Cold brew coffee has become a staple in the coffee industry, with a variety of preparation methods ranging from traditional steeping to rapid brew machines. However, a recent study by the University of Georgia highlights the importance of food safety in cold brew production, as pathogens can survive in the beverage if contamination occurs. Coffee expert Krzysztof Barabosz and consultant Randy Anderson emphasize the need for proper temperature control, equipment sanitation, personal hygiene, and staff training to prevent microbial growth. Compliance with local food safety regulations and implementing Hazard Analysis and Critical Control Point (HACCP) plans are essential for coffee shops to ensure consumer safety and maintain product quality. As cold brew continues to be a popular choice, the industry must prioritize these safety practices to avoid health risks.
Don't forget to read Lux Cafe Club's article on Cold Brew, as well as this article on boosting cold brew longevity with high-pressure tech.
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