Posts by Tara Hammonds
At The Bineyard, only the freshest quality hops will be produced. Unlike large, commercial hops farms, The Bineyard grows on a smaller scale, which means we can more delicately pick the hops straight off the bine and into your brew. Upon harvest, our hops are on the dryer within the hour, then vacuum-sealed and freezer-stored…
Read MoreFood Safety http://www.foodsafety.gov/foodsafe.html New York State Ag & Markets – Food Safety & Inspection http://www.agriculture.ny.gov/FS/FSHome.html USDA Food Safety and Inspection Service (FSIS). The FSIS, a public health regulatory agency, protects consumers by ensuring that meat and poultry products are safe, wholesome, and accurately labeled. https://www.fsis.usda.gov/
Read MoreFederal FDA: Poultry Products Inspection Act https://www.fsis.usda.gov/policy/food-safety-acts/poultry-products-inspection-act “Guidance for Determining Whether a Poultry Slaughter or Processing Operation is Exempt from Inspection Requirements of the Poultry Products Inspection Act” https://www.fsis.usda.gov/guidelines/2006-0001 New York State Department of Agriculture and Markets (NYSDAM) – http://www.agriculture.ny.gov Resource Guide to Direct Marketing Livestock and Poultry. Goodsell & Stanton Revised 2011. Available online at…
Read MoreAdulterated Generally, impure, unsafe, or unwholesome; however, the Federal Food, Drug, and Cosmetic Act, the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act contain separate language defining in very specific (and lengthy) terms how the term “adulterated” will be applied to the foods each of these laws regulates.…
Read More(NOTE: This questionnaire may be used by insurance companies to assess a producer’s knowledge of best practices for poultry processing when applying for liability and other farm insurance coverage) Name________________________ Farm Name________________________________ Training: Please describe any formal or informal training in poultry processing you’ve received. Include the duration and date(s) of training, as well as the…
Read MoreDate Area Inspected/ Corrective Actions Needed (If Any) Initial/Date Notes: Corrective Actions Taken Initial/Date Back to Table of Contents
Read MoreNumber of birds purchased/source Bird health issues or losses Bird processed/date Product Sold/Date Back to Table of Contents
Read MoreIntroduction Food safety is a critical concern for your business and your customers. The failure to control a food safety hazard in your operation can make people sick and result in undesirable legal and economic consequences for you and your industry. A Hazard Analysis Critical Control Point (HACCP) plan for your farm is a valuable…
Read MoreSanitation Standard Operating Procedures Introduction Standard Operating Procedures (SOP’s) and Sanitation Standard Sanitation Operating Procedures (SSOP’s) are designed to prevent the creation of unsanitary processing conditions and ensure that food products are wholesome and unadulterated. They describe how to carry out and document safe food handling and personal hygiene practices (Good Management Practices). 1. SOP for Site Management &…
Read MoreIntroduction The following Good Manufacturing Practices (GMP’s) describe what you need to do to“manufacture” safe and wholesome food for your customers. Your own “processing environment” extends well beyond a mobile unit or your own poultry processing equipment to your whole farm. It includes the people and the buildings, grounds, equipment and conditions on your farm…
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