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Shannon Campbell
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Food safety when keeping chocolate or compound melted
Started this discussion. Last reply by Brad Churchill Apr 8. 15 Replies 0 Likes
I recently purchased a chocolate melter from TCF sales. I am currently using Mercken's compound melts in this melter. We are extremely happy with the increased productivity, but our health inspector…Continue
Tags: temperature, TSF, department, health
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Brad Churchill replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted
Sebastian replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"My suspicion is that they're trying to control the formation of nitrosodimethylamines, which are by products of the marriage of chlorine + proteins, and are pretty genotoxic at low levels. Now, your inspector probably doesn't know…"
Sebastian replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"2% is the threshold."
Shannon Campbell replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Thanks, Thomas. I like your idea of a collaborative effort. I'm not really big on the idea of starting a war with my inspector. I realize she is trying to do her job, and I know that if there were a public health problem, she…"
Thomas Snyder replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Man, I really feel bad that you're having this tough of a time with your inspector! I've had exactly the opposite experience with the Health and Ag departments here where I'm at. They've both been as helpful as possible in…"
Brad Churchill replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Shannon;
I feel for you. The harsh reality is that what you "know" to exist in other places can't be proven.
What CAN be proven however is that your inspector is incompetent, given that she's questioning the items…"
Shannon Campbell replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"I would like to thank each of you for your thorough and candid responses. You confirmed the information I already knew to be the case -- but given that I am not a chemist or food scientist by nature, I don't speak to something as fact…"
Thomas Snyder replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"That's how my inspectors described it to me. Since the chocolate outweighed the bacon, I didn't need to get any additional certifications...
It DID, however, take about 3 weeks of emails back and forth between me, Dept. Of Ag, and Dept.…"
Clay Gordon replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Sebastian -
I was talking through this with a ChocolateLife member who makes a bacon bar and his understanding - as it was explained to heim by federal inspectors - was that as long as the percentage of bacon was below a certain level then getting a…"
Brad Churchill replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Here in Canada, the CFIA requires the bacon to be double cured before useable in chocolate. I know of a couple of shops that have had to pull their "bacon bars" off the shelves as a result."
Sebastian replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"That knowledge gap can work both ways - in most places, working with bacon in a confectionery capacity will require you to have extra meat licenses - most inspectors don't know that... so it's a double edged sword 8-)"
Thomas Snyder replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"I had a similar issue with our health department, but it turned out very well. I was asking about chocolate covered bacon (I had several customers asking for it), and the answer I received was very informative. Like Clay and Sebastian said,…"
Brad Churchill replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Clay and Sebastian are both spot on with their individual points. I JUST dealt with that same issue with my regional health inspector when I opened my third location. He was young and unaware. I found it very annoying that he has…"
Sebastian replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Loads of documentation out there on the role of water activity and food safety - do a google search for water activity chart, for example, and you'll get a handy printable wallet card you can give your friendly food inspector. water…"
Clay Gordon replied to Shannon Campbell's discussion Food safety when keeping chocolate or compound melted"Shannon:
This is a case of the food inspectors not knowing much (or anything) about chocolate (or compound).
There is no water in chocolate so there is nothing for bacteria/yeast/molds/spores to grow in.
You can leave a bar of chocolate out "in…"
Shannon Campbell posted a discussionFood safety when keeping chocolate or compound melted
I recently purchased a chocolate melter from TCF sales. I am currently using Mercken's compound melts in this melter. We are extremely happy with the increased productivity, but our health inspector expressed concern at the contents sitting at 100 degrees being in the "danger zone". I always understood this to apply to raw or cooked temperature sensitive foods (meats, eggs, etc). I always understood chocolate and compounds were not TSF (temperature sensitive food) by point of food safety. I…See More
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