ChefJosh

Hmmm, i've never had an inspector not give a reason for something. I can see problems with maybe items that are warm being vac packed, like plastic wrapping a container with warm contents. Maybe cross contamination with raw vs. ready to eat. I pack anything from vegetables to raw chicken in my machine. On my HACCP sheet for the chicken (Sous Vide) I have a check box that says "Vac Pack Machine has been Cleaned and Sanitized". Interested in seeing what you come up with Josh

What were the issues the health department had with the sealer? I'm in Missouri and they don't have an issue with the sealer, but they do with my Immersion Circulator. I had to come up with a HACCP plan for anything sous vide which makes sense. Just curious what the health issues are with vac packing product. Mine is absolutely vital to my operation, like to stay ahead of the ball when it comes to health department Josh