Argh! New inspector thinks HAACP is required to BBQ

Harry Nutczak

A rant, venting, whatever you wanna call it/

We have a new inspector (isn't this fun!)
Who has BBQ confused with "Smoking as a method of food preservation"
And I am trying to do the dance with her without stepping on her toes too roughly ! (that's tough for me)

Has anyone else had overzealous inspectors they had to deal with?
( I know QFanatic has done the dance)
She is trying to tell me that I need a fullblown HAACP plan just to make our own bacon for use in the restaurant. I believe she is Confusing that with wholesale production, and shelf-stable modified atmosphere packaging requirements.

She expects me to submit a recipe for each specific style of bacon, and if there is a starting weight difference, (10 pounds compared to 15 pound belly) she says I need to treat that as a complete different recipe, and she also tells me these formulations need to be submitted to the food safety lab to be approved.

Can you believe this? I can't!!
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

DrunkPlumber · Posted: Mar 22 2013 Post subject:

"Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!"

Just sayin'.
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Life is hard. It's harder if you're stupid.

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RodinBangkok · Posted: Mar 22 2013 Post subject:

Are you selling bacon by itself, if so it probably will fall under a category that is not fully cooked and not shelf stable. The packaging probably would not matter if your selling it as an item onto itself, it would still fall under that category.
If its only an ingredient and you can show its not being sold over the counter as a product or item onto itself, then I think you have a case to challenge.
I'm only basing what I know on knowledge of the federal standards, which I used when we set up our plans for retail and wholesale customers. For a Restaurant we have no requirements here, so my opinion just that!
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Rod

CrashLandingBBQ · Joined: 26 Jan 2013 Posts: 11

Funny thing is my inspector showed up at, get this... 11:10 am Im standing there 10 min into my first lunch rush and she walks in. I had like 10 tickets and was in the weeds big time(first day open) but she was super cool and we got a 100!!! Hope your day gets better Harry.

Harry Nutczak · Posted: Mar 22 2013 Post subject:

Allegedly this misleading/confusing sentence she has been referring to has been in the Fed food code since 2005, My state adopted the fed code in its entirety decades ago.

I knew there was going to be some issues involved with our move to a larger location, But this kind of stuff I never imagined.

And, I just got off the phone with the state HD in the capitol for confirmation.

Yes, if you are adding cure to anything, you must write a friggin HAACP plan and apply for a variance from your health department to legally do so.
This has been federal law since 2005. If it gets heat treated or not.

Wow, what a kick in the nutsack this is. I am not feeling ambitious enough to sit here for hours on end doing a HAACP plan for each and every product that gets hit with some cure or maybe a little T+Q for a cheater-ring.

Edited to add;

Okay goobers, I found this page to help you get a HAACP plan together for your inspectors if you "Add a Curing agent to anything"

http://www.meathaccp.wisc.edu/Model_Haccp_Plans/index.html
good luck.................
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Geronimo · Posted: Mar 22 2013 Post subject:

Some how the HD got wind (not hard in small towns) that you were making/selling bacon out of your restaurant.

When you applied for your HD permits, they (no doubt) asked you to "list" exactly what you would be cooking/selling there...did you list bacon??

If I remember right, you added bacon a quite a while after you had opened...

I wonder if you have to get prior approval to sell your "BBQ-Chicken Pizza done the right way! Real fresh-made Italian Sausage instead of the typical pre-cooked bits of dog kibble like the chain places use!" (your own words)

Probably more the "Fresh made Italian Sausage" than the pizza itself..or maybe both. Once they (HD) "have your number" they don't seem to back off.

And then there is your homemade jerky...

I know I and a issue (or two) with the HD (my catering business) because I was constantly changing my menu from my original submitted menu from when I first started.

They said I "must submit ANY changes for HD approval PRIOR to adding to menu"
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daddywoofdawg · Posted: Mar 30 2013 Post subject:

why not have a local meat processor "make the bacon and sausage to your recipe,then smoke it yourself.then they have the haacp paperwork to do not you.
Here if it's not sold over the counter,and is fully cooked you don't have to do a haacp.
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Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

Harry Nutczak · Posted: Mar 30 2013 Post subject:

daddywoofdawg · Posted: Mar 31 2013 Post subject:

what would a steakhouse that dry ages there meat be?
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

Harry Nutczak · Posted: Mar 31 2013 Post subject:

chachahutbbq · Posted: Apr 01 2013 Post subject:

Why not drop the cure & just go with a salt & sugar method. I would guess the major reason for the HACCP is the nitrates & potential to poison people if proportions are wrong.
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cheers,
Frank Davis

Bushwick Grill Club

qfanatic01 · Posted: Apr 01 2013 Post subject:

Geronimo · Posted: Apr 01 2013 Post subject:

Thanks for the explanation Harry, some info I did not know!!
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Where rumors end and legend lives forever...

Harry Nutczak · Posted: Apr 01 2013 Post subject:

Harry Nutczak · Posted: Apr 10 2013 Post subject:

Nope, still not done with all this.

Whats the hold up you ask? "Certifications from licensed suppliers" as I listed in a previous post.

I got it from my meat supplier instantly, my Sysco rep says that Sysco does not do anything like that. So my reply was "Then, by law I cannot purchase anything from you"
So I expect a call from his supervisor soon.

Butcher-Packer is getting me the required paperwork, I get my cure, spices, and casings from them.

Talking to someone at the state level I learned that the plan is to require HACCP plans for all products, if you cut your own steak, they will want a HACCP plan, if you make your own soups/stews, they want a HACCP plan!

They are trying to make it so every restaurant is forced to use nothing but frozen, pre-made heat and eat crap from some mega-supplier.

I have my state representative working with me to try and stop this from going forward, luckily he understands the ramifications because he is a restaurant owner himself.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Geronimo · Posted: Apr 10 2013 Post subject:

Harry Nutczak · Posted: Apr 10 2013 Post subject:

That is where they are trying to take it, so everything needs a formal HACCP plan.

Over-Regulation on steroids
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

qfanatic01 · Posted: Apr 11 2013 Post subject:

I'd say they need to trim management and put more inspectors in the field if they want to do the public some real service. Not that I want to see an inspector more frequently. I've heard the chains are inspected monthly. That seems excessive unless it's their corporate doing it. They are looking to have every move documented. Kitchen staff will spend 10% or more of their time filling out logs instead of cooking and cleaning, so that the less than 1% of the time someone gets sick they can just pull the logs. The health dept will spend what % of their time reviewing plans and adding to their revenues for plan reviewing and annual HACCP fees. We are paying for way too much state and local management. We already have qualified folks at the federal level making policy. These folks at state level are just creating jobs for management or to justify their jobs. Here's more government waste. We need our state government to cut the fat not make more. Talk about BS. Folks need to let their representatives know they want better use of their tax dollars.
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

Harry Nutczak · Posted: Apr 11 2013 Post subject:

corndog · Posted: Apr 11 2013 Post subject:

Harry, thanks for the information and education...One of the biggest mistakes that I see, and that most get caught up with is complacency in the workplace...We all need to remain vigilant about food safety. We can try to adjust the gov't roll in this, but like you said, in the kitchen, we just need to remain vigilant and look out after our co-workers also...
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Kevin "Corndog" Cameron

Dang it boy, that's some mighty fine eatin'!!!!