market-farming AT lists.ibiblio.org
Subject: Market Farming
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- From: "Creation Farm" <creationsoap AT boone.net>
- To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] commercial kitchen
- Date: Mon, 13 Mar 2006 09:14:20 -0500
For those making soaps or other personal care
items to sell at the market you can download the Handbook of Standards for Safe
Cosmetics Manufacturing that outlines both your building requirements and safe production
record keeping practices at fda.gov site with a quick search. Creation Farm, Creation Soap and Creation
Herbal Mike & Anna ----
231-352-96000 http://www.creationsoap.com From:
market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of Creation Farm In most states they require a 3
compartment sink for sanitation, using iodine or chlorine for sanitation, a
separate sink for washing hands with a nsf approved towel dispenser / or hand
dryer, and soap dispenser and the sign telling all employees to wash hands
before returning to work. Dishwashers can use hot water sanitation with an
approved booster heater or use chemical sanitation. But are not usually
required to make the minimum requirements. It is also recommended the 3
compartment sink for sanitation be just for that and you get an additional sink
for use in meat or vegetable preparation or better yet a separate sink for
each. If you are going to get a dishwasher it should be a commercial unit. Hope
this helps. Creation Farm, Creation Soap and Creation
Herbal Mike & Anna ----
231-352-96000 http://www.creationsoap.com From:
market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of Sue Wells “In Thanks. Is a dishwasher required also? 2
sinks or 3 sinks? Thank you everyone for your comments. If you are talking about me being so unconcerned,
that is not true. I am very careful and follow all the correct practices and
knowledge for food safety. And for safety. I have taught many infectious
control classes and abide by them and food safety. Sue Wells |
-
Re: [Market-farming] commercial kitchen,
Creation Farm, 03/12/2006
- Re: [Market-farming] commercial kitchen, steve, 03/12/2006
- <Possible follow-up(s)>
-
Re: [Market-farming] commercial kitchen,
GreenMrkt, 03/13/2006
-
Re: [Market-farming] commercial kitchen,
Sue Wells, 03/13/2006
-
Re: [Market-farming] commercial kitchen,
Creation Farm, 03/13/2006
- Re: [Market-farming] commercial kitchen, Creation Farm, 03/13/2006
- Re: [Market-farming] commercial kitchen, Kathy Somers, 03/13/2006
- [Market-farming] Herbs, James H. Corey, 03/17/2006
-
Re: [Market-farming] commercial kitchen,
Creation Farm, 03/13/2006
-
Re: [Market-farming] commercial kitchen,
Sue Wells, 03/13/2006
- Re: [Market-farming] commercial kitchen, GreenMrkt, 03/13/2006
-
Re: [Market-farming] commercial kitchen,
GreenMrkt, 03/13/2006
- Re: [Market-farming] commercial kitchen, Creation Farm, 03/13/2006
-
Re: [Market-farming] commercial kitchen,
Robin Follette, 03/13/2006
- Re: [Market-farming] commercial kitchen, Marty Kraft, 03/13/2006
- Re: [Market-farming] commercial kitchen, Creation Farm, 03/13/2006
- Re: [Market-farming] commercial kitchen, GreenMrkt, 03/13/2006
- Re: [Market-farming] commercial kitchen, Creation Farm, 03/13/2006
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