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feldon30 · May 31, 2012

For fresh cut and sampling, they just need to set rules instead of a blanket ban.

Maximum 2 hours at uncontrolled ambient temperature (40°F to 84°F).

Maximum 1 hour at uncontrolled high temperature (85°F to 140°F).

Single-use knives or knives used for vegetables/fruit only and sterilized with alcohol swab between each use.

And I commisserate about the 'processing' of drying peppers, making preserves, etc. Why should individuals be burdened with the need for a $10k+ certified kitchen when it is the million dollar mega-conglomerates who have caused all the food safety scares and NOT mom-and-pop operations?

May 31, 2012	#31
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	For fresh cut and sampling, they just need to set rules instead of a blanket ban. Maximum 2 hours at uncontrolled ambient temperature (40°F to 84°F). Maximum 1 hour at uncontrolled high temperature (85°F to 140°F). Single-use knives or knives used for vegetables/fruit only and sterilized with alcohol swab between each use. And I commisserate about the 'processing' of drying peppers, making preserves, etc. Why should individuals be burdened with the need for a $10k+ certified kitchen when it is the million dollar mega-conglomerates who have caused all the food safety scares and NOT mom-and-pop operations? __________________ [SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]