Processing laws???
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it is nice to see someone here that can give information from a first hand professional point , on this subject where dose the farmers market items fall that people sell
craigrice Many times they are items that covered by the cottage food laws of the state/county. Those vary by locale, but frequently cover baked and canned/bottled goods such as sauces that do not need to be kept chilled.
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I know where I live, if I wanted to go vend my BBQ (I looked into it) you would have to have follow the same rules/regs as food trucks, etc
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it is nice to see someone here that can give information from a first hand professional point , on this subject where dose the farmers market items fall that people sell
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All the health requirements are there because of a failure before. They are your friends but not after one gets terribly sick because a bacteria got in the mix. Be very careful
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also some people have allergy’s to certain ingredient such as msg and others
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craigrice said in Processing laws???:
also some people have allergy’s to certain ingredient such as msg and others
To your point, product labeling requirements are a huge part operating a inspected business.
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Well thank you for all of your advice there is way more than I thought into starting a business I’m not ready to start a business for sure so I will contact someone just make sure that them donation for the spices and the price of the meat is okay I don’t make a profit off of it most are friends but they want to help with the cost for everything that goes into it
KARLHEIDOLPH I’m likely to get a lot of pushback on this, but is it your intentions to make this for friends? And am I understanding that they just want to cover your cost?
I see no need to jump through all those hoops to make a few pounds of sausage for friends. If you were selling to restaurants and retailers, then yes all the advice applies.
No one is going to come after the hobbyist for making a few pounds for friends. Enjoy making it and giving a blessing to your friends. If they bless you in return with funding to cover your cost, all the better - everyone wins.
This all really depends on the scope of what you intend.
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KARLHEIDOLPH I’m likely to get a lot of pushback on this, but is it your intentions to make this for friends? And am I understanding that they just want to cover your cost?
I see no need to jump through all those hoops to make a few pounds of sausage for friends. If you were selling to restaurants and retailers, then yes all the advice applies.
No one is going to come after the hobbyist for making a few pounds for friends. Enjoy making it and giving a blessing to your friends. If they bless you in return with funding to cover your cost, all the better - everyone wins.
This all really depends on the scope of what you intend.
Chef said in Processing laws???:
KARLHEIDOLPH I’m likely to get a lot of pushback on this, but is it your intentions to make this for friends? And am I understanding that they just want to cover your cost?
I see no need to jump through all those hoops to make a few pounds of sausage for friends. If you were selling to restaurants and retailers, then yes all the advice applies.
No one is going to come after the hobbyist for making a few pounds for friends. Enjoy making it and giving a blessing to your friends. If they bless you in return with funding to cover your cost, all the better - everyone wins.
This all really depends on the scope of what you intend.
I agree.
If just making it for friends and family from time to time and not technically “selling” I don’t see any reason why you would ever get a visit from a compliance officer.BUT!
As stated by someone earlier being the cause somebody get sick from a product you made is definitely not a path you want to go down so regardless which way you decide to go MAKE SURE that you follow ALL of the guidelines set forth by the USDA!The guidelines are there to keep everybody safe and healthy so every home processor even those that are only making it for themselves should know what they are and follow them.
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Just remember until recently, the USDA recommended pork internal temperature cooked to 160. Was dry as a bone and I knew no chef that would do that to a good cut of meat. More important to understand the biochemistry involved or get advice from someone that does.
I would think we could all understand that the government doesn’t always have our interest at heart. Lobbyists and self-serving interest is always a factor. Money being the name of the game. For instants - gloves. With gloves a person is much more likely to cross contaminate, where as without gloves more likely to wash their hands between task. Latex and vinyl industry lobbied to make gloves mandatory. A good health inspector will look at kitchen practices rather than nick-pick laws.
Be safe but have fun.
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Just remember until recently, the USDA recommended pork internal temperature cooked to 160. Was dry as a bone and I knew no chef that would do that to a good cut of meat. More important to understand the biochemistry involved or get advice from someone that does.
I would think we could all understand that the government doesn’t always have our interest at heart. Lobbyists and self-serving interest is always a factor. Money being the name of the game. For instants - gloves. With gloves a person is much more likely to cross contaminate, where as without gloves more likely to wash their hands between task. Latex and vinyl industry lobbied to make gloves mandatory. A good health inspector will look at kitchen practices rather than nick-pick laws.
Be safe but have fun.
Chef I couldn’t agree with you more about the gloves.
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USDA has lowered ground meat IT requirements a few years back from 156 to 155 with a minimum hold time of 15 seconds at 155. If you bring your IT up to 158 the hold time is instant meaning 0 seconds.
When cooling the ‘critical’ temps are 140 to 70 within 2 hours and then from 70-41 within an additional 4 hours (6 hour total from 140-41) with 41 being done with the cooking/cooling process.
These temperature requirements are to control food born illness.
Hope this info helps… -
USDA has lowered ground meat IT requirements a few years back from 156 to 155 with a minimum hold time of 15 seconds at 155. If you bring your IT up to 158 the hold time is instant meaning 0 seconds.
When cooling the ‘critical’ temps are 140 to 70 within 2 hours and then from 70-41 within an additional 4 hours (6 hour total from 140-41) with 41 being done with the cooking/cooling process.
These temperature requirements are to control food born illness.
Hope this info helps…Dan Vesel Finally the USDA is catching up
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Yup!
They do allow lower temps with longer hold times so if someone was so inclined they could. It’s all about “LOG” I cannot tell you exactly what it is but getting to a 7 log is considered a 10,000,000 (10 million) times reduction of bacteria.We bring all of our smoked products up to 156 for a minimum of 1 minute for peace of mind in the odd instance that our thermometers may be off even though they are checked and re-calibrated weekly if off.
For example to get to a LOG 7 the hold times are:
130 IT= 121 Minutes
140 IT = 12 Minutes
145 IT = 4 Minutes
150 IT = 72 Seconds
152 IT = 46 Seconds
154 IT = 29 Seconds
155 IT = 15 Seconds (temp USDA recommends)
158 IT = Instant (0 seconds)I would never do it but it could be done safely according to the USDA. The whole process is aimed at killing bacteria that could cause a food born illness.
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cdavis said in Processing laws???:
Chef I couldn’t agree with you more about the gloves.
What Chef said is true however, employees are supposed to be changing gloves frequently between tasks.
Another thing about gloves that I like, is I can wash my hands in hotter water with gloves on, and I maintain that my gloved hands are cleaner after washing than my bare hands would be.
I am kind of obsessive about handwashing while processing and it’s more because I hate getting anything I touch covered with meat/fat/dreck than actual sanitation.
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Yup!
They do allow lower temps with longer hold times so if someone was so inclined they could. It’s all about “LOG” I cannot tell you exactly what it is but getting to a 7 log is considered a 10,000,000 (10 million) times reduction of bacteria.We bring all of our smoked products up to 156 for a minimum of 1 minute for peace of mind in the odd instance that our thermometers may be off even though they are checked and re-calibrated weekly if off.
For example to get to a LOG 7 the hold times are:
130 IT= 121 Minutes
140 IT = 12 Minutes
145 IT = 4 Minutes
150 IT = 72 Seconds
152 IT = 46 Seconds
154 IT = 29 Seconds
155 IT = 15 Seconds (temp USDA recommends)
158 IT = Instant (0 seconds)I would never do it but it could be done safely according to the USDA. The whole process is aimed at killing bacteria that could cause a food born illness.
Dan Vesel thank you that is very informative
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cdavis said in Processing laws???:
Chef I couldn’t agree with you more about the gloves.
What Chef said is true however, employees are supposed to be changing gloves frequently between tasks.
Another thing about gloves that I like, is I can wash my hands in hotter water with gloves on, and I maintain that my gloved hands are cleaner after washing than my bare hands would be.
I am kind of obsessive about handwashing while processing and it’s more because I hate getting anything I touch covered with meat/fat/dreck than actual sanitation.
processhead I went to a local meat market the other day for some country style ribs. The butchers gloves had meat on the cuffs that was so dry it was dark brown. I also wear gloves and wash frequently. I just thought maybe this butcher might wash more often if he was bare handed.
but then again maybe not
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