a little sense in WI

[sammyd]

WI passes "pickle bill" You can sell certain canned goods without a commercial kitchen..

http://thecountrytoday.com/story-new...id=BMKEPO3H12R

[paintlady]

We have that too here in MN. The pickles have to have a certain PH in order to be sold and you have to check them with a PH meter not ph strips.

[Wisconsin Ann]

This is SO good for the farmer's markets..and the public. Fresher products, great recipes, new tastes, no extra chemicals and dyes...AND the idea that maybe the guy who lives in town can put up HIS OWN salsa.

[olsonla]

Yippe for WI .... Now i will have to learn to start canning..

Lori in Cashton!

[Beeman]

I hope it all works out. Many sell home canned goods around here, some just look to scary to eat. I have purchased pickles and such, thrown some away.

[haypoint]

They are doing the same for Michigan.
Now what will the "government in bed with Factory farms/Big Business" folks find to carp about? Clearly the Government is helping the small producer.

[haypoint]

Here are the details on what Michigan is working on, lots more than pickles:

Michigan moves on Cottage Food Operations

--------------------------------------------------------------------------------

Subject: Bill introduced in House yesterday defining Cottage food operation and exempting such operation from certain licensing and inspection provisions of State Food Law



HB 5837 was introduced yesterday by State Representative Pam Byrnes (D-Chelsea). The bill would amend the Food Law of 2000 to define a “cottage food operation” and allowable products of such an operation, and make those operations exempt from the licensing and inspection provisions of the Food Law. The exemption does not include an exemption from the labeling, adulteration, and other standards in law.



In addition to existing labeling and disclosure requirements imposed, the bill would require a cottage food operation to place on the label of any food it produces or packages a statement that substantially complies with the following:

“MADE IN A HOME KITCHEN THAT HAS NOT BEEN INSPECTED BY THE MICHIGAN DEPARTMENT OF AGRICULTURE."



Sale of allowable foods by a cottage food operation would be limited to homes, farm markets, or roadside stands; municipal farmers markets; county fairs; and town celebrations, festivals, and events. A cottage food operation would not be allowed to sell its products at craft shows, flea markets or other for-profit events; by means of the internet or other media inside or outside this state; at permanent sales venues other than farmers markets, homes, or roadside stands; or by means of consignment or in other licensed retail establishments.



Gross sales of eligible products by a cottage food operation could not exceed $15,000 annually. The bill would allow the Dept. of Agriculture to request written documentation to verify the gross sales figure.



An exemption under this new section of the Food Law would not affect the application of other state or federal laws or applicable local ordinances.



The bill defines “cottage food operation” as “a person who produces or packages non-potentially hazardous food in a kitchen of that person’s primary domestic residence.”



The bill defines “non-potentially hazardous food” as “a food that is not potentially hazardous food as that term is defined in the Food Code, which includes, but is not limited to, baked goods, james, jellies, candy, snack food, cereal, granola, dry mixes, vinegar, and dried herbs. Non-potentially hazardous food does not include home-canned low acid or acidified vegetables, home-canned salsa, or home-canned food; food service items; ready-to-eat meals, mean, sandwiches, cheese, or custard pies; garlic in oil; food that requires temperature control for safety; and bottle water, home24 produced ice products, and other beverages and products.”



HB 5837 is now before the House Agriculture Committee, chaired by Rep. Mike Huckleberry. Those wishing to express their views on the bill should communicate to their own state representative (to find your state rep., go to: http://house.michigan.gov/find_a_rep.asp ) and copy Chairman Huckleberry in your messages/letters (MikeHuckleberry@house.mi.gov)

[michiganfarmer]

I read on yahoo somewhere that agriculture in michigan is increasing because of the slow economy.

I think its fantastic that some states are loosneing a few regulations here and there

[geo in mi]

Originally Posted by Wisconsin Ann

This is SO good for the farmer's markets..and the public. Fresher products, great recipes, new tastes, no extra chemicals and dyes...

I agree with the concept. But,,,,,,,when I walk down the aisle of the market, and see all the tables and tail gates laden with jars of....salsa, pickles, tomato sauce, just how will I really know that by looking? Which foods apply, and how will the customer know? Will there really be no extra chemicals and dyes? How do I know you didn't can your old pickles that were getting too stale to sell fresh? Will they be allergen free(peanuts, etc?) How can I verify the pH inside your closed jar? Is your jar dated? And what relief does the law give? If I still get botulism from your jar, is it simply caveat emptor, or will the law go after you if my family sues you? What if I break a tooth on a rock inside? What if my infant chokes on your product? I read the Wisconsin bill and it really didn't say, unless I missed something. I didn't see any enforcement agency or very many inspection rules. And what about FDA? Don't get me wrong here, but I think I'll pass until I know for sure, and see how it goes......at least for this summer. I do agree that it is a good start, though.

Sorry, I don't mean to sound so contrary........

[haypoint]

In Michigan:
In addition to existing labeling and disclosure requirements imposed, the bill would require a cottage food operation to place on the label of any food it produces or packages a statement that substantially complies with the following:

“MADE IN A HOME KITCHEN THAT HAS NOT BEEN INSPECTED BY THE MICHIGAN DEPARTMENT OF AGRICULTURE."

So in answer to geo in mi, you still have to list all that goes into your product. As far as liability, the Court would have to decide if the maker is responsable. It looks to me that that disclamer only gets the MDA off the hook if you get sick.

[insocal]

Originally Posted by geo in mi

I agree with the concept. But,,,,,,,when I walk down the aisle of the market, and see all the tables and tail gates laden with jars of....salsa, pickles, tomato sauce, just how will I really know that by looking? Which foods apply, and how will the customer know? Will there really be no extra chemicals and dyes? How do I know you didn't can your old pickles that were getting too stale to sell fresh? Will they be allergen free(peanuts, etc?) How can I verify the pH inside your closed jar? Is your jar dated? And what relief does the law give? If I still get botulism from your jar, is it simply caveat emptor, or will the law go after you if my family sues you? What if I break a tooth on a rock inside? What if my infant chokes on your product? I read the Wisconsin bill and it really didn't say, unless I missed something. I didn't see any enforcement agency or very many inspection rules. And what about FDA? Don't get me wrong here, but I think I'll pass until I know for sure, and see how it goes......at least for this summer. I do agree that it is a good start, though.

Sorry, I don't mean to sound so contrary........

If you are so terribly afraid of all those thiings, DON'T BUY HOME-PRODUCED FOOD. Better yet, don't ever eat ANYTHING.

[salmonslayer]

If you are so terribly afraid of all those thiings, DON'T BUY HOME-PRODUCED FOOD. Better yet, don't ever eat ANYTHING.

No kidding; I hope none of you plan to travel outside of the nice safe nanny state confines because you will starve and what will you do if a church member makes you a casserole if your sick?

[tamsam]

After letting China send their stuff to us, it is stupid to worry about what we can and sell. Look at the labels on cans at the stores. I think they should have to put where food is grown and packaged on everything that is sold. Sam
PS The label says distribated by ***** means nothing.

[haypoint]

Some people believe that if it is distributed by a US company, that it is made/grown here. Most apple juice in stores comes from apple juice concentrate from China.

I'd like to get excited that there is a "buy local" movement and farmers markets are on the rise, but walk around in Walmart or another grocery store. The shopping carts contain very few veggies and fruits or the other products that a homestead generates.

The carts are filled with processed, boxed foods. Chips, soda, box cereal, etc.

Before we can get a payback for the hours we spend offering our products off the tailgate, we need a change in the eating habits of the American public.

The government is getting out of our way, but we've still got our work cut out for us.

[watcher]

I look at it this way. As long the produce it labeled with the maker and proof of insurance you should be able to sell anything. But you'd have to have insurance to cover the medical bills of anyone who get sick from your product.

[geo in mi]

Originally Posted by insocal

If you are so terribly afraid of all those thiings, DON'T BUY HOME-PRODUCED FOOD. Better yet, don't ever eat ANYTHING.

Sorry you feel that way. I was trying to pose the questions an average(well, maybe even an extreme--you never know who is going to come through the gate) market visitor might have, hoping to stimulate thoughts from the vendors--who might be the ones cooking and selling these products for the first time-- as how to proceed this summer. At first look, I feel there are a couple of pitfalls in the law, if what I saw as passed is what it is, that could get a vendor, or a market into some problems. Sorry if what I wrote provoked passion, but I'm just saying that a prudent person--either a seller or buyer, will check things out before getting in over their head. Those who feel that way, I'm sure will do so without any more fanfare from me.

[haypoint]

The liability falls directly on the producer, as it should. We can't expect the USDA, Dept of Ag or local health department to help you. They are placing the producer in a position where anyone can make claims or tamper with your product and you may end up in Court.
If you operate a licenced and inspected facility, the Dept of Ag can testify that you've been found to operate a kitchen that is using the best methods to prevent contamination. If you are not getting the gubmint involved from the start, don't forget you are alone on this venture.