New York State New York State Farmers Market Farmers Market Managers Training Managers Training Conference Conference February 2015 February 2015 New York State Department of Agriculture & Markets Division of Food Safety & Inspection www.agriculture.ny.us John M. Luker, Assistant Director [email protected]
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John Luker Addresses the New York State Farmers Market Managers Training Conference
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New York StateNew York StateFarmers Market Managers Farmers Market Managers
Training ConferenceTraining Conference February 2015 February 2015
New York State
Department of Agriculture & MarketsDivision of Food Safety & Inspection
APPROVED SOURCE– Produced at a Regulated Establishment
NYSDA&M under a 20-C License NYSDA&M under a Home Processing Registration Prepared under a NYS or County DOH Permit Prepared under authority of another Federal, State, or
Local authority
All processed food products sold must be from an approved source.
Slicing and Packaging Slicing and Packaging Cheese at a Farmers Cheese at a Farmers
MarketMarket
Effective September 30, 2011 Any person (company) who has manufactured cheese in its own milk plant……… ….and slices and packages cheese for sale to consumers at a farmers market, shall be
exempt from the licensing requirements of Article 20-C.... No other food processing activities…., must follow applicable Good Manufacturing
Practices…, must be properly labeled and priced (per lb.)
Home ProcessorsHome Processors Initial review of Home Kitchen Facilities is no longer
Home Processing ExemptionHome Processing Exemption
Non-Potentially Hazardous Food Products only – Bakery products, i.e., bread (nothing with fruits or
vegetables), rolls, cookies, cakes, brownies, fudge, and double-crust fruit pies for wholesale marketing or retail agricultural venues such as farms, farm stands, farmers markets, green markets, craft fairs and flea markets.
– Fruit jams, jellies, and marmalades made with high acid/low pH fruits.
– Repacking/blending commercially dried spices or herbs.
– Snack items such as popcorn, caramel corn and peanut brittle.
– Candy (excluding chocolate) – tempering chocolate or candy melts for molding or dipping is not allowed.
Examples of some products that Examples of some products that would not qualify for a Home would not qualify for a Home
Processing ExemptionProcessing Exemption– Breads containing any Fruits or
Vegetables
– Pickled or Fermented Foods
– Cheesecake, Cream Filled Pastries
– Refrigerated Baked Goods
– Meat, Fish, or Poultry Products
– Vegetable Oils, Blended Oils
– Any Products Containing Raw Nuts
– Garlic and/or Herb in Oil Mixtures
– Wine Jellies, Vegetable Jellies, Chutneys, Fruit Butters
– Cooked or Canned Fruits or Vegetables
– Cheese, Yogurt, Fluid Dairy Products
– Sauces, Salsas, Marinades
Pet Foods and Pet TreatsPet Foods and Pet Treats
Manufacture and Manufacture and Distribution of Pet Food Distribution of Pet Food
All Pet Foods and Treats must be registered with NYS Department of Agriculture and Markets.
All products must meet minimum labeling requirements.
Maple syrup and honey. Processors of maple syrup or honey who do not purchase maple syrup or honey from others for repackaging, and who do not combine maple syrup or honey with any other substance, shall be exempt from the licensing requirements.
New Standard of Identity for Maple SyrupNew Standard of Identity for Maple Syrupeffective January 1, 2015effective January 1, 2015
“Grade A golden color and delicate taste” maple syrup has a uniform light golden color, a delicate to mild taste, and a light transmittance of 75% Tc or more.
“Grade A amber color and rich taste” maple syrup has a uniform amber color, a rich or full-bodied taste, and a light transmittance of 50% - 74.9% Tc.
“Grade A dark color and robust taste” maple syrup has a uniform dark color, a robust or strong taste, and a light transmittance of 25% - 49.9% Tc.
“Grade A very dark and strong taste” maple syrup has a uniform very dark color, a very strong taste, and a light transmittance of less than 25% Tc.
Processing Grade Maple Syrup means maple syrup that does not meet the requirements for Grade A maple syrup set forth in paragraph (2) of this subdivision. Processing Grade Maple Syrup may not be
sold, offered for sale or distributed in retail food stores or directly to consumers for household use.
Maple Syrup LabelingMaple Syrup Labeling
The name of the food defined in paragraph 2 of subdivision (b) of this section is “Grade A Maple Syrup”. The name “Grade A Maple Syrup” must conspicuously appear on the principal display panel of the food’s label, and the words “golden color and delicate taste”, “amber color and rich taste”, “dark color and robust taste”, or “very dark color and strong taste”, as appropriate, must also conspicuously appear on the food’s principal display panel in close proximity to the food’s name and in a size reasonably related to the size of the name of the food. 2. The name of the food defined in paragraph (3) of subdivision (b) of this section is “Processing Grade Maple Syrup”. The name “Processing Grade Maple Syrup” must conspicuously appear on the principal display panel of the food’s label, and the words “For Food Processing Only” and “Not for Retail Sale” must also conspicuously appear on the food’s principal display panel in close proximity to the food’s name and in a size reasonably related to the size of the name of the food.
Any perishable food which consists in whole or in part of milk or milk products, eggs, poultry, fish, shellfish or other ingredients capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms.
It is your responsibility to produce and/or distribute a “safe and wholesome” food product.
Handouts AvailableHandouts Available
Home Processing Guidelines Home Processor Registration (blank) Maple Syrup Grading (new standard) Processing Activities – Region Map New York State Food Labeling
John M. LukerJohn M. LukerAssistant DirectorAssistant Director
Division of Food Safety & InspectionDivision of Food Safety & Inspection(518) 457-5382 (518) 457-5382