Michael357, You didn't read your link did you? Your link was basically a forum where nobody could decide on what it does. You could take anything you wanted away from that page. Do we at least agree that "any orchard or vineyard" could include our backyards the way the bill is written if anyone in the new branch decides to say it includes our backyards? (Since size or non-commerce is not exempt.) Do we agree that the only mention of commerce is for butchering meat, meaning if I sell an apple I am a "food production facility" engaged in commerce and I can no longer butcher my deer at home, but if I don't sell that apple I am free to butcher since game cannot be bartered or sold and my "food production facility" is not engaged in commerce? If we don't agree on at least those things you haven't read the bill. It's a poorly written bill by a non-farm state Rep who doesn't know what she's talking about. If "Food production facilities" were exempt from anything in this bill why is there a whole section on them? Go to the link below and click on TITLE II--ADMINISTRATION OF FOOD SAFETY PROGRAM section 206 and tell me again how "food production facilities" are exempt. The only thing they are exempt from is registering as a "food establishment". Here is a link that might be useful: The bill

That's a great article you found. Thanks for sharing. I'm going to pass it on!

Grainlady doesn't come here anymore. Our loss. Feel free to post a new thread any time you have a question, even if it relates to something you saw in an old thread. That way you can put the screen name of the person you're asking for in the title, and you'll get more looks, anyway, if it's a new thread. As to storing cooked food, yes, you can (I don't know of any anaerobic safety issues), but I don't know if it'll do you any good. If there are already mold spores in the food, or bacteria, I think they still grow, albeit slowly. Think about when you open a container or yoghurt or something for the first time and it's off. Cutting the air out of the storage is good, but you might want to save your food saver bags, which are expensive, for something you're going to store for a longer time, and use a regular zipper bag for this. You can also portion it into smaller bags so you're not adding contaminants if you don't use the whole thing at once. Or put most of it in a food saver(s) in the freezer, and just keep the amount you expect to use in the next day or two in the fridge.

* A handy reference on the amount of bacteria that you can kill at different temperatures and cooking times is here: https://www.fsis.usda.gov/Oa/fr/95033f-a.htm?redirecthttp=true * I clean raw foods mostly with just water. I try to at least get any obvious layer of bacterial material to wash off by feel under running water. My general feeling on other techniques for cleaning raw food is that they either do far less than the people using them believe (e.g., vinegar will not kill many types of pathogenic bacteria) or for the ones that do work well - like oxygen bleach - I worry about ingesting that and killing off valuable gut micromes. You have to balance all of these issues of safety and convenience, and it's really hard to do this accurately. I have chosen to go with convenience. * I will confess that I eat a LOT of raw eggs and have never had a problem with them. Only in raw form do you get some of the nutritional advantages. This is by far my biggest food risk for pathogens. I have yet to get a single episode of indigestion. So even for high risk activities like this, the risks are actually pretty low. * For reasons I have never understood, oysters - even well cooked - cause me to throw up. Always. I'm not sure if that is some bacteria that survives cooking or if that is some other chemical agent that cannot be cooked away.