Discuss your tips, tricks and experiences growing and selling vegetables, fruits, flowers, plants and herbs.
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May 31, 2012 | #30 |
Tomatovillian™
Join Date: May 2006
Location: Rock Hill, SC
Posts: 5,346
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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?
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[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] |
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