john luker addresses the new york state farmers market managers training conference
TRANSCRIPT
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
www.agriculture.ny.us
John M. Luker, Assistant Director
Session OverviewSession Overview
NYS Dept. Agriculture & Markets Mission
Market Responsibilities Product Considerations
Home ProcessingPet Foods/TreatsMaple Syrup/Honey
Food Labeling Sanitation Considerations Sampling/ Cooking
Demonstrations Questions
New York New York State State
Department Department of of
Agriculture Agriculture & Markets& Markets
Mission Statement: To foster a competitive food and agriculture industry to benefit producers and consumers
– Protect the Consumer
– Protect and Support New York State Food and Agriculture Industries
– Provide a Level Playing Field
To help ensure a safe and properly labeled food supply and to contribute to the orderly marketing of food and farm products in New York State.
Our Mission
Division of Food Safety and Inspection
Regulations at Farmers MarketsRegulations at Farmers Markets
Direct Marketing venues, such as Farmers Markets, are permitted to sell traditional farm produced foods without being considered Retail Food Stores.
Market ManagerMarket Manager Responsibilities
– Know what products are being sold– Reinforce that only wholesome foods from an approved
source be sold (licensed, permitted or registered)– Reinforce proper display & handling of foods– Ensure that the facilities are adequate
Public Restrooms Water
– Source– Testing (Well Water)
Restrict Animals
Traditional Farmers MarketTraditional Farmers Market Traditional Markets
– Whole Fruits
– Vegetables
– Eggs
– Grains & Legumes
– Honey & Maple Syrup
Have evolved…….from the traditional
Today’s Farmers MarketsToday’s Farmers Markets
…….An opportunity to showcase value added products manufactured with farm produced ingredients
Specialty Baked Goods
Including Pet Treats
and Pet Foods
Processed Meats
Fruit & Vegetable Jellies
Products that we see……
Food Service
Cooked Foods
A food service permit is required if the majority of the products that you sell are a food service item for immediate consumption
Food Service Permit
Product ConsiderationsProduct ConsiderationsFarmers MarketsFarmers Markets
SOURCE– Pre-packaged
food from an approved source
All processed food products sold must be from an approved source.
Product ConsiderationsProduct Considerations Farmers Markets Farmers Markets
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
required.
Home Processors now register on-line (see below)
– Home Processors are not licensed…..
– But must be registered with NYSDA&M
– Specific Products Listed on form
– Form is proof of registration
http://www.agriculture.ny.gov/FS/consumer/processor.html
NYSDAM Web SiteNYSDAM Web Site
FSI – 898cHome Processor
Registration Request
Approval would be noted here
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
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.
See FAQ’s on website (handout) Contact [email protected] or by
phone at 518-457-5457.
MAPLE SYRUP & HONEYMAPLE SYRUP & HONEY
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.
xXx
Product ConsiderationsProduct ConsiderationsFarmers MarketsFarmers Markets
REFRIGERATION– Does the product need
refrigeration while displayed?
Know Your Products…….
Product ConsiderationsProduct ConsiderationsFarmers MarketsFarmers Markets
Temperature
41 FAre these products properly displayed?
Product ConsiderationsProduct ConsiderationsFarmers MarketsFarmers Markets
Product Evaluation Criteria– Product
– Package
– Preservatives
Is your product potentially hazardous?
Potentially Hazardous Food Potentially Hazardous Food ProductProduct
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.
What is the pH & water activity of the product?
Product ConsiderationsProduct ConsiderationsFarmers MarketFarmers Market
APPLE CIDER SAMPLES– All apple cider sold or
distributed must be Pasteurized or UV treated
New York State Regulation……
Food Labeling RequirementsFood Labeling Requirements
Identity of Food in Package Form
Name of Manufacturer, Packer or Distributor
Place of Business Ingredient Declaration Net Quantity of Contents
5 Basic Labeling Requirements
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
SAMPLES– Can it be accomplished in a
safe & sanitary manner?• Supervised• Foods Protected
Samples: Only if adequate public health controls are in place..
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
FOOD DEMONSTRATIONS
– If the food is distributed to the public.
May require a temporary food service permit……
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
PROTECTION FROM CONTAMINATION– Covers and barriers to
prevent contamination by customers.
Samples: Only if adequate public health controls are in place..
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
EMPLOYEE HEALTH Confirmed Illness Illness Symptoms
– Exposed Cuts/Sores
– Diarrhea
– Fever
– Vomiting
– Soar throat w/ fever
– Jaundice
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
HANDWASHING
– An effective means of handwashing.
Warm Water – Potable Source
Soap Paper towels
– Additional measures chlorine dip stations hand sanitizers
Samples: Only if adequate public health controls are in place..
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
BARE HAND CONTACT
– Use of gloves to eliminate bare hand contact of ready to eat foods.
Samples: Only if adequate public health controls are in place..
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
PACKAGING
– Pre-packaged food at an approved facility
Prepackaged foods to eliminate exposed food handling…...
Sanitation ConsiderationsSanitation ConsiderationsFarmers MarketsFarmers Markets
STORAGE, TRANSPORTATION & DISPLAY
– Food Protected from contamination
– Birds
– Rodents/Vermin
– Chemical
Responsibility:Responsibility:
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
[email protected]@agriculture.ny.gov
Questions ?