[Market-farming] The Health Department at the Market
thamnophis at gmail.com
Wed Apr 6 09:28:15 EDT 2011
You might experiment (carefully) with a little dry ice too to augment
the regular ice. Wrapped in layers of newspaper it would, if anything,
keep the cooler much too cold - freezing eggs etc solid. Here it can
be bought at the bigger grocery stores.
I would use a couple/few smaller coolers rather than one large one.
Put a layer of those blue re-usable ice packs on the bottom and leave
the cooler lid shuts till the first cooler is empty.
On Wed, Apr 6, 2011 at 7:47 AM, Road's End Farm
<organic87 at frontiernet.net> wrote:
> On Apr 6, 2011, at 7:16 AM, Allan Balliett wrote:
>> So, Coleman makes a cooler (Xtreme) that holds ice for 5 days in
>> 90degree weather. If eggs were 42 degrees from the fridge, is it
>> logical to think that this cooler would hold them at 42 degrees for 4
>> hours or am I making erroneous assumptions? Thanks -Allan
> As you're going to be opening the cooler from time to time to take
> eggs out, thereby letting warm air in, I doubt it's going to hold the
> remaining eggs at 42º if they start off at 42º. I think you need
> some ice packs in there. You could experiment at home.
> I don't myself sell anything that needs to be cooled; but, while
> inpectors do seem to vary, I've seen meat, eggs, and cheese for sale
> at market in coolers in a number of counties in New York State. State
> inspectors do indeed come to the markets, and the only complaint
> they've had that I've heard of was about cheese or cheese-containing
> baked goods that weren't in a cooler at all.
> It seems to me that coolers, with sufficient ice and with
> thermometers, would be more secure for temperature than battery-run
> refrigerator/freezers. The coolers aren't going to break down, or run
> out of battery power.
> -- Rivka; Finger Lakes NY, Zone 5 mostly
> Fresh-market organic produce, small scale
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