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ROOM AT THE TABLE - Intersight - University at Buffalo

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of food processing facilities, manufacturing and distribution of food<br />

products, and marketing and inspection standards. Additionally, several<br />

other provisions detail the various initi<strong>at</strong>ives and incentives available to<br />

local counties and farmers. The following section will describe the purpose<br />

of agricultural districts and their importance to the regul<strong>at</strong>ory environment<br />

surrounding the conserv<strong>at</strong>ion of farmland.<br />

Cre<strong>at</strong>ed by the St<strong>at</strong>e of New York Legisl<strong>at</strong>ure, the New York<br />

Department of Agriculture and Markets is charged with the regul<strong>at</strong>ion of<br />

the st<strong>at</strong>e’s food and agriculture industry. All st<strong>at</strong>e retail food establishments<br />

(i.e. grocery stores th<strong>at</strong> conduct any type of food prepar<strong>at</strong>ion, or other<br />

ready­to­e<strong>at</strong> packaged food) 1 require st<strong>at</strong>e approval through the issuance<br />

of an Article 20­C license. 2 The applic<strong>at</strong>ion fee is $400. However, a food<br />

processing establishment can obtain a home processing fee exemption,<br />

B+"*,1'1( /40/( /4'( ."33"H,#-( !"#1,/,"#$( 0+'( &'/f( :Z>( 033( )#,$4'1( B+"1%!/(<br />

containers are clean, sanitary, and properly labeled, (2) all home processed<br />

foods produced under this exemption are neither adulter<strong>at</strong>ed nor misbranded,<br />

and (3) glass containers for jams, jellies, marmalades and similar products<br />

are provided with suitable rigid metal covers. 3 The restriction is limited<br />

to the following non­potentially hazardous home processed foods: bakery<br />

products; traditional fruit jams, jellies and marmalades; spices and herbs;<br />

snack items such as popcorn, caramel corn and peanut brittle; and candy<br />

(excluding chocol<strong>at</strong>e). 4<br />

For small­scale food processing establishments, two different<br />

departments provide regul<strong>at</strong>ory oversight, depending on the type of<br />

establishment. The New York St<strong>at</strong>e Department of Health regul<strong>at</strong>es<br />

restaurants, while the New York St<strong>at</strong>e Department of Agriculture and<br />

Markets regul<strong>at</strong>es food prepar<strong>at</strong>ion and processing. For example, the<br />

Department of Health requires submission of kitchen drawings before<br />

construction and quarterly testing for w<strong>at</strong>er derived from non­municipal<br />

sources. 5 By comparison, the Department of Agriculture and Markets has<br />

60

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