Hello, all! Ive found what seems in many ways an ideal space to begin making chocolate commercially (it is a 570 sq ft room in a building that includes a commissary kitchen, so I would have access to their 3-compartment sink for dishwashing, but otherwise use my space and equipment).
I am concerned about microbial contamination. I plan to have a closet built in my 570 sq ft space for bean storage, and to sort and roast beans immediately outside of the closet. But the location of my unit in relation to the delivery area means wheeling bags of cocoa beans on a dolly through a room that is currently empty but could be used for food prep in the future, and into my room. And I would be sorting and roasting beans at one end of the same room in which Ill refine and temper.
I suppose Ive had the idea that segregating raw bean storage, never using raw bean bowls/utensils to handle finished products, proper hand washing, etc. was the most important factor in avoiding cross contamination. I assumed somehow that salmonella was not likely to become air borne or crawl, and that direct contact was the biggest risk. Yet looking briefly at industry papers and seeing mention of beans stored in entirely separate buildings, people changing clothes before they move between rooms, etc.surely the average artisanal chocolate maker is not following all of these steps, but I am terrified of inadvertently failing to follow some important safety guideline.
I know salmonella has certainly been touched on in other threads, but is there a best practice for bean storage and handling I should be aware of? I would greatly appreciate anyones experience or thoughts on the space I have until today felt so confident about.
Thank you very much.
updated by @cm2: 04/10/15 10:53:54AM