something you employ that afterwards you cannot imagine you did without push beyond that which is expected and then expect MORE to figure out what to do with the letter “Q” when there are no U’s the sum of all of the bad ideas and failed concepts that lead to success the best ideas never […]
Note you will have to submit once for each sample (sorry).
Okay. I have been asked many times what verifications are there that a particular fermentation culture is safe, “clean” or “pure”? Whether its yogurt, kefir, sourdough, kombucha, buttermilk, cheese, or koji; the question remains. For the most part, natural fermentations are quite rigorous and the true culture organisms predominate. If foodborne illness organisms get into […]
Download an MS Word template to edit your own policies: 21CFR114-based Policies and SOPS
Dry aging beef (and other meats) is said to enhance flavor and tenderness. It is often used by upscale purveyors to distinguish their products from others. Dry aging meat is essentially aging meat without protection is a refrigerator. Cuts are stored separate from each other to permit air flow to dry them in 1-6 weeks. […]
Kefir Brian A. Nummer, Ph.D. November 2004 (originally written for the NCHFP/University of Georgia) Updated with Retail-foodservice options April 2015 SOP=standard operating procedure; CCP=critical control point Kefir is a cultured-milk beverage believed to have originated many centuries ago in the Northern Caucasus Mountains. Kefir has a uniform creamy consistency, a slightly sour taste somewhere between […]
UV light can be used to achieve an effective pasteurization of juice to meet the 5 log pathogen reduction requirement of the FDA. The UV light is absorbed by pathogen DNA to the extent it leads to cell death. At least one manufacturer has demonstrated effectiveness for killing both Escherichia coli 0157:H7 and Cryptosporidium parvum oocysts. […]