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  • From: Road's End Farm <organic87 AT frontiernet.net>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] "hazardous" baked goods
  • Date: Sun, 8 Nov 2009 12:44:11 -0500


On Nov 8, 2009, at 10:35 AM, clearviewfarm wrote:

<x-tad-smaller>So, things that have egg or dairy in them and thus subject to spoilage at room temperature?  Or something else?</x-tad-smaller>
<x-tad-smaller>Kurt Forman</x-tad-smaller>
<x-tad-smaller>Clearview Farm</x-tad-smaller>
<x-tad-smaller>Palmyra, NY 14522</x-tad-smaller>

Basically, yes, "subject to spoilage at room temperature". Check with your state authorities (in New York, at least, it's Agriculture & Markets) as to what they consider to come under that heading; and what standards you have to meet to sell either the safer or the less safe category -- there are likely to be labelling standards even if you don't need a certified kitchen; in NY I believe the labelling standards are also less stringent for the non-hazardous, but there are certain things required to be on the label.

<x-tad-smaller>--- jaysleichter wrote:</x-tad-smaller>

<x-tad-smaller>Subject: Re: [Market-farming] Rosemary and oange oil</x-tad-smaller>
<x-tad-smaller>Date: Sat, 7 Nov 2009 21:36:00 -0800 (PST)</x-tad-smaller>

Let's define what is called "hazardous"   Anything with meringue, custard or cream pies, cheesecakes, cream filled cupcakes or donuts, cream cheese based frostings or fillings.

So cookies, breads, (some things are and aren't depends on the ingredients), cinnamon rolls, quick breads, etc.

Jay



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