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CVAP Question

 
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kurtsara
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Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Thu Oct 08 15 4:22 am    Post subject: CVAP Question Reply with quote

Is there any special training or certificates I need to use a CVAP in Minnesota? I bought a half size at auction for $150.00.
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Kurt

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qfanatic01
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Joined: 21 Oct 2009
Posts: 766
Location: Champlin, MN

PostPosted: Sat Oct 10 15 10:44 am    Post subject: Reply with quote

Hawn? You are using it to hold meats and or sides at 140 or more. You should have a sanitation certificate to have a food license in the state of Minnesota by code I believe. Other than that, figuring the times and settings to keep your products up to your standards is part of the learning curve. Many places cook the day before and hold over night for the next days service. A renowned Texas place for example, pulls their briskets out and bench cools them down to holding temp to stop the cooking, then holds them for next day service.

Heard from a mutual friend you were looking at brick and mortar?
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kurtsara
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Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Mon Oct 12 15 7:33 pm    Post subject: Reply with quote

qfanatic01 wrote:
Hawn? You are using it to hold meats and or sides at 140 or more. You should have a sanitation certificate to have a food license in the state of Minnesota by code I believe. Other than that, figuring the times and settings to keep your products up to your standards is part of the learning curve. Many places cook the day before and hold over night for the next days service. A renowned Texas place for example, pulls their briskets out and bench cools them down to holding temp to stop the cooking, then holds them for next day service.

Heard from a mutual friend you were looking at brick and mortar?


We are always looking, don't think we want to work that much though.
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