Comment

Comment by B. Pearcy on April 3, 2011 at 7:54am

The CSAs I was speaking of have both a certified Food Manager and a certified Food Handler.  They have more than 300 members between them, they sell at farmer's markets, and they sell direct to the public via a farm stand. 

When you are serving food to the public via a restaurant, farmer's stand, market, etc., I think it's best to keep safety in the forefront of your mind.  It's best for customers and it's best for farmers.

It may seem like overkill, but it's an important issue. Many disagree with me I'm sure, but sometimes I think it's best to embrace the regulations and move on. That way if something unforseen does happen, you have back-up and the knowledge to prove that you have taken the proper pre-cautions versus being uninformed and opening yourself up to additional risks.

I think TCLynx's suggestion is a good one. Teaching people to grow their own food, like our grandparents did, seems to be the best possible solution. Even in my very small urban backyard, I'm growing quite a bit of food and will grow a lot more next year.

Comment by Greg Pettengill on April 3, 2011 at 7:17am

Point well taken.  I don't think that there is anybody, outside the agencies themselves (even then it's questionable), that are "well versed in this"!  Do the CSAs have a certified "Manager"(5 hour course) and certified "Food Handlers"(2 hour course)?

Comment by Ron Thompson on April 3, 2011 at 7:13am

Would selling the whole fish - live make a difference?

The buyer could then do what they want - keep it alive as a pet, skin & eat it at home, or dress it out right then...  Just promo it as the freshest fish possible - still breathing after they buy it., 

 

Comment by TCLynx on April 3, 2011 at 7:10am

I believe the "processing" is what brings the most troubles.  I haven't delved into the details for here in FL but I believe "whole on ice" fish is the one with the least regulation.  As soon as you cut into the fish, you need "proper facilities and training."

 

Yes, the regulations are kinda geared to favor the big boys seeing as they are the ones who have paid the most through lobbyists to make sure the laws favor them.

 

One method I see to work around it (sorry it doesn't really help your particular plan much though) is to avoid the issue completely and move food production right into the consumer's own back yard.  You don't have to deal with any regulations when you are eating the food yourself and not selling it.

Comment by B. Pearcy on April 3, 2011 at 5:48am

Greg,

I am not well versed in this but my wife manages two CSAs and they each have someone with the certification.

Comment by Greg Pettengill on April 2, 2011 at 9:05pm

Apparently there is a distinction between food handlers in general and operations that deal with seafood only.

 

As it appears to me, because the regulations are not intended for micro scale producers, it stifles efforts to decentralize our food supply.  So I wonder what might be done to ameliorate and/or work around this kind of obstruction?

Comment by B. Pearcy on April 2, 2011 at 7:48pm

Greg,

This link might help you.

www.safefoodsystem.org

Comment by Greg Pettengill on April 2, 2011 at 7:32pm

I would like to be able to sell on the open market extra food that I grow (both Aquaponiclly and conventionally),  catch or gather wild which I preserve by canning, drying or freezing.  As appears to me now, the biggest hurdle to clear is the requirement that it be processed in a certified commercial kitchen. A promising possibility is using facilities at Community Centers in County Parks.

Comment by B. Pearcy on April 2, 2011 at 6:10pm

I found this at FWC:  http://myfwc.com/media/407874/tilapiaRuleMemo.pdf

This link might help. 

Comment by TCLynx on April 2, 2011 at 5:12pm

for wild caught fish I think you just need a fishing license.  Unless you are talking about commercial fishing and I believe commercial fishermen need some sort of permit or license.

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