Ryan Harbison, R.S. WVBPH District Sanitarian, St, Albans District

What is a Food Establishment? An operation that stores, prepares, packages, serves, vends, or otherwise provides Food for Human Consummation.

Which Agency Regulates What? Local Health Depts. State Health Dept/Bureau For Public Health

Local Health Depts. Responsible for Permitting and Inspecting Food Establishments that Sell their products directly to the Public/Consumers= Retail Sales

State Health Dept./WVBPH Responsible for Permitting and Inspecting facilities that sell their products by either Wholesale or Internet sales. Or anyone that manufactures an Acidified products= Food Manufacturer

Acidified Food Product Is defined by FDA (in 21 CFR 114.3(b)) as a low-acid food to which acid(s) or acid food(s) are added to produce a product that has a finished equilibrium pH of 4.6 or below and a water activity greater than Examples- Salsa, Pickles

Requirements for an Acidified Food Manufacturer 1. Separate approved kitchen facility 2. Certificate of attendance from a Better Process Control School 3. Approved Processing methods and Flow charts 4. Registration with the FDA 5. Approved label from WVDA

Requirements for an Approved/Commercial Kitchen 1. Easily cleanable floor, walls and ceilings. 2. Approved water system/supply. 3. Properly functioning Sewage system. 4. Sinks Hand Sink 3-bowl Sink Mop Sink Prep Sinks (if needed)

Requirements for an Approved/Commercial Kitchen Cont. 5. Adequate Garbage & Refuse storage 6. Approved storage for Raw and Finished Products 7. Approved Restroom facilities for Employees

Baked Goods & Candy These products can be prepared in a home kitchen and sold at a Farmers market as long as they are not Potentially Hazardous. Products must be properly labeled Vendor shall register with the Local Health Dept. before date of sale

Applebutter, Sorghum & Mollasses Theses products may be sold at Farmers markets as long as they are properly labeled. Due to their High Sugar Content and High Processing Temp., they are not considered to be Potentially Hazardous. Exceptions-Pumpkin Butter & Sugar-Free products Vendor shall register with the Local Health Dept. before date of sale

Honey The sale of Honey is permitted at Farmers markets. The apiarist must be registered with WVDA The product must be properly labeled according to WVDA

Preserved or Canned Foods The sale of these products with the exception of non-dietary jams and jellies, are Not Permitted at a Farmers market unless these products are from an Approved Food Manufacturer with WVBPH.

Eggs Producer must register with WVDA Eggs must be properly labeled per WVDA Must be stored and displayed at the Farmers market at 41 0 F or less.

Jams & Jellies The sale of home-processed non-dietary Jams & Jellies are permitted for sale at Farmers markets Must be properly labeled per WVDA Vendor shall register with the Local Health Dept. before date of sale and the LHD’s reserve the right to inspect the Home kitchens if conditions warrant.

Fruits & Vegetables Whole and uncut Fruits and Vegetables may be offered for sale at Farmers markets. These products once cut must be held at 41 0 F or less. Wild Harvested Mushrooms are Not allowed for sale at a Farmers market.

Contact Info: Linda Whaley- WVBPH/PHS Food/Food Manufacturer Program Manager Ryan Harbison-WVBPH/PHS St. Albans District Sanitarian