Dr. Brian Nummer PhD


Category: Uncategorized

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 […]

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 […]


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