[Market-farming] The Health Department at the Market

Agraria Farm agrariafarm at gmail.com
Wed Apr 6 09:44:27 EDT 2011

One more thing - according to the ServSafe certification program - eggs can be stored at 45 degrees - so by asking for 42 at market they're adjusting that for opening of the cooler or whatever and temperatures fluctuations. But all food certifiers know that the limit for eggs is 45 degrees.

If you have a process of checking - and maybe keeping a log (!) for each day - can't imagine that doesn't fly. Also inspectors do vary - maybe the next one will be more flexible. 

Barbara Marsilius Link
Agraria Farm

On Apr 6, 2011, at 8:47 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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