Trimming Produce in Food Processing: Shallow Blemish or Deep Rot? One Rule for the Trim Table

At the trim table a person decides, piece by piece, thousands of times a shift, how much to cut and which bin it goes in. Nobody checks, and nobody could. This free lesson from ASC's online course Food Loss and Waste Essentials gives the one rule for that call, and the food safety line that must never move. Full course: https://ascfoodsafetytraining.com/cou... Key points: 1. On the butternut day 28 650 kg of peeled butternut came to the trim table and 750 kg came off it, in two bins. 2. A shallow mark stops at the surface: cut small and it goes in the edible bin, 420 kg to the soup vegetable customer. Deep rot or mould goes into the flesh: cut wide and it goes in the waste bin, 330 kg to the skip. 3. Ask one question of every piece: does the mark stop at the surface, or go into the flesh? If you cannot tell, treat it as deep. 4. Never keep food that might not be safe to protect yield. Mould can go much further into the flesh than it shows, and cooking and freezing do not undo it. 5. Two bins within easy reach, a sharp knife, light you can see by and a reference picture or sample make the table work. Chapters: 0:00 The one place on the line where a person decides 0:23 Same knife, two bins 1:02 The rule: surface, or into the flesh? 1:28 The line that must never move 1:52 Four pieces from a shift running late 2:32 Four things that make the table work 3:00 What to remember Learn to see, sort and report food loss and waste at your own station in the full course: https://ascfoodsafetytraining.com/cou... ASC Food Safety Consultants, South Africa.