1. FOOD SAFETY IN PROCUREMENT
PROCUREMENT STRATEGIES
FOOD SAFETY IN PROCUREMENT
CASSANDRA BULL
CORNELL COOPERATIVE EXTENSION
ALLEGANY COUNTY

2. MEAT PRODUCTS
All meat producers who sell in retail venues = meat processed in a USDA inspected facility.
Many small farmers are used to this restriction.
USDA facilities are always over booked and quite sparse in this region, but they are still available if given enough lead time
State Vs. USDA facilities – State inspections are NOT acceptable, and these are used for farmers who do “freezer trade”. Make sure you see the USDA label on your packages.

3. SHELL EGGS IN NEW YORK STATE
Labeling requirements must be on principal display
Cartons and cases must be marked with: The word "eggs“ Grade – in letters 3/8" or larger Size – in letters 3/8" or larger Count – may be expressed in dozens Name, address and zip code of farm
All eggs must be identified as to source - labeled "packed by,"
The words "keep refrigerated" or similar designation
A producer selling eggs of his own production directly to consumers is exempt from grade and size labeling requirements.

4. SHELL EGGS IN NEW YORK STATE
Federal law requires producers with 3,000 birds or more, or anyone packing eggs of other than their own production to be in accordance with the egg products inspection act of 1970 (USDA INSPECTION).
Eggs other than from the domesticated chicken must be labeled accordingly
Federal law requires all eggs to be refrigerated and held at 45ºf or below immediately after packing, including during transportation.
Source: NYS AG & Markets

5. PRODUCE
Each School Food Association can make their own food safety requirements and regulations specific to each schools’ needs. Schools contracting for food service may have less flexibility in setting this standard.
Check your district’s policy when procuring local food.

6. PRODUCE
INSURANCE
A vast majority of small farms carry insurance, but it is always good to ask if you are unsure!
GOOD AGRICULTURAL PRACTICES
Good Agricultural Practices (GAP) and Good Handling Practices (GHP) are voluntary audits that verify that fruits and vegetables are produced, packed, handled, and stored as safely as possible to minimize risks of microbial food safety hazards. Find farmers and distributors that are GAP and GHP certified by USDA in their datebase.
Many larger food distributors require their farms to be GAP certified

7. PRODUCE GOOD AGRICULTURAL PRACTICES
GAP certifications are VERY restrictive for small and mid-sized farmers, who may be the most local to your district. The certification is very costly and many farms have to install UV water treatment systems that are very cost prohibitive for one farm.
There are NO GAP certified farms in Allegany County

8. PRODUCE FOOD SAFETY PLAN
Just because a farm doesn’t have a food safety certification, doesn’t mean they’re not food safe. It doesn’t mean that they are safe, either.
Vetted farmers that sell to local grocery stores, at farmers markets, and restaurants will most likely have food safety implementations.
Contact your local extension office for help creating or working with a farmer who needs assistance in creating a food safety plan.