2. Agenda Defining USDA Value Added Defining the Problem Food Safety Modernization Act (FSMA) General Approach to Implementation Exemptions State Processing Rules and Regulations What Can You Do

3. USDA Definition of Value-Added A change in the physical state or form of the product (such as milling wheat into flour or making strawberries into jam). The production of a product in a manner that enhances its value, as demonstrated through a business plan (such as organically produced products). The physical segregation of an agricultural commodity or product in a manner that results in the enhancement of the value of that commodity or product (identity preserved marketing system).

4. Is This Food Safety Modernization? Anabelle uses modern technology to safely receive her maximum daily allowance of food as a part of the Food Safety Modernization Act.

5. Defining the Problem- Food Borne Illness Annual Food Borne Illness Rates: 1 in 6 ill/yr.(48 million) 128,000 Hospitalized 3,000 Deaths Rates consistent since 1996 Top 10 of 2013 illnesses traced to; Large industrial agriculture operations Restaurants Prepared food plants Mexican lettuces, cilantro & cucumbers Turkish frozen pomegranate seed in Costco frozen berries. Annual Food Borne Illness Rates: 1 in 6 ill/yr.(48 million) 128,000 Hospitalized 3,000 Deaths Rates consistent since 1996 Top 10 of 2013 illnesses traced to; Large industrial agriculture operations Restaurants Prepared food plants Mexican lettuces, cilantro & cucumbers Turkish frozen pomegranate seed in Costco frozen berries.

6. Food Safety Modernization Act Goal: Improve safety through focus shift from contamination to prevention. “The most sweeping reform of our food safety laws in more than 70 years.” -FDA

7. Food Safety Modernization Act Signed into law by President Obama on January 4, 2011. Gives FDA new authorities to regulate the way foods are grown, harvested and processe d. Affects every aspect of the U.S. food system, from farmers to manufacturers to importers. Places significant responsibilities on farmers and food processors to prevent contamination. Annual $500 registration fee to fund FDA activities.

8. Prevention Mandatory preventive controls for food facilities –Food facilities are required to implement a written preventive controls plan. This involves: (1) evaluating the hazards (2) specifying what preventive steps, or controls, will be put in place (3) specifying how the facility will monitor these controls (4) maintaining routine records of the monitoring, (5) specifying what actions the facility will take to correct problems.

9. Prevention Mandatory produce safety standards –FDA must establish science-based, minimum standards for the safe production and harvesting of fruits and vegetables. –Those standards must consider naturally occurring hazards, as well as those that may be introduced either unintentionally or intentionally, and must address soil amendments (materials added to the soil such as compost), hygiene, packaging, temperature controls, animals in the growing area and water.

10. Compliance with Prevention Standards Sanitation Training for supervisors and employees Environmental controls and monitoring Food allergen controls Recall contingency plan Good Manufacturing Practices (GMPs) Supplier verification activities

11. Regulations Still Under Revision by FDA

12. “We’ve heard laughter is the best medicine, so beginning Monday we are regulating it.”

13. Exemptions Facility is exempt if: Defined as very small business. The facility has a limited annual monetary value of sales over 3 year period less than $25K. Limited annual monetary value of sales is defined as: During the last 3 years, sales were less than $500,000; AND Sales to "Qualified End Users" majority of product is distributed directly to Consumers or Farmers’ Markets and Restaurants either intrastate or within a 275-mile radius

14. What does this mean? FSMA requires FDA to monitor and regulate food safety through each step of the food chain. FSMA gave FDA its first real mandate to regulate food safety at the farm level.each step of the food chain Bringing FDA food safety regulation to farms means that farmers will have to meet the costs and burdens of FSMA if they want to stay in business.

15. What Can You Do?

16. “We need your help… we have a farmer in the Dell.”

17. Support Local Food Sovereignty

18. State Food Codes USDA exempts producers from inspection if under 20,000 birds Idaho Code requires ALL MEAT and MEAT PRODUCTS to be obtained from meat processing establishments. NO Chicken or Rabbit processing facilities in Idaho. In Washington State, there are currently two ways that small-scale poultry producers may be exempted from this Act.  WSDA Special Poultry Permit  WSDA Food Processors License.

19. Idaho Food Code 1.IDAPA 16.02.19.320: MEAT and POULTRY a.Custom Meat. Custom processors that are permitted and inspected by USDA are not allowed to resell poultry to restaurants, markets or walk-in customers. b. Poultry Exemption. Poultry that is exempt in USDA 9 CFR 381.10 Subpart C “Mandatory Poultry Products Inspection Exemptions” may be sold, served or given away in Idaho if it is processed in a licensed food processing facility and is labeled, “Exempt from USDA Inspection pre PL 492.”

20. Idaho Poultry Processing Guidelines 1.Processing facility must comply with Idaho Food Code. 2.Must have plan addressing each step of the process. 3.Enclosed processing facility must meet following requirements a.Separation from living quarters b.Approved water supply and approved sewage disposal c.Indirect drain for processing sink d.Floor drain for pressure washing e.Approved processing equipment (sinks, refrigeration, tables, etc.) f.Approved floor, wall and ceiling material g.Ventilation h.Approved solid waste disposal

21. Meat All meats fall under the Idaho Food Code. Must meet USDA and FSIS Inspection criteria. No Idaho Meat Inspectors since 1980. Milk, milk products and eggs fall under Idaho Department of Agriculture.

22. Washington State Poultry Processing Regulations WSDA Special Poultry Permit: Farms selling less than 1,000 slaughtered poultry of any species in a calendar year. This permit allows the farm business to sell processed whole birds within 48 hours of slaughter. Poultry must be sold fresh. This permit does not allow further processing, parting out, vacuum sealing or freezing of birds. They must be sold directly to the end consumer from the farm. The customer must come to the farm and pick up the birds. This permit does not allow farms to sell processed poultry at farmers markets, direct to restaurants or grocery stores, or ship processed birds via the mail or other service.

23. Washington State Poultry Processing Regulations WSDA Food Processor License: There are three main reasons a farm would require a WSDA Food Processor License to process poultry. The farm is planning to: 1. Process between 1,001 and 19,999 birds a year; OR 2. Sell to retail markets; OR 3. Process further (i.e. cut into pieces), freeze or otherwise alter poultry. One of the key benefits is that the Food Processor License allows farms to sell processed poultry directly from the farm, at farmers markets, on the Internet, to hotels, restaurants, food service institutions, grocery stores, or through wholesale food distribution in Washington State. The Food Processor License allows poultry to be further processed, for example breaking down the whole bird into individual cuts (or “parted out”) or freezing. The license also allows vacuum sealing if the product will be frozen.

24. WSDA Food Processor License Slaughtering and plucking may occur outdoors in a covered area. The rest of the processing must occur indoors. Specific requirements include: Equipment, worktables and counters must be in good repair Floors must be made of material that can be cleaned and must be in good repair.. Unfinished wood floors are NOT suitable in any areas. Walls must be covered with a washable, non-porous, non-corrosive, smooth material Sinks must be 3-compartment or 2-compartment; please check with your inspector. Food handlers must have access to one or more hand washing facilities with hot and cold running water, soap, single service towels, and hand wash signs. Adequate lighting must be provided and be shatter-proof. An adequate home bathroom is sufficient if only family members work in the processing facility. Non family members must have separate bathroom. Water Public or municipal water supplies must meet requirements for potable water. Private well, must meet Washington State Department of Health’s requirements for a Group A or B water system.