It was interesting....I didn't know that botulism was a big deal with sous vide, lack of air in packaging creates a ripe breeding ground...if temp is ignored.
Gained tons of info from the FDA inspector. Really sharp woman, who was more than thrilled to share information. Her approach to inspecting restaurants (when she was in charge of it locally) was to take a "suspect" dish and watch how it was made, even if it meant coming back. So instead of a snap shot of one day it was more of a how's the operating procedure.....
ie grilled chicken on green salad.
1) was the chicken cooked through/brought to temp
2) was it cooled quickly all the through
3) were greens washed/cut on separate board
4)how was the salad kept
5)dressing.....
Much to many of the farmers' surprise I was not aware of how a tomato picked with a live stem and washed in recycling icky water absorbs the water into the tomato flesh. Ditto cantalope. Just never had heard that horror story.
The inspector said the more she watches commercial food prep the more she eats small farm whole food.....she also emphasized washing produce thoroughly....farms don't have potties in the fields, shtuff happens, no handwashing area.....you get the pix.
As to processing kitchen, and low acid class it's a while away.....but an acidified processing class is being set up this Jan. |