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FOR IMMEDIATE RELEASE: March 14, 2012

Food Safety certification course offered to potential on-farm food entrepreneurs

Contact:   Andrea Jackson
    (302) 698-4545 (business phone)
    (800) 282-8685 (DE only)
    Delaware Department of Agriculture
Food Products Inpection Administrator
2320 S. DuPont Highway, Dover, DE 19901

Contact:   Katy O'Connell
    (302) 831-1355 (business phone)
    (302) 535-7569 (cell phone)
    University of Delaware
College of Agriculture & Natural Resources
Townsend Hall, Newark, DE 19716

  DOVER (March 14, 2012) – Dr. Sue Snider, University of Delaware Cooperative Extension, will provide food safety training for potential on-farm food entrepreneurs who wish to produce non-potentially hazardous foods in their licensed on-farm kitchen. This eight-hour course will be held at the Delaware Department of Agriculture located at 2320 S. DuPont Highway, Camden, Delaware on Saturday, March 24, 2012, at 9 a.m. (registration from 8:30 a.m. to 9 a.m.). Beverages will be provided, however, participants are asked to bring their own lunch. Participants must complete eight hours of training and pass a written test on the materials presented in order to receive a certificate and be eligible to have their on-farm kitchen inspected and licensed. The registration deadline is March 21.

  As a result of training in food safety, participants will be able to:
• Identify potentially hazardous and non-potentially hazardous foods
• Understand foodborne pathogens and ways to control them
• Apply basic principles to reduce the risk of foodborne illness
• Evaluate their plan for controlling potential microbial problems in their operation, and
• Understand requirements of regulations for farm-produced non-potentially hazardous food items

  In January 2006, Delaware’s regulations governing “On-Farm Home Processing of Non-Potentially Hazardous Foods” were adopted. Farmers who wish to process non-potentially hazardous foods in their on-farm home kitchens for sale to the public at farmers’ markets, on-farm markets, or roadside stands must abide by these regulations. These regulations established standards of practice for on-farm home food processing operations that safeguard public health by providing consumers with food that is safe, unadulterated, and honestly-presented. The regulations provide definitions, set operator qualifications, and also establish food safety and physical facility requirements for the enterprise.

  Non-potentially hazardous foods include:
• Baked breads, cakes, muffins, or cookies with a water activity of .85 or less;
• Candy (non-chocolate)
• Containerized fruit preparations consisting of jellies, jams, preserves, marmalades, and fruit butters with an equilibrated pH of 4.6 or less or a water activity of 0.85 or less
• Fruit pies with an equilibrated pH of 4.6 or less
• Herbs in vinegar with an equilibrated pH of 4.6 or less
• Honey and herb mixtures
• Dried fruit and vegetables
• Spices or herbs
• Maple syrup and sorghum
• Snack items such as popcorn, caramel corn, and peanut brittle
• Roasted nuts
 
Under the regulations, potential on-farm food entrepreneurs are required to have eight hours of food safety training and have their farm kitchens inspected. On-farm kitchens will be inspected by appointment.

Copies of these regulations and applications are available on the Delaware Department of Agriculture website: www.dda.delaware.gov

For more information, to register for the training or to receive a copy of the regulations, please contact Sheree Nichols at the Delaware Department of Agriculture - Phone: (800) 282-8685 (toll-free) or (302) 698-4521 (office). E-Mail: sheree.nichols@state.de.us

Press release in PDF: Food safety certification course offered to potential on-farm food entrepreneurs


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Business Phone: (302) 698-4520
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Last Updated: Monday, 02-Feb-2015 10:54:29 EST
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