Sydney Chang, owner of Chang Farm in Masachussetts, has invested many years of his life and many hundreds of thousands of dollars to expand and modernize his sprouting operation.
He started with a 7,200 square foot facility in 1993, added another 6,400 square feet in the late 1990s, and another 31,000 square feet last year.we supply all kinds of oil painting reproduction,
"Sprouts are popular and healthy food," he said. "If demand for them wasn't growing, I wouldn't be spending the money to do this."
He relies on a heat pasteurization system widely used in Japan -- but "still unique in this country" -- that entails dipping the seeds in very hot water.
"It's a quick kill,How is TMJ pain treated?" he said,what are the symptoms of Piles, referring to pathogens that cause foodborne illnesses. "The hot water kills them on the surface of the seeds and if they're under the surface.is the 'solar panel revolution' upon us?"
The water temperature the seeds are dipped in reaches 176 degrees, which is above the heat resistance of pathogens such as E. coli, Salmonella and Listeria.
He described the seed pasteurizer, which he bought from Daisey Machinery Co. in Japan, as "an expensive piece of equipment."
"But I want to invest in food safety," he said.
According to Daisey Machinery,We specialize in providing third party merchant account. heat pasteurization is a "natural and very effective" way to disinfect the seeds, which allows the seeds to be sanitized without the use of chemicals that could be harmful to the people operating the plant or to the environment.
With worker safety in mind, Chang also soaks the seeds in a chlorinated solution, but not at levels as high as recommended by the FDA. But he pointed out that FDA accepts those lower levels because the seeds have also been "heat pasteurized."
Chang Farm currently sells several hundred thousands pounds of bean sprouts a week.
Instead of growing different crops of sprouts all in the same room, Chang has nine different sprouting rooms and harvests one room a day, which he says avoids the possibility of cross-contamination.
The growing containers are also steam cleaned after they're washed.
Worker sanitation is another important part of the food-safety equation, with food-safety reviews held monthly. The farm also has food-safety specialists with advanced degrees on staff.
In addition, the sprouting facility has automatic door sanitizers that spray disinfectants on the floor where equipment and people enter.
"We have a modern state-of-the-art facility," Chang said. "Everything is designed with sanitation in mind."
Referring to the investment his farm has made in achieving this, Chang told Gazettenet.com in 2009 that it represents the family's life savings, and a generous loan from the bank.
"We've put all of it in one basket in this business: me, my brother, my father, my mother, my wife. We want to give sprouts a good name. We're serious about this business."
He started with a 7,200 square foot facility in 1993, added another 6,400 square feet in the late 1990s, and another 31,000 square feet last year.we supply all kinds of oil painting reproduction,
"Sprouts are popular and healthy food," he said. "If demand for them wasn't growing, I wouldn't be spending the money to do this."
He relies on a heat pasteurization system widely used in Japan -- but "still unique in this country" -- that entails dipping the seeds in very hot water.
"It's a quick kill,How is TMJ pain treated?" he said,what are the symptoms of Piles, referring to pathogens that cause foodborne illnesses. "The hot water kills them on the surface of the seeds and if they're under the surface.is the 'solar panel revolution' upon us?"
The water temperature the seeds are dipped in reaches 176 degrees, which is above the heat resistance of pathogens such as E. coli, Salmonella and Listeria.
He described the seed pasteurizer, which he bought from Daisey Machinery Co. in Japan, as "an expensive piece of equipment."
"But I want to invest in food safety," he said.
According to Daisey Machinery,We specialize in providing third party merchant account. heat pasteurization is a "natural and very effective" way to disinfect the seeds, which allows the seeds to be sanitized without the use of chemicals that could be harmful to the people operating the plant or to the environment.
With worker safety in mind, Chang also soaks the seeds in a chlorinated solution, but not at levels as high as recommended by the FDA. But he pointed out that FDA accepts those lower levels because the seeds have also been "heat pasteurized."
Chang Farm currently sells several hundred thousands pounds of bean sprouts a week.
Instead of growing different crops of sprouts all in the same room, Chang has nine different sprouting rooms and harvests one room a day, which he says avoids the possibility of cross-contamination.
The growing containers are also steam cleaned after they're washed.
Worker sanitation is another important part of the food-safety equation, with food-safety reviews held monthly. The farm also has food-safety specialists with advanced degrees on staff.
In addition, the sprouting facility has automatic door sanitizers that spray disinfectants on the floor where equipment and people enter.
"We have a modern state-of-the-art facility," Chang said. "Everything is designed with sanitation in mind."
Referring to the investment his farm has made in achieving this, Chang told Gazettenet.com in 2009 that it represents the family's life savings, and a generous loan from the bank.
"We've put all of it in one basket in this business: me, my brother, my father, my mother, my wife. We want to give sprouts a good name. We're serious about this business."
没有评论:
发表评论