Basic Standards for Home and Commercial Kitchens, and ...

1 Basic Standards for Home/ Commercial KitchensandSmall Scale Food Processing FacilitiesPrepared By:NYS Department of Agriculture and MarketsDivision of Food Safety and InspectionAgenda Regulations Zoning/Jusidication-Licensing andexemptions Specialized processing (HACCP) Acidified foods, Juice, Seafood, Low acid canned foods Overview of CURRENT GMPs Labeling Allergens Food recalls Employee training opportunities Scheduled processes/authorities FSMA ResourcesRegulations Why do we have them? TheFederalgovernment,individualstates,ci tiesandmunicipalitiesgoverntheoperationo ffoodprocessingfacilitieswhetherhomekitc hensorcommercialfacilities. Whenconsideringstartingupahomeorcommerci alkitchen,itisimportanttoresearchthefoll owing: Whichagenciesregulates/licensesyourprodu ct, Foodsallowedandnotallowedtobeproducedine achfacility, Localzoninglawsgoverningtheuseofthebuild ing FoodsthatareregulatedandrequireaArticle2 0-CFoodProcessingLicenseinNewYork Thisregulationappliestoanythingthatisalt eredbyvalue-addedprocessingincludingbutn otlimitedto:baking,blending,brewing,curi ng,fermenting,freezing,grinding,pickling ,canning,preserving,dehydrating,juicing, cidermaking,pickling,brining,bottling,pa ckaging,repackaging,vacuumorreducedoxyge npackaging,pressing,heatingorcooking,smo king,roasting, list in handoutZoning Regulations?

2 Jurisdiction?ProcedureHome KitchenHome Annex (if licensable)CommercialInspectionNo, Potable water required (documented) municipal or treated well waterYes, Potable water required (documented) municipal or treated well waterYes, Potable water required (documented) municipal or treated well waterLicensingNon-potentially hazardous foods exempt from licensing byNYS Department of Agriculture & Markets (NYSDAM)Wholesale or retail is allowed at agricultural venues (farmers markets, craft fairs, etc.)20-C licenseNYS Dept. of Agriculture &MarketsSeparate cleaning, sanitizing, and hand wash cleanable walls, floor, and : $ years20-C licenseNYSDAMFee $ yearsInspection AgencyNYSDAMMay request review of processing procedures by recognized processing authority.

3 Only normal kitchen facilities can be service facilities are inspected by the Department of AllowedCandy-non-chocolate, fudgeCakes not requiring refrigerationCookiesBrowniesDouble crust fruit piesBreads(Not containing Fruit/Vegetables)RollsFruit jams, jelliesSpices, herbs (blending commercially dried)Snack itemsBaked goods ( bread, rolls) for wholesale distribution or retail at farmers markets, craft fairs, processed foodProcess Review required for any shelf stable foods. May be required for other foods as well ( fermented)Scheduled Process is required for Low acid and acidified foods packed in hermetically sealed register and file with FDAAny processed foodProcess Review required for any shelf stable foods. May be required for other foods as well ( fermented)Scheduled Process is required for Low acid and acidified foods packed in hermetically sealed register and file with FDA Foods Not AllowedCakes which require refrigerationPies containing milk, eggs or meat productsChocolatesLow acid / acidified products if more than3% rawor2% cookedmeat ingredients USDA regulatedMeat productsif more than 3% raw or 2% cooked meat ingredients USDA regulatedZoningCheck with city/town Zoning /Planning BoardIssues: Scale of operation, number of employeesCheck with municipality Zoning/Planning BoardIssues: scale of operation.

4 Number of employees2nd kitchen may not be allowed on premiseCheck with municipality Zoning/Planning BoardIssues: scale of operation, number of employeesCovered in handout!Home Processing Exemption NewYorkStateallowsnon-hazardousfoodssuch ascandy,cakesnotrequiringrefrigeration,c ookies,brownies,doublecrustedfruitpies,b readsandrolls,standardfruitjamsandjellie s,repackagingcommerciallydriedspicesandh erbs,andsnackitemstobeproducedinhomekitc hens. Areviewofprocessingproceduresmayberequir edforcertainproductsbeforeexemptionisgra nted. Sometypesoffoodsmaynotbeproducedinahomek itchen, : Lowacidandacidified(pickled)foodspackedi nhermeticallysealedcontainersmustberegis teredwiththeUSFoodandDrugAdministration( FDA). Meatproductswithmorethan3%rawor2%cookedm eatingredientsinacompletedproductareregu latedbytheUSDepartmentofAgriculture(USDA ).

5 License Process License ReceivedLicense ReviewedGMP InspectionLicense IssuedLicense renewed every 2 yearsFacility inspection frequency is based on product riskNOTE:A processor cannot offer foods for sale until they have received their license WarningFood found in the market from an unapproved is subject to seizureGood Manufacturing Practices (GMPs)GMP CategoryGMP Requirement For:Personnel1. Disease control2. Cleanliness3. Education and training4. Supervision of personnel with regards to these requirementsBuilding and Grounds1. Description of adequate maintenance of grounds/exterior of facility2. Facility/kitchen construction and design to facilitate sanitary operations and maintenanceSanitary Operations1. Cleaning/sanitizing of physical facilities, utensils, and equipment2.

6 Storage of cleaning and sanitizing substances3. Pest control4. Sanitation of food contact surfaces5. Storage and handling of cleaned portable equipment and utensilsSanitary Facilities and Controls1. Water supply2. Plumbing3. Sewage disposal4. Toilet facilities5. Hand-washing facilities6. Rubbish and offal disposalEquipment and UtensilsDesign, construction, and maintenance of equipment and utensilsProcesses and controlsDelineates processes and controls for:1. Raw materials and other ingredients (separation, storage, rotation, etc)2. Manufacturing operations (critical limits, allergen control, cross contamination, etc)Warehousing/ Storage and distributionStorage and transportation of final food product must protect against contamination and deterioration of the food and its containerGood manufacturing practices provide guidance for manufacturing, testing, and quality assurance of food to ensure that a food product is safe for human consumption.

7 All GMP guidelines follow a few Basic procedures must be written in clearand unambiguous language during the manufacturing/food process (temperature controls, cleaning/sanitation schedules, training, batch, lot codes, etc) must be maintainedProvided in your handoutGMP -PersonnelThefacilitymanagementshalltake allreasonablemeasuresandprecautionstoass urethefollowing: ,orwhileacarrierofsuchdisease,orwhileaff ectedwithboils,sores,infectedwounds,orot herabnormalsourcesofmicrobiologicalconta mination,shallworkinafoodplantinanycapac ityinwhichthereisareasonablepossibilityo ffoodorfoodingredientsbecomingcontaminat edbysuchperson,orofdiseasebeingtransmitt edbysuchpersontootherindividuals. Deviseapolicy SharethepolicywithemployeesGMP -Personnel ,whileworkingindirectcontactwithfoodprep aration,foodingredients,orsurfacescoming intocontacttherewithshall: Wearcleanoutergarments,maintainahighdegr eeofpersonalcleanliness,andconformtohygi enicpracticeswhileonduty,totheextentnece ssarytopreventcontaminationoffoodproduct s.

8 Washtheirhandsthoroughly(andsanitizeifne cessarytopreventcontaminationbyundesirab lemicroorganism)inanadequatehand-washing facilitybeforestartingwork,aftereachabse ncefromtheworkstation,andatanyothertimew henthehandsmayhavebecomesoiledorcontamin ated. Removeallinsecurejewelryand,duringperiod swherefoodismanipulatedbyhand,removefrom handsanyjewelrythatcannotbeadequatelysan itized. Ifglovesareusedinfoodhandling,maintainth eminanintact,clean, Wearhairnets,headbands,caps,orothereffec tivehairrestraints. Notstoreclothingorotherpersonalbelonging s,eatfoodordrinkbeverages,orusetobaccoin anyforminareaswherefoodorfoodingredients areexposedorinareasusedforwashingequipme ntorutensils. Takeanynecessaryprecautionstopreventcont aminationoffoodswithmicroorganismsorfore ignsubstancesincluding,butnotlimitedto,p erspiration,hair,cosmetics,tobacco, -The Good, the Bad and the UglyThe GoodThe BadThe UglyBuildings and Grounds The Good, the Bad and the UglyThe GoodThe BadThe UglyGMP Sanitary Operations You must have program in place to maintain a clean and sanitary operation.

9 When possible a program must be available and documented for the following: General maintenance of buildings and grounds Animal and vermin control Sanitation of equipment and utensils Sanitation/cleaning of walls, floors, ceilings etcSanitary Operations -The Good, the Bad and the UglyThe GoodThe BadThe UglyGMP Sanitary Facilities & ControlsEach facility shall be equipped with adequate sanitary facilities and accommodations, including but not limited to the following: Water supply Sewage disposal Plumbing Toilet facilities Hand-washing facilities Rubbish and offal disposalSanitary Facilities & Controls The Good, he Bad and the UglyThe GoodThe BadThe UglyGMP Equipment & UtensilsAll plant equipment and utensils should be: suitable for their intended use, so designed and of such material and workmanship as to be adequately cleanable, and properly Good, the Bad and the UglyThe GoodThe BadThe UglyGMP Processes and Controls Rawmaterialandingredientsshallbesegregat edasnecessarytoassurethattheyareclean,wh olesome,andfitforprocessingintohumanfood Rawmaterialsshallbestoredunderconditions thatwillprotectagainstcontaminationandmi nimizedeterioration.

10 Containersandcarriersofrawingredientssho uldbeinspectedonreceiptandroutinelytoass urethattheirconditionhasnotcontributedto thecontaminationordeteriorationoftheprod uctsGMP Processes and Controls Wheniceisusedincontactwithfoodproducts,i tshallbemadefrompotablewater Food-processingareasandequipmentusedforp rocessinghumanfoodshouldnotbeusedtoproce ssnon-humanfood-gradeanimalfeedorinedibl eproductsunlessthereisnoreasonablepossib ilityforthecontaminationofthehumanfood. Processingequipmentshallbemaintainedinas anitaryconditionthroughfrequentcleaningi ncludingsanitizationwhereindicated. Insofarasnecessary, and Controls -The Good, the Bad and the UglyThe GoodThe BadThe UglyGMP Warehouse, Storage and Distribution Allfoodpackagingandstorage,shouldbecondu ctedundersuchconditionsandcontrolsasaren ecessarytominimizethepotentialforundesir abledeteriorationorcontaminationofthepro cessedproductoringredients Storagemayrequirecarefulmonitoringofsuch physicalfactorsas.