Eolfc 2013 kfla health unit - regulation considerations in local food processing


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The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. See slides from KFLA Health Unit- regulation considerations in local food processing.

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Eolfc 2013 kfla health unit - regulation considerations in local food processing

  1. 1. For the Eastern Ontario Local Food Conference 2013 Innovation Driving Local Food December 3, 2013 Paul Karran, Public Health Inspector LOCAL FOOD PROCESSING CONSIDERATIONS: FARMERS’ MARKETS
  2. 2. Overview Each of the 36 Public Health Units in Ontario are mandated by the Ministry of Health and Long-Term Care to offer specific programs and services to the public.
  3. 3. Overview One of these mandated program areas is
  4. 4. Overview The Health Protection and Promotion Act (HPPA) is the legislation that mandates us to provide these services and gives us the authority to do so. We have a duty to inspect for health hazards within the geographical boundaries of our health unit.
  5. 5. Overview The HPPA further states that we are to “inspect or cause for the inspection of … food premises and any food and equipment” within our jurisdiction. But … What does this mean?
  6. 6. Regulation 562 Regulation 562 (Food Premises), under the HPPA, defines the minimum standards that must be met in Food Premises across Ontario. This regulation is used as the basis for our routine compliance inspections and other investigations of Food Premises within our jurisdiction.
  7. 7. Regulation 562 Examples of Food Premises • • • • • • Restaurants Hot dog carts Convenience stores Grocery stores Hospital cafeterias School cafeterias • Mobile food premises • And so on…
  8. 8. What does Regulation 562 say about Farmers’ Markets?
  9. 9. Regulation 562 S.2(1)(d): “This Regulation applies to all food premises except, … farmers’ market food vendors.” “Farmers’ market food vendor” means the operator of a stall or other food premise that is located at a farmers’ market.
  10. 10. Regulation 562 This exemption to the regulation is fairly new; it was introduced on June 15, 2006.
  11. 11. Our Role This change to the Regulation is challenging because: We still need to inspect the Farmers’ Market “for the purpose of preventing, eliminating and decreasing the effects of health hazards in the health unit”. However, We can no longer enforce compliance with the Food Premises Regulation at the Farmers’ Market.
  12. 12. Association of Supervisors of Public Health Inspectors (Ontario) – Quickly noted the challenge that this presents to Public Health Units – Created guidelines: “Common Approaches for Farmers’ Markets and Special Events: A Guide for Public Health Units” – Sets out a logical method for inspecting Farmers’ Markets
  13. 13. Inspection of Farmers’ Markets “To be considered as a farmers’ market, greater than 50% (e.g. 50% + 1) of the vendors must be producers of farm products who are primarily selling or offering for sale their own products. If this is the case, the entire market is exempted from the Food Premises Regulation.” - ASPHIO
  14. 14. KFL&A Policy • Prepared foods intended for sale at a Farmers’ Market are done at the discretion of the Farmer. – These inspections will be conducted in accordance with the HPPA • Prepared foods intended for sale at a Public Market must be prepared at an inspected, approved kitchen. – These inspections will be conducted in accordance with Regulation 562.
  15. 15. Policy • Check with your local health unit as their policies concerning Farmers’ Markets may differ.
  16. 16. Example #1 • Grandma makes pies at home to sell at the Farmers’ Market in KFL&A. • Grandma’s home is not inspected. • When Grandma is AT the Farmers’ Market, her stall will be inspected under the HPPA.
  17. 17. Example #2 • Grandma makes pies to sell at the city’s Public Market. • These pies cannot be made at home. These pies must be made in an approved kitchen, which is inspected as a Food Premise under Regulation 562. • When Grandma is AT the Public Market, her stall will be inspected under Regulation 562.
  18. 18. Inspecting a Farmer’s Market • When inspecting Grandma’s stall at the Farmers’ Market, a general inspection is conducted in which we look at five main critical control points. • Our on-site inspections at the Farmers’ Market are guided by one critical question: Does this result in a health hazard?
  19. 19. Five Main Critical Control Points 1. 2. 3. 4. 5. Food Source/Potable Water Source Storage of Food Thawing/Cooling/Cold-Holding Preparation and Handling (Cross-Contamination) Cooking/Reheating/Hot-Holding
  20. 20. 1. Food Source/Potable Water Source It is an offence for any food premises to use or offer for sale the following: – Unpasteurized milk (under the HPPA) – Ungraded eggs (under the Livestock and Livestock Products Act and its regulations, enforced by OMAF) – Uninspected meat (under the Food Safety and Quality Act, enforced by OMAF)
  21. 21. 1. Food Source/Potable Water Source Any water used in food preparation, sanitation and handwashing must be potable.
  22. 22. 2. Storage of Food Clean, washable containers, with tight fitting lids to protect from insects, dust, and chemicals should be provided.
  23. 23. 3. Thawing/Cooling/Cold-Holding The critical issue here is time/temperature abuse of potentially hazardous foods. • Frozen food should remain frozen solid (-18˚C) • Cold food should remain at 4˚C or lower.
  24. 24. 4. Preparation and Handling (CrossContamination) Appropriate handwashing, utensil washing and sanitizing of food contact surfaces should be assessed. Methods to minimize these risks include: – – – – – – using tongs; providing an adequate supply of clean utensils; sharing a central utensil washing facility with other vendors; using a temporary handwash basin; using hand sanitizer to complement handwashing; or a combination of these and other options.
  25. 25. 5. Cooking/Reheating/Hot-Holding • Cooking of raw hazardous product (both frozen and unfrozen) to regulatory standards is a critical control point – Cook to 74˚C (whole poultry to 82˚C) – Reheat to 74˚C (within 2 hours) – Hold hot (after cooking or re-heating) at a minimum of 60˚C.
  26. 26. Food Handler Training • These five critical control points, and more, are covered in the Food Handler Training courses, which are offered through your local health unit. • KFL&A offers a full course for $50 per participant, or abbreviated tailored presentations free of charge.
  27. 27. Our Inspection - Review Our on-site inspection of a Farmers’ Market is guided by one critical question: Does this result in a health hazard?
  28. 28. Questions?