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THE VIRGINIA DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICESHANDBOOK FOR SMALLFOOD MANUFACTURERS

This Handbook For Small Food Manufacturers was funded by the Manufactured Food Regulatory Program Standards (MFRPS) grantprovided by the United States Food and Drug Administration (FDA). The standards are a critical component in establishing thenational Integrated Food Safety System (IFSS). The goal of the MFRPS is to implement a nationally integrated, risk-based food safetysystem focused on protecting public health.In support of this goal, the Virginia Department of Agriculture and Consumer Services (VDACS) would like to thank the followinginstitutions and individuals for their contributions to this handbook: United States Food and Drug Administration (FDA); VirginiaDepartment of Health (VDH); Virginia Polytechnic Institute and State University; Virginia State University; Virginia CooperativeExtension Food Innovations Program; Carolyn Peterson of Peterson Dairy Consulting, L.L.C. and Dr. Natalie Robertson of 360Virtual Assistance.

WelcomeIntroductionDivision of Animal and Food Industry Services (AFIS)Food SafetyFood Safety Modernization Act (FSMA)Generally Recognized As Safe (GRAS)Hazard Analysis Critical Control Point (HACCP)LabelingProcessing AuthoritiesDairy ServicesMeat and PoultryProduce SafetyDivision of Consumer Protection

Plant Industry Services - Agricultural CommoditiesGood Agricultural Practices (GAP)Weights and MeasuresPlant Protection Program: BeekeepingDivision of Marketing and DevelopmentAgriculture and Forestry Development (AFD)Virginia's FinestVirginia GrownOrganicFarmers' MarketsEggsVirginia Department of Health (Shellfish, Grade "A" Milk and Drinking WaterVirginia ABC (Wineries, Breweries, Distilleries

Dear Food Processor:Welcome to the Handbook for Small Food Manufacturers from the Virginia Department ofAgriculture and Consumer Services. This handbook has been designed with you, the small foodprocessor, in mind. We have produced this guide in cooperation with our partners at other stateand federal agencies to provide one-stop shopping for the important information and resourcesthat you need to ensure that your small food business protects consumers’ health and complieswith Virginia’s food safety regulations. Our goal is to ensure that you have all the informationyou need to produce a safe, wholesome and unadulterated product. I encourage you to use thishandbook as your personal guide for every step and process of your food operation.Charles Green, Acting CommissionerCharles Green, Acting CommissionerAn Important Message About Food SafetyCharles Broaddus, Director of AFISAt VDACS, food safety is a priority. Food safety means knowing how to avoid the spread ofpathogens when you’re buying, preparing and storing food. VDACS provides several resources andfood safety tips to help you practice food safety and to prevent foodborne illness, including FoodSafety.gov, Food Recalls, the Partnership for Food Safety Education and Food Security. Additionally, the new VDACS Handbook for Small Food Manufacturers is a user-friendly reference to helpyou practice food safety in compliance with Virginia’s regulations. I encourage you to read yourhandbook thoroughly so that you remain in compliance with the law, so that your business practices food safety and so that you protect consumers’ health.Dr. Charles Broaddus, Director of the Divsion of Animal and Food Industry Services (AFIS)

INTRODUCTIONStarting a new business in food manufacturing and processing can be a rewarding and an exciting adventure. As the owner of a newsmall business, there are many things to consider: what food items will you manufacture/process; how will your products bepackaged, marketed and sold; how will you produce them safely; what are the requirements for product labeling and, how doesyour workspace need to be set up? In addition, many regulations and permits are required prior to starting your business, and afteryour business is in operation. The Handbook for Small Food Businesses is a resource tool that will help guide you through the stepsrequired to start a small business for food manufacturing and processing in Virginia.The Virginia Department of Agriculture and Consumer Services (VDACS) and the Virginia Department of Health (VDH) worktogether to administer regulatory programs to ensure that safe, wholesome, unadulterated and truthfully labeled food andagricultural products are offered for sale to consumers in Virginia. In addition, these agencies offer marketing, educational andresource materials/programs for small business owners. The Virginia Alcoholic Beverage Control (VaABC) has regulationsoverseeing alcohol manufacturing as well as alcohol that may be used as flavorings or ingredients in food. What follows is a briefoverview of each agency and the services provided:Virginia Department of Agriculture and Consumer Services (VDACS)The Virginia Department of Agriculture and Consumer Services (VDACS) promotes the economic growth and development ofVirginia agriculture, provides consumer protection and encourages environmental stewardship. The agency is headquartered inRichmond and has several field offices, four regional diagnostic animal health laboratories and a global network of representativespromoting Virginia products internationally.HeadquartersMailing Address:P.O. Box 1163Richmond, Virginia 23218Physical Address:102 Governor StreetRichmond, Virginia 23219

The Division of Animal and Food Industry Services is comprised of traditional and non-traditional agricultural offices includingAnimal Care and Emergency Response, Dairy and Foods, Laboratory Services, Meat and Poultry Services, and Veterinary Services.The Division of Animal and Food Industry Services has responsibility for the following:(1) Administering regulatory programs that promote the prevention, eradication and control of infectious and contagious diseasesof livestock and poultry;(2) Promoting the proper care of livestock, poultry and companion animals and supporting local animal control activities andtraining;(3) Providing regulatory and diagnostic testing services for the livestock and poultry industries, private veterinary practitionersand government agencies; and(4) Administering regulatory programs to ensure that safe, wholesome, unadulterated and truthfully labeled food products areoffered for sale to consumers.The offices provide the following services throughout the Commonwealth:Office of Dairy and FoodsDairy and Foods is responsible for the enforcement of laws and regulations relating to milk and food safety to ensure a safe andwholesome supply of milk and food for Virginia consumers.

FOOD SAFETY PROGRAM: Food Safety Specialists conduct inspections of retail food establishments, food processingestablishments and food warehouses. Food Safety Program activities also include the sampling of food products, investigation ofconsumer complaints and the examination and regulation of dietary supplements. These activities are conducted in consultationwith consumers and the food industry and in cooperation with other food safety agencies such as state and local health departments,the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). The Food Safety Programparticipates in economic development activities with persons interested in selling food products in Virginia by reviewing new foodbusiness proposals and assisting in the development of safe food processes.It is the operator or owner’s responsibility to contact the Food Safety Program for information and guidance prior to the startof a food manufacturing business in the Commonwealth. An inspection must be conducted prior to operating the business.The Food Safety Program oversees:The inspection of retail food stores including, but not limited to, grocery stores, convenience stores and farmers' markets(Virginia Department of Health inspects food service vendors at the farmers' markets) and the inspection of all food manufacturingestablishments including, but not limited to, breweries, wineries and distilleries, home-based food manufacturers, bottled water andbeverage manufacturers, dietary supplement manufacturers, seafood manufacturers and bakery product manufacturers.NOTE: The Food Safety Program inspects all food manufacturers with the exception of shellfish, dairy and meat products.Contact Information for Food Safety Program:Pamela Miles, Program Supervisor:VDACS Office of Dairy and FoodsP.O. Box 1163Richmond VA 23218804.786.3520Pamela.Miles@vdacs.virginia.gov

VDACS Food Safety Regional OfficesMain Line: 804.786.3520Northern VirginiaRegional Manager:Nikeya ThomasSouthwest VirginiaRegional Manager:Lisa RamseyTidewater VirginiaRegional Manager:Courtney MickiewiczPhone: 804.785.3033Fax: 804.371.7792VDACS – Food Safety ProgramP.O. Box 11631st FloorRichmond, VA 23218Phone: 540.562.3641Fax: 540.562.3649VDACS – Food Safety Program2943-E Peters Creek Rd.Roanoke, VA 24019Phone: 757.363.3840Fax: 757.363.3838VDACS – Food Safety Program5700 Thurston Ave.Suite 104Virginia Beach, VA 23455 Click here for additional information on products regulated by the Food Safety Program.DAIRY SERVICES: Issues permits for and manages regulatory programs relating to Grade "A" dairy farms; people who weigh,sample and test milk; and processors of ice cream, cheese or other manufactured dairy products. Dairy Services administersvarious regulations that govern the production, processing, labeling, handling and sale of milk and milk products in Virginia. DairyServices performs inspections and permitting for dairy farms (cows, goats, water buffalo and sheep), cheese plants, frozen dessertplants, retail ice cream shops and milk tankers/ transports. Click here for additional information on products regulated by Dairy Services.Contact information for Office of Dairy ServicesRobert Trimmer, Program SupervisorVDACS Office of Dairy ServicesP.O. Box 1163Richmond VA 23218804.786.7452

Meat and Poultry Services operates a meat inspection program focused on Virginia’s meat and poultry industry. The programensures the production of safe, wholesome and truthfully labeled meat and poultry products as well as humane treatment of animalsthat are processed. The meat and poultry inspection program administers the Virginia Meat and Poultry Products Inspection Actand has also adopted federal regulations (9-CFR, Parts 301-391and Parts 416-500) by reference. As such, Virginia’s program maintains an “equal to” status with the USDA, Food Safety and Inspection Service (FSIS). Meat and Poultry Services participates ineconomic development activities with persons interested in producing and selling meat and poultry products in Virginia.Office of Meat and Poultry Services oversees:o Slaughter of amenable species: cattle, swine, sheep, goats, poultry, ostrich, rhea, emu (ratites)o Manufacture/processing of meat, pork and poultry productso Manufacture of cooked meat products such as beef jerkyo Manufacture of food products containing a minimum of three percent raw or two percent cooked meat and/orpoultryOffice of Meat and Poultry ServicesNOTE: It is the operator's or owner’s responsibility to contact the Office of Meat and Poultry Services for permitting informationand guidance prior to the slaughter or processing of meat, pork or poultry products in the Commonwealth.Contact Information for Office of Meat and Poultry:Barry Jones, Program ManagerVDACS Office of Meat and Poultry ServicesP.O. Box 1163Richmond VA y.shtml Click here for additional information on: products regulated by the Office of Meat and Poultry Services.