This document provides guidelines for the sale of food at temporary food markets. It outlines:
1. The types of lower risk foods that are acceptable for home preparation and sale, such as baked goods without dairy fillings and jams.
2. The types of higher risk foods that are not acceptable for home preparation due to food safety risks, such as foods containing eggs, meat, dairy, and seafood.
3. The roles and responsibilities of market managers, vendors, and health authorities to ensure food safety at temporary markets. Guidelines address food handling, handwashing stations, and permits required for higher risk foods or chef demonstrations.
This document provides guidelines for the sale of lower risk foods at temporary food markets in British Columbia. It defines key terms and outlines recommendations for food preparation in home kitchens and conditions for selling foods at markets. Vendors are advised to only sell lower risk foods, observe good hygiene practices, and properly package and display foods. Market managers are responsible for ensuring vendors have approval from local health authorities to sell foods at events.
The document provides guidelines for food safety at medium and small food establishments in Delhi, India in preparation for the 2010 Commonwealth Games. It outlines 14 sections with requirements for raw materials, food handling, personnel hygiene, facilities, and special considerations for high-risk foods. Proper sourcing, storage, processing and serving of food is emphasized to ensure food safety and suitability for consumption.
Food Processing And Preservation: Methods And LegislationDrSindhuAlmas
Understanding that What is food processing, preservation and its method
Understanding that What is canning, refrigeration and other methods for food preservation
Duties of food inspector
Legislation and food laws covered in previous lecture in detail.
Sometimes, while seeing the product label. We may get confusion. Some manufacturers print use by date and others best before date across various food product range.Hope my presentation clear the doubts across the consumers
Shelf life and date marking requirements for packaged foodTatjana Marčenkova
This document discusses shelf-life and date marking requirements for packaged food products. It provides definitions of key terms like shelf-life, use-by date, and potentially hazardous foods. It also outlines regulations from organizations like the EU, ISO, and Codex Alimentarius regarding determining shelf-life, establishing date labels, and ensuring microbial safety and sensory quality of foods over time. The document emphasizes that use-by dates should be used for highly perishable foods that could present an immediate health danger if consumed after a short period, and outlines factors to consider for establishing shelf-life and date labels for different food products.
This document summarizes a seminar presentation on food packaging and labeling in India. It discusses:
1. The growth of India's packaging industry and lower per capita consumption compared to other countries. Food and beverage and pharmaceuticals occupy the largest shares.
2. Changing demographic trends have increased demand for packaged foods due to urbanization, incomes, and smaller families.
3. Packaging serves several important functions including promotion, product identity, information, customer needs, safety, and product protection.
4. India has various regulations governing food packaging and labeling including acts, orders, and the Food Safety and Standards Authority of India. Labels must include important information about ingredients, nutrition, and handling.
This document provides guidelines for temporary food premises operating at special events in the Fraser Health Authority. It defines terms like temporary food premises and special events. It outlines the approval process for temporary food establishments and food service establishments. It lists minimum requirements for operating a temporary food establishment or food service establishment, including obtaining food from approved sources, using single-use utensils and dishes, maintaining proper food temperatures, having handwashing facilities, and practicing good hygiene. Operators must submit an application at least 14 days before the event to be approved by a Public Health Inspector.
RECENT TRENDS IN QUALITY, SAFETY ASPECT OF FOODDebomitra Dey
Different categories of food like solid and liquid foods have been reviewd and separately the trends is discussed in the food industry, with rehard to quality and safety
This document provides guidelines for the sale of lower risk foods at temporary food markets in British Columbia. It defines key terms and outlines recommendations for food preparation in home kitchens and conditions for selling foods at markets. Vendors are advised to only sell lower risk foods, observe good hygiene practices, and properly package and display foods. Market managers are responsible for ensuring vendors have approval from local health authorities to sell foods at events.
The document provides guidelines for food safety at medium and small food establishments in Delhi, India in preparation for the 2010 Commonwealth Games. It outlines 14 sections with requirements for raw materials, food handling, personnel hygiene, facilities, and special considerations for high-risk foods. Proper sourcing, storage, processing and serving of food is emphasized to ensure food safety and suitability for consumption.
Food Processing And Preservation: Methods And LegislationDrSindhuAlmas
Understanding that What is food processing, preservation and its method
Understanding that What is canning, refrigeration and other methods for food preservation
Duties of food inspector
Legislation and food laws covered in previous lecture in detail.
Sometimes, while seeing the product label. We may get confusion. Some manufacturers print use by date and others best before date across various food product range.Hope my presentation clear the doubts across the consumers
Shelf life and date marking requirements for packaged foodTatjana Marčenkova
This document discusses shelf-life and date marking requirements for packaged food products. It provides definitions of key terms like shelf-life, use-by date, and potentially hazardous foods. It also outlines regulations from organizations like the EU, ISO, and Codex Alimentarius regarding determining shelf-life, establishing date labels, and ensuring microbial safety and sensory quality of foods over time. The document emphasizes that use-by dates should be used for highly perishable foods that could present an immediate health danger if consumed after a short period, and outlines factors to consider for establishing shelf-life and date labels for different food products.
This document summarizes a seminar presentation on food packaging and labeling in India. It discusses:
1. The growth of India's packaging industry and lower per capita consumption compared to other countries. Food and beverage and pharmaceuticals occupy the largest shares.
2. Changing demographic trends have increased demand for packaged foods due to urbanization, incomes, and smaller families.
3. Packaging serves several important functions including promotion, product identity, information, customer needs, safety, and product protection.
4. India has various regulations governing food packaging and labeling including acts, orders, and the Food Safety and Standards Authority of India. Labels must include important information about ingredients, nutrition, and handling.
This document provides guidelines for temporary food premises operating at special events in the Fraser Health Authority. It defines terms like temporary food premises and special events. It outlines the approval process for temporary food establishments and food service establishments. It lists minimum requirements for operating a temporary food establishment or food service establishment, including obtaining food from approved sources, using single-use utensils and dishes, maintaining proper food temperatures, having handwashing facilities, and practicing good hygiene. Operators must submit an application at least 14 days before the event to be approved by a Public Health Inspector.
RECENT TRENDS IN QUALITY, SAFETY ASPECT OF FOODDebomitra Dey
Different categories of food like solid and liquid foods have been reviewd and separately the trends is discussed in the food industry, with rehard to quality and safety
WHO five keys to safer food, food additives, food processing, effects of food processing, sanitation of food establishment & of food handlers, conservation of nutrients before-during & after cooking, food fortification, examples of fortified foods, how to choose fortificant.
This document outlines the syllabus for a course on Food Analysis & Quality Control. It covers various topics related to food quality parameters, analysis techniques, food laws and standards. The theory section covers concepts of quality control, sampling methods, physicochemical properties, sensory evaluation, food regulations, and quality systems like GMP and HACCP. The practical section involves proximate analysis, detection of adulteration, sensory analysis methods, analysis of food products and determination of contaminant residues. The overall aim is to impart knowledge and skills on evaluating and assuring food quality.
Guidelines for the control of Aquaculture medicinal products(AMPs)Degonto Islam
Aquaculture drugs and chemicals plays a pivotal role not only in fish health management but also pond construction, soil and water management, enhancement of natural aquatic productivity, feed formulation, manipulation of reproduction, growth promotion and processing. Government of Bangladesh organized an awareness program on control of AMP to create awareness among different stakeholders. Functioning of a control system for AMP is a prerequisite for quality assurance safe fishery products
This document provides an overview of food processing and preservation. It discusses how preserving foods allows people to enjoy foods like mangoes throughout the year. Various food preservation methods are described, including canning, drying, salting, freezing, and smoking. These methods help prevent spoilage by inhibiting microbial growth and retarding oxidation. The principles of food preservation and various techniques, like physical and chemical methods, are also outlined. Careers in food processing are mentioned. Important unit operations in food processing, like mixing, cooking, and packaging are listed. Dehydration as a preservation method is further described.
1) The document discusses factors that determine the shelf life of foods, including intrinsic factors like pH, water activity, and natural barriers, as well as extrinsic factors like temperature, packaging, and storage conditions.
2) It defines key terms related to shelf life like "best before" date, "use by" date, and chilled vs. shelf-stable foods.
3) Determining shelf life involves characterizing the food product, considering factors that could cause deterioration, and testing to validate the estimated shelf life period. Regular monitoring is also important to ensure safety throughout the claimed shelf life.
This document discusses the use of natural antimicrobials and antioxidants in meat-based foodstuffs as an alternative to synthetic preservatives. It provides examples of natural substances that can be used, such as essential oils from plants like rosemary and marjoram, compounds from pepper, tomato concentrate, lactic acid bacteria, and bacteriocins. These natural additives can help extend the shelf life of meat products while meeting consumer demand for clean labels without synthetic ingredients. The document also discusses incorporating these natural substances into food packaging as part of active packaging technologies.
This document discusses cleaning and sanitation procedures for food processing plants and machinery. It defines key terms like cleaning, disinfection, sanitization, and sterilization. It explains that cleaning removes visible dirt while sanitization reduces microbes to safe levels. Various factors that influence effective cleaning and sanitation programs are outlined. Food contact surfaces that require washing, rinsing, and sanitizing are identified. Recommended cleaning materials and procedures for different surfaces are provided. The importance of routine cleaning and sanitation to food safety is highlighted.
This document provides guidance for calculating shelf life of foods. It discusses factors that influence shelf life such as ingredients, processing, packaging and storage conditions. Regulations require date marking on packaged foods with shelf lives under two years. The person responsible for determining and labeling shelf life is usually the manufacturer, but can also include repackers, processors, retailers and supermarkets. Shelf life is related to both food quality and safety over the duration a food is stored according to any stated conditions. The guidance describes direct methods for experimentally determining shelf life through sensory and microbiological testing over time. It also discusses indirect methods and challenge testing.
This document summarizes food standards and regulations regarding instant noodles in Malaysia. It compares standards from the Food Regulations 1985, Malaysian Standard MS 526:2009 for Instant Wheat Noodles, and Malaysian Standard MS 1112:1988 for Instant Beehoon (rice vermicelli). The standards describe the essential composition, quality factors, permitted food additives, moisture content and required cooking time for instant noodles to be 4 minutes or less. Food safety in Malaysia is regulated by the Ministry of Health, while voluntary food standards are developed and certified by the Department of Standards and SIRIM Berhad.
Food hygiene is more than cleanliness ......
Protecting food from risk of contamination, including harmful bacteria, poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking
or processing.
Discarding unfit or contaminated food.
By Halim Nababan, National Agency for Drug & Food Control, Republic of Indonesia, presented at the International Life Sciences Institute Regional Seminar on Understanding Consumer Behaviour, Jakarta, 11 May 2015
Food safety and standards (packaging and labelling) regulation, 2011drneraj
This document provides regulations related to food packaging and labelling in India. It begins by outlining definitions for key terms like "best before date", "date of manufacture", "lot number", and types of packages. It then describes general packaging requirements, including materials that can be used for containers and specific standards for materials like plastic and cans. Product-specific packaging requirements are also outlined for items like milk, edible oils, fruits/vegetables. The regulations aim to ensure food is packaged safely and prevents contamination.
This document outlines criteria for auditing food establishments. It covers requirements in several areas:
1. Location and premises/establishment design must meet food safety standards. This includes proper layout, ventilation, and separation of areas.
2. Facilities like water supply, drainage, waste disposal, cleaning areas, and handwashing must be adequate and prevent contamination.
3. Equipment and surfaces must be made of appropriate materials to enable cleaning and maintenance of hygiene. Temperature control is also required.
The criteria categorizes requirements as highly critical, critical or major and establishes compliance levels for ratings of platinum, gold, silver or bronze. Proper implementation of food safety practices is the overall goal.
This document summarizes the organic agriculture industry in Indonesia. It outlines the country's major organic exports including coffee, spices and coconut sugar. While the domestic organic market is growing, it is dominated by fresh products and imported processed foods. The certification landscape and national organic authorities are described. Challenges facing the industry include high certification costs and developing the domestic processed food market and export market. The government aims to triple certified farmland by 2020 and further promote organic agriculture through training, research and market support.
This document discusses community medicine approaches to food fortification, additives, and adulteration. It defines food fortification as adding nutrients to foods in small amounts to improve nutrition. Examples given are fluoridation of water and iodization of salt. Food additives are also discussed, defined as non-nutritive substances added in small amounts to improve properties like flavor, texture and storage. Food adulteration is defined as mixing, substituting or concealing food quality in a way that can harm health. Control of fortification, additives and adulteration is discussed along with related laws.
This document discusses food quality parameters and methods for analyzing food products. It outlines factors that contribute to food quality like appearance, taste, and nutritional value. Physical, chemical, and microbiological tests are used to analyze raw materials and finished products to ensure safety and purity. Parameters like moisture, fat, protein, and packaging materials are evaluated using methods like the hot air oven test and chemical analysis. Instrumental techniques like gas chromatography-olfactometry and electronic nose are also used to objectively measure organoleptic properties and identify volatile compounds that influence flavor.
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
This document provides an introduction to food safety for catering businesses. It defines key terms like food safety, food safety hazards, and foodborne illness. It explains the major biological, chemical, and physical food safety hazards including bacteria, viruses, parasites, allergens, and foreign objects. It also outlines the key conditions like temperature, time, moisture, acidity, etc. that promote microbial growth. The objective is to provide food safety supervisors in catering businesses an understanding of hygienic practices and food safety requirements.
WHO five keys to safer food, food additives, food processing, effects of food processing, sanitation of food establishment & of food handlers, conservation of nutrients before-during & after cooking, food fortification, examples of fortified foods, how to choose fortificant.
This document outlines the syllabus for a course on Food Analysis & Quality Control. It covers various topics related to food quality parameters, analysis techniques, food laws and standards. The theory section covers concepts of quality control, sampling methods, physicochemical properties, sensory evaluation, food regulations, and quality systems like GMP and HACCP. The practical section involves proximate analysis, detection of adulteration, sensory analysis methods, analysis of food products and determination of contaminant residues. The overall aim is to impart knowledge and skills on evaluating and assuring food quality.
Guidelines for the control of Aquaculture medicinal products(AMPs)Degonto Islam
Aquaculture drugs and chemicals plays a pivotal role not only in fish health management but also pond construction, soil and water management, enhancement of natural aquatic productivity, feed formulation, manipulation of reproduction, growth promotion and processing. Government of Bangladesh organized an awareness program on control of AMP to create awareness among different stakeholders. Functioning of a control system for AMP is a prerequisite for quality assurance safe fishery products
This document provides an overview of food processing and preservation. It discusses how preserving foods allows people to enjoy foods like mangoes throughout the year. Various food preservation methods are described, including canning, drying, salting, freezing, and smoking. These methods help prevent spoilage by inhibiting microbial growth and retarding oxidation. The principles of food preservation and various techniques, like physical and chemical methods, are also outlined. Careers in food processing are mentioned. Important unit operations in food processing, like mixing, cooking, and packaging are listed. Dehydration as a preservation method is further described.
1) The document discusses factors that determine the shelf life of foods, including intrinsic factors like pH, water activity, and natural barriers, as well as extrinsic factors like temperature, packaging, and storage conditions.
2) It defines key terms related to shelf life like "best before" date, "use by" date, and chilled vs. shelf-stable foods.
3) Determining shelf life involves characterizing the food product, considering factors that could cause deterioration, and testing to validate the estimated shelf life period. Regular monitoring is also important to ensure safety throughout the claimed shelf life.
This document discusses the use of natural antimicrobials and antioxidants in meat-based foodstuffs as an alternative to synthetic preservatives. It provides examples of natural substances that can be used, such as essential oils from plants like rosemary and marjoram, compounds from pepper, tomato concentrate, lactic acid bacteria, and bacteriocins. These natural additives can help extend the shelf life of meat products while meeting consumer demand for clean labels without synthetic ingredients. The document also discusses incorporating these natural substances into food packaging as part of active packaging technologies.
This document discusses cleaning and sanitation procedures for food processing plants and machinery. It defines key terms like cleaning, disinfection, sanitization, and sterilization. It explains that cleaning removes visible dirt while sanitization reduces microbes to safe levels. Various factors that influence effective cleaning and sanitation programs are outlined. Food contact surfaces that require washing, rinsing, and sanitizing are identified. Recommended cleaning materials and procedures for different surfaces are provided. The importance of routine cleaning and sanitation to food safety is highlighted.
This document provides guidance for calculating shelf life of foods. It discusses factors that influence shelf life such as ingredients, processing, packaging and storage conditions. Regulations require date marking on packaged foods with shelf lives under two years. The person responsible for determining and labeling shelf life is usually the manufacturer, but can also include repackers, processors, retailers and supermarkets. Shelf life is related to both food quality and safety over the duration a food is stored according to any stated conditions. The guidance describes direct methods for experimentally determining shelf life through sensory and microbiological testing over time. It also discusses indirect methods and challenge testing.
This document summarizes food standards and regulations regarding instant noodles in Malaysia. It compares standards from the Food Regulations 1985, Malaysian Standard MS 526:2009 for Instant Wheat Noodles, and Malaysian Standard MS 1112:1988 for Instant Beehoon (rice vermicelli). The standards describe the essential composition, quality factors, permitted food additives, moisture content and required cooking time for instant noodles to be 4 minutes or less. Food safety in Malaysia is regulated by the Ministry of Health, while voluntary food standards are developed and certified by the Department of Standards and SIRIM Berhad.
Food hygiene is more than cleanliness ......
Protecting food from risk of contamination, including harmful bacteria, poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking
or processing.
Discarding unfit or contaminated food.
By Halim Nababan, National Agency for Drug & Food Control, Republic of Indonesia, presented at the International Life Sciences Institute Regional Seminar on Understanding Consumer Behaviour, Jakarta, 11 May 2015
Food safety and standards (packaging and labelling) regulation, 2011drneraj
This document provides regulations related to food packaging and labelling in India. It begins by outlining definitions for key terms like "best before date", "date of manufacture", "lot number", and types of packages. It then describes general packaging requirements, including materials that can be used for containers and specific standards for materials like plastic and cans. Product-specific packaging requirements are also outlined for items like milk, edible oils, fruits/vegetables. The regulations aim to ensure food is packaged safely and prevents contamination.
This document outlines criteria for auditing food establishments. It covers requirements in several areas:
1. Location and premises/establishment design must meet food safety standards. This includes proper layout, ventilation, and separation of areas.
2. Facilities like water supply, drainage, waste disposal, cleaning areas, and handwashing must be adequate and prevent contamination.
3. Equipment and surfaces must be made of appropriate materials to enable cleaning and maintenance of hygiene. Temperature control is also required.
The criteria categorizes requirements as highly critical, critical or major and establishes compliance levels for ratings of platinum, gold, silver or bronze. Proper implementation of food safety practices is the overall goal.
This document summarizes the organic agriculture industry in Indonesia. It outlines the country's major organic exports including coffee, spices and coconut sugar. While the domestic organic market is growing, it is dominated by fresh products and imported processed foods. The certification landscape and national organic authorities are described. Challenges facing the industry include high certification costs and developing the domestic processed food market and export market. The government aims to triple certified farmland by 2020 and further promote organic agriculture through training, research and market support.
This document discusses community medicine approaches to food fortification, additives, and adulteration. It defines food fortification as adding nutrients to foods in small amounts to improve nutrition. Examples given are fluoridation of water and iodization of salt. Food additives are also discussed, defined as non-nutritive substances added in small amounts to improve properties like flavor, texture and storage. Food adulteration is defined as mixing, substituting or concealing food quality in a way that can harm health. Control of fortification, additives and adulteration is discussed along with related laws.
This document discusses food quality parameters and methods for analyzing food products. It outlines factors that contribute to food quality like appearance, taste, and nutritional value. Physical, chemical, and microbiological tests are used to analyze raw materials and finished products to ensure safety and purity. Parameters like moisture, fat, protein, and packaging materials are evaluated using methods like the hot air oven test and chemical analysis. Instrumental techniques like gas chromatography-olfactometry and electronic nose are also used to objectively measure organoleptic properties and identify volatile compounds that influence flavor.
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
This document provides an introduction to food safety for catering businesses. It defines key terms like food safety, food safety hazards, and foodborne illness. It explains the major biological, chemical, and physical food safety hazards including bacteria, viruses, parasites, allergens, and foreign objects. It also outlines the key conditions like temperature, time, moisture, acidity, etc. that promote microbial growth. The objective is to provide food safety supervisors in catering businesses an understanding of hygienic practices and food safety requirements.
This document discusses food safety, including food labeling, food additives, pesticide residues, food hygiene, and foodborne illness hazards. It emphasizes that food safety is important to protect consumer health and prevent financial losses from unsafe products. Key aspects of food safety include following good manufacturing practices, hazard analysis and critical control point systems, and maintaining proper food hygiene through cleaning, sanitization, and prevention of cross-contamination. The Food Safety and Standards Authority of India regulates food safety in the country.
This document discusses food safety and sanitation management in the food service industry. It covers topics such as foodborne illness outbreaks, contamination, Hazard Analysis Critical Control Point (HACCP) systems, facility planning and design, cleaning and sanitation, accident prevention, the role of government regulation, and food protection manager certification. The key points are that foodborne illness is caused by contaminated food due to improper temperature control, poor hygiene, and cross-contamination. HACCP and other food safety practices aim to control hazards and ensure food is safely prepared and served to consumers.
Food adulteration involves adding unacceptable substances to food that lower its quality. Various methods are used, such as adding water to milk or chemicals to spices. This harms consumer health and violates food safety standards. The document outlines several agencies and regulations that establish food standards in India, including the Food Safety and Standards Authority of India (FSSAI), which consolidates various food laws. Common food adulterants are also listed for different food items. Preventing food adulteration involves inspecting food sources and educating communities.
Food hygiene is fundamentally important. It plays a major role in ensuring food safety. Poor food hygiene practice can lead to food poisoning. Food premises posting poor hygiene scores as practiced in UK will su er negative economic e ects as consumers choose to eat somewhere else. Food hygiene plays a key factor in at the production, preparation, handling, storage, and distribution of food. Hygiene practices are important, particularly in lower socio economic households. This paper provides a primer on food hygiene. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Hygiene: A Primer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-6 , October 2019, URL: https://www.ijtsrd.com/papers/ijtsrd28076.pdf Paper URL: https://www.ijtsrd.com/humanities-and-the-arts/other/28076/food-hygiene-a-primer/matthew-n-o-sadiku
food safety its definition, importance & factors affecting its safety.
FSSAI, EXPORT INSOECTION COUNCIL OF INDIA, QUALITY STANDARDS, AGMARK, BEAURO OF INDIAN STANDARDS,
The document discusses organic feed production guidelines in India. It provides an introduction to organic agriculture principles and the National Programme for Organic Production (NPOP) in India, which oversees organic certification. The NPOP requires that livestock and poultry diets consist of at least 85-80% feedstuffs from organic sources. The document also outlines specific NPOP regulations for organic feed production, including allowed feed ingredients and additives, and processing and handling standards for organic animal feed.
Lec 3Agencies in implementing Food Laws.pptxJoannDavid4
The roles of government, industry, and consumers in ensuring food safety are outlined. Key government agencies in the Philippines that regulate different parts of the food chain are the Department of Agriculture, Department of Health including the Food and Drug Administration, and local government units. These agencies set food safety standards and regulations. Food business operators are primarily responsible for producing safe food while consumers have responsibilities such as proper food handling and checking labels. Collaboration between these groups helps strengthen the food regulatory system and protect public health.
This document analyzes regulations on organic food in Indonesia and their impact on the organic supply chain. It finds that regulations have increased organic certification bodies and certified organic producers. However, many small organic farmers cannot afford certification, limiting supply. It recommends that the government help fund certification and adopt participatory guarantee systems to support small farmers while protecting consumers. Public education on certification importance is also key to developing the organic business in Indonesia.
FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptxDR.SUMIT SABLE
This document provides an overview of food safety in India. It discusses food safety at various levels of the food system including at farms, during transportation, in food industries, stores, and markets. It outlines food hazards and safety measures that should be implemented at each level. It summarizes the WHO's five keys to safer food and discusses the roles and regulations of food handlers, the Food Safety and Standards Authority of India (FSSAI), and food safety practices for street vendors, restaurants, and retail stores. The document emphasizes that food safety is important to prevent foodborne illness and is a shared responsibility across all parts of the food system.
Organic foods have experienced dramatic growth over the past two decades in the United States. Organic foods are produced without synthetic pesticides, antibiotics, or genetically modified ingredients. Several studies have found that pesticide residues are much more likely to be detected in conventional foods compared to organic foods, with residues appearing at lower frequencies and levels in organic foods. While pesticide residues in both conventional and organic foods generally fall within regulatory limits, the detection of residues at lower levels and frequencies in organic foods suggests they may pose less health risks related to pesticide exposure compared to conventional foods.
This document provides an overview of food safety in India. It begins with definitions of key terms related to food classification, surveillance, hygiene, additives, and adulteration. It then covers topics like food preservation, processing, sanitation of establishments, nutrient conservation, fortification, and specific issues like milk hygiene. The document also discusses the Food Safety and Standards Act of 2006 and mechanisms to prevent food adulteration. Overall, the document outlines important concepts and issues regarding ensuring food safety from production to consumption in India.
Good Agricultural Practices (GAP) are methods for producing agriculture in a sustainable way. They aim to ensure food safety and quality, protect the environment, and support economic viability and social equity. GAP standards have been developed by various public and private organizations for different commodities and markets. Potential benefits include improved food safety, market access, and more sustainable farming. Challenges include increased costs, lack of harmonization between standards, and ensuring small farmers can participate. Key principles of GAP include clean soil, water, worker hygiene, and surfaces to prevent contamination during all stages of production and harvesting. Proper record keeping is also important for food safety.
This document discusses sanitary food handling in the foodservice industry. It covers why sanitation is important given changes in food production, distribution and serving large numbers of people. It outlines key procedures to prevent contamination including cleaning preparation areas, utensils and surfaces, ensuring employee health and hygiene, and implementing inspection programs. Effective management and training are also needed to properly implement a sanitation program.
Similar to Fha Prepared Food Vendors Guidelines Revised April 2009 (20)
This document is an application for vendors to participate in the Royal City Farmers Market in New Westminster, British Columbia during the summer of 2010. It provides information on the contact details required, categories of participation including entertainer, non-profit group, and other businesses. Entertainers would receive a small stipend and be allowed to sell merchandise. Non-profits would get a free table with equipment but need to submit proof of insurance. Other businesses must pay fees, submit insurance proof, and sell services aligned with the market's mission statement. Applicants select their preferred dates and submit the completed form along with documentation and applicable fees.
This document is a vendor application for the Royal City Farmers Market summer 2010 season. It requests contact information from applicants and details about their products. Applicants must provide any applicable certificates and approvals. Booth options include single, double, and half stalls, and applicants can request dates, power, and vehicle access. The checklist outlines documents to include with the application like certificates and fees. If approved, applicants will be invoiced for total stall fees after submitting the application.
The document provides guidelines for vendors at the Royal City Farmers Market in Summer 2010. It outlines the types of vendors allowed including fresh foods, prepared foods, and artisans. All vendors must submit applications and comply with rules regarding products, licensing, food safety, and market etiquette. Stall sizes and fees are provided along with instructions for how to become an approved vendor.
The document is a membership application form for the Royal City Farmers Market Association located in New Westminster, BC. It collects contact information from applicants and allows them to choose between an individual or vendor membership at $10 or $25 per year respectively. Membership benefits include a membership card, discounts, member appreciation days, and voting rights at the annual general meeting.
The document provides guidelines for vendors at the Royal City Farmers Market in 2009. It outlines the types of vendors allowed including farm, prepared food, artisan/craft, and service providers. It specifies requirements for products, certifications, applications and fees for each vendor category. The guidelines also provide rules for vendors regarding setup, sales, parking and maintaining stalls at the market.
The document is a vendor application form for the Royal City Farmers Market. It requests information from potential vendors such as company details, products to be sold, preferred market dates, and certification documents. Vendors must become a member of the Royal City Farmers Market Association by signing the application and guidelines. Stall fees vary based on size and prepaying for multiple dates. Vendors can also provide suggestions to improve the market experience.
The document is an application form for entertainers, businesses, and non-profit groups to participate in the Royal City Farmers Market. Entertainers can perform for a stipend and accept donations. Businesses must have insurance and pay $35 per market. Non-profits get a free table with a $35 refundable deposit; priority goes to local groups working in food/health/environment. Applicants select dates and must become market members to participate.
This document is a membership application form for the Royal City Farmers Market Association located in New Westminster, BC. It requests basic contact information from applicants and asks them to choose between an individual $10/year membership or a vendor/business/organization $25/year membership. Membership runs from time of purchase until the annual general meeting in October and entitles members to vote.
Let's Integrate MuleSoft RPA, COMPOSER, APM with AWS IDP along with Slackshyamraj55
Discover the seamless integration of RPA (Robotic Process Automation), COMPOSER, and APM with AWS IDP enhanced with Slack notifications. Explore how these technologies converge to streamline workflows, optimize performance, and ensure secure access, all while leveraging the power of AWS IDP and real-time communication via Slack notifications.
Driving Business Innovation: Latest Generative AI Advancements & Success StorySafe Software
Are you ready to revolutionize how you handle data? Join us for a webinar where we’ll bring you up to speed with the latest advancements in Generative AI technology and discover how leveraging FME with tools from giants like Google Gemini, Amazon, and Microsoft OpenAI can supercharge your workflow efficiency.
During the hour, we’ll take you through:
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Fha Prepared Food Vendors Guidelines Revised April 2009
1. Page 1 of 6
GUIDELINE SECTION
Temporary Food Market Guidelines Environmental Health Services
DATE REVISED
AUTHORIZATION DATE APPROVED 22 February 2007
Regional Director, Health Protection November 2006 20 April 2009
INTRODUCTION
This guideline provides recommendations for the preparation and display of food intended for sale
at temporary food markets.
The following principles should be maintained at all times:
Public health is protected by ensuring that food prepared at home which is offered for sale at
temporary food markets is limited to lower risk foods (see Appendix 1 for examples) and those
described in Appendix III.
Municipal zoning and business license issues are respected, and are an integral part of the
approval process for temporary food markets.
Vendors should contact their local Health Authority and submit an application before
commencement of sales (see Appendix IV).
The Health Authority has discretion to remove any food sold at a temporary food market
considered to be a health hazard as defined in Sec. 1 of the Public Health Act, or is
contaminated as per Section 3 of the Food Safety Act.
BACKGROUND
Section 2 of the Food Premises Regulation (B.C. Reg. 210/99), pursuant to the Public Health Act,
exempts premises in which certain types of food are sold. All other foods offered for sale should
be prepared in premises which are constructed and operated in compliance with Section 6(1) of
the regulations.
DEFINITIONS
Temporary Food Markets – means for the purpose of this guideline, a food establishment
operated in a fixed location on a temporary basis in connection with a charitable or public event,
farmers market or other event of a like nature.
Higher Risk Food – means food in a form or state which is capable of supporting growth of
disease causing microorganisms, or the production of toxins.
Vendors should not sell foods that are considered higher risk unless approved to do so by the local
Health Authority.
Lower Risk Food – means food in a form or state that is not capable of supporting the growth of
disease-causing organisms or the production of toxins. One or more of the following factors
usually apply to these foods:
Water activity (Aw) of 0.85 or less, or
A pH (Hydrogen ion concentration) value of 4.6 or less.
Vendors of home prepared foods at temporary food markets should only sell foods that are
considered to be lower risk (see Appendix I for examples).
2. Page 2 of 6
GUIDELINE SECTION
Temporary Food Market Guidelines Environmental Health Services
DATE REVISED
AUTHORIZATION DATE APPROVED 22 February 2007
Regional Director, Health Protection November 2006 20 April 2009
GUIDELINE
I. Preparation of Lower Risk Food In The Home
Where home preparation of lower risk food is proposed for sale at temporary food markets, it is
recommended that vendors/food handlers ensure that
1. Food is in good condition and free from spoilage.
2. When needed to establish that a food product is not higher risk, undertake tests which verify
the food has:
a water activity (Aw) of 0.85 or less, or
a pH (Hydrogen ion concentration) value of 4.6 or less
3. Food is protected from contamination. Pets should be excluded from kitchens during the time
food is being prepared.
4. Food is prepared in well equipped kitchens. Food contact surfaces, utensils and equipment are
cleaned and sanitized after each use,
5. Good personal hygiene is observed including:
a) washing hands frequently and thoroughly including before starting food preparation, after
using the toilet and after handling raw food. Soap in a dispenser and paper towels should
be used for hand washing and drying.
b) avoiding coughing and sneezing while handling food; when unavoidable cover your nose
and mouth and wash hands thoroughly afterwards;
c) wearing clean clothing and an apron when preparing food.
6. Lower risk food is prepared separately from higher risk foods and other potential sources of
contamination,
7. Food is wrapped or packaged to preclude contamination, and
8. If foods are packed in jars
a) only proper sealing jars (e.g., Mason-type) should be used,
b) jars may be refilled only if they are in good condition, cleaned and properly sanitized
before reuse,
c) sealing rings and lids should not be reused; they should be replaced with new rings and
lids with each refill, and
d) jams and jellies should be processed in boiling water. The seal should be airtight to
prevent the entry of spoilage organisms.
3. Page 3 of 6
GUIDELINE SECTION
Temporary Food Market Guidelines Environmental Health Services
DATE REVISED
AUTHORIZATION DATE APPROVED 22 February 2007
Regional Director, Health Protection November 2006 20 April 2009
NOTE:
1. The approval of lower risk foods for sale at temporary food markets does not automatically
confer approval for sale at retail/commercial food stores. Applicants should discuss
requirements for retail/commercial sale with their local Health Authority.
2. Regarding testing to verify that a food product is not higher risk:
a) When the Health Authority requires a food product to be tested, such testing should be
conducted a commercial laboratory.
b) Self testing can be conducted during recipe development and for monitoring quality control
c) When the recipe for a food product is changed, the food product should be re-tested to
verify the product continues to be a lower risk food.
d) For vendors which produce a variety of similar products using a similar recipe but different
ingredients (e.g. different jams made from different fruit), permission may be granted by
the local Health Authority to only test the finished products which would be considered
highest risk. In the example above, the jam made from the fruit with the highest pH would
be considered the highest risk food product.
e) As part of an ongoing quality control program, vendors selling several products are
encouraged to test a variety of different products annually.
f) To facilitate the acceptance process, vendors must submit completed laboratory test
results with their Application.
3. While not mandatory, it is recommended that vendors involved in home food preparation of
lower risk food complete the FOODSAFE Level 1 program or other approved food safety
training program.
II. Conditions For Sale of Lower Risk Food At Temporary Food Markets
It is recommended that vendors of home prepared foods at temporary food markets ensure that,
when selling lower risk food:
1. Food handlers observe good personal hygiene,
2. A sign is displayed that is clearly visible to the consumer at the point of sale stating that “THIS
FOOD HAS BEEN PREPARED IN A KITCHEN THAT IS NOT INSPECTED BY A
REGULATORY AUTHORITY.” or equivalent wording,
3. Food products should be protected from sources of contamination at all times, including
contact by pets, during storage and display at the market.
4. Display cases, counters, shelves, tables, and any other equipment used in connection with the
sale of lower risk food should be made from easily cleanable material, maintained in good
condition and cleaned as often as necessary.
4. Page 4 of 6
GUIDELINE SECTION
Temporary Food Market Guidelines Environmental Health Services
DATE REVISED
AUTHORIZATION DATE APPROVED 22 February 2007
Regional Director, Health Protection November 2006 20 April 2009
5. A satisfactory means of cleaning hands and utensils (when used by a vendor), should be
provided as per the following;
a) the use of hand wipes is satisfactory where only prepackaged food or whole fresh fruits
and vegetables are sold
b) if samples/product tasting is undertaken then running water, soap in a dispenser and
paper towels should be provided. A 22.7 liter (5 gal) plastic water jug with spigot is
generally acceptable as the water source.
NOTE:
Suggested alternative to satisfy hand washing may include:
vendors operating side by side may share a washing station consisting of liquid soap in a
dispenser, single use towels, a container which holds a minimum 22.7 liters (5 gallons) of
water, and a suitable waste holding receptacle.
6. In order to minimize direct food handling at the market, with the exception of fresh fruits and
vegetables, food samples intended for tasting at the market should be portioned and packed at
the home kitchen.
NOTE:
Home prepared/packaged food may be subject to Canadian Food Inspection Agency requirements
for labelling and weights and measures. Vendors are advised to check with their local CFIA office
to ensure their packages/labels comply with applicable federal requirements.
III. Market Managers of Temporary Food Markets
A market manager (or equivalent) should be designated as being in charge of the overall market
operation. Market managers are responsible for ensuring that food vendors have obtained
approval from the local Health Authority, and not allow sales by vendors unless they have
produced a letter of acceptance or letter of confirmation (see examples – Appendix V or VI). Other
responsibilities of market managers should include:
1. Obtaining approval from local/regional government to ensure compliance with local health,
zoning, by-law and business license requirements,
2. Ensuring each vendor has contacted the local Health Authority prior to the sale of lower hazard
food and foods identified in Appendix II and III, including submission of applications (see
example -Appendix IV) within time deadlines established by the local Health Authority.
Generally applications should be submitted at least 30 days prior to commencement of the
market/sales. The Health Authority where the facility is located and produces the food has
5. Page 5 of 6
GUIDELINE SECTION
Temporary Food Market Guidelines Environmental Health Services
DATE REVISED
AUTHORIZATION DATE APPROVED 22 February 2007
Regional Director, Health Protection November 2006 20 April 2009
jurisdiction and is responsible for issuing a letter of acceptance or confirmation (see examples -
Appendix V or VI) for all approved applications.
NOTE:
Letters of acceptance and confirmation will be honoured between Health Authorities and events.
Vendor applications, once accepted, are not required to be resubmitted to a Health Authority for
additional events/locations. However, it is essential that the letter of acceptance be shown to each
Market Manager as part of the event approval process. Vendors are strongly encouraged to have
in their possession a copy of the letter of acceptance/confirmation letter and any product
documentation during any sales event to verify that the products have been reviewed and
accepted by the Health Authority with jurisdiction.
Letters of acceptance/confirmation do not have an expiry date. However, acceptance is conditional
to no changes being made to the process or composition of the approved food(s). Applicants
should reapply to a Health Authority in the prescribed format if any changes are made to the
process or composition of the food(s), or for any new foods proposed for sale.
Vendors who sell ONLY fresh whole fruits and vegetables are not required to submit an
application, and do not require a letter of acceptance. Washing station(s) should, however, be
supplied as per Section II.5 if samples are portioned/offered on site.
3. Being responsible for ensuring all vendors are aware of all relevant policies and guidelines,
4. Ensuring no home prepared, higher risk foods are sold or offered for sale,
5. Ensuring each vendor completes a list of foods to be sold,
6. Maintaining a written record of all vendors and foods sold, and have such records available for
review by local Health Authority, upon request,
7. Being present and on-site at all times the market is in operation,
8. Ensuring each vendor provides an acceptable means of hand and utensil washing (see Section
II.5).
IV. CHEF DEMONSTRATIONS AND SIMILAR EVENTS
Chef demonstrations and similar events are defined as events where ready to eat foods are
prepared prior to or at the temporary food market. The food is then distributed to the public and
intended for immediate consumption. Chef demonstrations or other similar events will only be
considered if a Temporary Food Permit is obtained prior to the event from the local Health
Authority where the event is located.
6. Page 6 of 6
GUIDELINE SECTION
Temporary Food Market Guidelines Environmental Health Services
DATE REVISED
AUTHORIZATION DATE APPROVED 22 February 2007
Regional Director, Health Protection November 2006 20 April 2009
APPENDICES
Appendix I Lower Risk Foods Acceptable for Home Preparation and
Sale at a Temporary Food Market
Appendix II Higher Risk Foods Not Acceptable for Home Preparation and
Sale at a Temporary Food Market
Appendix III Sale of Shell Eggs and Raw Foods of Animal Origin at Temporary Food Markets
Appendix IV Application – Sale of Food at Temporary Food Markets
Appendix V Review and Acceptance Letter
Appendix VI Letter of Confirmation
Appendix VII List of Specified Meat Inspection Areas
7. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX I
Lower Risk Foods Acceptable for Home Preparation and Sale at a Temporary Food Market Page 1 of 1
The following list contains examples of lower risk foods that are acceptable for home preparation
and sale at a temporary food market:
Note: All of these lower risk foods should be prepackaged except whole fresh fruits or vegetables.
• apple sauce
• brownies
• bread and buns (no dairy or cheese fillings)
• butter tarts
• pies (fruit filled only, no cream filled or cream based)
• cakes (icing sugar only, no dairy or synthetic whipped cream)
• dry cereal products
• chocolate (provided it is used as an ingredient in a food that has undergone cooking
to at least 71oC (160oF)
• cinnamon buns (sugar icing only)
• cookies
• dried fruits
• fresh fruits and vegetables
• fudge
• hard candy
• honey
• jam (pH 4.6 or less)
• jelly (pH 4.6 or less)
• muffins (no dairy fillings)
• popcorn
• noodles (dry flour and water only, no egg based)
• pickled vegetables (vinegar base, pH 4.6 or less)
• relish (vinegar base, pH 4.6 or less)
• wine and herb vinegar
• syrup
• toffee
• salsa (if pH and Aw within acceptable ranges)
For products not listed above, please consult your local Health Authority
April 20, 2009 Fraser Health Health Protection
8. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX II
Higher Risk Foods Not Acceptable for Home Preparation and Sale at a Temporary Food Market Page 1 of 1
The following list contains examples of higher risk foods that are not acceptable for home
preparation and sale at a temporary food market.
• antipasto
• cakes/pastries with whipped cream, cheese or synthetic fillings
• processed beans, including baked, refried, and bean salad
• cabbage rolls
• canned cured meats
• canned products containing meat, vegetables, soups, sauces, cheese
• chop suey
• creamed corn
• dairy products (e.g., milk, cream, cheese, yogurt)
• foods containing eggs as ingredients (e.g., custards, salads)
• fish and shellfish
• garlic spreads, pesto
• guacamole
• herb and flavored oils
• juice (fruit and vegetable)
• low acid canned vegetables (e.g. pH 4.6 or greater beans, asparagus, beets, mushrooms,
broccoli, peas)
• tofu
• pies (meat filled, pumpkin, sweet potato, custard [e.g., lemon meringue pie])
• perogies
• processed meat, sausages
• humus
• pickled eggs
For products not listed above, please consult your local Health Authority.
NOTE:
Consideration for the sale of higher risk foods may be given by the local Health Authority provided
the food is prepared in a permitted food service establishment. Temporary Market vendors who
also own/operate the food establishment where the higher risk food is being prepared should have
a copy of their Permit to Operate with them. Vendors who are not the owner/operator of the
permitted food service establishment where the higher risk food is being prepared should obtain a
letter of confirmation (See Appendix VI for example) from the Health Authority where the facility is
located. The letter of confirmation specifies that these higher risk foods can be sold at a temporary
food market. If you wish to sell these products to retail facilities, applicants should discuss
requirements for retail/commercial sale with their local Health Authority. These vendors should
have a copy of the letter of confirmation during any sales event to verify that the products have
been reviewed and accepted by a Health Authority. All vendors involved in the preparation of
higher risk foods in a permitted food service establishment should successfully complete the
FOODSAFE Level 1 program or equivalent.
April 20, 2009 Fraser Health Health Protection
9. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX III
Sale of Shell Eggs and Raw Foods of Animal Origin at Temporary Food Markets Page 1 of 2
Sale of Shell Eggs and Raw Foods of Animal Origin
At Temporary Food Markets
The sale of higher risk foods to the public requires that the premises in which the food is
processed, packaged, and sold to the public comply with the Food Premises Regulations. Hence
home prepared higher risk foods are not permitted to be sold to the public at temporary food
markets unless prepared and sold in facilities that have been approved and in some cases issued
a permit pursuant to the regulations.
The above not withstanding, the following criteria provide guidelines for the sale of shell eggs and
other raw foods of animal origin at temporary food markets.
A. Shell Eggs
Shell eggs may be sold at temporary food markets subject to the following
- Shells are sound and not cracked/leaking
- Shells are clean and free of any fecal material or feathers
- Eggs are maintained at an internal temperature of 4°C during transportation and
storage/display at the market.
- Crates used to contain the eggs are clean and maintained in a sanitary manner.
- The minimum information on crates should indicate the name of farm/producer and the
packaging or sale date.
B. Sale of Raw Meat, Poultry and Fish Products
1. The sale of whole, portioned or ground raw meat, poultry or fish products can be considered
for sale at temporary food markets subject to the following.
- All raw products should be frozen and kept frozen from the point of packaging through to
sale to the consumer. All products not sold the day of the market should be kept frozen
until return to the point of origin. Any products that have thawed should not be refrozen
and sold at a future event.
- All raw products should be processed and packaged at an approved food premises.
- All raw products should be prepackaged – repackaging or reprocessing of any kind is not
allowed at the temporary market site.
- All raw products should be labelled to identify the processing plant (see Note 1 below),
vendor contact information, product name, packaging date and notice to keep frozen
- labels or signage should be provided which provides information on the safe
handling/preparation procedures recommended for the product (e.g. cooking temperature
for ground beef 71C)
2. Vendors should submit an application to sell raw meat, poultry or fish products to the local
health authority at least 30 days prior to the start of the market/sales.
April 20, 2009 Fraser Health Health Protection
10. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX III
Sale of Shell Eggs and Raw Foods of Animal Origin at Temporary Food Markets Page 2 of 2
As part of the application, vendors should submit a food safety plan for each of the raw
products they wish to sell. The plan should include a list that describes the products. Generic
terms such as beef, poultry should be avoided – describe the products more specifically such
as roast, steaks, ground beef, hamburger, or chicken breasts.
The plan should also include information about processing and packaging procedures,
transportation and selling provisions (particularly the means of temperature control),
provisions for unsold products and storage outside of market location, and procedures for
recall should a problem with the product arise.
NOTE 1:
All animals must be slaughtered and meat inspected at a plant licensed under either the federal
or provincial Meat inspection Regulations.
NOTE 2:
Fish products sold anywhere in British Columbia must be processed and packaged in a fish
processing plant licensed under either the federal or provincial Fish Inspection Acts.
3. Meat from Class C Transitional Meat Plants
Meat from Class C transitional meat plants is permitted to be sold only in areas formerly
designated as un-inspected. Meat from Class C transitional meat plants is PROHIBITED to
be sold in specified (former) meat inspection areas (see Appendix VII for a listing of these
areas). In addition to the requirements outlined in these Guidelines, the sale of meat from
Class C transitional meat plants must also meet the requirements of the BC Meat Inspection
Regulations, including:
a) Class C meat can only be sold directly to consumers. Class C meat is not for resale and
is not to be sold via or to restaurants or retail facilities.
b) Class C meat must be labelled:
i. Not government inspected.
ii. Not for resale.
iii. The slaughter establishment must be identified.
iv. If a cut and wrap operation is used to further process the meat, it should also be
identified.
It is expected that the provisions in the BC Meat Inspection Regulations allowing Class C
meat plants will be repealed on December 31, 2010.
April 20, 2009 Fraser Health Health Protection
11. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX IV
Application – Sale of Food at Temporary Food Markets Page 1 of 1
APPLICATION – SALE OF FOOD AT TEMPORARY FOOD MARKETS
Application Date: Applicant:
Mailing City:
Address:
Postal Code:
Phone (Day): Phone (Cell):
Fax: E-mail:
Applicant’s Signature:
Name of Market / Event: Date(s) of Event:
Location of Market / Event: Business Hours: to
NOTE: If selling at multiple markets - list all locations on separate page.
Market Manager: Phone #:
Provide a complete list of your food products by checking the applicable boxes as noted below.
Baked Goods Dried Fruits or Nuts
Pickled vegetables Herbs & Spices
Jams & Jelly Fudge or Candies
Honey or Syrup Flavoured Vinegar
Meat, Poultry, Fish Shell Eggs
Other
Describe your packaging method by checking the applicable boxes as noted below.
Plastic Wrap Bottle Jar Can Pouch Vacu-packed
Other
For EACH food product intended to be sold at the temporary market, please include the following documents with your application form.
A list of ingredients.
A brief description of the preparation and preservation method.
A sample of your product label.
For each food item, indicate location of processing/packaging (e.g. home or commercial establishment).
If you have done quality assurance testing of your products, please provide a copy of your most recent lab reports where applied:
Micro bacteriology, or pH, or Aw
APPLICATION FORM IS DUE AT LEAST 30 DAYS PRIOR TO THE EVENT
NOTE – Applicants should plan for a 14 day processing turn around time.
April 20, 2009 Fraser Health Health Protection
12. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX V
Review and Acceptance Letter Page 1 of 1
REVIEW AND ACCEPTANCE LETTER
Date
Operator
Address
Dear Operator:
Re: Sale of <Product> at Temporary Food Market
We have reviewed the information you provided regarding your proposal to prepare <PRODUCTS>
in your home and sell them at Temporary Food Markets. Based on the information provided, we are
satisfied that this product can be considered as lower risk under the Temporary Food Market
Guideline. Sale of this product is therefore considered exempt from the provisions of the Food
Premises Regulation and we have no objection to the sale of this product at Temporary Food
Markets subject to the following conditions:
1. Home preparation of food should be carried out in accordance with the requirements of
the attached Temporary Food Market Guideline. All foods should be properly packaged
to protect them from contamination and should also be labelled.
2. No additional processing or preparing of the food is to occur at the market site without
written permission from our office.
3. Home prepared foods are to be sold from a supervised temporary market, as defined in
the Guideline.
4. There is to be no change to the ingredients or preparation method of this product
without written permission from our office.
5. A copy of this letter is to be kept available with you during any sales event to verify that
these products have been reviewed by <Health Authority>.
Please contact the undersigned at <office phone> if you have any questions regarding these
conditions.
Yours truly,
PHI
Public Health Inspector
April 20, 2009 Fraser Health Health Protection
13. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX VI
Letter of Confirmation Page 1 of 1
LETTER OF CONFIRMATION
Date
Vendor
Address
Dear Vendor:
Re: Sale of <Product> Prepared at an approved Food Service Establishment
for Sale at a Temporary Food Market
We have reviewed the information you provided regarding your proposal to prepare (Name the
Products) in (Name the food service establishment including address) and sell them at Temporary
Food Markets. Based on the information provided, this letter confirms that your proposal has been
reviewed as per Temporary Food Market Guideline. We have no objection to the sale of this
product at Temporary Food Markets subject to the following conditions:
1. All foods should be properly packaged to protect them from contamination and should
also be labelled.
2. No additional processing or preparing of the food is to occur at the market site without
written permission from our office.
3. All foods are to be sold from a supervised temporary food market, as defined in the
Guideline.
4. There is to be no change to the ingredients or preparation method of this product(s)
without written permission from our office.
5. A copy of this letter is to be kept available with you during any sales event confirming
that these products have been reviewed by <Health Authority>.
6. This letter does not automatically confer approval to sell the foods to a licensed retail
facility.
7. This letter does not confer approval regarding other regulatory agencies’ guidelines
including, but not limited to, labelling, nutrition labelling, and other requirements.
Please contact the undersigned at <office phone> if you have any questions regarding these
conditions.
Yours truly,
PHI
Public Health Inspector
April 20, 2009 Fraser Health Health Protection
14. Guideline for the Sale of Foods at Temporary Food Markets APPENDIX VII
List of Specified Meat Inspection Areas Page 1 of 1
LIST OF SPECIFIED MEAT INSPECTION AREAS
Specified Areas
The areas comprising all the land within the boundaries of Barnston Island, the Corporation of
Delta, the City of Surrey, and the City of White Rock.
The area comprising all the land within the boundaries of the City of Chilliwack.
The area comprising all the land within the boundaries of the City of Langley.
The areas comprising all the land within the boundaries of the City of Coquitlam, the City of Port
Coquitlam and the City of Port Moody.
The area comprising all the land within the boundaries of the City of New Westminster.
The area comprising all the land within the boundaries of the City of North Vancouver.
The area comprising all the land within the boundaries of the City of Vernon.
The area comprising all the land within the boundaries of the District of North Vancouver.
The area comprising all the land within the boundaries of the District of West Vancouver.
The area comprising all the land within the boundaries of the City of Richmond.
The area comprising all the land within the boundaries of the former Dewdney-Alouette Regional
District incorporated by Letters Patent issued on October 27, 1967 and amalgamated into the
Fraser Valley Regional District by Letters Patent issued on December 12, 1995.
The area comprising all the land within the boundaries of the District of Kent.
The area comprising all the land within the boundaries of the District of Mission.
The area comprising all the land of Vancouver Island.
The area comprising all the land within the boundaries of the District of Squamish.
The area comprising all the land within the boundaries of the Resort Municipality of Whistler.
The area comprising all the land within the boundaries of the Sunshine Coast Regional District.
The area comprising all the land within the boundaries of School District No. 59 (Peace River
South).
The area comprising all the land within the boundaries of the City of Abbotsford.
The area comprising all the land within the boundaries of the Township of Langley.
The area comprising all the land within the boundaries of the Village of Pemberton
April 20, 2009 Fraser Health Health Protection