Issue 1: Cook-Chill or Sous Vide 3-502.12 (D)(2) (f) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, with a verifiable electronic monitoring device to ensure that times and temperatures are monitored Pf (g) If transported off-site […]
Category: Special Processes
Cook chill (sous vide) stored at 34F (30 days) transferred to 41F (7 days). Note this option was inadvertently left out of the 2013-2017 food codes. A 2018 Issue was submitted, approved, and the FDA will make these changes to the 2017 (update) Food Code.
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 […]
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 […]
Black garlic is “hot fermented” fresh garlic (Allium sativum) has been produced in several Asian cultures for centuries. Full bulb garlic is kept at a controlled high temperature (60–90°C | 140-195°F) and high humidity (80–90%) for a week to several months. A Maillard reaction (browning) turns the garlic its black color. Natural biota (bacteria and […]
A custom exempt meat processor is defined in State and Federal law as a processor that does not require continuous inspection because they only process meat for the owner of the animal. The meat or poultry cannot be sold and can only be consumed by the owner of the animal, the owner’s immediate family, or […]