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Visited a new supplier in Tacoma and their cold room setup gave me pause
I was checking out a new meat supplier off Pacific Avenue last Thursday, and their walk-in cooler had the raw product stored directly above ready-to-eat items. No separate pans or barriers, just drip potential right onto cooked sausages. The manager said it was 'fine because it's all cold,' but that's a basic cross-contamination risk. Has anyone else run into this with a vendor and how did you handle it?
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richardh4411d ago
Used to think like that too until I saw a recall notice for listeria. Singh.wren has a point about the cold but that setup is still asking for trouble.
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That supplier on Pacific actually has a really clean operation overall. Honestly their cooler is way colder than most places so the drip risk is pretty low. I'd just keep an eye on it but it's probably fine.
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