john luker addresses the new york state farmers market managers training conference

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

[email protected]

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

Prepackaged Cheeses

Prepackaged Nuts & Dried Fruits

Products that we see……

Specialty Baked Goods

Including Pet Treats

and Pet Foods

Processed Meats

Fruit & Vegetable Jellies


Acidified Foods & even Low Acid Canned Foods


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

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

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.

See FAQ’s on website (handout) Contact [email protected] or by

phone at 518-457-5457.

http://www.aweber.com/z/c/?jyzzsry03b2n0q7pk4hulsaui6uq0dp505vu3c7q9168

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


REFRIGERATION– Does the product need

refrigeration while displayed?

Know Your Products…….


Temperature

41 FAre these products properly displayed?


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..


FOOD DEMONSTRATIONS

– If the food is distributed to the public.

May require a temporary food service permit……


PROTECTION FROM CONTAMINATION– Covers and barriers to

prevent contamination by customers.



EMPLOYEE HEALTH Confirmed Illness Illness Symptoms

– Exposed Cuts/Sores

– Diarrhea

– Fever

– Vomiting

– Soar throat w/ fever

– Jaundice


HANDWASHING

– An effective means of handwashing.

Warm Water – Potable Source

Soap Paper towels

– Additional measures chlorine dip stations hand sanitizers



BARE HAND CONTACT

– Use of gloves to eliminate bare hand contact of ready to eat foods.



PACKAGING

– Pre-packaged food at an approved facility

Prepackaged foods to eliminate exposed food handling…...


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 ?

john luker addresses the new york state farmers market managers training conference

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