Presentation is loading. Please wait.

Presentation is loading. Please wait.

Start Here 1.Weigh all ingredients 2.Calculate the % for each Start Here 1.Weigh all ingredients 2.Calculate the % for each Does your product contain 5%

Similar presentations


Presentation on theme: "Start Here 1.Weigh all ingredients 2.Calculate the % for each Start Here 1.Weigh all ingredients 2.Calculate the % for each Does your product contain 5%"— Presentation transcript:

1 Start Here 1.Weigh all ingredients 2.Calculate the % for each Start Here 1.Weigh all ingredients 2.Calculate the % for each Does your product contain 5% or more meat or poultry (alone or in combination)? YES NONO Your product can only be made in a USDA inspected facility. Contact your State Department of Agriculture for information. Will your product be stored and sold refrigerated or frozen? YES Your product can be made in a certified facility or kitchen. Contact your state or local health department to obtain the correct licenses. You should register with the FDA. NONO Continue Food Business Start-Up Assistance Who will regulate my product? Food Business Start-Up Assistance Who will regulate my product?

2 Will your product be canned or bottled, with or without added acid? This includes vegetables, pickles, salsas, and condiments. YES NONO Your product will need to be made in a facility certified by the FDA for low-acid or acidified canning. Check for co-packers in your area who are able to bottle for you. Does your product not fit into any of these categories? YES Your product can be made in a certified facility or kitchen, but may require testing. Contact your state or local health department to obtain the correct licenses. You should register with the FDA. Is your product a Nonhazardous Food? This includes jams, jellies, & some canned fruits, and many candies & baked goods. NONO YES You may be able to make your product in your home kitchen. Contact your state or local health department to learn about regulations in your state.

3 USDA Resources Production facilities are inspected by the Food Safety & Inspection Service (FSIS) Most state governments handle inspections for the FSIS For a list of state contacts, visit the USDA website: For labeling, packaging, and small business resources, visit the USDA website:

4 FDA Resources Processing facilities are inspected by the Food & Drug Administration (FDA) Some state governments handle inspections for the FDA To register your processing facility, visit the FDA website: For labeling resources, visit the FDA website: tion/FoodLabelingGuide/default.htm For small business resources, visit the FDA website:

5 FDA Canning Regulations Canning/bottling facilities are inspected by the Food & Drug Administration (FDA) Many products must be validated by a recognized food process authority – Cooperative Extension or your State Agriculture Department can help direct you To determine which regulations affect your canned or bottled product, visit the FDA website: AcidCannedFoods/default.htm AcidCannedFoods/default.htm To register your facility, visit the FDA website: tion/FoodLabelingGuide/default.htm

6 States allowing Home Production Arizona: California: takes effect Jan Colorado: New Mexico: Oregon: Utah: ag.utah.gov/divisions/regulatoryag.utah.gov/divisions/regulatory Washington: agr.wa.gov/FoodAnimalagr.wa.gov/FoodAnimal Wyoming: no registration required


Download ppt "Start Here 1.Weigh all ingredients 2.Calculate the % for each Start Here 1.Weigh all ingredients 2.Calculate the % for each Does your product contain 5%"

Similar presentations


Ads by Google