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Virginia Honey

Virginia Honey. Sarah Dunn VDACS-Food Safety Program Food Safety Specialist, Senior 757-363-3909 Sarah.dunn@vdacs.virginia.gov. Exemption: Senate Bill 1108.

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Virginia Honey

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  1. Virginia Honey Sarah Dunn VDACS-Food Safety Program Food Safety Specialist, Senior 757-363-3909 Sarah.dunn@vdacs.virginia.gov

  2. Exemption: Senate Bill 1108 Exempts from inspection private homes where the resident process and prepares honey produced from his own hives if all of the following requirements are met: • the individual sells less than 250 gallons of honey annually; • the individual does not process and sell other foods, except as allowed by subsection 3.2-5130 A 3; • the product complies with the other provisions of the chapter; • the product is labeled “PROCESSED AND PREPARED WITHOUT STATE INSPECTION. WARNING: Do Not Feed Honey to Infants Under One Year Old” and • the individual certifies annually that the provisions of this subdivision are met.

  3. Exemption: Re-Certification • Processor must complete VDACS Virginia Honey Processor Certification Form annually

  4. Labeling • On principle display: • Statement of Identity: “Honey” • Net quantity: ounces (grams) • Warning statement • On information panel: • Name and address of manufacturer/distributor • OR all components can be on one label

  5. Labeling Principle Display Panel (PDP) Information Panel (IP)

  6. Labeling • PDP is the side facing the consumer • IP is to the right of the PDP or on the back

  7. Labeling

  8. Labeling

  9. Labeling

  10. Labeling

  11. Labeling: Warning Statement • Must read exactly: “PROCESSED AND PREPARED WITHOUT STATE INSPECTION. WARNING: Do Not Feed Honey to Infants Under One Year Old” • Must be prominently displayed on the jar or bottle

  12. Labeling Documents • A Food Labeling Guide • 21 CFR 101 Food Labeling

  13. Personnel • Disease control • Personal cleanliness

  14. Hand Washing • Only in designated handwashing sink • Hot soapy water for 30 seconds • Dry hands with sanitary towel

  15. Plant and Grounds • Pest control • Well maintained property

  16. Work Area • Work surfaces • Pets • Overhead contamination

  17. Sanitizing: The Process • Wash. Rinse. Sanitize. Air Dry. • Can be performed in: One compartment Two compartment Three compartment Dishwasher

  18. Sanitizing: What to Use • Common: • Quaternary ammonium: 200 ppm • Chlorine: 50-100 ppm • Less Common: • Water: minimum of 180 degrees Fahrenheit • Iodine

  19. Sanitizing Compounds and Test Strips

  20. Where to Buy • shopping.google.com • In search bar type: • Quat test papers • Steramine sanitizing tablets OR • Chlorine test strips for restaurants

  21. Post-Sanitizing • Storing cleaned and sanitized jars • Floors, walls, ceilings, work surfaces

  22. Sanitizer Demonstration

  23. Referenced Regulations • 21 CFR 101 Food Labeling • 21 CFR 110 Current Good Manufacturing Practices • Virginia Food Laws

  24. Food Safety and Security Program • Tidewater Regional Office: 757-363-3909 • Mailing: 1444 Diamond Springs Road Virginia Beach, VA 23455 • Sarah Dunn, Food Safety Specialist: Hampton, Williamsburg, Gloucester area sarah.dunn@vdcas.virginia.gov • Sabrina Liles, Food Safety Specialist: Northern Neck, Henrico County sabrina.liles@vdacs.virginia.gov • Website: www.vdacs.virginia.gov

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