Wyoming Department of Agriculture Consumer Health Division

http://wyagric.state.wy.us/divisions/chs.htm

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.

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.

Potentially Hazardous Foods Meat Poultry Milk

CheesesCreamsCustards

EggsFish Any type of dressingsAny type of saucesHome canning –

Pickles Salsa Low- sugar jams and jellies

These are examples of food NOT allowed to be prepared in home kitchens and sold at farmer’s markets .

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: farmer’s markets, roadside stands, private homes and functions including, but not limited to those operated by not- for -profit charitable or religious organizations.

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.

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.

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

Foodborne Illnesses Salmonella

E. coliNorovirus

SalmonellaSalmonella is usually Salmonella is usually

transmitted to humans by transmitted to humans by eating foods contaminated eating foods contaminated with animal feces.with animal feces.

Contaminated foods Contaminated foods usually look and smell usually look and smell normal. normal.

Contaminated foods are Contaminated foods are often of animal origin, often of animal origin, such as beef, poultry, milk, such as beef, poultry, milk, or eggs, but any food, or eggs, but any food, including vegetables, may including vegetables, may become contaminated. become contaminated.

Food may also become Food may also become contaminated by the hands contaminated by the hands of an infected food handler of an infected food handler who did not wash hands who did not wash hands with soap after using the with soap after using the restroom.restroom.

Preventing SalmonellaSalmonella 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.

Preventing Salmonella Fruits and vegetables have now been Fruits and vegetables have now been

identified as a source of salmonella, it is identified as a source of salmonella, it is important that these food items be important that these food items be thoroughly washed in running water thoroughly washed in running water before they are eaten, or cut for samples. before they are eaten, or cut for samples.

Clean and sanitize utensils with approved Clean and sanitize utensils with approved sanitizers.sanitizers.

Wash hands thoroughly after using the Wash hands thoroughly after using the restroom and before handling food. Do not restroom and before handling food. Do not allow an infected person to handle food or allow an infected person to handle food or work in the booth. work in the booth.

E. Coli E. coliE. coli is a large and diverse group of bacteria. is a large and diverse group of bacteria.

Although most strains of Although most strains of E. coliE. coli are harmless, are harmless, others can make you sick. others can make you sick.

Some kinds of Some kinds of E. coliE. coli can cause diarrhea, while can cause diarrhea, while others cause urinary tract infections, respiratory others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses. illness and pneumonia, and other illnesses.

E. Coli Prevented WASH YOUR HANDS thoroughly after using the restroom WASH YOUR HANDS thoroughly after using the restroom

and before preparing or eating food. WASH YOUR HANDS and before preparing or eating food. WASH YOUR HANDS after contact with animals or their environments (at after contact with animals or their environments (at farms, petting zoos, fairs, even your own backyard) farms, petting zoos, fairs, even your own backyard)

COOK meats thoroughly. Ground beef should be cooked to COOK meats thoroughly. Ground beef should be cooked to 155°F. It’s best to use a thermometer, as color is not a very 155°F. It’s best to use a thermometer, as color is not a very reliable indicator of “doneness.” reliable indicator of “doneness.”

AVOID raw milk, unpasteurized dairy products, and AVOID raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider). unpasteurized juices (like fresh apple cider).

PREVENT cross contamination in food preparation areas PREVENT cross contamination in food preparation areas by thoroughly washing hands. Clean and sanitize counters, by thoroughly washing hands. Clean and sanitize counters, cutting boards, and utensils after they touch raw meat. cutting boards, and utensils after they touch raw meat.

NorovirusFood 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.

How norovirus is spread?Eating food or drinking liquids that are Eating food or drinking liquids that are

contaminated with norovirus. contaminated with norovirus.

Touching surfaces or objects contaminated Touching surfaces or objects contaminated with norovirus, and then touching hands to with norovirus, and then touching hands to mouth. The virus can live up to four weeks on: mouth. The virus can live up to four weeks on: door handles, handrails, tables, etc. door handles, handrails, tables, etc.

Having direct contact with another person Having direct contact with another person who is infected and showing symptoms (for who is infected and showing symptoms (for example, when caring for someone with example, when caring for someone with illness, or sharing foods or utensils with illness, or sharing foods or utensils with someone who is ill). someone who is ill).

Norovirus Infection is important for food handlers.People working with food who are sick with People working with food who are sick with

norovirus gastroenteritis are a risk to others norovirus gastroenteritis are a risk to others because they handle the food and drink that because they handle the food and drink that other people will consume. other people will consume.

Since the virus is so small, a sick food Since the virus is so small, a sick food handler can easily – without meaning to – handler can easily – without meaning to – contaminate the food he or she is handling. contaminate the food he or she is handling.

Many of those eating the contaminated food Many of those eating the contaminated food may become ill, causing an outbreak. may become ill, causing an outbreak.

Prevent Norovirus Many local and state health departments Many local and state health departments

require that food handlers and preparers require that food handlers and preparers with gastroenteritis with gastroenteritis notnot work until 2 or 3 work until 2 or 3 days after they feel better. days after they feel better.

Food items that may have become Food items that may have become contaminated with norovirus should be contaminated with norovirus should be thrown out. Items such as linens thrown out. Items such as linens (including clothes, towels, tablecloths, (including clothes, towels, tablecloths, napkins)napkins) should be promptly washed at should be promptly washed at high temperatures. high temperatures.

Hand Washing Hand Washing Hand washing process should take about 20 Hand washing process should take about 20

seconds. seconds. Apply enough soap to build up a good lather.Apply enough soap to build up a good lather.Scrub hands and arms vigorously for 20 Scrub hands and arms vigorously for 20

seconds. Clean under fingernails and between seconds. Clean under fingernails and between fingers. fingers.

Rinse hands and arms thoroughly.Rinse hands and arms thoroughly.Dry hands and arms using a single- use paper Dry hands and arms using a single- use paper

towel. towel.

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.

Actions That Can Contaminate FoodScratching the scalpRunning fingers through the hairWiping or touching nose Rubbing an earTouching a pimple or an infected

area Wearing dirty clothes Coughing or sneezing into the hand

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.

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.

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.

Cleaning and Sanitizing

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

Cleaning and Sanitizing To sanitize dishes, To sanitize dishes,

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

Temperature Control Ingredients being used in non-potentially hazardous foods should be kept at 41°F.EggsMilk

CheesesCream

Questions please contact- Dean Finkenbinder 307-777-6587

Linda Stratton 307-777-6592Wyoming Department of Agriculture