 48/6.3 oz Ice Glazed IF Chicken Drumsticks 96/ varies 900 Ice Glazed IF Jumbo Party Wings 8/5 Lb CVP Jumbo Party Wings 4/10 Lb 40 random Ice Glazed IF Jumbo Clipped Tenderloins 2/10 Lb 20 random CVP Jumbo Clipped Tenderloins 4/10 Lb 40 random 6

7 Description of Cuts Below is a quick guide to decoding the various chicken parts offered. Whole Chicken (WOG) Available as CVP, a whole bird without giblets consists of an intact carcass with all parts, including the breast, thighs, drumsticks, wings, back and abdominal fat the tail may or may not be present. Chicken Quarters Available as CVP and IF, a 4-piece cut-up chicken is produced by cutting a WOG into 2 breast quarters with wings attached and 2 leg quarters. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird. Chicken 8 Piece Cut Available as CVP and IF, an 8-piece cut chicken is produced by cutting a whole bird without giblets into 2 split breasts with back and rib portions, 2 drumsticks, 2 thighs with back portion, and 2 wings. Individual parts may or may not come from the same bird. Breast/Front Quarter Available as CVP and IF, a breast quarter is produced by cutting a front half along the sternum and back into two approximately equal portions. The breast/front quarter consists of half of a breast with the attached wing and a portion of the back. Leg Quarter Available as CVP and IF, a leg quarter is produced by cutting a back half along the center of the backbone into two approximately equal parts. The leg quarter consists of an intact part that includes the drumstick, thigh with adjoining portion of the back, abdominal fat, and tail. Split Breast with Ribs Available as IF in two portion sizes, a split breast with ribs is produced by cutting a bone-in whole breast with ribs and tenderloins into two approximately equal portions along the center of the sternum. Whole Legs Available as IF in two portion sizes, a whole leg (thigh and drumstick) is produced by separating a leg from a back half between the junction of the femur and pelvic bone. The abdominal fat and back are removed. Skin may or may not be trimmed. Tenderloins Clipped Available as CVP or IF, a tenderloin with tendon clipped is produced by separating the inner pectoral muscle from the breast and the sternum. The protruding portion of the tendon is removed. The tenderloin with tendon clipped consists of a single intact muscle. Thighs Available as IF, a thigh is produced by cutting a whole leg at the joint between the tibia and the femur. The drumstick and patella are removed. The thigh consists of the thigh and associated fat. Meat adjacent to the ileum (oyster meat) may or may not be present. Boneless Skinless Thigh Available as CVP or IF, a boneless skinless thigh is produced by cutting whole leg at the joint between the tibia and the femur. The drumstick, patella, femur bone, skin and nearly all visible fat are removed. The meat adjacent to the ileum (oyster meat) may or may not be present. Drumsticks A drumstick is produced by cutting a whole leg through the joint between the tibia and the femur. The thigh is removed. The drumstick consists of the drumstick and patella. Jumbo Party Wings Available as CVP, jumbo party wings are produced by cutting a whole wing into three segments, the third segment (tip) is removed. The first and second segments (drummette and flat) are packaged together in approximately equal numbers. Descriptions provided by the USDA s publication U.S. Trade Descriptions for Poultry. 7

8 This document is printed on a recycled stock that contains 10% post consumer waste. It is chlorine free and carries the environmental SFI certification Koch Foods