Dr. Brian Nummer PhD

FOOD-SAFETY.GURU

Tag: ROP

Dry aging meat in “special” bags

Dry aging beef (and other meats) is said to enhance flavor and tenderness.  It is often used by upscale purveyors to distinguish their products from others.  Dry aging meat is essentially aging meat without protection is a refrigerator.  Cuts are stored separate from each other to permit air flow to dry them in 1-6 weeks.  […]

ROP Label Printing

Many operators struggle to find the right solution for labeling ROP bags under the Food Code and their HACCP program.  Here a few reviews of products that have worked in our ROP lab to get you started.  (No endorsements implied, just tested). First there are two types of printing technologies for labels: direct thermal and […]