Homebased Microprocessor Recipe Form Please fill in the form to draft a recipe for approval. Product Name Date Farm Name Name of person responsible for product Address City/State/Zip Telephone Email Ingredient Listing List all ingredients necessary to make your product. Ingredient Descriptors Measurement or Weight Procedure List all steps necessary to make your product. 1. 2. 3. 4. 5. 6. 7. 8. Canner type: Pressure canner OR Boiling water bath canner Jar type and size: half-pints pints quarts Yield: Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. 1
Labeling Requirements for Homebased Processors and Microprocessors The following information shall be included on the label of each food product: 1. The common or usual name of the food product. 2. The name and address of the homebased processing operation, including the street address, city, state, and zip code. 3. The ingredients of the food product. Ingredients shall be in descending order of predominance by weight. 4. The net weight of the food product by standard measure or numerical count. 5. The following statement in 10-point type: This product is home-produced and processed. 6. The date the product was processed. Example: Strawberry Jam Ingredients: Strawberries, White Grape Made by: Annhall's Jams and Jellies Juice Concentrate, Pectin, Citric Acid, 275 East Main Street Vinegar Frankfort, KY 40621 This product was home-produced and processed. Made on June 12, 2012 1 pint 2
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BACTERIA THAT CAUSE FOODBORNE ILLNESS BACTERIA FOUND TRANSMISSION SYMPTOMS Intestinal tracts of Contaminated water, raw milk, Campylobacter animals and birds, raw and raw or undercooked meat, jejuni milk, untreated water poultry, or shellfish. and sewage sludge. Clostridium botulinum Clostridium perfringens Escherichia coli O157:H7 Salmonella (over 2,300 types) Staphyloccus aureus Widely distributed in nature, soil, water, on plants, and intestinal tracts of animals and fish. Grows only in little or no oxygen. Soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little or now oxygen Intestinal tracts of some mammals, raw milk, unchlorinated water; one of several strains of E. coli that can cause human illness. Intestinal tracts and feed of animals; Salmonella enteritidis in eggs On humans (skin, infected cuts, pimples, noses, and throats) Bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, vacuum-packaged and tightly wrapped food. Called the cafeteria germ because many outbreaks result from food left for long periods in steam tables or at room temperature.bacteria destroyed by cooking, but some toxinproducing spores may survive. Contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person to person. Raw or uncooked eggs, poultry and meat, raw milk and dairy products, seafood and food handlers Person-to-person through food from improper food handling. Multiply rapidly at room temperature to produce a toxin that causes illness. Fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after eating. May last 7 to 10 days. Toxin affects the nervous system. Symptoms usually appear 18 to 36 hours, but can sometimes appear as few as 4 hours or as many as 8 days after eating: double vision, droopy eyelids, trouble speaking and swallowing and difficulty breathing. Fatal in 3 to 10 days if not treated. Diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about 1 day, but less severe symptoms may persist for 1 to 2 weeks. Diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days. Some, especially the very young, have developed hemolytic-uremic syndrome (HUS) that causes acute kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may occur in adults. Stomach pain, diarrhea, nausea, chills, fever and headache; usually appear 8 to 72 hours after eating; may last 1 to 2 days. Severe nausea, abdominal cramps, vomiting and diarrhea occur 1 to 6 hours after eating; recovery within 2 to 3 days. 5
BACTERIA FOUND TRANSMISSION SYMPTOMS Person-to-person by fecal-oral route: fecal contamination of Disease referred to as shigellosis or bacillary dysentery. Human intestinal tracts: food and water. Most outbreaks Shigella Diarrhea containing blood and mucus, fever, abdominal rarely found in other result from food, especially (over 30 types) cramps, chills, and vomiting; 12 to 50 hours from ingestion of animals. salads, prepared and handled bacteria; can last a few days to 2 weeks. by workers with poor personal hygiene. Norwalk Virus (over 11 related viruses) VIRUSES THAT CAUSE FOODBORNE ILLNESS VIRUS FOUND TRANSMISSION SYMPTOMS Person-to-person by fecal-oral Intestinal tracts of route from poor personal humans hygiene; contaminated water Hepatitis A Intestinal tracts of humans Person-to-person by fecal-oral route from poor personal hygiene, contaminated water, shellfish. PARASITES THAT CAUSE FOODBORNE ILLNESS Nausea, vomiting, diarrhea, abdominal pain, muscle aches, tiredness, and low grade fever: Symptoms typically appear 24 to 48 hours; may last 24 to 48 hours and subside on their own. Most experience none. PARASITE FOUND TRANSMISSION SYMPTOMS Cyclospora spp. Giardia intestinalis Contaminated water or food. Intestinal tracts of animals and humans Food Safety and Inspection Service United States Department of Agriculture Compiled by: Sandra Bastin, PhD, RD, LD Food & Nutrition Specialist Contaminated water. Most outbreaks result from fresh produce. Person-to-person by fecal-oral route; contaminated water. Day care workers at high risk. Watery diarrhea and explosive bowel movements. Other symptoms can (include loss of appetite, substantial loss of weight, bloating, increased gas, stomach cramps, nausea, vomiting, muscle aches, low-grade fever, and fatigue. Some people who are infected with Cyclospora do not have any symptoms. Can begin 1 week after eating, may last a few days to a month or longer; relapses may occur. Diagnosis and antibiotic treatment available. Diarrhea, loose or watery stool, stomach cramps, and upset stomach may appear 1 to 2 weeks. Some have no symptoms. May last 2 to 6 weeks. Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. 2 6
Homebased Microprocessor Processor Records Product Batch Date Jar Size Process Time & Temperature Processor Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. 7
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