Mediterranean While Mediterranean cuisine encompasses many countries, for the purposes of this learning tool we are focusing on foods from countries with which U.S. food inspectors may not be very familiar, such as Morocco and Turkey. As immigrant populations from these countries grow in the U.S., so does the need for food inspectors to be familiar with both their foods as well as their culture and customs. Cultural Do’s and Don’ts • In Mediterranean restaurants whose owners or staff practice Islamic traditions, men and women usually do not touch each other. Men shake the hands of other men, and women shake each other's hands. Do not offer your hand to someone of the opposite gender unless a hand is first offered to you. Instead, when you're introduced, simply say, ''I'm pleased to meet you," while leaving your arms comfortably at your sides. If, out of habit, a situation arises in which you've extended your hand and the other person doesn't reciprocate, don't be offended; simply lower your hand and indicate your pleasure at meeting them. • You can expect many Mediterranean natives to position themselves in closer physical proximity to you than you are accustomed to in the U. S. • "Yes" often means "Maybe” or “Possibly". • In some Mediterranean cultures, the left hand is considered unclean and reserved for hygiene. Shake hands, gesture and eat with the right hand. • Never give the "thumbs up" gesture or gesture with your left hand. It is considered extremely rude. • With some Mediterranean-born people, it is considered rude to cross your arms over your chest while conversing with someone. The same is true of putting your hands in your pockets. • Don't show the bottoms of your shoes or feet - it's offensive. When sitting, keep your feet flat on the floor. 1 Mediterranean - Basmati Rice Background Basmati is a small, long-grained variety of rice, famous for its fragrance and delicate, nutty flavor. It is widely used in Mediterranean dishes, as well as Indian and Middle Eastern recipes. Mediterranean dishes that contain basmati rice include salads, pilafs, paellas and stews. Preparation Procedure While basmati rice is used in many different types of Mediterranean dishes, the basic preparation procedure is the same as other types of rice. Due to the high amount of starch clinging to the rice grains, basmati rice is usually rinsed prior to cooking. Next it is boiled in water and then simmered until tender. Depending on the dish being prepared, fresh herbs, spices, nuts, dried fruits, vegetables, beans or meat may be added to the rice. Foodborne Illness Risk Factor – Improper Holding Temperatures / Inadequate Cooking Improper Holding Temperatures Hot Holding – Once rice is placed on the steam table, it must be held at 135°F or above. It may also be held at room temperature using time as a public health control with documentation. Cooling – One of the most common regulatory problems with rice is the cooling procedure. It is usually prepared in large quantities and then often left sitting out at room temperature. Establishments may be reluctant to refrigerate the rice out of fear that it will cool on the outside and stay hot on the inside and go sour. Although rice can go sour when placed in the refrigerator in large quantities, this can be easily avoided by cooling large containers of rice in an ice bath, spreading the rice in thin layers on trays, or by placing the rice in smaller containers 4” or less in height before refrigerating. Leaving the rice at room temperature for prolonged periods of time is conducive for bacterial growth and possible toxin formation. Inadequate Cooking (Reheating) Many establishments take rice directly from the refrigerator to the steam table without first reheating the product. Because the rice is very dense it is difficult to get it to proper temperature. The rice must be reheated to 165° F before placing on the steam table. Control Measures 2 Observe the hot holding procedure. Rice must be hot held at 135°F or above. Verify the cooling procedures for rice. Rice shall be cooled from 135°F to 41°F within 6 hours, provided that it is cooled from 135°F to 70°F within the first two hours. (Note: If rice is stored in refrigerators in large containers, assist the operator with proper cooling methods such as using an ice bath or smaller containers. Times of inspections should be varied so that cooling can be observed.) Observe the reheating procedure for rice. It must be reheated to 165°F for 15 seconds within two hours before placing it in equipment for hot holding. 3 Mediterranean - Eggplant Background Eggplant is one of the most versatile and commonly used foods in Mediterranean cuisine. Like the tomato, it is a fruit that is eaten as a vegetable. A typical Mediterranean menu usually includes eggplant in a variety of dishes including appetizers, salads, sauces, soups and stews, side dishes, main entrees and even desserts. Preparation Procedure Eggplant may be cubed, sliced, layered, puréed, stuffed, wrapped around meat, and wrapped in pastry. It can be fried, grilled or roasted and is served in both hot and cold dishes. Some common Mediterranean eggplant dishes are: Baba Gahnouj – a puree made with eggplant, tahini (sesame seed paste) and spices and served as a dip with pita bread. Moussaka – a pie-like dish with eggplant, potatoes and ground beef layered and topped with béchamel sauce. Imam Bayildi – eggplant cooked with onions, peppers, garlic and tomatoes and served cold. Dolma – eggplant stuffed with beef, rice and lentils. Foodborne Illness Risk Factor – Improper Holding Temperatures Some food inspectors mistakenly assume that vegetables do not require temperature control of any kind. However, once a vegetable has been cooked, it must be held hot or cold like any other cooked food. This is a particular issue in Mediterranean food establishments because traditionally, many dishes, including those with eggplant, are served at room temperature. As a result, many Mediterranean facilities tend to leave eggplant and other dishes sitting on a cold stove or prep table. Regulations require that it be hot held at 135°F or above or cold held at 41°F or below. Regulatory Concern - Misidentification It is important to be able to identify eggplant in various states of preparation. Depending upon how it is prepared, its texture can make it difficult to identify as 4 eggplant. It has been mistaken for a number of things, including squid. Inspectors should be aware of the various dishes that contain eggplant and be able to recognize eggplant as an ingredient. Control Measures Be able to identify eggplant as an ingredient in various states of preparation, become familiar with eggplant dishes on a typical Mediterranean menu and be able to recognize them as such. Ascertain that any cooked eggplant dishes are being hot held at 135°F or above or cold held at 41°F or below. 5 Mediterranean - Goat Background Goat is a common meat popular among many ethnicities, including Mediterranean, African, Caribbean, Hispanic and Indian populations. Meat and Poultry inspection falls under the purview of the United States Department of Agriculture (USDA). Through cooperative agreements, this responsibility may be transferred to States but any meat processed under State inspection is limited to intrastate commerce. Preparation Procedure It is prepared in a variety of ways, including roasted, braised, curried and in soups and stews. Foodborne Illness Risk Factor – Food From Unsafe Sources While most goat meat is purchased from state or USDA approved plants, some restaurants and markets purchase goat meat from unapproved sources. Others may purchase a live goat from an unapproved source and process it themselves. Still others raise their own goats at home and slaughter and process them as needed. There have been cases in which inspectors have discovered whole animals, frozen with fur and hooves intact. Any goat meat that is not from a USDA or state-approved source is illegal and cannot be served in restaurants or sold in markets. Control Measures If goat is on the menu or in a meat display case, ask to see the packaging or invoice in order to ascertain that it comes from an approved source. If the whole skinned goat carcass is in the facility, check for the USDA stamp to verify that it is from an approved source. Verify that time / temperature controls appropriate for goat are used. 6 Mediterranean - Hummus (Humus) Background Hummus is a popular Mediterranean dish made of mashed chickpeas (also known as garbanzo beans) mixed with tahini (sesame paste), garlic, lemon juice and other spices. It is usually served as a dip with vegetables, pita bread or crackers. Preparation Procedure The basic method for preparing hummus begins by soaking the chickpeas for several hours and then boiling them until tender. Next, the chickpeas are blended in a food processor with garlic, lemon juice and water to create a somewhat thick consistency (like that of guacamole dip). Once the desired consistency is reached, tahini and spices such as cumin or paprika are added, along with more lemon juice or water if necessary. Foodborne Illness Risk Factor – Improper Holding Temperatures The basic ingredient in hummus is chickpeas, which is a bean and requires temperature control during soaking and once it is cooked, in order to prevent bacterial growth and possible toxin formation. This is a particular issue in Mediterranean food establishments because traditionally, many dishes, including hummus, are served at room temperature. As a result, many Mediterranean establishments tend to leave hummus sitting out without any type of temperature or time control. Regulations require that hummus be held at 41°F or below or held for 4 hours and then discarded. Control Measures Verify that beans are soaked at 41°F or below. Check to ascertain that hummus is being properly temperature or time controlled after preparation. 7 Determining Approved Source With Meat and Poultry Products Following is information that will guide you in determining whether goat, oxtails, brains, tripe and other meat and poultry products are USDA approved. Inspection & Grading - What are the differences? The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA). Inspection for wholesomeness is mandatory and is paid for out of tax dollars. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors. Inspection Under the Federal Meat Inspection Act and the Poultry Products Inspection Act, FSIS inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products. The agency monitors meat and poultry products after they leave federally inspected plants, so you may find FSIS compliance officers in retail establishments, or be asked questions about them by retail managers. In addition, FSIS monitors state inspection programs, which inspect meat and poultry products sold only within the state in which they were produced. The 1967 Wholesome Meat Act and the 1968 Wholesome Poultry Products Act require state inspection programs to be "at least equal to" the Federal inspection program. If states choose to end their inspection program or cannot maintain this standard, FSIS must assume responsibility for inspection within that state. There are currently 25 states and territories that allow USDA to conduct all meat and poultry inspections. They are: Alaska, Arkansas, California, Colorado, Connecticut, Florida, Guam, Hawaii, Idaho, Kentucky, Maryland, Massachusetts, Michigan, Nebraska, New Hampshire, New Jersey, New York, Northern Mariana Islands, Oregon, Pennsylvania, Puerto Rico, Rhode Island, Tennessee, U.S. Virgin Islands and Washington. Identifying USDA Inspected Meats and Poultry Meat that has been federally inspected and passed for wholesomeness is stamped with a round purple mark. The firm is also allowed to use the USDA state inspection mark on labels of inspected meat or poultry in bulk containers or individual consumer-sized packages. The dye used to stamp the grade and inspection marks onto a meat carcass is made from a food-grade vegetable dye and is not harmful. The mark is put on carcasses and major cuts. After trimming it might not appear on retail cuts such as roasts and steaks. A retail food store cannot use the USDA or state inspection marks on its labels because they are 8 not inspected by USDA. However, meat that is packaged in an inspected facility will have an inspection mark that identifies the plant on the label. (See graphic images below.) Safe Handling Instructions The requirements in the new final rule on Pathogen Reduction and Hazard Analysis and Critical Control Points (HACCP) are designed to minimize the likelihood of harmful bacteria being present in raw meat and poultry products. However, some bacteria could be present and might become a problem if meat and poultry are not handled properly and kept refrigerated. To assist food handlers, USDA requires that safe handling instructions be put on all consumersized packages of raw and not fully cooked meat and poultry. Meat Poultry 9 Processed Meat Products
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