Policies & regulations To ensure food safety and health of individuals, regulations exist requiring the inspection and permitting of processing facilities. All processors in North Carolina who plan to sell processed and prepared food products are required to comply with the Good Manufacturing Requirements set by the federal government.18 Packaging and labeling are also required to ensure safety, maintain freshness, and provide adequate information of ingredients. The Carolina Farm Stewardship Association has published Growing Your Local Food Business in North Carolina to help producers and food businesses understand federal and state processing laws. The following is a synopsis of some of the processing regulations relevant to the Forsyth County food system.
Meat and Poultry: The inspection and selling of meats and poultry intra-
Low-Risk Foods: The regulation of food prepared in home kitchens for
Dairy and Eggs: At the federal level the Pasteurized Milk Ordinance regu-
commercial sale occurs primarily at the state level through “cottage food� laws and inspection requirements. In North Carolina, with an inspection by the NC DA&CS Food and Drug Protection Division, entrepreneurs can process certain low-risk foods, such as jams/jellies, pickles, candies and baked goods in their homes. Completion of a training course on acidified foods processing and packaging is also required for processing these foods in the home.19
lates the processing, packaging, and sale of pasteurized milk across state lines, and prohibits unpasteurized milk or raw milk for sale to cross state lines. While some states permit the sale of raw milk within state lines, North Carolina laws prohibit all sales of raw milk. At the state level all dairy farms and milk plants must contact the Division of Environmental Health to obtain a permit. The processing of milk products (butter, cheese and ice cream) are subject to state regulations and inspections by the NCDA&CS. Eggs sold across state lines are subject to the federal Egg Products Inspection Act, and eggs for intrastate sale are regulated by the North Carolina Egg Law. Producers selling less than 30 dozen eggs a week on their farm are exempt from the egg-production laws.22
High-Risk Foods: The processing and packaging of high risk foods for sale can not occur in a home-based kitchen, but require a licensed, commercial kitchen. High-risk foods include dairy products, low-acid canned foods, frozen produce, and seafood. Commercial kitchens are inspected by the Food and Drug Protection Division of NC DA&CS.20 Finding resources for costs associated with acquiring and maintaining the space and equipment for a commercial kitchen is challenging for start up and small food businesses. An inspected and certified shared-use processing facility provides opportunities, that would not otherwise exist, for these food entrepreneurs.
18 Forsyth Futures | Community Food System
state and across state lines is regulated by the Federal Meat Inspection Act and the Poultry Products Inspection Act. The Act requires the processing of all meat and poultry for sale occur at a USDA or State inspected facility. Processing at a USDA inspected facility is required to sell meat and poultry across state lines. At the state level, a Meat and Poultry Handler Registration license is also required for anyone wishing to store, transport, or sell meat and poultry products. While producers can only slaughter meat products on site for personal consumption, it is permissible to slaughter a limited number of poultry on the farm for intrastate sale.21
Raw Produce: Fresh, raw produce is exempt from compliance with Federal processing regulations and does not require an inspection by the NCDA&CS if sold intrastate. The USDA does offer a voluntary compliance and inspection program to maintain a standard of fruit and vegetable products. North Carolina has adopted standards for some produce such as apples, peaches, and pecans making them subject to inspection.23