Questions about Batch Log
The app, the records and the rules behind them.
Who is the app for?
Anyone who prepares pastrami batches for the business: it records each batch from the cure to the last slice, with the times and temperatures the Food Code asks for.
Does the app decide whether a batch is safe?
No. It compares the figures you enter with the Food Code limits and shows when one is missed. The person in charge decides what happens to the food, following the business's HACCP plan.
Why does curing need a variance?
Food Code 3-502.11 asks a food establishment to get a variance from the regulatory authority before curing food, and 8-201.13 asks for a HACCP plan with it. Bought, already-cured meat from an inspected plant does not need one.
How long can sliced pastrami be kept cold?
Ready-to-eat food held at 41°F or less for more than 24 hours is date marked and kept at most 7 days, the day it was prepared counting as day 1 (Food Code 3-501.17).
Does anyone receive my records?
No. Records stay on the phone. A record leaves only when you share or copy it yourself.
Does it work offline?
Yes. It has no internet permission and no account.
Do the tools on this site keep what I type?
No. They work in your browser and keep nothing when you leave the page.
Are the example batches real?
No. The example batches, their people and figures are made up to show how a record comes together.
Questions about Batch Log?
Call (617) 294-9380 or email stronthal4736715@gmail.com.