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Attention commercial guys...............

 
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Fri Mar 29 13 1:20 pm    Post subject: Attention commercial guys............... Reply with quote

I just got thrown a turd sandwich by my new county health inspector.

She told me I need to file a HACCP plan, and submit my recipes to the state food safety lab to be able to legally make bacon or any product where a cure is added for restaurant use.

I argued that she must be confusing retail with wholesale requirements. She said it applies to all. I went over her head to the state level, got the same answer, Just spent over an hour at the federal level of the food code, and in 2009 the feds changed it to say "if any amount of a cure is used in any product, in any manner" you must file a HACCP plan and submit formulations to a recognized food safety lab for approval.

So WTF! Am I supposed to copyright my formulations now to keep them safe from copycats?

This is a total kick in the Nutz!!

Oh, but they relaxed requirement for 'Modified atmosphere packaging" so you don't need a HACCP plan for that, even though that is dangerous due to C-Botulinum growth in low/no oxygen packaging.
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BBQonICE
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Joined: 12 Nov 2007
Posts: 349
Location: Moose Jaw, Saskatchewan

PostPosted: Fri Mar 29 13 10:40 pm    Post subject: Reply with quote

lol...dont you just love it when a new health inspector walks in...

I choose to work with than against. But yes sometimes you have to challenge things. they are just like you and I ...sometimes they make mistakes or do not fully understand the law.

u have to file HA#### but not be hA### certified yourself?

If you were using commercial mixes then you would be okay but since you are doing it yourself for commercial selling I can see her point. most of the butchers around here have their "special" sausage recipies for the hunters when in reality they just add in a "prepackaged" mix.

Should not be too much of an issue...just ensuring the right mix of cure is used.
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Sat Mar 30 13 12:10 pm    Post subject: Reply with quote

BBQonICE wrote:
lol...dont you just love it when a new health inspector walks in...

I choose to work with than against. But yes sometimes you have to challenge things. they are just like you and I ...sometimes they make mistakes or do not fully understand the law.

u have to file HA#### but not be hA### certified yourself?

If you were using commercial mixes then you would be okay but since you are doing it yourself for commercial selling I can see her point. most of the butchers around here have their "special" sausage recipies for the hunters when in reality they just add in a "prepackaged" mix.

Should not be too much of an issue...just ensuring the right mix of cure is used.


I cannot even use pre-measured mixes, the way they are interpreting this is "IF ANY CURE IS USED"
So it wouldn't matter if I used Tender-Quick, Hi-Mountain, or any other formulation. If there are Nitrites/Nitrates involved, she wants a HACCP plan submitted to gain a variance to legally cure anything.
This is at the national level, turns out this is a recent addition do to the recent gain in popularity of cured meats and charcuterie in general.
I figured they'd be more twisted up over Sous Vide than bacon.

We just moved our restaurant, So I am now in a different county, hence new department, new inspectors. My past inspector never said a flippin thing besides how he loved that we do our our bacon and jerky. I even made sure to set aside some or our smoked pig ears for his German Shepherd. (Storm)
Not only the pain of writing several different HACCP plans (one for each slight variation in recipe and in weights) I am also required to submit my recipes to the state food safety lab for approval before I can do this.
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