The days of rolling your vacuum sealer into the mop closet and acting like your tanks are towel storage are over! Partnered with the Seven Principles HACCP firm, fusionchef™ has put together the only solution needed to get the health department off your back. Now you can walk with your inspector in confidence, instead of scrambling to prepare for your next inspection. What’s Included: Plug & play flowcharts Data logs CCP explanation (w/examples) Easy-to-use fusionchef™ software Reference materials/links Use these tools to make obtaining a variance effortless! Perfect for: sous vide, curing, fermenting, pickling, preserving *Federal Regulations require all commercial kitchens serving the public have an up-to-date, approved HACCP variance on file for reduced oxygen packaging, fermenting, curing, canning, fresh meat grinding, and soft serve ice cream.
