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CM
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Salmonella and Factory Layout

Started this discussion. Last reply by CM May 30. 9 Replies

Hello, all!  I’ve found what seems in many ways an ideal space to begin making chocolate commercially (it is a 570 sq ft room in a building that includes a commissary kitchen, so I would have access…Continue

 

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Alison Holland and CM are now friends
Jul 30
CM replied to CM's discussion Salmonella and Factory Layout
"Thanks, Sebastian- you basically told me everything I needed in your first two responses, it just had to knock around in my head a couple days before it clicked.  I really appreciate your help!"
May 30
Sebastian replied to CM's discussion Salmonella and Factory Layout
"sorry guys, have been travelling a bit and unable to respond.  looks like you've got most of it worked out, if you have more questions let me know.  Ash your idea is ok as long as y ou run it through a heat exchanger  (ie you…"
May 30
CM replied to CM's discussion Salmonella and Factory Layout
"Correction to my above post: of course there's a way around recycling that air.  I'll be venting both the storage closet and the roaster room to the exterior of the building.  This will create negative pressure and not…"
May 29
Ash Maki replied to CM's discussion Salmonella and Factory Layout
"Hi there, Seems to be a great idea doing the through the wall roaster. Just out of curiosity as I am drawing up a floor plan as well, on a bit of a larger scale, Would there be any benefit to trying to harness the heat of the roaster to add to the…"
May 29
CM replied to CM's discussion Salmonella and Factory Layout
"PS- I just met with the owner, and it sounds like a variation on my plan will be workable.  I think I'll go ahead and bring all walls to the ceiling.  The roaster room includes the draw for air, so air will be pulled from adjacent…"
May 28
CM replied to CM's discussion Salmonella and Factory Layout
"Hi, Sebastian- yes, I apologize for not drawing doors, but all doorways (including the one from roasting to clean room) would have doors.  And I don't see why I couldn't have the roaster discharge into the clean room (I gather that…"
May 28
Sebastian replied to CM's discussion Salmonella and Factory Layout
"would you be able to close off the doorway from the 'clean room' to the roasting room, put a  hole in the wall for your roaster to discharge into the clean room and seal it up tight, and configure the HVAC such that in your clean room…"
May 28
CM replied to CM's discussion Salmonella and Factory Layout
"Thank you, Sebastian.  I was hoping you might see this and have the time to reply!  Now that you mention it, I don't see why I couldn't add a second wall to fully segregate the raw bean work area.  I've uploaded a basic…"
May 27
Sebastian replied to CM's discussion Salmonella and Factory Layout
"Best practice is to store raw beans separately from your finished goods, ideally under a negative pressure room (positive airflow outside the room), and have separate employees/clothes/traffic patterns/air handling systems from finished goods.…"
May 27
CM posted a discussion

Salmonella and Factory Layout

Hello, all!  I’ve found what seems in many ways an ideal space to begin making chocolate commercially (it is a 570 sq ft room in a building that includes a commissary kitchen, so I would have access to their 3-compartment sink for dishwashing, but otherwise use my space and equipment). I am concerned about microbial contamination.  I plan to have a closet built in my 570 sq ft space for bean storage, and to sort and roast beans immediately outside of the closet.  But the location of my unit in…See More
May 27
CM updated their profile
Jan 19
CM is now a member of The Chocolate Life
Jan 19

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Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
When I was a kid, my parents gave me one of those boxes disguised as a book that you can hide your treasures inside...I filled mine with chocolate.
My favorite chocolate is:
I cannot pick!

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