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 […]
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Special processes 3-502.11 No mention of drying No mention of fermentations 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 […]
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. Chances are if you observe a restaurant, grocery store, manufacturer or foodservice operator using AMC, you’ll see staff using paper checklists to monitor the food safety […]
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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