[Market-farming] The Health Department at the Market

clark at crookedcarrot.com clark at crookedcarrot.com
Wed Apr 6 09:37:49 EDT 2011

Hello Allan,

I was a county health inspector here in AZ for seven years and
currently work for a company that does third-party inspections
for restaurants and retail food establishments.

In our food code all equipment used in the food establishment
must be commercial grade or equivalent(NSF approved). It also
states that you must have "adequate" facilities for maintaining
food temperatures.

That said, it is sometimes up to the whim of the inspector, but
they have those tools to use when needed. In my mind (as an
inspector) as long as I can be reasonabaly assured that after I
leave an establishment that people are safe to eat there, then
all is good.

I hope that helps. If you have any more questions, let me know.

Clark Furlong
Crooked Carrot Farm
San Tan Valley, AZ

> My apologies if this has been discussed recently and I missed
> it in the
> archives.
> It's that time of year.
> Market started this past Sunday and inspectors from the health
> department
> came to the market.
> They have taken issue with;
> packaged goat cheese on ice instead of powered fridge
> eggs in cooler with ice instead of powered fridge
> USDA inspected cyrovacced frozen meat in cooler instead of
> powered freezer
> Our state health laws state that eggs must be stored so that
> they are not
> above 42 degrees. I know most markets allow coolers and I
> assume most health
> departments expect the 43 degree temp. Our health department
> says that only
> a powered fridge will 'assure' that temperature.
> I know some of you have even more repressive health
> departments.
> I'm just checking reality and seeing how other states
> (counties, really!)
> handle cheese, frozen meats, and eggs.
> Thanks
> -Allan in WV
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Clark Furlong
Crooked Carrot Farm

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