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Post by Randy on Oct 5, 2013 19:26:21 GMT -5
I am hoping to start a small commercial bean-to-bar operation. I have some food service experience, and from that I am aware that most equipment, at least in my jurisdiction, must be NSF certified or the health inspector won't license the operation. I don't see any NSF equipment in this industry. Can anyone tell me if this has been a problem for them? Has anyone faced and overcome this particular issue? Thanks for your advice.
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Post by Randy on Oct 7, 2013 14:03:57 GMT -5
Don't ask/don't tell, is that what I'm getting? ;)
(I've tried registering for this forum but I don't receive the necessary confirmation, nor is it in any of my junk filters. Sorry for the anonymous post.)
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Post by Ben on Oct 7, 2013 23:08:09 GMT -5
Hi Randy. I wasn't going to post, because here in Virginia, there is not a requirement that everything be NSF certified, so I haven't gone through this. When the health inspector first checked out my workshop, I was a little nervous about some of my DIY equipment, but it was no problem.
I have spoken with other makers, though, who work in areas where everything has to be NSF approved. One has gone so far as to put some of their equipment through the NSF certification process. It sounded like a relatively painful process.
You're right that there isn't a lot of NSF certified equipment out there for small chocolate makers. I know my Chocovision tempering machine (x3210) is, but my Savage Brothers doesn't appear to be. As far as I know, none of the melangers are NSF certified.
-Ben
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Post by Randy on Oct 8, 2013 21:53:26 GMT -5
Thanks, Ben. I'm going to move forward and hope for an understanding inspector.
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