Navigating the maze of food safety regulations

Starting a specialty food business can be very rewarding, but it also requires a great deal of planning and attention to details, including meeting food safety regulations. One of the reasons that I was excited to start my job as UVM Extension Food Safety Specialist (in November 2010) was because of the large number of thriving – as well as aspiring –
specialty foods businesses in Vermont. Many of these businesses are small-scale, and many are run by women, which is very exciting!       

WAgN provides resource materials and training opportunities, such as Growing Places, on business planning and marketing for people interested in starting an ag-related business.  Understanding and meeting all the required food safety regulations is an important – yet often overwhelming – component of starting and maintaining a food business.

Currently, products that will only be sold in Vermont only need to meet the requirements of the State of Vermont. However, some buyers, such as certain grocery stores or distributors may have stricter requirements, so you will need to check with your buyer. It is a good idea for food producers to meet strict food safety standards regardless of the required regulations, in order to assure customers that you are committed to producing the highest quality product possible. This should also increase your product shelf life and
help to reduce the likelihood of food borne illnesses.

The Vermont Department of Agriculture regulates the in-state sale of meat and poultry, dairy products, food labeling, and weights and measures.  UVM Extension has fact sheets
available which outline the requirements for meat and poultry inspection and labeling that Vermont producers must meet to sell these products within the state.

Basically all other food products sold in Vermont are regulated by the Vermont Department of Health, including the sale of seafood, bakeries, restaurants, catering, and all other food products. All seafood handlers, restaurants, and caterers must meet specific requirements. However, home bakers selling less than $6500 of baked goods/year and food processors selling less than $10,000 of processed foods per year are NOT required to have a license (and therefore inspection).

Any food products that are produced in Vermont and sold in other states need to meet federal food safety regulations. USDA regulates meat and poultry and many egg
products.  The Food and Drug Administration (FDA) regulates most other food products,
including fresh fruits and vegetables, processed foods, candies, maple syrup, etc.

The FDA Food Safety Modernization Act was signed into law in January 2011, and
will impact many food businesses in Vermont, although some will be exempted due
to their small size. The details of this legislation are currently under development at the Federal level.

Fact sheets covering this information and more information on other food safety topics will soon be available from the UVM Extension food safety website.  Please feel free to email me at londa.nwadike@uvm.edu if you have questions on this information or any other areas of food safety.

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Transferring the Farm Business to Family

Passing on the farm business should be on every farmer’s planning horizon.  While letting go of the farm you put your blood, sweat and tears into might be hard to imagine, thinking about this eventuality now can only benefit you down the road. In any situation, farm transfers are a complicated business– financially, legally, and emotionally. 

UVM Extension Agricultural Business Management Specialist, Bob Parsons, joins our blog this week to talk about farmland transfer within a farm family.  Often when farms are transitioned within a family, it is the woman farm owner who plays the primary role in mediating and facilitating the exchange.  Quite honestly, she is the only one everyone involved will talk to openly. This puts her in a position of power, but also of significant stress, as she works to maintain both the farm business and family relationships.    Bob’s article raises many important questions which can help you plan now for the outcome you desire.

In the mist of the production year there are always a few farms that confront the question of business succession. This is not a easy topic to consider while harvesting, marketing, and concerned if the equipment will operate today.  But someone raises the question….”what is my future in this farming operation?”

While out on a farm recent farm visit to review farm finance projections, the discussion quickly went to business transition.  The farmer was very concerned about how to bring a daughter and son-in-law into the farm business. We went into a discussion that resulted in more questions than answers. This is a complex topic and requires a lot of thought. One big aspect that farm families have to face is that no one can tell you what you ought to do, only what you need to consider. Its your family, your business, and your decision.

Topics we discussed went from compensation to gifting or selling of ownership shares, to updating of wills, to treatment of other children.  That’s a lot.

First off, a tough question has to be addressed….is the family business big enough to handle another family?  This does not mean enough work but rather enough cash to pay another family member without putting the business at financial risk? And this cash has to come from profits. You have to be very rational…a farm big enough to support one family is generally not big enough to support two. So how do you raise enough cash to pay the extra family member…usually have to increase sales.

Can the new family member fit into the operation?  Can you work with this person day after day?  Do they irritate you for some reason?  Do you irritate them?  Will it be a congenial work experience? Let’s be honest, just because they are family doesn’t mean you will get along.  Don’t put the business at risk when the family does not get along.  Family is family but business is business.

What do you pay the additional family member? In this case the daughter’s family was earning well over $50,000 and would like similar compensation.  The parents were a bit taken back by this as they live quite conservatively and reinvest most profits back in the business and to repay debts faster than scheduled.  We discussed how different standards of living and compensation can lead to family squabbles.

What is the family member going to be…a manager or manual laborer?  This can be a tough situation on farms where the owner is the boss, chief financial officer, and thrives on their involvement in the business.  Is there desire for the senior generation to distribute authority or responsibility?  Be honest with yourself and family.  It has to be the right time.  Most family members don’t want to come in and just be a manual laborer.  And if you have other employees who work very well together, how would the new family member fit into the operation?  Will experienced workers resent a daughter or son-in-law suddenly becoming a new boss with different demands and expectations?

Now we have to do some planning.  The younger generation wants to know where the business is going and how they fit in.  They want to be owners someday, not laborers. Now we have to worry about where the business is going and how to transfer management and ownership to the younger generation.

After leaving the farm with a lot to think about, we will get together again and discuss the above issues and get the process moving one way or the other.  There is no one recipe for business transitions. The advice I left them with:

  • Determine if there is money enough to pay for the additional family members.
  • Let the daughter and son-in-law work for a trial period  for 1-2 years.
  • During this period come to a decision on how to bring them into the business by discussions with family, off-farm family, farm advisers as UVM Extension, accountant, and legal advisers.
  • IF the trial period goes without any problems, all have to agree on the road map for the future.
  • Then start on the journey to farm business succession.

Sounds simple but highly complex for most families!  Good thing there are many resources to support farmland transition.

UVM Extension New Farmer Project Land Access Toolshed Resources for farm seekers.

UVM Extension Land Access Database Farmland owners can post land opportunities and farmland seekers can search the database for land.

UVM Extension Family Farm Transfer Resources  Resources for farmland owners.

Women, Food, and Agriculture Network Out of Ames, Iowa, this organization has developed resources specifically for women farmers and women land owners who are seeking to be good stewards,  lease their land or transfer ownership to the next generation.

Land for Good Farmland transfer resources and services for farm seekers and farm owners.

Post authored by Bob Parsons, UVM Extension Agricultural Business Management Specialist.Picture of Bob Parsons

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If you can’t stand the heat…

It is August and I am in a panic. With the exception of eight quarts of blueberries and four packages of asparagus I have not canned, frozen, pickled, dried or preserved a single thing this season.

Preserving the harvest is in my DNA. My great-grandmothers, grandmothers, aunts and mother were all preservers. The truth is they were also hunters, gatherers, and growers (I come from a tribe of over-achievers but that’s a post for another day).

This time of year the cellar shelves are supposed to be sagging under the weight of jewel-colored jars of all sizes. “Like money in the bank” my grandfather used to say every year as we transported baskets of potatoes, squash, apples, cabbage and rutabaga to the bins in the darkest corner of that slightly creepy cellar with the rickety stairs. The message was deeply fixed in my psyche–as long as you have the ability (and will) to feed yourself you will always be rich in ways that matter.

So, fast forward to this year. I have a half-full freezer…but it is mostly meat from my CSA and those blueberries I mentioned earlier. My cellar shelves have about a dozen jars of jams leftover from last year (or maybe the year before) and a few stray jars of relish and some pickles that a friend delivered as a hostess gift a few months back. That’s it. Nothing else. Unless you count the stacks of dusty canning jars and the half-empty case of quart-sized freezer bags. No green beans, no peas, no beets. The freezer has no pesto, no rhubarb, no strawberries…

The thing is…I never made a conscious decision not to do the things I’ve done every other summer of my life. It wasn’t intentional at all. I just got busy with work and some other unanticipated events got in the way. Then one morning I’m making coffee, look at the calendar…it’s August! Winter is coming! We have no food put by! My ancestors (only the females so far) are pushing their way into my dreams now and waking me at 2:00am. I feel…guilty? Anxious? Stressed out? Probably some combination of all of those.

Of course in the light of day I can easily rationalize all of this. I’m a busy woman. I have been preoccupied with other things (like the debt ceiling). The weather has not been good for gardening (flood first, now drought). It’s been way too hot and humid to be in the kitchen. Besides, I have a job that allows me the luxury of being able to buy the food I need. In fact, I work with farmers…it’s my duty to buy locally-produced, sustainably-raised foods. And…the farmers’ market is open year round now. I’m never more than a few days away from being able to stock up. And it’s not like I live in the outback. I am half a mile from a grocery store and 3 miles from my coop.

Still, it’s not the same. Part of me feels like I’ve sacrificed something central to who I am. Letting dust collect on three generations of canning jars feels disrespectful. So this weekend, I’ll be combing the garden for beans, beets, tomatoes, raspberries and anything else I can gather and then I’ll spend some quality time in the kitchen getting ready for winter. Because, in the end, life is about balance. Listening to your heart and honoring who you are is the way to ground yourself (and fill your pantry).

Need some tips on preserving your own harvest?
General resources for preserving food safely
Storage tips
Canning and freezing

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