Avishar
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 91
- Reaction score
- 1
I wrote a HACCP for our 48 hour short rib (turns out servsafe was good for something after all), however I am in Ohio and our health inspector loves us and was happy to work with us. I don't know what the regulations are for you over there, but I will be more than happy to send it to you if you want, just PM me your email!