Attended the Kentucky Food Safety Course today. It was an efficient and informative course that is a bargain compared to the ServSafe Course. There was no wasted time and I got a useful tip on design out of it. Place a table by the handwashing sink for phones and other personal items. This cuts down on cross contamination.
The licensing process to sell freshly made meat soup is a little more involved. The USDA is part of the approval process. So meat soups might be down the line a little ways. I love vegetables though so I can handle the restrictions.
Cabbage is still fermenting, the wheels of progress turn ever so slowly, Cincinnati Soup Company is coming alive.
Stay Relevant,
Matt Allen