Gayle (PlayingWithDough Cookies) posted:
Hi. I did recently hear back from the California Dept of Public Health, and MP was again not approved "Royal icing was not approved because it typically requires temperature control/refrigeration. Foods on the CFO list must be approved as a category of food, so all royal icings must not need to be refrigerated. "
Of course we know this not to be true. So I asked "Might you explain at least why it would be viewed as safe if I used a commercial kitchen? It is not baked nor refrigerated. Yet my local competitors using commercial kitchens can use it with no different processes or equipment than I use. " No response.
California CDPH is based upon USDA. As MP manufacturers have something to gain with this, I contacted Wilton hoping they might be wiling to do a "US wide" food safety test of the product... no response.
I wonder what application would require that RI be temperature controled? I thought that the CDPH might be objecting to the silicon dioxide used as an anti caking agent. I'm mystifiyed. Sorry that you're going through this. Pip