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HEA 1309 Overview

Addition of term and definition of

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HEA 1309 Overview

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    Slide 1:WELCOME ! DISCUSSION ABOUT HEA 1309

    July 15, 2009 1:00 – 2:00 pm Purdue University Richard Linton, Purdue University A. Scott Gilliam, ISDH

    Slide 2:Information about HEA 1309

    http://www.ag.purdue.edu/foodsci/Pages/IN-HEA-1309-info.aspx Frequently asked questions (updated) Purdue 2-page fact sheet ISDH guidance document Link to final version of HEA 1309 Recording of the Adobe session today PowerPoint from Adobe session

    Slide 3:HEA 1309 Overview

    A. Scott Gilliam, MBA, CP-FS Manager, Food Protection Program

    Slide 4:Background

    HEA 1309 passed in 2009 by Indiana Legislature Allows certain food products to be made in a private residence Limited regulatory oversight Sold in only 2 public places: Farmers’ Markets Roadside Stands

    Slide 5:HEA 1309 Modifications to IN Code 16-18-2 and 16-42-5

    New exclusion from the definition of “food establishment” Addition of term and definition of “potentially hazardous food product” Addition of a section outlining sanitary requirements for home based vendors (HBV)

    Slide 6:Relevant Definitions

    Farmers’ market: a common facility where two or more farmers or growers gather on a regular recurring basis to sell a variety of fruits, vegetables and other farm products directly to consumers

    Slide 7:Relevant Definitions

    Roadside stand: a place, building or structure along, or near, a road, street, lane, avenue, boulevard or highway where a HBV sells their food product(s) to the public

    Slide 8:Relevant Definitions

    Home-based vendor: an individual who: -has made a non-potentially hazardous food product in their primary residence -is selling the food product they made only at a roadside stand or at a farmers’ market

    Slide 9:HEA 1309 and the HBV

    An HBV is not a food establishment Not subject to “food establishment” regulatory activities One is either an HBV OR a food establishment, not both Production area will not be routinely inspected Repercussions of failing to meet requirements

    Slide 10:Examples of Acceptable HBV-Produced Food Products

    Baked items Candies and confections Produce (unprocessed) Tree nuts, legumes Honey, molasses, sorghum, maple syrup

    Slide 11:Restricted HBV-Produced Food Products

    Potentially hazardous food products (PHF) PHF are natural or synthetic foods that require temperature control because of capability to support: Rapid and progressive growth of infectious/toxigenic microorganisms Clostridium botulinum Salmonella enteritidis

    Slide 12:Examples of PHF

    Meat (domestic or wild) Poultry Aquatic animal products Dairy* Egg products* *Excluding some baked items and dried noodles

    Slide 13:Additional Restrictions Applicable to the HBV’s Product(s)

    Canned or hermitically sealed containers of acidified or low-acid food Cut melons Raw seed sprouts Non-modified garlic-in-oil mixtures Cut tomatoes Use of “reduced oxygen packaging” method

    Slide 14:Labeling of HBV Food Products

    HBV food products must be labeled Label must include the following: Producer’s name and address Common name of food product Ingredients of food product Net weight and volume Date food product was processed The following statement: “This product is home produced and processed and the production area has not been inspected by the State Department of Health.”

    Slide 15:Specifications

    An HBV: may only sell their food products at a farmers’ market and a roadside stand may not sell other commercially prepared products (prepackaged items) shall not deliver to any location other than a farmers’ market or roadside stand (pre-ordering is acceptable)

    Slide 16:Food Sampling Procedures

    Practice of proper sanitary procedures Proper hand washing Sanitation of food product’s container or other packaging Safe storage of food product Sampling does not include the assembling of 2 or more HBV food products Sampling must be discontinued if HBV is not sampling in a sanitary manner

    Slide 17:Conclusion

    Purpose and results of HEA 1309 Role of the regulatory authority and HEA 1309: Inquire about a food product in certain situations HBV is non-compliant Occurrence of an imminent health hazard Emphasize education on new requirements

    Slide 18:Questions….

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