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HACCP

David_Quintana_63467

I'm all about Sous Vide and been doing it for a while now..but no one has touched on the facts that what happens when your health inspector walks in and sees 20 lbs of Beef short ribs braising at 56C? for 48 Hours? It is not accepted within the health department unless you turn in a Haccp plan.
Also what about other methods of controlled temperature cooking such as CVAP where you can control temp and humidity and I was at one of your lectures..and you touched on the combi oven.. Just a few thoughts i had but didnt want to ask in an auditorium full of people during Q and A.

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seijoed

Took a while to find it.

http://forum.chefsteps.com/discussion/comment/89/#Comment_89

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm095749.htm

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm188119.htm

David_Quintana_63467

Great finds...the first lilne on the middle link is "implementation of a Haccp Plan" When i was working in NYC this was a big deal and people were getting busted left and right.. everything was cryo'd cept fish was in ziplocks. lots of labeling etc.. this was in 2008 also. I think what some newer kids coming up or dont have access to circulators etc.. try to mock rig controlled cooking and some succees and some fail..i dont get it. But anywho thanks for the links