Don't you feel bad when they get that way...not really sick, but not their "bouncing off the walls" hyper selves. I feel bad because I am happy for the quiet...then I realize it's because my kiddo is sick..then I feel guilty..
Shore, I have been wondering how this crab thing goes with you. Do you get your crabs live and cook them at your place? Or do they come to you already cooked? And your workers just hammer and pick out the meat, then you send it to restaurants or a cannery? Tell me more, tell me more.
BTW, I hope your day gets better, it sounds like it's off to a crappy start..blame it on DH.
I am REALLY happy that he's just chilling on the couch watching TV. Ecstatic, even!! But yes, I feel guilty that his upset tummy is making me happy.
All our crabs are live. The Health Department has some strict rules on how things have to be handled. Live crabs have bacteria and other things, so live crabs must be kept in a seperate cooler than cooked crabs. And they have special rules on the cooking process, and each and every time you cook, it has to be documented, to make sure you cooked it right, and killed all the bacteria. (My cooker has to be inspected by a certified expert at least once a year to make sure the steam box is doing the proper job.) Cooked crabs are moved to a different cooler, where they have to remain at 34 - 38 degrees (that temp is too cold for any bacteria or anything to live in, so it's a double way of making sure there's no bacteria). The cold crabs are taken from the cooler and set in front of the picker. The picker cuts the crab in a way that gives them access to all the meat. The crabs can only stay out for a small period of time. The crabs are put on the table, picked out into a crab meat container, weighed, checked for shell, and packaged in a box of ice before 3 hours is up. Again, this is to keep the temperature low so that no bacteria is present in the crab meat. This process also has to be documented -- you have to keep track of every "batch" of crabs brought out from the cooler and how long it took you to get the meat from those crabs on ice.
You also have to document cooler temperatures, for the cooked crab cooler and the crab meat cooler, and check for the presence of ice on the crab meat multiple times a day.
We get inspected by the Health Department at least once a month. We also get inspected by the state at least twice a month. We also have to have our water and drainage tested once a month.
That's 4 times a month I get inspected, at least. A restaurant can go years without seeing an inspector, but I have to go through it at least 4 times a month.
Restaurants are inspected by the county, and the county is understaffed and underfunded, so that's the excuse they use for never inspecting restaurants.
One time, there was a birds nest with little eggs in it OUTSIDE the factory, and the inspector made me take it down, because it was "unsanitary". Broke my heart! I told them that I had been in Super
WalMart the other day and they had birds sitting on rafters above the deli, and asked what would be done about that. That's when they told me about the restaurants and delis are county jurisdiction.