Dr. Brian Nummer PhD


Author: bnummer

Restaurant Commissary Meats

Note concerning USDA oversight of Restaurant commissaries creating meat products.  This is 9 CFR 303.1.  Note the requirement that the commissary staff must deliver the foods to satellites.  A third party shipper cannot be used.  If third party delivery is used the operation must be under USDA inspection. § 303.1 Exemptions.  (iv)(c).  For purposes of […]

2020 Denver CFP Issues

Special processes 3-502.11 No mention of drying No mention of fermentation Question on canning foods in hermetically sealed containers (acid and low acid?) Fish ROP 48h rule.  Move to 3-502.11 that requires a variance (no HACCP?) so that RA can make sure safe process, or ? Did the option to remove ROP 30 d 34F […]

eFood Safety Systems

The FDA food code is a strong proponent for “Active Managerial Control (AMC)”.  AMC is essentially that the person-charge actively manages food safety controls in his or her operation. AMC consists of three parts: Policies: Lay out a clear instructions for your employees to follow. Training: Ensure that your employees are trained to your policies so […]

IoT technology

The internet of things can extend to the food safety world.  First, the internet of things (IoT) is network of computer devises that connect together to transfer data.  The data transfer can occur without human intervention.  How can that help retail-foodservice food safety?  Let’s recap the five major risk factors for foodborne illness as described […]

What the heck are ….?

Gingerbug: A mixture of sugar, shaved ginger, and water is allowed to naturally ferment via wild yeasts and usually lactic acid bacteria. Shrubs: not the green vegetation things, but actually vinegar based beverage.  It is a high-acid beverage and quite safe. Trotters: Pigs Feet Shiokara: Japanese traditional fermented fish viscera – requires ≥ 10% salt […]

Rotary Evaporator (distillation) in the restaurant or retail kitchen

Molecular gastronomy combines artistic culinary experiences and passion with the scientific and technical foundations of food science.  Freeze-drying various foods is one of the methods currently being explored by these cutting edge chefs.  Another is the rotary evaporation (concentration) of food essences. The rotovap can be used for two purposes: 1) concentrate non-volatile components in […]

Freeze Drying in the home, restaurant, or retail

Is this a “special process” under the Food Code?  Yes.  A PHF (TCS) food is being freeze dried to be non-PHF (non-TCS). The technology and equipment for freeze drying has improved to the point that small operators and even some home preservers can join in.  Pictured is a line of freeze dryers from Harvest-Right (look […]