Food Regulations Overview

1. Food Regulations Overview WDATCP Food Rules for Sale to Institutions Good Agricultural Practices Good Handling Practices On-Farm Food Safety Programs

2. DATCP – State Requirements • Division of Food Safety has regulatory authority over food sold in Wisconsin. Generally, the more food products are processed, the more they are regulated.

3. State Requirements for: • Raw Vegetables – No license required • Cut Vegetables – Finished product must come from producer’s licensed retail food establishment or food processing plant. Finished product must be fully labeled. • Frozen Vegetables - Finished product must come from producer’s licensed retail food establishment or food processing plant. Finished product must be fully labeled.

4. State Requirements for: • Pickled Vegetables - Finished product must come from producer’s licensed retail food establishment or food processing plant. Finished product must be fully labeled. • Canned Food Products (low acid) – Not Applicable

5. State Requirements for: • Raw Fruit – No license required • Cut Fruit - Finished product must come from producer’s licensed retail food establishment or food processing plant. Finished product must be fully labeled. • Frozen Fruit - Finished product must come from producer’s licensed retail food establishment or food processing plant. Finished product must be fully labeled.

6. State Requirements for: • Bakery Items - Finished product must come from producer’s licensed retail food establishment or food processing plant. Finished product must be fully labeled.

7. Livestock – Cattle, Swine, Sheep, Goats, Ratites • Warehouse license required • Livestock must be processed at a state or federally inspected facility • Registration as meat distributor required • Warehouse freezer and producer’s vehicle must be inspected to ensure it is sanitary and that frozen meat will be maintained frozen • Unfrozen meat products must be maintained and delivered at an internal temp of 41 deg F or below using any effective method • Meat must be fully labeled – follow std of identity

8. State Requirements for Poultry • Warehouse license required • Livestock must be processed at a state or federally inspected facility • Registration as meat distributor required • Warehouse freezer and producer’s vehicle must be inspected to ensure it is sanitary and that frozen meat will be maintained frozen • Unfrozen meat products must be maintained and delivered at an internal temp of 41 deg F or below using any effective method • Poultry must be fully labeled

9. State Requirements for Eggs • Food processing plant license required • Eggs must be fully labeled

10. Dairy – Milk, Yogurt, Cheese • No additional license required when dairy products come from producer’s licensed dairy plant • Dairy products must be maintained and delivered at internal temp of 41 degrees F or below using any effective method • Dairy products must be fully labeled

11. GAP • Good Agricultural Practices certification coversfarm production and post-production processes resulting in safe and quality food products • 1. General questions • 2. Farm review • 3. Field harvest and field packing

12. GHP • Good Handling Practices include those used in handling and packing operations that minimize microbial contamination of fresh fruits, vegetables and tree nuts. • 1. Packing House review • 2. Storage and transportation (optional) • 3. Traceback (optional)

13. GAPs Big Four • Soils – minimize the risk of contamination • Water – irrigation, cooling, processing, or cleaning equipment and facilities • Hygiene – clean clothes, shoes, and hands • Surfaces – containers, transport bins, knives, sorting and packaging tables, and storage areas

14. Preventing Food Contamination in the Field • Keep pets and livestock out of areas where food is grown • Be aware of wildlife in your fields • Avoid tracking soil or mud from livestock areas into vegetable or fruit areas • Direct rain run-off from livestock areas away from vegetable or fruit areas • If manure is used for fertilizer, allow plenty of time for it to break down (90 or 120 days) • Avoid contamination of irrigation water

15. Insurance • Farmers who market products need to regularly review their insurance needs with an insurance agent and/or attorney and consider: • Liability for products sold • Liability for visitors to the farm • Liability for farm workers • Coverage for value of crops grown • Property • Equipment

16. On-Farm Food Safety Program • Comprehensive National Program • Provides technical assistance to teach best practices in food safety • Free online tool • Generates customized on-farm food safety plans based on user input • Onfarmfoodsafety.org