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
Who We Serve? We serve all of Hamilton County, except for:Cincinnati, Norwood, Sharonville & Springdale
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.
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
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
Farmers’ Market “A location where producers congregate tooffer food items for sale.”
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.
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.
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.
Produce If produce is freshandunprocessed, nothingis needed of thevendor. No license needed
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
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.
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
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
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.”
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.
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
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
The 8 Common Food Allergens Milk/Dairy Products Eggs/Egg Products Fish Shellfish Wheat Soy/Soy Products Peanuts Tree Nuts
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.
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
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.
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
Mobile Licensure $48.55 per year(HCPH) Must be licensedwhere mobile unit isstored. Other Counties Other States – Wewill license if youoperate in ourjurisdiction.
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
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
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
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
Samples Foods are onlyregulated if they aresold. Samples, if there is nocost, are exempt fromall requirements Suggested Donations Coupled Items
The Following Foods All RequireTemporaryOrMobileLicensureUnless the foods have been lab tested with documentationthat they are non-TCS (shelf-stable)
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.”
Food Processing Establishment Licensed/inspected byODA Where food isprocessed, packaged,produced, held, orhandled for distributionto another location forwholesale
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
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
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
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.
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.
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
Shaved Ice/Sno-Cones Ice is considered a non-TCS food Handling of non-TCSfoods require a mobileor temporary license
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
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
Cartoned Ice Cream / Gelato /Italian Ice TCS Food Cold holding under 41°F Would require a mobileor temporary license Labeling requirements ifprepackaged
Dipped Ice Cream / Gelato /Italian Ice Would require atemporary or mobilelicense due to: TCS food HandlingMust come from anapproved source
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
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
Hard Pasta Hard pasta is non-TCS Cottage food ifpackaged No licensed requiredif packaged Labels
Soft Pasta Soft pasta is a TCSfoods Keep under 41°F Mobile or temporarylicense required Handwashing sink ifnot packaged Labeling
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
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
Jerky Must be made in alicensed facility witha variance fromODA (if shelf stable) No mobile ortemporary if made ina licensed facility Packaged Labeled
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
What to do if a sanitarian (us)shows up at your farmers’markets…
Identification Inspectors willidentify ourselves tothe market managersand all vendorsinspected Uniforms Logo Shirts, Hats, IDBadges
Vendors Inspectors will checkfood items for safetyand compliance withapplicable codes Holding Temperature Labeling Approved Source Storage License
Approved Source Food is: Produced in alicensed andinspected facility A cottage food Properly labeled Completely exemptfrom licensure
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
Unsafe Foods Inspectors willrequire vendors stopselling foods that areunsafe: Temperatures Bare hand contact No handwashing Approved sources Sick employees
Mobile License All licensed mobileunits operating at afarmers’ market willbe checked Original license on-site Setup verification Inspection may beperformed
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
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