VDACS-Food Safety Program

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Virginia Honey

• Sarah Dunn
• VDACS-Food Safety Program
• Food Safety Specialist, Senior
• 757-363-3909
• Sarah.dunn_at_vdacs.virginia.gov

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Exemption Senate Bill 1108

• Exempts from inspection private homes where the
  resident process and prepares honey produced from
  his own hives if all of the following
  requirements are met
• the individual sells less than 250 gallons of
  honey annually
• the individual does not process and sell other
  foods, except as allowed by subsection 3.2-5130 A
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• the product complies with the other provisions of
  the chapter
• the product is labeled PROCESSED AND PREPARED
  WITHOUT STATE INSPECTION. WARNING Do Not Feed
  Honey to Infants Under One Year Old and
• the individual certifies annually that the
  provisions of this subdivision are met.  

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Exemption Re-Certification

• Processor must complete VDACS Virginia Honey
  Processor Certification Form annually

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Labeling

• On principle display
• Statement of Identity Honey
• Net quantity ounces (grams)
• Warning statement
• On information panel
• Name and address of manufacturer/distributor
• OR all components can be on one label

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Labeling

• Principle Display Panel (PDP)

• Information Panel (IP)

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Labeling

• PDP is the side facing the consumer
• IP is to the right of the PDP or on the back

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Labeling
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Labeling
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Labeling
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Labeling
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Labeling Warning Statement

• Must read exactly PROCESSED AND PREPARED
  WITHOUT STATE INSPECTION. WARNING Do Not Feed
  Honey to Infants Under One Year Old
• Must be prominently displayed on the jar or
  bottle

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Labeling Documents

• A Food Labeling Guide
• 21 CFR 101 Food Labeling

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Personnel

• Disease control
• Personal cleanliness

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Hand Washing

• Only in designated handwashing sink
• Hot soapy water for 30 seconds
• Dry hands with sanitary towel

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Plant and Grounds

• Pest control
• Well maintained property

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Work Area

• Work surfaces
• Pets
• Overhead contamination

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Sanitizing The Process

• Wash. Rinse. Sanitize. Air Dry.
• Can be performed in
• One compartment
• Two compartment
• Three compartment
• Dishwasher

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Sanitizing What to Use

• Common
• Quaternary ammonium 200 ppm
• Chlorine 50-100 ppm
• Less Common
• Water minimum of 180 degrees Fahrenheit
• Iodine

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Sanitizing Compounds and Test Strips
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Where to Buy

• shopping.google.com
• In search bar type
• Quat test papers
• Steramine sanitizing tablets
• OR
• Chlorine test strips for restaurants

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Post-Sanitizing

• Storing cleaned and sanitized jars
• Floors, walls, ceilings, work surfaces

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Sanitizer Demonstration
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Referenced Regulations

• 21 CFR 101 Food Labeling
• 21 CFR 110 Current Good Manufacturing Practices
• Virginia Food Laws

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Food Safety and Security Program

• Tidewater Regional Office 757-363-3909
• Mailing
• 1444 Diamond Springs Road
• Virginia Beach, VA 23455
• Sarah Dunn, Food Safety Specialist
• Hampton, Williamsburg, Gloucester area
• sarah.dunn_at_vdcas.virginia.gov
• Sabrina Liles, Food Safety Specialist
• Northern Neck, Henrico County
• sabrina.liles_at_vdacs.virginia.gov
• Website www.vdacs.virginia.gov