Calling all Cooks- Processing Fruits and Vegetables for Added Value, Part I

Transcription

1 Farmers Market Boot Camp Workshops 2014 Dr. Faith Critzer Food Safety Specialist Calling all Cooks- Processing Fruits and Vegetables for Added Value, Part I

2 Domestic Kitchen Rules Supports cottage food industry Allows producers to add value to fruit and vegetable crops they raise Limited to selling 100 units per week A start to your business- not the end game Applies ONLY to non-potentially hazardous foods?

3 What are non-potentially hazardous foods? Good question! These foods don t support the growth of bacteria that can be harmful

4 Can I get a list of nonpotentially hazardous foods? No! Wide range of products Fruit jams and jellies Apple butters Dried pumpkin and spinach pasta Dried herbs Contact me to determine if your product fits into this category

5 Domestic Kitchen Rules In May 2012, law was passed which allows manufacturers to opt-out of inspection and permitting by the Tennessee Department of Agriculture

6 Opting Out Allows manufacturers to sell direct to consumers They must display an 8.5-by-11-inch sign with 0.75-inch font at the place of sale stating, "These food products were made in a private home not licensed or inspected."

7 Domestic Kitchen Products Must be properly labeled Product name Manufacturer s name and address Net weight of product in ounces/pounds and gram weight equivalent Complete list of ingredients in order of predominance by weight Warning label: This Product was made in a private home not licensed or inspected Any of the Big 8 allergens properly identified- wheat, soy, milk, eggs, fish, shellfish, peanuts, tree nuts,

8 What are the benefits to being inspected? Can sell through multiple retail outlets Some farmers markets still require inspected/permitted domestic kitchen manufacturers Do not have to display warning sign and include this information on label If not properly trained, you don t know what proper practices are

9 What is required if I get inspected? 1) Adhere to modified Good Manufacturing Practices (GMPs)

10 Good Manufacturing Practices Manufactured in a sanitary environment adhering to Good Manufacturing Practices (GMPs)- 21CFR Part 110 Process controls (proper cooking time and temperature) Ingredient handling/storage Pest control Cleaning and sanitation Sanitary equipment and utensil design Allergen control Personal hygiene

11 Getting Started in a Food Manufacturing Business in Tennessee Pages Full regulation in Appendix A Describes parts to GMP regulations How it relates to TN Dept. of Ag inspection

12 How are GMPs modified? No pets, no pets, no pets At least inside No domestic duties Childcare, cooking dinner Separate refrigerator/ingredient storage Cross contamination Break resistant lighting- teflon coated bulbs No requirement for separate handwashing sink Can use home bathroom

13 What is required if I get inspected? 1) Adhere to modified Good Manufacturing Practices (GMPs) 2) One time passage of a course that covers information pertinent to Domestic Kitchen Manufacturers- offered both online and in person

14 Domestic Kitchen Course Online- extol Certifications $ students since Feb. of /category.php?id=25 In person classes on demand- 10 people minimum $100 8 hours

15 What is required if I get inspected? 1) Adhere to modified Good Manufacturing Practices (GMPs) 2) One time passage of a course that covers information pertinent to Domestic Kitchen Manufacturers- offered both online and in person 3) Permitted and Inspected by the Tennessee Department of Agriculture

16 TDA Domestic Kitchen Inspection Consumer and Industry Services Bill Walls Outreach Coordinator (615) Will send packet for you to complete and send back for their review Inspector will inspect at least once a year Permit cost $50 and must be renewed July 1st

17 Product Labeling The Four Must Haves (pg 17) Product name Manufacturers name and address Or name, city and zip if listed in white pages Net weight of product in English and Metric units e.g. ounces/pounds and gram weight equivalent or milliliters/liters and fluid ounces Complete list of ingredients in order of predominance by weight

18 Allergens Food Allergen and Consumer Protection Act January 1, 2006 Any of the Big 8 allergens properly identified in ingredient statement Wheat Soy Milk Eggs Fish Shellfish Peanuts Tree nuts (e.g. almonds, cashew, brazil nuts)

19 Advisory Labeling Statements Advisory Labeling May contain Made on shared equipment Made in a facility that

20 Product Name Name of Distributor or Manufacturer with Street Address

21 Weight in grams and ounces

22 Did we miss anything? Ingredients: apples, cider, citric acid, salt, spices

23 Nutrition Facts Panels Small Business Exemption File notice with FDA Sales of less than 100,000 units AND <100 full-time employees Notice does not need to be filed with FDA Gross sales of less than $500,000

24 Nutrition Facts Panels Two Methods 1) Laboratory Based Nutritional Analysis Require a physical sample of the product The samples are then prepped and analyzed in the laboratory using various scientific instruments and techniques to yield data that is specific and unique to the product. Laboratory based nutritional analysis can be used for virtually any food type.

25 Nutrition Facts Panels Two Methods 2) Nutritional Database Analysis Requires the formula for the product Detailed information about each ingredient and product processing information No physical sample is required to be submitted Database analysis can be used for products that have common ingredients. Not recommended: Products that have unique or exotic ingredients, Products with ingredients for which there is no nutritional data available, or Products that undergo extensive processing. This method can only be used for human foods.

26 Nutrition Facts Panels Two Methods 1) Laboratory Based Nutritional Analysis Approx $800-1,500 Refer to outside testing lab 2) Nutritional Database Analysis UT-FST $ or refer to outside testing lab

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28 Dr. Faith Critzer Food Safety Specialist (865)