Wyoming Department of Agriculture

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Food Safety Training Cottage Food Law

• Wyoming Department of Agriculture
• Consumer Health Division
• http//wyagric.state.wy.us/divisions/chs.htm

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Cottage Food Law

• Cottage food business means a business which
  produces not potentially hazardous food for sale
  at farmers markets, roadside stands, private
  homes, or functions utilizing the home style
  equipment in the kitchen of a private home.

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Non- Potentially Hazardous Foods

• Not potentially hazardous food means any food
  which does not require time or temperature
  control for safety to limit pathogenic
  microorganism growth or toxin formation. The
  natural pH or the final pH of the acidified food
  must be 4.6 or less.

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Potentially Hazardous Foods

• Meat
• Poultry
• Milk
• Cheeses
• Creams
• Custards
• Eggs
• Fish
• Any type of dressings
• Any type of sauces
• Home canning
• Pickles
• Salsa
• Low- sugar jams and jellies

These are examples of food NOT allowed to be
prepared in home kitchens and sold at farmers
markets .
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Where can the product be sold?

• Must be sold to the final consumer.
• May not be sold to stores, childcare providers,
  and/ or restaurants .
• Food products may be sold at farmers markets,
  roadside stands, private homes and functions
  including, but not limited to those operated by
  not- for -profit charitable or religious
  organizations.

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Food Must Be Properly Labeled

• The food name specified by regulation or, in the
  absence thereof, the name commonly used for that
  food or an adequately descriptive name.
• A list of ingredients in descending order of
  predominance by weight, when the food is made
  from two or more ingredients.
• The name of each major food allergen contained in
  the food unless it is already part of the common
  or usual name of the product.
• An accurate declaration of the net quantity of
  contents.

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Proper Labeling Continued

• The name and place of business of the cottage
  food business or a registration number issued by
  the department.
• Nutritional labeling if a health claim is made.
• The words Home Produced Without Inspection
  should be in bold conspicuous 12-point type on
  the principle display panel.
• The date the food was produced and labeled
  produced on with the date.

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WDA-Strawberry Jam Home Produced Without
Inspection Refrigerate After Opening Produced
On 07/01/09 Ingredients Sugar, Strawberries,
Lemon Juice, Pectin. Homemade by
WDA Cheyenne, WY PH. 307-777-6593 Net Wt. 17
oz
Proper Label
Ingredients statement maybe printed with a
separate label, and placed on back of product.
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Foodborne Illnesses

• Salmonella
• E. coli
• Norovirus

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Salmonella

• Salmonella is usually transmitted to humans by
  eating foods contaminated with animal feces.
• Contaminated foods usually look and smell
  normal.
• Contaminated foods are often of animal origin,
  such as beef, poultry, milk, or eggs, but any
  food, including vegetables, may become
  contaminated.
• Food may also become contaminated by the hands of
  an infected food handler who did not wash hands
  with soap after using the restroom.

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Preventing Salmonella

• Salmonella are killed when food is thoroughly
  cooked.
• Cross-contamination--where food is contaminated
  in the kitchen after it has been cooked--may be
  avoided by using different utensils, plates,
  cutting boards and counter tops before and after
  cooking.
• Cooked food that stands at room temperature for a
  long time, especially poultry, is at risk.
• Cold foods shall be held at 41 degrees or colder.
  

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Preventing Salmonella

• Fruits and vegetables have now been identified as
  a source of salmonella, it is important that
  these food items be thoroughly washed in running
  water before they are eaten, or cut for samples.
• Clean and sanitize utensils with approved
  sanitizers.
• Wash hands thoroughly after using the restroom
  and before handling food. Do not allow an
  infected person to handle food or work in the
  booth.

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E. Coli

• E. coli is a large and diverse group of bacteria.
  Although most strains of E. coli are harmless,
  others can make you sick.
• Some kinds of E. coli can cause diarrhea, while
  others cause urinary tract infections,
  respiratory illness and pneumonia, and other
  illnesses.

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E. Coli Prevented

• WASH YOUR HANDS thoroughly after using the
  restroom and before preparing or eating food.
  WASH YOUR HANDS after contact with animals or
  their environments (at farms, petting zoos,
  fairs, even your own backyard)
• COOK meats thoroughly. Ground beef should be
  cooked to 155F. Its best to use a thermometer,
  as color is not a very reliable indicator of
  doneness.
• AVOID raw milk, unpasteurized dairy products, and
  unpasteurized juices (like fresh apple cider).
• PREVENT cross contamination in food preparation
  areas by thoroughly washing hands. Clean and
  sanitize counters, cutting boards, and utensils
  after they touch raw meat.

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Norovirus

• Food can be contaminated either by direct contact
  with contaminated hands or work surfaces that are
  contaminated with stool or vomit, or by tiny
  droplets from nearby vomit that can travel
  through air to land on food, or inhaled by a
  human.

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How norovirus is spread?

• Eating food or drinking liquids that are
  contaminated with norovirus.
• Touching surfaces or objects contaminated with
  norovirus, and then touching hands to mouth. The
  virus can live up to four weeks on door handles,
  handrails, tables, etc.
• Having direct contact with another person who is
  infected and showing symptoms (for example, when
  caring for someone with illness, or sharing foods
  or utensils with someone who is ill).

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Norovirus Infection is important for food
handlers.

• People working with food who are sick with
  norovirus gastroenteritis are a risk to others
  because they handle the food and drink that other
  people will consume.
• Since the virus is so small, a sick food handler
  can easily without meaning to contaminate the
  food he or she is handling.
• Many of those eating the contaminated food may
  become ill, causing an outbreak.

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Prevent Norovirus

• Many local and state health departments require
  that food handlers and preparers with
  gastroenteritis not work until 2 or 3 days after
  they feel better.
• Food items that may have become contaminated with
  norovirus should be thrown out. Items such as
  linens (including clothes, towels, tablecloths,
  napkins) should be promptly washed at high
  temperatures.

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Food Safety Training
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Hand Washing

• Hand washing process should take about 20
  seconds.
• Apply enough soap to build up a good lather.
• Scrub hands and arms vigorously for 20 seconds.
  Clean under fingernails and between fingers.
• Rinse hands and arms thoroughly.
• Dry hands and arms using a single- use paper
  towel.

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Hygiene

• Pathogens can be found on hair and skin if not
  kept clean.
• Pathogens can be transferred to food and/or food
  equipment.
• Make sure when handling food to, shower or bathe
  before preparing food.
• Follow proper hand washing techniques.

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Actions That Can Contaminate Food

• Scratching the scalp
• Running fingers through the hair
• Wiping or touching nose
• Rubbing an ear
• Touching a pimple or an infected area
• Wearing dirty clothes
• Coughing or sneezing into the hand

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Hand Wounds

• Wear a bandage over wound on hand or arm.
• Make sure bandages keeps the wound from leaking.
• It is important to wear a single-use glove or
  finger cot over bandages on the hands and
  fingers.
• These precautions will protect the bandage and
  keep it from falling off into the food.
• These precautions will also keep wounds that
  contain pathogens from contaminating food and
  cause illnesses.

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Cross-Contamination

• Cross-contamination can happen at any point while
  preparing food.
• The most basic way to prevent cross-contamination
  is to keep raw and ready-to-eat foods separated.
• Use separate equipment for each type of food.
• Use one set of cutting boards , utensils, and
  containers for your food product.
• Wash fruit and vegetable skin to remove
  contamination of pathogens.
• Do not prepare food while ill.
• Do not prepare food with animals, or children in
  the kitchen.

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Cleaning and Sanitizing

• Keep the work area clean and uncluttered.
• Keep dishcloths and sponges clean, to prevent
  bacteria growth.
• Wash dishcloths and sponges at least weekly in
  hot water in the washing machine.
• Clean and sanitize kitchen utensils before
  starting a new task.

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Cleaning and Sanitizing

• Wash utensils in hot soapy water, rinse in hot
  water, and then sanitize them.

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Cleaning and Sanitizing

• To sanitize dishes, knives, utensils and cutting
  boards place the items in warm water (slightly
  cool to the touch) that has one teaspoon of
  regular, not scented, chlorine bleach per gallon
  of water, for one minute, then allow to air dry.

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Temperature Control

• Ingredients being used in non-potentially
  hazardous foods should be kept at 41F.
• Eggs
• Milk
• Cheeses
• Cream

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Questions please contact- Dean Finkenbinder
307-777-6587Linda Stratton 307-777-6592Wyoming
Department of Agriculture