Bakery
Yesterday morning I awoke as a coffee shop owner but went to bed last night as a commercial bakery owner!
The inspector from the North Carolina Department of Agriculture arrived yesterday morning promptly at 9:00 as he had said he would when the appointment was made earlier this week. We discussed what my intentions were for the coffee shop and bakery. He explained that this was a "start-up" visit and that the primary purpose was education. He was, indeed, very helpful throughout with discussions on such things as sanitation chemicals and their usage, storage of chemicals not used in baking operations, and the like.
North Carolina uses Title 21, Part 110 of the Code of Federal Regulations (CFR) as the basis for the requirements for bakeries. Entitled "CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD", it is a clear, reasonable set of regulations. Indeed, my shortcomings were relatively minor (use shatter-proof light bulbs and smooth ceiling tiles in the food processing areas, place a lock on the cabinet in which chemicals are stored, seal holes in the floor to basement). I am not precluded from using the bakery and was asked (not told) when the corrections would be completed.
So, come Monday morning, Sparta will have a new coffee shop AND bakery.
The inspector from the North Carolina Department of Agriculture arrived yesterday morning promptly at 9:00 as he had said he would when the appointment was made earlier this week. We discussed what my intentions were for the coffee shop and bakery. He explained that this was a "start-up" visit and that the primary purpose was education. He was, indeed, very helpful throughout with discussions on such things as sanitation chemicals and their usage, storage of chemicals not used in baking operations, and the like.
North Carolina uses Title 21, Part 110 of the Code of Federal Regulations (CFR) as the basis for the requirements for bakeries. Entitled "CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD", it is a clear, reasonable set of regulations. Indeed, my shortcomings were relatively minor (use shatter-proof light bulbs and smooth ceiling tiles in the food processing areas, place a lock on the cabinet in which chemicals are stored, seal holes in the floor to basement). I am not precluded from using the bakery and was asked (not told) when the corrections would be completed.
So, come Monday morning, Sparta will have a new coffee shop AND bakery.
Are you going to be a bakery owner AND the baker, or just one of the two, and if one of the two which one?
ReplyDeleteMr. Lineback,
ReplyDeleteIt was truly a pleasure to meet you & visit your coffee shop/bakery. I want to wish you luck in your business & look forward to visiting with you again in a couple months.
Jody W. Reid
NCDA & CS