Microsoft PowerPoint - How To--Commercial Kitchen 11-22-20.pptx

Commercial Kitchen‐Based

FoodBusiness

CompletingthePermit ApplicationforaCommercialKitchenFoodProcessing

Operationandwhattoexpectduringyourfoodsafetyinspectionatthecommercial

kitchen.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 1 of 59

ApplicableLawsandRegulations

Asafoodproducer,youarerequiredtomeetcertainstandards.

Thefollowingregulationsaremostapplicabletoyourfood

business.Youshouldfamiliarizeyourselfwiththeseregulationsto

preparefortheinspectionandtoeducateyourselfonhowto

providesafe,wholesomefoodtoyourcustomers.

• VirginiaFood and DrinkLaw

• 21CFR117CurrentGoodManufacturingPractices

• 21CFR101FoodLabeling

* Pleasenotethatadditionalregulationsmayapplydependingon

theproductyouaremanufacturing*

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 2 of 59

CompletingtheApplication

Page1oftheApplication

BusinessName:Enterthenameofyourbusiness

OwnerName:Enteryourfull,legalname

Phone:Enterthephonenumbertobestreachyou

EmailAddress:Entertheemailaddresswhereyouwouldlikeustoreachyou

NameofCommercialKitchen:Enterthenameofthesharedcommercialkitchen

CommercialKitchenAddress:Enterthephysicaladdressofthecommercialkitchen

Countyinwhichcommercialkitchenislocated:EntertheCountyorCityinwhichthe

kitchenyou’lluseforproductionislocated

YourBusinessMailingAddress:Enterthenameofyourbusinessandtheaddress

whereyouwouldliketoreceivemailcorrespondence.Thislikelywillnotbethesame

asthecommercialkitchenaddress.

WaterSupply:Markwhethertheincomingwatersupplyisfromapublicsource,like

thecity’swaterworks,orifthereisaprivatewatersupplylikeawell.

SewageDisposal:Markwhetherthewastewaterisdisposedofintoapublicsystem,

likethecity’swastedisposal,orifthereisaprivatedisposalsystem,likeaseptictank.

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CompletingtheApplication

Page1oftheApplication

Numberofemployees,includingowner:Enterthenumberofemployeesforyour

business,includingyourself.

Hoursofoperation:Entertheweekdaysandtimesthatyouroperationwouldnormally

occur.

Percentageofingredientsreceivedfromoutofstatesuppliers:Enterthepercentage

ofrawmaterialsthatoriginatedinanotherstate,territory,orcountry.

Percentageofproductssoldtooutofstatecustomers:Enterthepercentageof

productsthataredistributedtoacustomerinanotherstate,territory,orcountry.

Percentageofproductssoldretail:Enterthepercentageofproductssolddirectlyto

theendconsumer(handtohand,Internetsales,farmersmarkets,etc.)

Percentageofproductssoldwholesale:Enterthepercentageofproductssoldto

wholesaleaccountsforthepurposeofresale(restaurants,retailstores,etc.)

ChecklistofRequiredInformation:Thissectionisintendedtohelpyoumakesurethat

youhaveincludedeverythinginyourpacketthatisrequired.

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CompletingtheApplication

Page2oftheApplication

ApplicationInstructions:Takecaretoreadandfollowthe

applicationinstructionsonPage2carefully,inadditionto

reviewingthisdocument’sguidance.Failuretofollowthe

applicationinstructionswillcomplicatethereviewprocess,

mayresultinareturnedapplication,adelayinapprovalof

yourapplication,oryourapplicationmaynotbeapproved.

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CompletingtheApplication

Page3oftheApplication

CommercialKitchenApproval

Contactthecommercialkitchenandinquireaboutwhether

youcanconductafoodbusinessintheirfacility.Iftheywill

allowit,askforwrittendocumentationconfirmingthis.Itcan

beintheformofletter,email,licenseorother.

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CompletingtheApplication

Page4oftheApplication

FoodProcessingandStorageAreaDiagram

Provideadiagram,hand‐drawnorcomputergenerated,ofall

theareasthatwillbeusedforpreparingfood,storingfood

andwashingandstoringequipment,packaging,orothernon‐

foodmaterials.Youmayalsosubmitpictures.

Allmaterialsusedforyourfoodbusinessmustbestoredat

thecommercialkitchen.

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CompletingtheApplication

Page5and6oftheApplication

EmployeeTrainingandRecords

Providedocumentationthatemployeetrainingwas

completed.Atemplateyoumayusetodocumentemployee

trainingisprovided.

Trainingmustbecompletedpriortosubmittingthe

application.Adequatetrainingwillcoverprinciplesoffood

hygieneandfoodsafety,asappropriatetoyourfood

processingoperationandthedutiesofeachemployee.

*Specialnoteforsingle‐employeebusinesses:Evenifthe

owneristheonlyemployee,atrainingrecordstillneedstobe

maintained.

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CompletingtheApplication

Page6oftheApplication

ProductListandPlannedDistribution

Intheleftcolumn,listthenameofeachofyourproducts.

Intherightcolumn,listtheoutletswhereyouintendon

sellingyourproductstotheconsumer.Examples:deliveryto

customerhomeorevent,FarmersMarket,grocerystores,

convenientstores,restaurants,overtheinternettobe

shippedviaUSPS,UPS,FedEx.

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CompletingtheApplication

Page7oftheApplication

PreventingAllergenCross‐Contact

Provideawrittenplanforpreventingallergencross‐contact.Reviewthe

“Allergen Control Plan – Overview and Guidance”foranoutlineofthe

topicsyourplanshouldcover.Youshouldconductafoodallergen

ingredientanalysis,whichconsidersalleightmajorfoodallergens.If

youranalysisidentifiesfoodallergensthatwill(ormaybe)inyour

products,youmusthavecontrolsinplacethatpreventallergencross‐

contactthatincludesalltheproductsyoumanufactureforsale.A

templateisprovidedonpage8tohelpyouwithyourallergeningredient

analysis.

*Specialconsideration:Whenyouoperateinasharedspacethatisalso

usedbyotherbusinesses/individuals,youmustalsoconsidercross‐

contactfromingredients/foodsthatareusedbyother

businesses/individuals.

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CompletingtheApplication

Page8oftheApplication

CompletetheAllergenControlPlan– MasterListof

Ingredients

Listyouringredients(rawmaterials)inthecolumnontheleft.

Identifythesupplier/manufacturerofyouringredient.Allingredientsmust

comefromapprovedsources.Inthecaseofingredientssuchasherbs,fruits,

vegetables,ifyougrowtheseyourself,youmayusetheminyourbusiness.

Listtheingredientsfromthepackagelabeloftheingredient.Theseingredients

willbethe“sub‐ingredients”fortheingredientonyourownlabel.

Identifythefoodallergensineachingredientbymarkingifanyofthefollowing

arepresent:Egg,Milk,Soy,Wheat,TreeNut,Peanut,Fish,Shellfish.

Checkthepackaginglabelofyouringredientsforanyallergenprecautionary

labelinganddetermineifthisinformationshouldalsobeonyourownlabel.

Youmayneedtocontactthemanufacturerforclarificationoftheir

precautionarystatement.

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CompletingtheApplication

Page 9oftheApplication

RequirementsofSubpartsC&GandExemptions

Donotcompletethissectionifyourbusinessisanyofthefollowing:

• Abusinessconductingatleast50%ofsalesdirectlytotheconsumer

(retail).ThistypeofbusinessdoesnotneedtoattesttoFDA.

• Averysmallbusiness thathasattested.Averysmallbusinessisone

thataverageslessthan$1,000,000insalesofhumanfoodperyear

for3years.Evenifyouareasmallbusiness,youmuststillattestto

FDAusingtheQualifiedFacilityAttestationmodule:

https://www.access.fda.gov

Note:Ifyourbusinessmodelchanges(increasedsales,wholesale

greaterthan50%),thenyoumustcomplywithSubpartsC&G.

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CompletingtheApplication

Page 9oftheApplication

RequirementsofSubpartsC&GandExemptions(continued)

Donotcompletethissectionifyourbusinessisanyofthefollowing:

• Devotedstrictlytomakingseafoodproductsunder21CFR123

• Devotedstrictlytomaking100%juice under21CFR120.Youcannot

claimexemptionfromSubpartsC&Gifyoudonottreatyourjuice

witha5‐logreductioninpathogens

• Devotedstrictlytomakingdietarysupplementsunder21CFR111

• Devotedstrictlytomakingalcoholicbeverages

Ifyouaremakinganyoftheabove,PLUSotherproducts,thenyouare

subjecttoSubpartsC&Gandthereforemustsubmitdocumentation.

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CompletingtheApplication

Page9 oftheApplication

RequirementsofSubpartsC&GandExemptions(continued)

Ifyourbusinessdoesnotfitintothecategoriesontheprevioustwo

pages,thenyouarerequiredtocomplywithandsupply,withyour

application,writtendocumentation thatyouareaPreventiveControls

QualifiedIndividual andhavebothawrittenFoodSafetyPlananda

Supply‐ChainProgram.

Usetheresourcesprovidedintheapplicationtofindmoreinformation

ontherequirementsandguidanceonbuildingyourprograms.

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CompletingtheApplication

Page13oftheApplication

ProductInformationSheet

BusinessName:EnterthenameofyourBusiness

Date:Enterthedateyousubmittedthisrecipe

ProductName:Enterthenameoftheproductthisrecipeisfor

TradeSecret: Markthisboxifyourproductistradesecret/confidential.Please

notethatyoustillneedtoprovidetherequiredinformation.Markingthe

productastradesecretprotectsitfrombeingreleasedunderpublicFreedom

ofInformationActrequests.

Ingredients:Listeachingredientthatwillbeusedinyourrecipe.Listthe

amountofeachingredient,preferablyinweight,althoughcups,teaspoons,

gallons,etc.willsuffice.

Step‐By‐StepInstructions:(discussiononnextpage)

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CompletingtheApplication

Page13oftheApplication

ProductInformationSheet

Step‐By‐StepInstructions

Listeachstepintheprocessofmakingyourproduct.Includethingslike:

finalbaking/cookingtemperatureforproductslikecustarddesserts

(pumpkinpie,chocolatepudding,cheesecake)orrawmeats;cooling

methodsandtimes/temperaturesforitemslikecookedfoodthatwill

ultimatelybesoldrefrigerated;finalstorageinstructionsforitemsthat

arefrozenorrefrigerated;expirationdatesforproductsthatare

refrigeratedandready‐to‐eat.Seethenextpageforspecific

temperaturerequirements.

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TipsonTemperatures

Useacalibratedprobethermometertocheck:

• CookingTemperatures

Rawseafood/meat—145°F

Rawegg,groundmeat/seafood—155°F

Stuffedproductsorrawpoultry—165°F

• DateMarking

Itisrecommendedthatanyready‐to‐eat

food(dip/spread,soup,custard,salad,

etc.)thatyousellrefrigeratedshouldbe

markedtobeconsumedwithin7days

withthedayofpreparationcountedas

day1.IfyoumakeaproductonSunday,

theexpirationdatewouldbeSaturday.

Youmayalsoworkwithprocess

authoritytodetermineanappropriate

shelf‐lifeforyourproduct.Youshould

includetheexpirationdateonyour

label.

• ColdStorageTemperature

Allfoodstoredunderrefrigerationmustbe

41°Forbelow.

Allfoodstoredfrozenmustremainsolidly

frozen.

• Cooling

Anyfoodthatyouhaveheated,mustbe

cooledproperly.Youmustcoolthe

productrapidlyusinganicebath,ice

paddle,refrigerationunitwithgoodair

movement,orother.Thefoodmustcool

from135°Fto70°Fintwohoursandfrom

70°Fto41°Finfourhours.Createalog

thatyouwillusetomonitorthecooling

andsubmitthislogwiththeapplication.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 17 of 59

SampleCoolingLog

Start After2hours After4hours

Date FoodItem Time/Temp Time/Temp Time/Temp

11‐7 Blackbeansoup 10:00AM/155F 12:00PM/60F 4:00PM/33F

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 18 of 59

CompletingtheApplication

Page14oftheApplication

ProductLabel

You must provideacompleteandfinallabelforeach ofyourproducts.Labelingis

mandatoryforallpackagedfoods.

Reviewtheinstructionsonpages14and15oftheapplication.Theproductlabelingis

importantandwillbescrutinizedforaccuracybythereviewerofyourapplication.

VirginiaCooperativeExtension(VCE)hascreatedguidancedocumentsthatmighthelp,

too.Ifyouneedfurtherassistance,VCEmightbeabletohelpwithyourlabels.Youcan

accesstheirwebsite:https://ext.vt.edu/food‐health/food‐innovations.html orcall540‐

231‐2483.

Thechecklistusedbythereviewerofyourapplicationisincludedonthenextpage.Itis

beingprovidedforyourconvenience,sothatyoumaysubmitcorrectlabelsandthus,

expeditethereviewofyourapplication.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 19 of 59

StatementofIdentity

• Iftwolabels,onfrontof

package

• Describesfood

• Paralleltobottomoflabel

• Boldtext,prominent

NetContents

• Iftwolabels,onfrontof

package

• Locatedinlowerthirdoflabel

(bottom)

• Paralleltobottomoflabel

• Boldtext

• Distinctitem(emptyspace

aroundstatement)

• USCustomaryandMetricunits

• Ifliquid,declaredinfluid

measure

• Ifliquid,precededby“net”

• Ifsolid,declaredbyweight

• Ifsolid,precededby“netwt”

• Ifeggs,declaredbycount

Ingredients

• Matchesrecipe

• Listedinorderofheaviesttoleast

heavy

• Sub‐ingredientsinparenthesis

• Nofancifulwords(fresh,artesian,local)

• Text>1/16inch

• Ifspiceblend,cannotlist“spices”as

ingredient

• “and/or”onlyusedforfatoroil

• Iftwolabels,onsameasname/place

andNFpanel

AllergenLabeling

• Declarediningredientlistand/or

containsstatement

• Ifcontainsstatement:

• Onlyusetext“Contains:_,_,_”

• Onlyuse:treenut(specific),fish

(specific),

crustaceanshellfish,p

eanut,

soy,

wheat,egg,

milk

• ALLallergenslisted

• Directlyafteringredientstatement

• Sametypesizeasingredients

NameandPlaceofBusiness

• Fullphysicaladdress

• Iftwolabels,onsameasingredients

and

NFpanel

NutritionFactsLabel

• Surroundedbybox

• Ifnotusingstandardformat,use

appropria

teformatbasedo

nlabel

size

• Iftwolabels,onsameas

name/placeandingredients

• Ifstandardformat,allpresent

Claims

• Ifnutrientcontentclaimorhealth

claim,NFpanelpresent

• Nutrientcontentclaimmeets

definit

ion(AppendixAand

Bof

FDAguide)

• Mustbetruthful,notmisleading

ORmeetFDAdefinition

• Ifglutenfree,meetsdefinition

• Ifhealthy,meetsdefinition(see

101.65(d)(2))

• Ifnon‐GMO,truthful

• IfAllNatural,truthful

• Diseaseclaimnotallowed

Other

• Notext,picture,symbolbetween

ingredie

nts,name/address,

panel

• Nospellingmistakesonrequired

information

Labeling

Requirements

Checklist

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 20 of 59

CorrectLabel

NetWt16oz(484g)

Sally’sSpicy

SerranoSauce

Hotsauce

Ingredients:vinegar,

serranopeppers,tomato

sauce(tomatopuree

(water,tomatopaste),

water,lessthan2%of:

salt,citricacid,onion

powder,garlicpowder,

redpepper),sugar,salt.

Sally’sSpicyLLC

12121E.MainStreet

Richmond,VA23181

We♥ thisserrano

saucebecauseof

it’ssweetandfruity

kickbalancedwith

theperfectamount

ofacid.Enjoy!

Findourotherspicy

saucesat:

sallysspicy.com

Allstatementsmadeonthewebsiteare

consideredlabelingandmustalsobein

compliance.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 21 of 59

CorrectLabel

Frontlabel Back(orside)label

Sally’sSpicy

SerranoSauce

Hotsauce

NetWt16oz(484g)

We♥ thisserranosaucebecauseofit’s

sweetandfruitykickbalancedwiththe

perfectamountofacid.Enjoy!

Ingredients:vinegar,serranopeppers,

tomatosauce(tomatopuree(water,

tomatopaste),water,lessthan2%of:salt,

citricacid,onionpowder,garlicpowder,red

pepper),sugar,salt.

Sally’sSpicyLLC

12121E.MainStreetRichmond,VA23181

Findourotherspicysaucesat:sallysspicy.com

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 22 of 59

CorrectLabel

Sally’sSpicy

SerranoSauce

Hotsauce

NetWt16oz(484g)

Ingredients:vinegar,serranopeppers,tomatosauce(tomatopuree(water,

tomatopaste),water,lessthan2%of:salt,citricacid,onionpowder,garlic

powder,redpepper),sugar,salt.

Sally’sSpicyLLC∙12121E.MainStreetRichmond,VA23181∙sallysspicy.com

Top

label

Sidelabel

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 23 of 59

IncorrectLabel

NetWt16oz

Sally’sSpicy

Ingredients:salt,serrano

peppers,tomatosauce

(tomatopuree(water,tomato

paste),water,lessthan2%of:

salt,citricacid,onionpowder,

garlicpowder,redpepper).

Findourotherspicysaucesat:

sallysspicy.com

Sally’sSpicyLLC

12121E.MainStreet

Richmond,VA23181

We♥ this

healthy

serrano

saucebecauseof

it’ssweetand

fruitykick

balancedwith

theperfect

amountofacid.

Enjoy!

Ingredientsandnameandaddressof

businessnottotherightofprincipal

displaypanel.

Materialbetweeningredientsandnameand

addressofbusiness

Noproductidentity

Useofterm“healthy”notallowed

becauseproductdoesnotmeet

definitionofhealthy,andnonutrition

factspanelispresent.

Ingredientsarenotlistedinorderofheaviesttoleastheavyaccordingtotherecipe,i.e.,therecipe

isnotmadepredominantlyofsalt.Someingredientsfromrecipearemissing(vinegarandsugar).

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 24 of 59

CorrectLabel

WeightExample

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 25 of 59

CorrectLabel

FluidMeasureExample

ORANGEJUICE

Contains:100%Juice

Ingredients:FilteredWater,Orange

JuiceConcentrate.

ABCJuiceCompany

111CountryRoad

Anytown,VA12345

Perishable

KEEPREFRIGERATED

Net16floz(236mL)

Foodsthatrequirerefrigerationmustbe

clearlylabeled“KEEPREFRIGERATED.”

Frozenfoodproductsmustbeclearly

labeled“KEEPFROZEN.”

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 26 of 59

CorrectLabel

MulticomponentProductExample

APPLEPIE

Ingredients:Filling:Apples,Sugar,LemonJuice,Cinnamon.Crust:Flour

(bleachedwheatflour,maltedbarleyflour,niacin,iron,thiaminmononitrate,

riboflavin,folicacid),Butter (cream,salt),Egg,Salt.Contains:Wheat,Egg,

Milk.

VirginiaPiesLLC,123MainStreet,Anytown,VA12345

Netwt.34oz(964g)

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 27 of 59

IncorrectLabel

CHOCOLATECHIPSCOOKIES

Nt wt.10oz (484g)

Ingredients:all‐purposeflour,semi‐sweetchocolatechips,butter,walnuts,granulatedsugar,brown

sugar,eggs,sodiumbicarbonate,vanillaextract,salt.ALLERGYALERT:eggsandwalnuts

Grannie’sCookies∙Anytown,VA∙804‐111‐2222∙grannybakesathome.com∙[email protected]

Netweightcanonlybeabbreviatedas“Netwt”.

10ozisnotequivalentto484g.

Netweightstatementmustbeplacedatbottomoflabel

.

Subingredientsaremissingfor

flour,chocolatechips,and

vanillaextract.

Using“allergyalert”isincorrect.Allergensmustbedeclaredinthefollowingway:“Contains:X,X,X”.

Theallergenswheat,soyandmilkareomittedfromtheallergenstatement.

Thefullphysicaladdressisnot

included.Phonenumber,

website,email,etc.donot

substituteforfullphysical

address.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 28 of 59

ReviewofYourApplication

Oncesubmitted,yourapplicationwillbereviewed.The

reviewerwillcontactyoutoletyouknowthatyour

applicationhasbeenreceived.Expectthatthereviewcould

takeseveralweeks.Thereviewerwillcontactyouwiththeir

commentsandlistofitemsneededtocompletethereview.

Oncethereviewerhasdeterminedyourapplicationis

complete,theinspectorwillbenotifiedthatyouarereadyfor

inspection.Theinspectorwillcontactyoutoscheduleatime

theycanconducttheinspectionwithyouatthecommercial

kitchen.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 29 of 59

SpecialNoteforDietarySupplements

Adietarysupplementisaproductintendedforingestion that

containsaningredient(s)intendedtoaddfurthernutritionalvalue

to,orsupplement,thediet.Youmightbemakingadietary

supplementifyouareaddingcertainingredientsthatdon’thavea

historyofuseinfood,rathertheyhaveahistoryofhealingor

wellnessproperties.Youmightbemakingadietarysupplement

basedonlabelingstatementsordirectionsforuse.Youmightalso

bemakingadietarysupplementifyourproductisinapill,capsule,

dropper,powder,tabletorothersimilarform.

Ifyouaremakingadietarysupplement,youarerequiredtomeet

21CFR111.Yourapplicationwillnotberevieweduntilyouhaveall

thedietarysupplementpaperworkinorder.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 30 of 59

SpecialNoteforAcidifiedFoods

Ifyouaremakingacidifiedfoods,youwillneedtomeetthe

requirementsof21CFR114.Youwillberequiredtohaveyour

producttestedbywhatiscalledaprocessauthorityand

createandmaintainrecords.Youcanfindaprocessauthority

atthiswebsite:https://www.afdo.org/directories/fpa/oryou

maycontacttheprocessauthorityinVirginia,Joell Eifert,

DirectorofVT’sFoodInnovationProgram.Shecanbereached

byemail([email protected])orphone540‐231‐5770.

Yourapplicationwillnotberevieweduntilyouhaveallthe

acidifiedfoodpaperworkinorder.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 31 of 59

WhatisanAcidifiedFood?

• Itisshelf‐stable,usuallypackagedinaglassjar

• Itisafoodthathasalowacidcontent,butyouaddafoodwithahighacid

contenttomaketheendproducthaveahighacidcontent,thustheterm

“acidified”

• ItisafoodthathasafinalpHof4.6orless

Someexamplesarepickles,figjam,gingerjam,mangojam,pumpkinbutter,

pepperjelly,pickledvegetables,salsa,andrelish.

Whatalloftheseproductshaveincommonisthatthemainingredient(fig,

pumpkin,peppers,beets,tomato/onion,pickle)havealowacidcontent,but

whenyouaddingredients(lemon/limejuice,citricacid,orvinegar)thathavea

highacidcontent,itresultsinaproductthathasahighacidcontent(below4.6

pH).

Thereareadditionalrequirementsforacidifiedfoodmanufacturers.These

requirementsareincludedonthenextpage.Theyarebeingprovidedforyour

informationsothatyoumaysubmitalloftherequireddocumentationtogether,and

thusexpeditethereviewofyourapplication.

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 32 of 59

Better Process Control

School

• Successfully c

omplete

course

•

Provide copy of certificate

Process Authority Evaluation

• Each Acidified Food product

must

be evaluated by a

competent Process Authority

Filing with FDA

• Register as a Food

Canning

Establishment

‐ Form

FDA 2541

• File each separate product

‐ Form FDA 2541e

•

FDA Establishment

Registration and Process

Filing

Process Authority Report

• Specific to each acidified

food

product

•

Contains all of the following:

‐ Container type

‐ Container size

‐ pH of product before acidification

‐ pH after acidification

‐ Time to achieve equilibrium pH

‐ Method of acidification

‐ Acidifying agent

‐ Microbial preservative (if

applicable)

‐ Process mode

‐ Container and closure treatment

method

‐ Minimum initial temperature or fill

temperature

‐ Process time

‐ Process temperature (for hot

fill/hold methods)

‐ F value

‐ Least sterilizing value

‐ Maximum fill weight (if

applicable)

Product Information Sheet

• Recipe matches

scheduled

process

in Process

Authority

report

•

Includes critical limits described in

schedule

process

Record Templates

• Examinations of raw m

aterials,

packaging

materials, and

finished

products

•

Processing and production records

‐ Document adherence to

Scheduled Process

‐ pH measurements and other

critical factors

‐ Product, lot code, date,

container size

• Corrective action records

• Initial distribution of

finished

products

•

Maintained for 3

years

Recall

Procedures

• Plans for recalling products

that

may be injurious to health

AcidifiedFoods– AdditionalRequirements

VDACS-FSP-APPCK-GUIDE REV 07/22

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SpecialNotefor100%JuiceProducts

Ifyouaremakingabeveragethatis100%fruitorvegetable

juice,youwillneedtomeettherequirementsofJuiceHACCP,

21CFR120.YouwillberequiredtobecomeaHACCPtrained

individual,createandmaintainahazardanalysisandHACCP

plansforyourproductsandcreateandmaintainrecords.If

youneedhelpwithanyofthis,youmayreachouttoJoell

Eifert,DirectorofVT’sFoodInnovationProgram.Shecanbe

reachedbyemail([email protected])orphone540‐231‐5770.

Yourapplicationwillnotberevieweduntilyouhaveallthe

juiceHACCPpaperworkinorder.

VDACS-FSP-APPCK-GUIDE REV 07/22

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SpecialNoteforSeafoodContainingProducts

Ifyouaremakingproductsthatcontainseafood(clam

chowder,oystersRockefeller,crabcakes,crabdip,smoked

fish,etc.)youwillbeneedtomeettherequirementsof

SeafoodHACCP,21CFR123.Youwillberequiredtobecomea

HACCPtrainedindividual,createandmaintainHACCPplans

foryourproductsandcreateandmaintainrecords.Ifyou

needhelpwithanyofthis,youmayreachouttoDr.Michael

Schwarz,DirectorofVT’sseafoodextensioncenter.Hecanbe

reachedbyemail([email protected])orphone757‐727‐

4861.

Yourapplicationwillnotberevieweduntilyouhaveallthe

seafoodHACCPpaperworkinorder.

VDACS-FSP-APPCK-GUIDE REV 07/22

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SpecialNoteforMeatContainingProducts

Youmayusemeatandpoultryingredientsinyourproducts,

butonlyiftheproductsaresolddirectlytotheenduser,such

asatafarmer’smarket.

Ifyouwishtosellyourmeatorpoultrycontainingproducts

wholesale(tootherbusinesseslikerestaurants,convenient

storesorgrocerystores),thenyouwouldneedtocontact

VDACSOfficeofMeatandPoultryServicesat804‐786‐4569.

Themeatandpoultryyouuseforyourproductsmustbe

stampedwiththeUSDAmarkofinspection.Meatgroundat

thegrocerystorewillnotcarrythismark,soitmaynotbe

used.

VDACS-FSP-APPCK-GUIDE REV 07/22

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SpecialNoteforProductsContainingAlcohol

Ifyouaremakingaproductthathasalcoholasaningredient(flavorings

likevanillaextractnotincluded),youmusthaveitevaluatedto

determinehowmuchalcoholispresentisinthefinalproduct.Ifyour

productisdeterminedtohavegreaterthan0.5%alcoholbyvolume,you

cannotmakeandsellthisproduct.Ifitisless,youcanproduceit,but

youmustcontactyourlocalAlcoholBeverageCommission(ABC)office

toinquireaboutpermitsorlicenses.

Tohaveyourproducttested,youmaycontactKenHurley,Directorof

EnologyAnalyticalServicesLaboratoryatVirginiaTech.Hecanbe

reachedbyemail([email protected])orphone540‐231‐7447.

Recipesthatcontainalcoholmustbeaccompaniedbythetestingresults

showingtheproductcontainslessthan0.5%alcoholbyvolume.

VDACS-FSP-APPCK-GUIDE REV 07/22

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SpecialNoteforProductsDairyorFrozenDesserts

• IfyouwanttomakegradeAdairyproductslikepasteurized

milk,yogurt,cottagecheese,andsourcreamthenyoumust

obtainapermitfromVirginiaDepartmentofHealth.VDACS

FoodSafetyProgram

willnotbeinvolvedinthisinspection.

• Ifyouwanttomakemanufactureddairyproducts

cheeseorbutterorifyouwanttomakefrozendessertslike

icecream,contactVDACSDairyServicesat804‐786‐1452.

VDACS-FSP-APPCK-GUIDE REV 07/22

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SpecialNoteonCatering

Cateringoperationsareregulatedthroughthelocalhealth

departments.VDACSdoesnotinspectorhavejurisdiction

overanybusinessesthatcater.Asacommercialkitchenfood

processingbusiness,youareconsideredamanufacturer.Your

VDACSinspectionallowsyoutomakefoodproductsatthe

commercialkitchen,packageandlabelthem,andsellthem

eitherdirectlytotheendconsumer(overtheinternet,

farmer’smarket,festival,etc.)orsellyourproductstoother

businesses.

CateringfallsundertheVirginiaDepartmentofHealthand

youmustcontactthemtoobtainaseparatepermittocater.

VDACS-FSP-APPCK-GUIDE REV 07/22

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ItemsNeeded:Thermometers

Anambientairthermometer intherefrigerator.

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 40 of 59

0°Fto220°F.Thisisnecessarytotaketheinternal

temperatureoffoodproducts.

Thisisnecessarytomonitortheairtemperatureofthe

refrigerator.Youwanttheairtemperatureofthe

refrigeratortobeabout38°Finordertokeepfoods

41°Forbelow.

Ametalstemprobetypethermometerthatreadsfrom

InternalFoodTemperatures

• ColdHolding(inrefrigerator)– 41°F

orlower

• HotHolding– 135°Forhigher

• FrozenFoods‐ 32°Forlower

• Cooking(seafood,meat)– 145°For

higher

• Cooking(raweggs,groundmeator

seafood)– 155°Forhigher

• Cooking(poultry,stuffedfoods)–

165°Forhigher

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 41 of 59

ItemsNeeded:HairRestraints,CleanClothing,

DisposableGloves

• Properhairrestraintsarerequiredtobewornwhile

processing.Thesecaninclude:

• BallCap(allhairmustbecoveredbythecap)

• HairNet(recommended)

• BeardGuard

• Makesurethatyouwearcleanclothing/aprons,etc.while

processing.

• Disposablegloveuseisalsorequiredwhenyouarehandling

finished,ready‐to‐eatfoodproducts.Thiswillreducethe

chanceofcontaminationfromyourhandstoyourproducts.

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 42 of 59

ItemsNeededtoCleanHands

DesignatedHandWashSink– usethissinktowashyour

handsinwaterabove100°Fwithsoapfor20seconds.The

sinkmustalsobeprovidedwithsingle‐usetowelsorother.

Note:Washingyourhandsinthesinkwhereyouclean

equipmentisnotallowed.

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 43 of 59

ItemsNeededtoCleanHands

HandwashingSinkprovidedwith:

1. Soap

2. PaperTowels

3. TrashCan

4. Hot(100°Fminimum)andcoldrunningwaterondemand

5. Handwash Sign

Note:Donotuseclothtowelsfordryingyourhands.Theycan

holdmoistureandgerms.Handdryingtowelsmustbesingle

useanddisposedofaftereachuse.

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 44 of 59

ItemsNeededtoCleanHands

Asignorposterthatnotifiesfoodemployeestowashtheirhandsshallbeprovidedat

allhandwashingsinksandshallbeclearlyvisible.

Howtowashyourhands:

1. Wethandswithhotrunningwater

2. ApplySoap

3. Rubhandsfor20‐30seconds

4. Cleanunderfingernailsandbetweenfingers

5. Rinsehandsthoroughlyunderrunningwater

6. Dryhands

Youcanobtainapre‐madehandwashsignfromarestaurantsupplycompany.Your

inspectormayalsohaveasignthattheycanleavewithyouatthetimeofyour

commercialkitcheninspection.

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 45 of 59

ItemsNeededtoCleanEquipment

Warewashingsink– soiledutensilsshallbewashed,rinsed

andsanitizedbeforeuse,witheachstepbeingperformedin

oneofthebasins.Additionally,thissinkshallbedesignated

onlyforutensil/equipmentcleaning.

PreparingfortheInspection

WarewashingSinkmustbeprovidedwith:

1. Detergent

2. Hot(110°Fminimum)andcoldrunningwaterondemand

3. Sanitizer(moreinformationonnextslide)

SanitizerTestStrips

5. SinkStoppers

VDACS-FSP-APPCK-GUIDE REV 07/22

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ItemsNeededtoCleanEquipment:Sanitizer

Youwillneedtopurchaseachemicalsanitizer.Twoofthemostcommonly

usedchemicalsanitizersare:

• Chlorine(Bleach)– Thisisthesametypeofbleachthatyoucanbuyat

yourlocalgroceryorsupermarket.

• PROS– easytofindandinexpensive

• CONS– strongodorandcausesbleachingofclothes

• Tips:lookforunscented,not splash‐less,not concentrated

• AmmoniaBasedSanitizer(QuaternaryAmmoniumChloride“QUATS”)–

Thisistypicallyfoundatanyrestaurantsupplycompanyoronline.

• PROS– mildodor,availableintabletformforeasymeasuring

• CONS– notaseasilyobtainedasbleach,slightlymoreexpensivethan

bleach

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 47 of 59

ItemsNeededtoCleanEquipment:SanitizerTestStrips

Youwillneedtopurchasesanitizerteststrips.

• Thesestripsareusedtotesttheconcentration ofthesanitizersolutionthat

youuseafterwashingdishes.

• Chlorineshouldbeusedinroomtemperaturewaterat50ppm

• Quat shouldbeusedasdirectedoncontainer,butusually200ppm

• Sanitizerteststripsarespecific tothetypeofsanitizerthatyouchoose.In

otherwords,sanitizerteststripsforchlorinewillnot workwiththeammonia

based“QUATS”sanitizerandviceversa.

Quat strips Chlorinestrips

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 48 of 59

HowtoCleanSoiledEquipment

• Pre‐cleanbyscrapinglargefoodparticlesintotrashcan

• Washinhotsoapywater

• Rinsesoapfromsurfaceincleanwater

• Submergeequipmentinchemicalsanitizerforatleast60

seconds

• Airdry– Donottoweldry

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

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IncomingWaterSupply:PublicorPrivateSourced

Ifyouareusingwaterfromapublic municipalsource,thenyouwillnot

needanydocumentationonwateranalysis.However,ifyouareusinga

privatesourceofwater,suchasawellorspring,thenyouwillneedto

havethewatertestedannuallyforcoliform*bacteriatoshowthatyour

waterissafeforconsumption,safetobeusedtocleanyourdishes,and

safeforproperhandwashing.Keeprecordsofyourwatertestingreports

toshowtotheinspectoruponrequest.

*Thepresenceofcoliformbacteriaindrinkingwaterindicatesthat

disease‐causing organisms (pathogens)couldbeinthewatersystem.

PreparingfortheInspection

VDACS-FSP-APPCK-GUIDE REV 07/22

Page 50 of 59

StoringYourFoodProductsandEquipment/Utensils

• Allfoodproducts(packagedandnon‐packaged)mustbestoredatleast4‐6inches

abovethefloorlevel.

• Youmaystore

foodproductsandequipment/utensilsincabinets,o

nshelving,

pallets,

tables,etc.aslongastheyarecleanandwon’tdirtythefood

equipment/utensil

• Foodproducts,supplies,equipment,andutensilsmustbestoredinamannerthat

prevents

themfrombeingcontaminated.Thiscanbeaccomplished

bystoringthese

items

covered,inverted,andbymaintainingyourcommercialkitchenspacei

na

conditionthat

ensuresinsect/rodententrypointssuchasdoors

,windows,floors,

walls,

ceiling,andtheroofareinproperworkingorder/condition.

• Ifyouuserawfoods(eggs,meat,etc.)inyourfoodproducts,storetheminthe

refrigeratorBELOW anyotherready‐to‐eat

foodproducts.Thiswillhelppreventan

potential

leakageontootheritemss

toredintherefrigerator.

PreparingfortheInspection

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StoringYourFoodProductsandEquipment/Utensils

Alldrygoods,refrigeratedfoodproducts,equipment/utensils,packagingmaterial,

finishedproducts,etc.thatareassociatedforyourbusinessmustbestoredatthe

commercialkitchen.

PreparingfortheInspection

Itisimportanttomakesurethatallchemicalsarestoredawayfromyourfood

products,equipment,andutensils.Findanareatosegregateyourchemicals(to

includeyoursanitizer,medicines,firstaidsupplies,etc.)sothatyoucanprevent

potentialcontamination.

StoringChemicals

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Kitchen/ProcessingAreaLighting

Lightinginthekitchenthatisaboveandaroundyourfoodprocessingareasand

unpackagedfoodproductsMUST haveprotectiveshieldssuchasplastictubing

withendcaps(forfluorescentceilinglighting),anotherformofacover,orthelight

bulbsmustbeshatterproof.Thispreventsglassfromyourproductifbreakage

weretohappen.

PreparingfortheInspection

Kitchen/ProcessingAreaFoodPreparationArea

Allfloors,walls,andceilingsinthefoodpreparationarea(s)mustbe:madeofa

materialthatissmooth,easilycleanable,andnon‐absorbentandfreefromopen

cracks,holes,exposedinsulation,andflaking/peelingpaint.Thismeansno

carpeting,noexposed,andnounsealedwood.Wallsmustbepaintedinaglossy

paintorothersmoothcleanablesurface.Surfacesthatcannotbeeasilycleaned

andsanitizedcontributetoadirtyworkareaandcouldcontaminateyourproduct.

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DevelopingaLotCodeSystem

Somebusinessesfindthatassigninglotcodestotheirfinishedproductshelpsthemto

tracktheirfoodproductsthattheydistributetootherbusinesses.Thissystemwouldbe

verybeneficialincaseyoufinditnecessarytorecallcertainproductsyouhave

manufactured.Withoutalotcodingsystem,youmayhavetorecallallyourproductifitis

knowntohavebeencontaminatedorpotentiallyharmfultothepublic.Belowisan

exampleofasimplelotcodesystemorlog:

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TheDayofYourInspection

Onceyourbusinessapplicationhasbeenapproved,itisforwardedtotheinspector

thatworksinthatarea.Theinspectorwillcontactyoutoconfirmadateandtimethat

theycanmeetyoufortheinitialinspection.Theinspectionshouldnottakelongerthan

about1‐2hours.

*Specialnoteforfutureinspections: Routineinspectionsareunannouncedand

unscheduled.Theinspectorwillvisitforinspectionduringthehoursofoperationyou

providedinyourapplication.

InmostcasesyouwillNOTbeaskedtomakeyourfoodproductsduringtheinspection

process.Iftheinspectorneedstowatchyoumakeafoodproduct,thentheywill

informyouofthatPRIORtomeetingwithyou.

Insomecasesyouwillbeaskedtoprovideasampleforlaboratoryanalysis.Please

makesurethatyouhavethissamplereadyatthetimeoftheinspection.Pleasedo

NOTwaituntiltheinspectorarrivestomaketheproduct.Thefoodproductcanbe

preparedatthecommercialkitchenthedaybeforeorearlier.Asamplesizeofatleast

onepoundwillsuffice.Prepareandpackagetheproductasyouwouldforsaletothe

customer.Thissamplewillbedepositedinasamplecollectionbagandshipping

containerthattheinspectorwillbringwiththemtotheinspection.

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ParticipatinginSpecialEvents

Onceyouroperationhasbeeninspected,yourinspectorwillleaveaninspectionreportand

Permit with you.Manyspecialeventswillrequirethatyoupresentthis permit tothemsothat

theycanverifythatyouareunderinspection.Thingstonoteaboutspecialevents:

1. Ifyouareplanningtooffersamplesatanevent,prepareALL ofyoursamplesinyour

inspectedcommercialkitchen.Thatiswhereyouareapprovedtoprocessfoods.Youarenot

allowedtomake/cut/slice/prepareetc.foodproductsatthespecialeventunlessyouhavea

portablehandwashsinkandthreecompartmentequipmentsink.

2. Makesurethatallfoodsareheldattheappropriatetemperatureswhileattheevent.

3. CarryacopyofyourPermitwithyoutoanyspecialeventyouattend.Many eventsareunder

thejurisdictionoflocalhealthdepartmentsandtheydoNOThaveaccess totheVDACS

database.PresentingyourPermittothehealthdepartment inspectorshouldbesatisfactory.

Thiswillofferproofthatyourfoodproductsarecoming fromanapprovedfoodsource(i.e.

thatyouareunderinspectionbyaregulatoryauthority).

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GuidelinesforProvidingSafeFoodSamplesattheMarket

SafepreparationUsecleansurfacesandutensils,goodpersonalhygiene,andproperstorageforpreparedsamples.

Wheneverpossible,preparethesamplespriortoarrivalatthemarket,sinceaccesstohandwashingandutensil

washingatthemarketmaybelimited.Ifyoumustpreparesamplesatthemarket,workonacleansurface,with

cleanutensilsandmakesuretowearglovesoncleanhands.Washfruitsandvegetablesincleanwaterpriorto

cutting,andoncewashed,storethemsotheydonotbecomesoiled.

KeepyourhandscleanHandsmustbewashedaftersmoking,eating,drinking,usingtherestroom,oranyother

timecontaminationoccurs.Remembertowashyourhandsfrequentlyandalwaysbeforeputtingongloves.Useof

handsanitizerdoesnottaketheplaceofwashingyourhandswithwarmsoapywater.Youcansetupasimple

handwashingstationwithawaterdispenser,catchbasin,soapanddisposablepapertowels.

BarrierbetweenhandandfoodTongs,spoons,single‐usedelipaper,plasticramekins,toothpicksordisposable

glovesareafewexamplesofgoodtools.Bringextrawithyoutothemarketsoyoudonotrunout.Remember:

glovesmustbeplacedoncleanhandsandchangedoften,andtheydonotsubstituteforproperhandwashing.

Keepequipmentclean Itisimportantthatanyknives,tongs,bowls,etc.thatyouuseforyourfoodsamplesiskept

clean.Youcanmakesuretheystaycleanifyoufollowathreestepprocessof:washinhotsoapywater,rinsein

cleanwater,anda2minutesoakinamildbleach‐watersolution,afterwards,lettingtheutensilair‐dry.Bleach

shouldbeaddedataratioofabout1teaspoonpergallonofwater,whichequatestoabout50ppm.Thiscanbe

measuredusingchlorineteststrips.Setthiswashingstationupinthreesmallplastictubs.

LimitationofexposuretimeIfyoursamplerequiresrefrigeration,limititsexposuretooutsidetemperaturesto4

hoursorless.Afterthe4hoursisup,discardanyuneatenfoodsamples.Keepextrasamplescoldinacoolerwithice

packs.

ProtectionfromtheenvironmentYoumustprotectthesamplesfromtheelements,pests(insectorbirds)anddirty

fingers.Displaysamplesundercoveringlikeadomeorplasticwrap.Topreventcustomersfromtouchingsamples

otherthantheirown,placeindividualsamplesinsingle‐servingcontainersorprovidetoothpicks.

ProtectallergiccustomersHavesignsorothermaterialsthatalertcustomersofthe8majorallergensthatmightbe

presentinyourproducts:milk,eggs,crustaceanshellfish,finfish,treenuts,wheat,peanuts,andsoybeans.Youdo

notwanttounintentionallycausesomeonetohaveanallergicreactiontoyourfood.

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ThingsToKeepinMind

• Youwillbeapprovedtomakethefoodproductsthatwereincludedinyour

originalhome‐basedkitchenbusinessapplicationONLY.

• Tomakenewrecipes,thoserecipesandlabelsMUSTbesubmittedto

VDACSPRIOR tomakingandofferingthosenewfoodproductsforpublic

sale.Thisincludesrecipesforsimilartypesoffoodproductsthatyouare

alreadymakingANDforanynewtypesoffoodproducts.

• Newproductsmaybesubmittedforreviewatanytimeafteryourfirst

inspectionbysendinganewProductInformationSheetandlabelto

[email protected]

• Ifyoumoveyourprocessingspacetoanewlocation,youneedtocontact

VDACSsothataninspectioncanbeconductedinthenewlocationPRIOR to

anyfoodproductsbeingmadeinthatnewlocation.Anewapplicationmust

besubmittedforthatnewlocation.Alsonotethatyourfoodproductlabels

willalsoneedtochangesothattheyreflectthenewaddress.

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Questions?

Call804‐786‐3520

email

[email protected]

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