Farmers' Markets Food Safety Training PP

620 views

Published on

Eric Kepf and Mandy Bartel recently hosted two Farmers' Markets Food Safety Training courses. Check out this valuable tool for #FoodSafety and safe food handling.

Published in: News & Politics
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
620
On SlideShare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Farmers' Markets Food Safety Training PP

  1. 1. WelcomeVisit us online at www.HCPH.orgFind us on Social Media @HamCoHealth
  2. 2. Farmers’ MarketsApril 15, 2013Mandy Bartel, M.S., R.S.(513) 946-7842Mandy.Bartel@hamilton-co.orgEric Kepf, R.S.(513) 946-7835Eric.Kepf@hamilton-co.org
  3. 3. Who We Are? Hamilton County Public Health Works with community to protect the public health &environment Provides education, inspections, health care coordinationand data analysis Goal: To ensure that the citizens of Hamilton County are safefrom disease, injury and contamination
  4. 4. Who We Serve? We serve all of Hamilton County, except for:Cincinnati, Norwood, Sharonville & Springdale
  5. 5. Why Are We Here? There was littleoversight at farmers’markets. The types of foodoffered hasexpanded. Farmers’ marketshave become morepopular with thepush towards local,healthier foods.
  6. 6.  In 2010, there was afoodborne illnessoutbreak from avendor at a churchfestival Dozens of peoplesick. The vendor andchurch believed hewas exempt fromlicensure As a result, wereached out to placesthat were previouslythought to be exemptfrom our inspection: Fish Frys Church Festivals Farmers’ Markets Farm MarketsMany vendors were notmeeting the exemptionrequirements
  7. 7. Where Have We Been? Anderson Farmers’ Market Wyoming Farmers’ Market Loveland Farmers’ Market Madeira Farmers’ Market Harrison Farmers’ Market Silverton Farmers’ Market Lettuce Eat Well Farmers’Market Colerain Farmers’ Market Montgomery Farmers’Market GE Farmers’ Market Kenwood Towne CenterFarmers’ Market Cheviot Farmers’ Market Raymond Walters Farmers’Market Sycamore Senior Center
  8. 8.  Farmers’ Market “A location where producers congregate tooffer food items for sale.”
  9. 9. RegulationThe farmers’ market itself is not regulated byany entity, however most farmers’ marketsregister with the Ohio Department of Agricultureto gain exemptions to sell certain food items.
  10. 10. Registered Farmers’ Markets Farmers’ Markets register with ODA to gain otherexemptions. Registration is FREE. Commercially packaged, non-TCS foods with display size ofless than 100 cu. ft. Can keep more in storage or in vehicle Cottage foods Maple syrup Sorghum HoneyIf the market is not registered, they cannotsell the above food items.
  11. 11. Registered Farmers’ Markets If a vendor is selling food that does not meetan exemption, they must be licensed by theLocal Health Department ODA inspects registered farmers’ marketsonly. If ODA inspects a registered farmers’ marketand finds a vendor who requires licensure fromlocal health department, they will notify theLHD.
  12. 12. What Foods are We Seeing AtFarmers’ Markets?
  13. 13. Produce If produce is freshandunprocessed, nothingis needed of thevendor. No license needed
  14. 14. Maple Syrup, Sorghum, Honey Maple Syrup At least 75% of the tree sapused must come from treesowned by the producer Sorghum At least 75% of the sorghumused must come from grainsowned by the producer Honey At least 75% of the beesused/honey collected must beowned by the producer
  15. 15. Cottage Foods Cottage FoodProduction Operation:A person who, in theperson’shome, produces fooditems that are notpotentially hazardousfoods, including bakeryproducts, jams, jellies, candy, and fruit butter.
  16. 16. Cottage Foods Can be Sold: Directly to the end customer from home providedthere is no retail space Websites, Facebook, etc. Licensed retail food stores At farm markets At farmer’s markets To a licensed restaurant to be used in thepreparation of food
  17. 17. Cottage Foods Cookies Breads Brownies Cakes/Cupcakes/Cake Pops Fruit Pies (most) Muffins Candy No Bake Cookies Chocolate CoveredPretzels/Marshmallows Roasted Coffee, whole or ground Potato Chips Dry Pasta Dry Baking Mixes in Jars Dry Cereal Dry Herbs, Herb Blends, SeasoningPackets Dry Tea Blends Jams/Jellies Fruit Butter Granola/Bars Pizzelles Popcorn - Popped/Balls/Kernals Unfilled, baked donuts Waffle Cones Trail MixAny dried fruit used in above itemsmust have been commerciallyprocessed/packaged before using asan ingredient
  18. 18. Cottage Food Labeling Labels must include: The name AND address of the business of the cottage foodproduction operation The address can be replaced by a phone number if the cottage foodproduction operation is listed in phone book/directory under thesame name. The name of the food product The ingredients of the food product, in descending order ofpredominance by weight The net weight or volume of the food product (in metricand U.S.) The statement, in ten-point type: “This product is homeproduced.”
  19. 19. Cottage Food Labeling - Statement “This product is homeproduced.” This statement signifiesthat the food in thepackaging was made ina private home and isnot subject to licensureor inspection by anyagency.
  20. 20. Cottage Foods – Ingredient Lists Complex ingredientsmust be broken down For Example: Peanut butter in apeanut butter cookiecannot be listed on thecookie label simply as“peanut butter.” All ingredients of thepeanut butter must belisted on the label
  21. 21. Cottage Food Labeling - Allergens Allergens must be listed on the food label ifthey are present in the product. Many options: List: Allergens: Nuts, Soy In ingredient list Flour (Wheat), Whey (Milk), Sugar, Cornstarch Statement This product contains: Nuts, Eggs
  22. 22. The 8 Common Food Allergens Milk/Dairy Products Eggs/Egg Products Fish Shellfish Wheat Soy/Soy Products Peanuts Tree Nuts
  23. 23. Cottage Food Labeling – NutritionalClaims If a nutritional claim ismade, nutritional analysis isrequired and FDA labelingrequirements must be met. “Low Salt” “Low Fat” “Low Carb” “High Protein” Any number of others. Try todiscourage cottage food operatorsfrom making nutritional claims.
  24. 24. NOT Cottage Foods Pumpkin butter Herbs dried using a dehydrator Filled and/or fried donuts Fruit pies (some) Pumpkin pies Sweet potato pie Cream Pies Custard/Custard pies Cheesecake Meringue pies Mustard/Ketchup Soft Pasta Pickles Barbeque Sauce Salsa Pesto Relish Oil/herb mixes Foccacia Breads Ice Cream/Gelato Meat, Fish, Dairy, Eggs ROP’d foods (except jam/jelly) Any food being handled orprepared onsite Any food on the approved cottagefood list that is not packaged priorto arrival at the point of sale. Any food on the approved cottagefood list that is not properlylabeled
  25. 25. Cottage Food Any food on the previous slide must beprepared and packaged in a licensed andinspected facility. A temporary or mobile license would berequired for: Any TCS foods being hot held or cold held. Any foods being physically handled or notprepackaged.
  26. 26. TCS FOOD Stands for Time andTemperature ControlFor Safety Food Food items thatrequire temperaturecontrol to keepbacteria fromgrowing Mobile or temporarylicense required Cold Held Foods Under 41°F Hot Held Foods Above 135°F TCS foods heldbetween 41°F and135°F can growpathogens and causefoodborne illness
  27. 27. Mobile Licensure $48.55 per year(HCPH) Must be licensedwhere mobile unit isstored. Other Counties Other States – Wewill license if youoperate in ourjurisdiction.
  28. 28. Mobile Requirements Cold storage below41°F Hand sink with hotwater/plumbing If handling food 3-bowl sink with hotwater/plumbing If there are utensilsused Food protected fromcontamination Hot holding foodsabove 135°F If hot holding Cooking equipmentadequate and clean If used
  29. 29. Mobile Units Original license on-site, not a copy Inspectors will verify thesetup and menu match theback of licenserequirements If the vendor cannotproduce a current, originallicense, they must obtain atemporary license in thefield or cease to operate Inspector discretion – Cando a mobile inspection atany time
  30. 30. Temporary Licensure $23.60 per event(HCPH) One person/businesscannot obtain morethan 10 per year. Less-stringentrequirements thanmobile. Can take payment inthe field with CC
  31. 31. Temporary OperationRequirements Cold storage below41°F Means of washinghands If handling food 3 tub setup fordishwashing If there are utensilsused Food protected fromcontamination Hot holding above135°F If cooking/hotholding Cooking equipmentadequate and clean If used
  32. 32. Samples Foods are onlyregulated if they aresold. Samples, if there is nocost, are exempt fromall requirements Suggested Donations Coupled Items
  33. 33. The Following Foods All RequireTemporaryOrMobileLicensureUnless the foods have been lab tested with documentationthat they are non-TCS (shelf-stable)
  34. 34. Meat/Poultry/Game Animals All meat/poultry sellers must have a mobile ortemporary license Meat/poultry must be kept cold under 41 degrees F All meat/poultry sellers at a farmers’ marketmust be inspected by ODA or USDA andpackaging must bear a stamp Wherever meat or poultry is stored prior to makingit to the farmers’ market, that location must beregistered as a “Food Processing Establishment.”
  35. 35. Food Processing Establishment Licensed/inspected byODA Where food isprocessed, packaged,produced, held, orhandled for distributionto another location forwholesale
  36. 36. Eggs All egg sellers must have amobile or temporary license Eggs must be kept coldunder 45 degrees F at alltimes All egg sellers at a farmers’market must be inspected byODA and cartons must beara stamp Flocks of less than 500chickens – register withODA Flocks of more than 500chicken – inspected byODA
  37. 37. Cheese All cheese sellers must have amobile or temporary license Cheese must be kept cold under41 degrees F Coolers or mechanical refrigeration If prepackaged, must meet labelingrequirements Cheese must have been producedfrom a licensed/inspected sourcemeeting milk/dairy productrequirements
  38. 38. ODA Home Bakery Foods Items such as custardpies, meringuepies, cheesecakes, sweet potatopies, etc. are allowed to beproduced at home under ODAHome Bakery license If found at a farmers’market, inspectors will verify thatthe producer holds licensure A temporary or mobile license isrequired of this vendor due tothese foods being considered TCS Must be kept under 41°F Must be labeled if sold packaged
  39. 39. Canned/Jarred Salsas, BarbequeSauce, Pasta Sauce Etc. These items must beproduced in a licensedfacility that has an ODAcanning license. Canning implies a hot pourinto can/jar that pulls avacuum. If not held underrefrigeration, the productmust have been tested toprove it is non-TCS If held under refrigeration, thevendor would need atemporary or mobile license Cannot be made athome. EVER.
  40. 40. Packaged Salsas, Barbeque Sauce, PastaSauce, HotSauce, Pesto, Hummus, Relish, Dressings, Pickles, Etc – NOT CANNED These items must beproduced in a licensedestablishment. If not held underrefrigeration, the productmust have been tested toprove it is non-TCS If held under refrigeration, thevendor would need atemporary or mobile license Labeling requirements Cannot be made athome. EVER.
  41. 41. Flavored Oils Unless tested and provennon-TCS, these products areto be considered a TCS foodand must be keptrefrigerated The concern is the potentialfor growth of clostridiumbotulinum If TCS, the vendor must belicensed as a mobile ortemporary and refrigerate Labeling requirements ifprepackaged
  42. 42. Shaved Ice/Sno-Cones Ice is considered a non-TCS food Handling of non-TCSfoods require a mobileor temporary license
  43. 43. Bread/Baked Goods Vendors Usually considered anon-TCS food Handling of non-TCSfoods require a mobileor temporary license If prepackaged, non-TCS, and less than 100cu. ft., no license isrequired Labeling requirements ifprepackaged
  44. 44. Focaccia Bread Focaccia bread typically containsbaked TCS food items such astomatoes, pepperoni, cheese, sausage, etc. Unless tested and proven non-TCS, these products are to beconsidered a TCS food and mustbe kept refrigerated under 41°F If TCS, the vendor must be licensedas a mobile or temporary Labeling requirements ifprepackaged
  45. 45. Cartoned Ice Cream / Gelato /Italian Ice TCS Food Cold holding under 41°F Would require a mobileor temporary license Labeling requirements ifprepackaged
  46. 46. Dipped Ice Cream / Gelato /Italian Ice Would require atemporary or mobilelicense due to: TCS food HandlingMust come from anapproved source
  47. 47. Machine Ice Cream / FrozenYogurt Would require a temporary ormobile license due to: TCS foods Handling Must come from an approvedsource Mix must be kept below 41°F Machine must be kept clean tosight and touch
  48. 48. Juice Fresh juice pressed onsiterequires a temporary/mobilelicense Cutting produce Equipment that needs cleaned Bottled juice must havecome from a licensedfacility with a canninglicense from ODA Labeling requirements Temporary or mobile licenserequired unless the juice hasbeen tested and proven to benon-TCS
  49. 49. Hard Pasta Hard pasta is non-TCS Cottage food ifpackaged No licensed requiredif packaged Labels
  50. 50. Soft Pasta Soft pasta is a TCSfoods Keep under 41°F Mobile or temporarylicense required Handwashing sink ifnot packaged Labeling
  51. 51. Cut Leafy Greens If the core has beencut, chopped, split, etc. thenthe greens are TCS Spring mixes/mixtures Spinach Cut leafy greens require: Cold holding under 41°F Mobile or Temporary License Handwashing if handlinggreens
  52. 52. Can you think of any foods wehaven’t covered?
  53. 53. Raw Milk / Herd Sharing Raw Milk cannot be soldonsite at farmers’ marketor any licensed FSO/RFE Customers can buy herdshares from the farmer atthe farmers’ market andpick up raw milk fromfarmer at a later date Buying a herd share meansthe customer is part-ownerof the cow
  54. 54. Jerky Must be made in alicensed facility witha variance fromODA (if shelf stable) No mobile ortemporary if made ina licensed facility Packaged Labeled
  55. 55. WholesalingODA refers towholesaling as the saleof a packaged productoff-site of where it wasproducedContact ODA if youthink you might need awholesaling license(614) 728-6250
  56. 56. What to do if a sanitarian (us)shows up at your farmers’markets…
  57. 57. Identification Inspectors willidentify ourselves tothe market managersand all vendorsinspected Uniforms Logo Shirts, Hats, IDBadges
  58. 58. Vendors Inspectors will checkfood items for safetyand compliance withapplicable codes Holding Temperature Labeling Approved Source Storage License
  59. 59. Approved Source Food is: Produced in alicensed andinspected facility A cottage food Properly labeled Completely exemptfrom licensure
  60. 60. Un-Approved Source Food If food is deemed notto be from anapproved source,vendors will beasked to: Stop selling specificfood item(s) Cease operationcompletely Examples: Foods made at home (Not cottage foods) Cottage foodsimproperly labeled Foods made infacilities withoutproper licensure
  61. 61. Unsafe Foods Inspectors willrequire vendors stopselling foods that areunsafe: Temperatures Bare hand contact No handwashing Approved sources Sick employees
  62. 62. Mobile License All licensed mobileunits operating at afarmers’ market willbe checked Original license on-site Setup verification Inspection may beperformed
  63. 63. Temporary License Apply 10 days beforeevent Have allrequirements beforeoperation: Temperatures Handwashing Utensil Washing Food Storage If you have notobtained a licenseand require one, youmust: Pay at the event witha credit card, or Cease operation
  64. 64. Review Contact us with questions Communication is key Know if you need a license Get it. Have it. Approved sources Food safety The ultimate goal is to prevent illness and ensureall food is safe
  65. 65. Questions?

×