4/6/2017. Food Safety Basics. Farmers Market Food Safety Best Practices & Overview of Colorado Cottage Food
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1 Farmers Market Food Safety Best Practices & Overview of Colorado Cottage Food Presenters: Anne Zander, Boulder County Extension Sheila Gains, Arapahoe County Extension Food Safety Basics USDA/FSIS: 1
2 Transporting Products to the Market Food containers and market totes or bins need to be cleaned regularly. Transportation vehicles should be clean and sanitary. Market Displays Larimer County Farmers Market Stapleton Farmers Market The display area, including table tops, coverings, and containers, should be clean. Extra product should be stored in closed containers to protect from pets & pests. Vendor Identity Business name needs to be clearly displayed The farm name &location where produce was grown needs to be prominently displayed Cottage food products need to be labeled properly 2
3 Temperature Control While on display at Farmers Markets all: Hot foods MUST remain hot, 140 F* or above Cold foods MUST remain cold, 41 or below Frozen foods MUST remain frozen, 0 F or below Thermometers should be used to monitor temperatures. Ice must be made with potable water. Keep raw foods separated from prepared foods. Fresh produce and other raw agricultural products can cross contaminate ready to eat foods. Foodborne Illness Outbreak Associated with Farmers Market Outbreak: Salmonella Newport Food Item Affected: Fresh prepared fruit/vegetable product; salsa Location: Iowa, 2010 Illness: 48 cases Cause: Product not refrigerated Solution: Follow safe handling guidelines Total Cost: Medical expenses, recalled product, vendor and markets reputation, lost revenue 3
4 Farmers Market Workers Hands should be clean when selling products & preparing samples. Hand washing stations should be readily accessible. Offering Samples Minimize bare hand contact with samples by using single service items (toothpicks, small containers, napkins, etc.) or single service gloves. Offering Fruit or Vegetable Samples Produce used for samples should be washed well Store in clean containers Hold all cut samples <41 F Cover or protect from dust and insects Avoid bare hand contact Serve with single use utensils Provide trash receptacle 4
5 Recommendations for Mixed Salad Greens Use tongs or gloves when bagging salad greens Keep greens cool Label bags with farm information and date Provide customers with safe handling information Chile Roasters A Retail Food Establishment License issued by the county health department is required to sell roasted chilies If chilies are purchased from a different producer, the vendor will also need a Farm Product Dealers License. Chiles must be washed with potable water prior to roasting The roaster must be maintained and kept in clean condition Good hygienic practices must be followed when handling chilies Chile Roasters Containers must be food grade (no black trash bags) Chile should be below 230 F before placing in plastic bag or bag could melt. Roasted chile must be kept above 135 F, or chilled to F in first 2 hours, F in next 4 hours (T of 6 hours to get 40 F or below) Suggest roasting to order Customer Information Instruct customer to chill in small batches within 2 hours and use or freeze within 3 days More information is available on CO Farm to Market: 5
6 Colorado Cottage Foods Colorado Cottage Foods Act CO , signed March 2012 Section 5; Cottage Foods Act To promote Farmers Markets and locally produced foods sold directly to consumers. Info: Foster Connections with Local Producers and Promote Sustainability 6
7 Support Economic Development Who can sell cottage foods? Cottage Food Producer: a person who prepares nonpotentially hazardous foods in a home kitchen or similar venue for sale directly to consumers pursuant to this section. A producer may only be: (I) An individual who is a resident of Colorado; or (II) A Limited Liability Company (LLC) formed in Colorado, consisting of two or fewer members, and of which all members are residents of Colorado Food Safety Training Colorado Cottage Food Act: A producer must take a food safety course that includes basic food handling training and is comparable to or is a course given by the Colorado State University Extension service or a state, county, or district public health agency, and must maintain a status of good standing in accordance with the course requirements, including attending any additional classes if necessary. 7
8 Where can cottage foods be sold? Direct to consumer sales: Farmers market Roadside stand CSA Residence Eligible Products Allowed (Non-Potentially Hazardous Foods) Foods stored under normal conditions without refrigeration which do NOT support rapid and progressive growth of microorganisms that cause food infections or intoxications Not Allowed (Potentially Hazardous Foods) Foods that may harbor harmful microorganisms, permitting growth or production of toxins Require time/temperature control for safety Allowed CO Cottage Foods Candies & confections (including alcohol-flavored candy or chocolates, toffee, pre-packaged cotton candy) Canned fruits & applesauce *Not canned in water Certain baked goods (non-perishable-quick breads, muffins, fruit pie, cookies, cakes) *Dehydrated produce includes freeze-dried produce (dried fruit or leather; dried kale chips) Dry mixes (cake mix, brownie, cookie mix) 8
9 Flour Allowed CO Cottage Foods (cont.) Fruit butter (high acid types such as apple butter) Fruit empanadas Granola bars Jams, jellies, marmalades, compotes, chutneys, conserves & preserves (high acid fruits- strawberry, peach, grape, cherry) Preserves with a dried pepper spice (not fresh peppers) Syrups *Pickled fruits & vegetables with a ph of 4.6 or below Allowed Pickled Foods Defined Fruits & Vegetables that have been preserved in vinegar, brine or similar solution resulting in a finished product having an equilibrium ph of 4.6 or lower. Products need to have ph testing Free ph Testing For a limited time CDPHE will be offering free ph testing of pickled fruits &vegetables. Details at 9
10 Allowed CO Cottage Foods (cont.) Nuts & seeds (roasted, sugared nuts; sunflower seeds) Roasted Coffee Beans Spices (dry seasoning mixes) Teas (dried tea blends) Tortillas (cooked) Whole eggs (must meet requirements of Section , CRS) Selling Fresh Eggs (Chicken, Quail & Duck) Temperature Control is Required Eggs sold at farmers markets, etc. must be transported in a clean & sanitary environment between 33 F and 41 F Maintain temperature while being offered for sale Keep cooler of eggs out of direct sunlight CO Dept. of Agriculture Small Flock Egg Producers Example-Cooler Thermometer 10
11 Selling Fresh Eggs Colorado Senate Bill included changes regarding sale of eggs ( ) < 250 dozen sales per month-license exempt- CDA Cleaning Eggs* Must wash & sanitize eggs prior to sale, same as for licensed producers. Use bleach concentration of 100 ppm * CO Dept. of Agriculture Small Flock Egg Producers Packaging Fresh Eggs Packaging & Displaying Eggs for Sale New, clean, unused cartons must be used Cartons should be generic without a store or brand name For display at market, use closed, empty cartons (keep eggs in cooler) OR Discard display eggs after market ends. Labeling Fresh Eggs Egg packages must be labeled with: Producers name & address where eggs originated Producers current phone number or address Packaging date Safe Handling Instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook any foods containing eggs thoroughly. Disclaimer Statement: These eggs do not come from a government-approved source. 11
12 Egg Label Example Happy Hen Farms Jane Farmer 123 Egg Lane Anywhere, CO 8xxxx Packed: / / Safe Handling Instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook any foods containing eggs thoroughly. These eggs do not come from a government approved source. Allowed Cottage Foods (cont.) Vinegars flavored with fruits, vegetables & herbs (must use commercial vinegar with 5% acidity) Flavored bitters Honey & Infused Honey Other foods on a case by case basis that do not require temperature control for safety. Allowable Honey Products Liquid Honey Comb Honey Cut Comb Whipped/Creamed/Crystalized Honey Infused Honey with natural flavorings. Not allowed at this time Honey Butter Honey & other sweetener blends 36 12
13 Foods NOT Allowed Bacon or other meats in or on top of baked goods Baked or fried goods having cream, custard, or meringue & cakes or pastries with cream cheese icing or fillings Buttercream frosting requiring refrigeration Canned vegetables Sauces (salsa, BBQ, hot, pizza, pasta, chili, ketchups & mustard) Cut fresh fruits & vegetables or juices Pasta homemade fresh pasta (dried pasta is allowed) Flavored oils Raw doughs (cookie, bread, sourdough starter, etc.) Foods NOT Allowed Fresh or dried meat/meat products, including jerky Ice & ice products Jams, jellies & preserves made with fresh peppers Spreads Salad Dressings Pumpkin butter (no vegetable butters) Meat, cheese, or vegetable filled empanadas Milk/dairy products, including hard/soft cheeses and yogurt Raw seed sprouts Kombucha CBD (Cannabidiol) Oil Pickled Eggs Product Packaging & Labeling Use food grade materials for packaging Label must be affixed to pkg; printed in English Must include: Identification of cottage food product Producer s name Producer s address Producer s current or phone number Date produced Complete list of ingredients (should be in descending order by weight) Disclaimer statement Alcohol/liquor can be used as an ingredient, & must be listed with other ingredients. Recommended to state on label This product contains alcohol. 13
14 Product Label Disclaimer This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish and crustacean shellfish. This product is not intended for resale. Sample Product Label Chocolate Chip Cookies Joe Baker 123 Safe Food Ave. Anywhere, CO 80XXX jbbaker@cookie.com Manufacture Date: March 15, 2014 Ingredients: Enriched flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin and folic acid), butter (milk, salt), chocolate chips (sugar, chocolate liqueur, cocoa butter, butterfat (milk), soy lecithin as an emulsifier), walnuts, sugar, eggs, salt, artificial vanilla extract, baking soda. Disclaimer: This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish and crustacean shellfish. This product is not intended for resale. Point of Sale Placard, Sign or Card In addition to package label requirements, a placard, sign or card must be visible at sales venue stating: This product was produced in a home kitchen that is not subject to state licensure or inspection. This product is not intended for resale. 14
15 Farm to Market website: Colorado Dept of Public Health & Environment: CSU Farm to Table website: 15
16 Thanks for all you do to promote farmers markets in Colorado and to keep our local food supply safe! The material in this presentation was developed by CSU Extension and compiled in March 2017 but specific provisions of Legislative Acts are subject to change. Check Colorado Farm to Market for updates: 16
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