Dr. Brian Nummer PhD


Category: Special Processes

Proposed 2019 Food Code CFP Issues

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 […]

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 […]

Black Garlic – food safety

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 […]

Custom Game Processing HACCP

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 […]