(Table K continued)
APPEARANCE CHANGES
F1.
Darkened.
F2.
Bloomed, blotchy (e.g., chocolate).
F3.
Oily, oiled-off (partial disintegration of an oil in water emulsion whereby a film,
pockets, or droplets of oil form on the surface of the product or within the product).
F4.
Off-color (e.g., pink, off-white, reddish, green).
F5.
Cloudiness (beverage bases except orange).
F6.
Webbing (caffeine leeching).
F7.
Other (describe).
FOREIGN MATERIAL
G1.
Potentially hazardous (e.g., glass, splinters, metal).
G2.
Not potentially hazardous.
G3.
Other (describe).
H. COMPLETE LOSS OF MENU (Does Not Consider Caloric Count)
NOTE: The purpose of this defect category is to enable inspectors and evaluators of
the inspection data to properly identify menus that contained one (or more) leaking
component that adversely affected the entire meal. For example, if an applesauce
pouch leaks, the entire menu may be unfit for use because of the mold growth that
would likely occur inside the menu bag.
H1.
Due to one leaking or ruptured component.
H2.
Due to more than one leaking or ruptured component.
H3.
Due to one or more components contaminated by insecticide/pesticide.
H4.
Due to one or more components contaminated by an unidentified substance.
H5.
Other (describe).
Table 3-11. Specific defect codes.
MD0718
3-19
Previous Page
