Dr. Brian Nummer PhD

FOOD-SAFETY.GURU

Category: Uncategorized

Food Code Restriction and Exclusion for Ill Employees

The US FDA model Food Code states in 2-201.11: Proper management of a food establishment operation begins with employing healthy people and instituting a system of identifying employees who present a risk of transmitting foodborne pathogens to food or to other employees. The person in charge is responsible for ensuring all food employees and conditional […]

Meat Glue

Transglutaminase (Activa) Transglutaminase is affectionately called “meat glue”. It is sold to Chefs under the trade name Activa™. There may be other brands out there. It was discovered back in 1959 as a component of the blood clotting complement. Hazards: None. Is it safe? Yes. This enzyme is GRAS (generally recognized as safe) and has […]

Kefir

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 […]