Dennis Weltig. Bureau of Environmental Regulation and Licensure Department of Health and Senior Services

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1 Sanitation i and the Value Added d Dennis Weltig Farmers Market Venues Environmental Public Health Specialist V Bureau of Environmental Regulation and Licensure Department of Health and Senior Services May, 2009

2 What We Will Cover Direct Sales/Selling at the Farmers Market Food from an approved source Packaged, Processed Foods From an inspected, approved source Exemptions from Inspection Food Labeling Food safety and sanitation

3 Direct Sales Direct sales is selling directly to the end consumer Direct from the farm or producer Cannot be sold to retail outlet Farmers Markets are Direct sales for most products Except raw milk and dairy products. Including internet tsales All labeling requirements apply

4 Selling at the Farmers Market Raw agricultural products This includes products such as Whole uncut fruits and vegetables Whole uncut melons Nuts in the shell Non-potentially hazardous, packaged foods from an approved source, Some may not have to be from an approved source, but properly labeled

5 Selling at the Farmers Market Potentially hazardous foods if allowed by local code must come from an approved source Prepared and packaged in a Food Establishment Be properly labeled

6

7 Selling at the Farmers Market Requirements for selling raw agricultural products at the farmers market: Produce stands should protect food from the environment Foods are protected from contamination from items such as gasoline, pesticides and herbicides during storage, transport, and sale

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10 Selling at the Farmers Market Protection ti from contamination ti such as rain, dirt, pests, and chemicals can be accomplished by: Overhead protection (canopy) Food stored up off of the ground Food items separated from chemicals such as pesticides id or gasoline

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12 Produce Stand vs. Food Etblih Establishmentt Produce Stand Not a food establishment tblih t Sales limited to uncut, raw agricultural a products Sell non-potentially hazardous foods Food Establishment Regulated and inspected Capable of selling potentially t hazardous a foods Sale of unpackaged ready to eat foods Food preparation

13 Selling at the Farmers Market If potentially hazardous foods are sold: Proper handling/controls in place for potentially hazardous foods Temperature controls need to be put in place Proper personal hygienic practices must be followed Proper cleaning, sanitization of utensils, surfaces Food protection ti from environmental contaminants t Contact the Local Public Health agency for questions regarding permitting

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15 Selling at the Farmers Market Processed Food must be from an approved source Jerky, or products containing beef, pork or poultry must be approved by the USDA (785) or MoAg (573) Foods such as salsa, relish, pickles, BBQ sauce and any canned product such as green beans must come from an inspected, approved source Some exemptions apply

16 Selling at the Farmers Market The following table may be used as a guide for what can and cannot be sold at a farmers market: Foods that must be from an Approved/ Inspected Source Foods OK to sell w/out further inspection Foods that must be from an Approved inspected Source Whole, uncut vegetables Cut vegetables Whole, uncut fruits Cut or peeled fruits Jams & jellies Salsa & relish and other canned foods Frozen meat from an inspected processor* Any meat not from an inspected processor Meat not kept frozen Dry baked good (cakes, cookies, brownies, Custards and meringue pies fruit pies) Eggs from a licensed source, ** refrigerated Any potentially-hazardous2 other than frozen at 45 F meat and refrigerated eggs * Processors inspected by the USDA or Missouri Department of Agriculture **Egg licensing is done through the Missouri Department of Agriculture s Egg licensing group at (573) Some local jurisdictions may require permitting through their health department and we suggest you contact the local health department where the farmers market is located to determine what the local requirements may be. In addition, a local health department may have more restrictive code requirements. Be sure to ask the local health department about code requirements as well.

17 What Is a Potentially Hazardous Food? Any food that can support the rapid progressive growth of a harmful organism Meat Poultry Fish Dairy products Eggs

18 Common Potentially Hazardous Foods

19 From an Inspected, Approved Source?

20 From an Inspected, Approved Source?

21 What is an Inspected, Approved Source??(Food destablishment) t) A facility that is routinely inspected e.g., Local Public Health Agency (LPHA), United States Department of Agriculture (USDA) or Food & Drug Administration (FDA) or Missouri Department of Health & Senior Services (DHSS) The kitchen will be separate from the residence Hot and cold holding equipment Plumbing fixtures, back flow prevention Safe water and sewer properly functioning Employees knowledgeable to safe food handling practices

22 Why Be Concerned With Temperatures? Temperature control is the number one way to control bacterial growth on potentially hazardous foods Temperatures between 41º and 135ºF foster harmful lbacterial growth such as Salmonella ll in poultry products (including raw eggs) Keep cold foods cold and hot foods hot Fresh meat should be held frozen

23 EXEMPTIONS: Ag Law RsMo Allows for production of jams, jellies and honey in home if: Properly labeled, including caveat that product not produced under inspection Processor is the retailer Placard present with caveat $30,000 maximum annual sales Must be made in sanitary conditions

24 Exemptions to the Food Code New Definition in Missouri 1999 Food Code allows; Preparation in home of non-phf s Can not be adulterated Processed goods must be labeled with ingredients and caveat & placard must be present Local jurisdiction can be more restrictive

25 Acidified, Low Acid Canned, Canned dfoods Process must be evaluated by Process Authority Must attend Better Process Control School University of Arkansas, Fayetteville, Ark University of Nebraska, Lincoln, Neb Kansas State University, Manhattan, Ks Purdue University, W. Lafayette, In. Inspected by health authority

26 Food Identity Proper labeling helps the consumer make informed decisions Package labeling should include Product name Manufacturer s name and address List of ingredients in descending order of predominance Net Weight (in metric and english units)

27 Food Identity Nutritional Labeling required except If the business does less than $500,000 annual gross sales, or If the business sells less than $50,000 of food.

28 Inspections

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30 Who does What? LPHA is responsible for inspection, regulation of food establishments Some have their own ordinance for food Local ordinance (county or city) may be more restrictive, i.e. permits may be required or types of foods sold may be limited

31 Sanitation ti Provide for basic sanitation even at the Farmers Market Handwashing Equipment or utensil washing

32 What About Hand Washing? Hand washing is required when open food preparation occurs Hand washing facilities must include running water, soap and single use towels Hand washing should be done after using the restroom and prior to handling food items Hand washing is the best defense for pathogens such as Hepatitis A

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35 Wash-Rinse-Sanitize iti Utensils and equipment need to be cleaned and sanitized properly to avoid the spread of harmful pathogenic bacteria A 3 step process is the most often used method Washing removes debris Rinsing i removes the soap Sanitizing reduces harmful organisms by 99.99% 99%

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37 Lt Let s Wrap itu Up Produce stand or food establishment What can be sold at a produce stand Food establishment requirements Where can foods be prepared Proper food storage and safety Permitting and inspections

38 MDHSS Food Processor Inspectors by Area of Responsibility Nancy Beyer 3717 S. Whitney Ave Independence, Mo Virginia Phillips 220 South Jefferson St. Louis, MO Craig Farmer Craig Farmer 149 Park Central Square Springfield, Mo

39 MDHSS Contacts t Russell Lilly, Springfield (417) Mary Fandrey, Jefferson City (573) Missouri Dept of Health & Senior Services P.O. Box 570 Jefferson City, Mo

40 Questions?

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