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The Approved Plan: Paperwork to Plate
In high-end commercial kitchens, the line between fine dining technique and industrial processing has officially blurred. Techniques like sous-vide, in-house curing, fermentation, and Reduced Oxygen Packaging (ROP) bring incredible culinary innovation—but they also trigger strict regulatory requirements under FDA Food Code Chapter 8.
In this episode of the "Mise En Place" Culture First Podcast, we dive deep into the operational realities of Hazard Analysis Critical Control Point (HACCP) compliance and variance approvals. We discuss:
Transitioning written safety plans into daily, real-time…
The skinny
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