1 / 27

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.

patrick-leach
Download Presentation

Virginia Honey

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related