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meeting a code. They just had to core up with the conditions for the so- <br /> called approval$ which is one of the conditions. This was not really a <br /> variance. They would have to come up with the conditions of approval. <br /> Okay? <br /> Mr. Ball indicated that he understood Mr, Harrington's point. The <br /> conditions should include some type of certification that the customer <br /> signs that the fish was caught that day and kept below 41 degrees <br /> throughout the day. <br /> Ms. Warden asked how they were going to accomplish this task. <br /> Mr, Harrington re-iterated that there would have to be some written letter <br /> that they would sign when they bring the fish to the facility. He felt that <br /> the facility would want that also so that they could limit their liability. <br /> Ms, Grady continued by asking if he would require that people that are <br /> catching there have a thermometer in their cooler or whatever. <br /> Mr. Harrington responded that at the very least they would have to state <br /> that the fish had been on ice in a cooler. That was the accepted way to <br /> keep the food items cool on a temporary basis. The second condition was <br /> that the food service establishment would have to document the internal <br /> temperature upon receipt. That will document at least that the facility is <br /> receiving the appropriate product. That was also part of Hazard Analysis <br /> Critical control Point, They would require them to document the internal <br /> temperature. The only person who caught the fish or are within the <br /> ordering party may receive the prepared fish. It would not be prepared for <br /> any other customers. 1 have only one fish per day to be done. <br /> Ms. Grady interjected in opposed to... <br /> Mr. Harrington responded in opposed to one fish per week. This was <br /> totally up to the board's preference on how often and how many fish, He <br /> Hasn't exactly sure at whet number the state considered a facility a <br /> processor. Then he would have to meet FDA requirements. <br /> Mr. Ball noted that the owner was requesting one per week, so why didn't <br /> they agree to that for now. <br /> Ms. Grady interjected that he was asking for once per week for any guest. <br /> He could have four guests in one day and each guest could have it once <br /> per week. Did he understand what she meant <br /> Mr. Ball responded that he did know what she meant. <br />