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Virginia's Food Regulations
Disclosures & Reminders That Need To Be On Your Menu
The Virginia Board of Health has adopted revisions to the Virginia Food Regulations. One in particular that should be noted concerns your menu. Effective April 1, 2008 you are required to have a disclosure specifying animal foods that are, or can be ordered raw or undercooked must be clearly identified. A written reminder that identifies the health risk of consuming the raw or undercooked animal food must be provided. Methods of compliance with Consumer Advisories requirements are, both disclosure and reminder components must be present to be in compliance. To view the full section pertaining to Consumer Advisory go to page 56 of the below listed link. For a complete version of the Virginia Food Regulations which includes the new revision, Click Here.
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Caribbean Jerk Sea Bass
5206949 BASS SEA FIL JAPNSE 7-9OZ WRLDSEL 8.00 OZ
5517024 SEASONING CARIBBEAN JERK IMP/MCC 0.02 OZ
1048313 LIME FRESH PACKER 0.20 OZ
7350788 ONION GREEN ICELS SYS NAT 0.10 OZ
2250835 ASPARAGUS CUTS & TIP GR A P SYS CLS 5.00 OZ
8911638 PEPPER RED RSTD PIECES AREZZIO 0.25 OZ
2202992 TOMATO PLUM FRESH SYS IMP 1.00 OZ
Recipe Instructions:
- Place a six oz portion of Sea Bass in pan. Squeeze the juice from ¼ wedge of lime over the fish. Sprinkle the Jerk seasoning on and around the filet.
- Dice the scallions and roasted red peppers. Sprinkle over the Sea Bass and place in 350 degree oven for 8 minutes.
- Place 8 oz of asparagus in steamer until tender and vibrant in color.
- Quarter the plum tomato and slice a 1\8" thick piece of lime.
- Remove the Jerk Bass from the oven and place on platter. Place the asparagus beside the Bass.
- Place the plum tomato wedges on the opposite side of the Bass. Twist the 1/8" slice of lime and place on top of the Bass.
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Seafood Specials Under $9.99
Sysco Hampton Roads Publications
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