Starting a Food Manufacturing Business Health Department Regulatory Requirements Health Department Regulatory Requirements

Starting a Food Manufacturing Business ALL food manufactured, processed, handled, or in any way produced for sale is subject to the regulatory requirements of the health department. EXCEPT….

Starting a Food Manufacturing Business Meat or poultry products regulated by the Department of Agriculture. For example, casseroles with >3% meat. Warehouses regulated by the Department of Agriculture. Products sold only at State Sanctioned Farmer’s Markets. Products that fall under the Cottage Foods Act.

Starting a Food Manufacturing Business Types of foods currently being produced in Alabama include: Syrup, Sauces, and Condiments Bottlers (Coke, Pepsi, Dr. Pepper, Etc.) Bottled water Juice Bakeries (sliced bread, rolls, etc.) Vinegar Corn Meal, Flour Yeast, Salt, Spices Candies, Cookies, Snacks

Starting a Food Manufacturing Business Types of foods currently being produced in Alabama include: Beer, Wine, and Spirits Seafood Products, Raw and Cooked Ice Cream Milk & Cheese

Starting a Food Manufacturing Business Some of these Alabama – produced foods are sold worldwide. And lots of them are sold in multiple states or nationwide.

Starting a Food Manufacturing Business Alabama Cooperative Extension Service Offers product testing: pH and water activity Assistance with labeling and Nutrition Facts May Serve as Process Authority for specialized processes Better Process Control School Required for processing acidified foods like sauces and salsas Seafood HAACP Alliance Course Required for processing seafood and seafood products

Food Processing Rules (420-3-20) Title 21 Code of Federal Regulation (CFR) Adopted by reference Parts 1-190 Part 110 Good Manufacturing Practices (GMPs) Specialty manufacturers (juice, bakeries, acidified) will use the CFR section for the process. Part 114 Acidified Foods Part 129 Bottled Water

Health Department Requirements The business must have a PERMIT issued by the county health department. The county health department must have a FLOOR PLAN to review. This shows the types and location of equipment, sinks, restrooms, water heaters, anything pertinent to the operation.

Health Department Requirements The facility where the food is produced must meet certain minimum physical standards regarding ease of cleaning, ability to clean and sanitize equipment as necessary, and so forth.

Health Department Requirements Water supply Plumbing Sewage disposal Restrooms Hand washing sinks Garbage disposal

Health Department Requirements What about the food? This depends on the type food being produced, the packaging, the distribution method, and the storage instructions. The Health Department’s interest is to insure, as much as feasible, that the food is SAFE for the consumer.

Health Department Requirements Inspections 2 to 4 times per year by the County Health Department. Possible Annual inspection by FDA. Register as a Food Facility with FDA www.fda.gov/Food/GuidanceRegulation/ FoodFacilityRegistration/default

Health Department Requirements OPERATIONS TEMPERATURE CONTROL for potentially hazardous foods. CLEAN equipment, hands, facility. FOODS handled so as to avoid contamination. No rats, roaches, flies. EMPLOYEES sanitary.

Health Department Requirements What about the food? Can a processed, packaged food ever be UNsafe? YES!! There have been over 30 recalls of foods in the previous 90 days.

Health Department Requirements What about the food? Reasons for the recalls include: Bacterial contamination of foods intended as “ready to eat.” Under processing (cooking) of foods. Wrong label, leaving out ingredients that could trigger allergic reactions in sensitive individuals. Other contamination, such as mold or rancidity.

Health Department Requirements POTENTIALLY HAZARDOUS FOOD – Basically, any food that has to be held refrigerated to prevent rapid bacterial growth. This includes meat, milk, fish, shellfish, poultry, pork, eggs. Also includes some that may seem odd; cooked rice, cooked pasta, sliced melons, etc.

Health Department Requirements Even refrigeration will NOT prevent all bacterial growth. FREEZING will prevent bacterial growth but DOES NOT destroy bacteria.

Health Department Requirements Several of the recalls were due to contamination with Listeria monocytogenes. Listeria is a component of soil – so if the food, or the food processing equipment is dirty, there is a possibility of contamination with it. Listeria continues to multiply in numbers at refrigeration temperatures.

Health Department Requirements LABELING Ingredients: Most to least in terms of weight. Amount of contents (oz., grams, liters) Name of product. Name and location of producer or distributor.

Labeling

Labeling Place the statement of identity, or name of the food, and the net quantity statement, or amount of product,the name and address of the manufacturer, packer or distributor, the ingredient list, nutrition labeling and any required allergy labeling.

MAJOR FOOD ALLERGENS Milk Eggs Fish Shellfish Tree Nuts Peanuts Wheat Soy

Allergen Labeling

Effective July 26, 2018 Small businesses July 26, 2019

New Nutrition Facts Labeling Effective July 26, 2018 Small businesses July 26, 2019

Labeling Small businesses may apply, annually, for an exemption from including the food nutrition facts on their label: http://www.fda.gov/food/guidanceregulation/ guidancedocumentsregulatoryinformation/label ingnutrition/ucm2006867.htm

Questions? Contact us: Mitzi.Waldo@adph.state.al.us Anna.Sun@adph.state.al.us Marcus.Whatley@adph.state.al.us 334-206-5375

Happy Trails!