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scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Mon Dec 20, 04 11:08 pm Post subject: preparing foods for sale

** MODS - I think this is not the right place for this... please feel free to move it **

I have a recipe book for all sorts of sauces, pickles, preserves, pesto etc.

I'd like to make large batches using (as much as possible) home grown ingredients and bottle/jar them for sale at a local farmers markets.

However, I am unsure about the rules (theres bound to be some) on this sort of thing.

Do I have to list ingredients?
Do I have to give Best Before Dates?
What are the rules regarding calling things organic?
What are the rules regarding calling things home made?
Do I need some sort of certificate/inspection from the local FSA?

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Tue Dec 21, 04 2:03 pm Post subject:

I found this on www.farmersmarkets.net

What about all the regulations surrounding food safety?

Health and Trading Standards cannot be reduced for farmers' markets. Those unused to retailing may not be aware of the need to comply - or what they are complying with. Training in all aspects of food handling from basic food hygiene to sophisticated butchery skills are available so please ensure that, as an organiser, you are aware of the opportunities available.

For more information contact your local Trading Standards and Environmental Health Officers

So I have emailed my local Food Safety Officers and I will post again when I get a response.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Tue Dec 21, 04 2:05 pm Post subject:
I thought you didn't have a brain?

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Tue Dec 21, 04 2:10 pm Post subject:
You may want to get in touch with MrsNesbitt - she's been looking into this for a while now, I think.

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Tue Dec 21, 04 2:10 pm Post subject:
I've got one, but I have the same problem as homer simpson, every time I learn something new it pushes some old stuff out.

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Tue Dec 21, 04 2:11 pm Post subject:
Like fieldmice?

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Tue Dec 21, 04 2:12 pm Post subject:
It's definitely got the makings of a good article "How to set up a small scale food factory"

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue Dec 21, 04 2:14 pm Post subject:
Yes, I think Mrs Nesbitt is going in to the chutney making big time, and is going to be using her village hall because the kitchen is approved I think. Missus N, are you out there? I believe the national farmers union or someone does insurance for members selling food at farmers markets. Think that was on River Cottage somewhere a little while ago.

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Tue Dec 21, 04 2:16 pm Post subject:
Thanks guys, I've PM'ed MrsNesbitt. Hopefully she can help.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28238
Location: escaped from Swindon

Posted: Tue Dec 21, 04 2:34 pm Post subject:
Looked into this a little myself this year, but would really like to know more. It is a really annoying area jema

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Tue Dec 21, 04 2:41 pm Post subject:

I have just found this. It's just an overview of the rules and regs and theres still lots here (although nothing is unreasonable).

These guidelines are not a replacement to professional advice from your local Environmental Health and Trading Standards Officers and are intended only as a guide:

With the exception of those selling only fresh fruit and vegetables, all food stallholders must hold a current basic food hygiene certificate. This should be on display at the market.

All food stallholders must be registered as a food business with their Local Authority. There is no charge for this. Your environmental health officer will be happy to advise you on the relevant legislation.

Those selling high-risk foods must use a suitable refrigeration unit to display their goods.

Temperatures for food storage and display for the duration of the market and during transportation to and from the market;
8 degrees centigrade or below for refrigerated food on display.
63 degrees centigrade or above for hot food on display.
–18 degrees centigrade is recommended for frozen food, which must be labeled as such.

All stallholders must provide their own hand washing and utensil washing facilities if any non-wrapped foods (including fruit and vegetables) are to be sold.

All stalls are expected to have a professional appearance.

A high standard of cleanliness must be maintained at all times.

Stallholders must clearly display the name and address of their business on the stall. Where the business address is the same as the home address, the Farmers Market office may be used as an address by arrangement to prevent burglary. (With the exception of limited company, which must use the registered office address.)

All scales must be of an approved type and stamped as fit for use for trade.

Current legislation should be applied to all labeling.

A qualified electrician must have recently tested all electrical items.
All electrical cables must be waterproof, and must be taped down with insulation tape.

Some type of shield between the public and cooking facilities must be erected. Stallholders engaged in cooking must have a fire blanket and appropriate type of fire extinguisher on hand.

Raw and cooked foods should always be kept apart so there is no risk of cross-contamination.

Sensible steps should be taken not to contaminate food on sale.

mrsnesbitt

Joined: 28 Oct 2004
Posts: 1576

Posted: Tue Dec 21, 04 4:16 pm Post subject:

Hiya all, yes I 've looked well into this one. Basically you need to get in touch with your local environmental Health office and go from there. You also need to contact weights & measures. This is all about correct information. I am having to get some calibrated scales which have to be checked regularly for accuracy. Normal kitchen type wont do. Have PM'd scarecrow....give me a call. Tha advantage I have with using the village hall is I don't have to use my own kitchen, which would need alterations.sinks etc. Pickles are not high risk foods.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Tue Dec 21, 04 4:19 pm Post subject:

mrsnesbitt wrote:

Pickles are not high risk foods.

What are high risk ones?

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Tue Dec 21, 04 4:25 pm Post subject:
I'm thinking of all sorts from pickles to pesto's. More or less anything that can be jar'ed or bottled. I guess somethings may contain dairy.

mrsnesbitt

Joined: 28 Oct 2004
Posts: 1576

Posted: Tue Dec 21, 04 4:26 pm Post subject:
Meat preparation etc......check out the food standards agency https://www.food.gov.uk

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