DomKen
Posts: 19457
Joined: 7/4/2004 From: Chicago, IL Status: offline
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quote:
ORIGINAL: gungadin09 quote:
ORIGINAL: JstAnotherSub quote:
ORIGINAL: gungadin09 I think the government displayed a disgusting double standard here. Restaurants operate under exactly the same laws, and i have yet to see the health department walk in to any restaurant and subject their food to the same level of scrutiny, or expect them to prove the origin of each cut tomato. In a way we do have to account for where every tomato comes from. It is all by using HACCP trained suppliers. I would love it if I could go to Kroger and get berries when they are on sale or something like that, but there has to be an invoice showing that everything comes from an approved source. I'm a cafeteria manager for a school, but, since the Serv Safe requirements became nationwide, I believe it is the same across the board for any food services operation. i don't know if the standards more rigorous for school cafeterias, but i've been working in restaurants forever, and i have never seen the Health Department (or anyone else) demand that a restaurant prove the provinance of its food, and much less order it to throw out its tomatoes by stating that, being out of their packaging and cut, it was impossible to prove their origin. i've also seen restaurants get their ingredients from all kinds of sources, including private farms and farmer's markets. pam Does your restaurant not serve seafood? If you don't preserve the tags for 60 days you are looking at big fines if you ever have an outbreak tracked back to you.
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