Every batch of pastrami, on record
Mister Pastrami Batch Log follows each batch from the cure to the last slice and checks every time and temperature against the Food Code that Massachusetts enforces.
The batch and the app
Five steps for every batch, each with its own figures.
Batch Log, the app
Live cooling timers, the 7-day mark and the permits, kept on the phone.
Cooked food is cooled from 135°F to 70°F within 2 hours, and to 41°F within 6 hours in all (3-501.14).
From brisket to the last slice
Each step has its own figures in the Food Code. Batch Log asks for them in order and keeps them with the batch.
Cure
A variance comes first
- Wet brine or dry cure
- A HACCP plan with the variance
- Bought cured needs neither
Cook
130°F for 112 min to 158°F at once
ReadCool
135°F to 70°F to 41°F
Read
Hold cold
41°F or less, 7 days
Read
Hold hot
135°F, or 130°F for a roast
Read
Reheat
165°F within 2 hours, part of holding
Read
Slice
Ready to eat, date marked
Read
Measure
±2°F, checked in ice water
ReadCheck a figure
- Roast table checkThe final temperature, the minutes held and the oven
- Cooling deadlinesThe two deadlines from 135°F and each reading against them
- Date markDay 1 is the cook day; the last day is day 7
- Holding and reheatingCold and hot holding checks, and reheating to 165°F
- Thermometer checkA probe in ice water reads 32°F, give or take 2°F
Permits and certificates
What the City of Boston and 105 CMR 590 ask of a food business, and where Batch Log keeps their renewal dates.
The figures that matter
From the 2013 Food Code as Massachusetts adopted it. Each card opens the rule and a tool to check it.
