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

2. 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….

3. 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.

4. 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

5. 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

6. 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.

7. 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

8. 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

9. 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.

10. 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.

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

12. 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.

13. 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
FoodFacilityRegistration/default

14. 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.

15. 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.

16. 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.

17. 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.

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

19. 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.

20. 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.

21. Labeling

22. 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.

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

24. Allergen Labeling

26. Effective July 26, 2018
Small businesses July 26, 2019

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

28. Labeling
Small businesses may apply, annually, for an exemption from including the food nutrition facts on their label:
guidancedocumentsregulatoryinformation/label ingnutrition/ucm htm

29. Questions? Contact us: Mitzi.Waldo@adph.state.al.us

30. Happy Trails!