Partnering with Virginia Agencies: Assistance for Virginia Food-based Businesses

DepartmentDepartment of Food Science and Technology

Partnering with Virginia Partnering with Virginia Agencies: Assistance for Agencies: Assistance for

Virginia Food-based Virginia Food-based BusinessesBusinesses

Joell EifertJoell EifertDepartment of Food Science Department of Food Science

and Technologyand TechnologyMay 22, 2008May 22, 2008


THE SPECIALTY FOOD ADVISORY THE SPECIALTY FOOD ADVISORY COMMITTEECOMMITTEE

Created by VDACS Commissioner, Todd Haymore, in 2007Created by VDACS Commissioner, Todd Haymore, in 2007 Appointed 11 members, knowledgeable about specialty food Appointed 11 members, knowledgeable about specialty food

issues in Virginiaissues in Virginia– Represent retailersRepresent retailers– Specialty food producersSpecialty food producers– Food Science Department at Virginia TechFood Science Department at Virginia Tech– Supplier side of the industrySupplier side of the industry

Purpose - Advise VDACS on the marketing and promotion of Purpose - Advise VDACS on the marketing and promotion of Virginia’s specialty food industryVirginia’s specialty food industry

Annual educational conference with Virginia Food and Annual educational conference with Virginia Food and Beverage Association – Beverage Association – May 12-13, 2008 in RichmondMay 12-13, 2008 in Richmond

““In order to serve the needs of the specialty food industry, In order to serve the needs of the specialty food industry, the Committee is inviting comments and questions from the Committee is inviting comments and questions from industry members regarding their issues, challenges they are industry members regarding their issues, challenges they are facing and areas of concern particular in the area of facing and areas of concern particular in the area of marketing their products.”marketing their products.”


Members of the SFAC:Members of the SFAC: Jane Riddick-FriesJane Riddick-Fries FERIDIES, Courtland, VAFERIDIES, Courtland, VA 757.653.2028 or 757.653.2028 or [email protected] G. Willis Logan, PresidentG. Willis Logan, President Virginia Wine of the Month Club, Virginia Wine of the Month Club,

Standardsville, VAStandardsville, VA 434.985.2834 or 434.985.2834 or

[email protected] Samuel W. Edwards, III, PresidentSamuel W. Edwards, III, President S. Wallace Edwards & Sons, Inc., Surry, S. Wallace Edwards & Sons, Inc., Surry,

VAVA 757.294.3121 or 757.294.3121 or

[email protected] Jeff BatemanJeff Bateman Integrity Food Group, LLC, West Point, VAIntegrity Food Group, LLC, West Point, VA 804.843.9086 or 804.843.9086 or

[email protected] Robert C. Williams, Assistant Robert C. Williams, Assistant

ProfessorProfessor Department of Food Science and Department of Food Science and

TechnologyTechnology Virginia Tech, Blacksburg, VAVirginia Tech, Blacksburg, VA 540.231.4106 or 540.231.4106 or [email protected]

Peter Pruden, III, Co-ownerPeter Pruden, III, Co-owner Taste Unlimited, Virginia Beach, VATaste Unlimited, Virginia Beach, VA 757.425.3011 x28 or 757.425.3011 x28 or [email protected] Scott D. Stephens, Director of SalesScott D. Stephens, Director of Sales Virginia Diner, Inc., Wakefield, VAVirginia Diner, Inc., Wakefield, VA 757.899.6213 or 757.899.6213 or [email protected] Dave OttawayDave Ottaway Virginia Food and Beverage AssociationVirginia Food and Beverage Association Goochland, VAGoochland, VA 804.556.4611 or [email protected] or [email protected] Jim FosterJim Foster Alpak Container Corporation, Chesapeake, VAAlpak Container Corporation, Chesapeake, VA 757.485.3570 or [email protected] or [email protected] Oliver TurnerOliver Turner The Virginia Chutney CompanyThe Virginia Chutney Company Washington, VAWashington, VA 540.514.0857 or [email protected] or [email protected] Rachel GravesRachel Graves Graves Mountain Lodge, Syria, VAGraves Mountain Lodge, Syria, VA 540.923.4231 or [email protected] or [email protected]

mailto:[email protected]








Virginia Department of Agriculture and Virginia Department of Agriculture and Consumer Services (VDACS)Consumer Services (VDACS)

www.vdacs.virginia.govwww.vdacs.virginia.gov

Getting Help: VDACS Getting Help: VDACS ResourcesResources

Virginia Department of Agriculture and Virginia Department of Agriculture and Consumer Services (VDACS)Consumer Services (VDACS)

www.vdacs.virginia.govwww.vdacs.virginia.gov– Office of Food Safety and InspectionOffice of Food Safety and Inspection

Assists in facility planning and layoutAssists in facility planning and layout Authorizes facility for food processingAuthorizes facility for food processing Enforces food regulationsEnforces food regulations Divisions include:Divisions include:

– Dairy and FoodsDairy and Foods– Meat and PoultryMeat and Poultry– Consumer AffairsConsumer Affairs


Virginia Department of Agriculture and Consumer Services Virginia Department of Agriculture and Consumer Services (VDACS)(VDACS)– Office of Marketing ServicesOffice of Marketing Services

Virginia’s Finest Trademark ProgramVirginia’s Finest Trademark Program– Contact Cathy Belcher at Contact Cathy Belcher at

[email protected]@vdacs.virginia.gov or call toll-free or call toll-free 800.284.9452 800.284.9452

Virginia Grown Program – direct marketing program Virginia Grown Program – direct marketing program for growersfor growers

Marketing Board NewsMarketing Board News Trade Event NotificationTrade Event Notification Grading ServicesGrading Services Connecting with Food DistributorsConnecting with Food Distributors



Virginia Department of Agriculture and Consumer Virginia Department of Agriculture and Consumer Services (VDACS)Services (VDACS)– Office of Marketing ServicesOffice of Marketing Services

Organic Certified ProgramsOrganic Certified Programs– Contact Catherine Cash at Contact Catherine Cash at

[email protected] or call 540/[email protected] or call 540/377-25642564

Good Agricultural & Good Handling Good Agricultural & Good Handling Practices VerificationPractices Verification

– Contact Thomas Smith or Dennis Clary at Contact Thomas Smith or Dennis Clary at 804.786.3548 804.786.3548

Getting Help: VDACS ResourcesGetting Help: VDACS Resources Virginia Department of Agriculture and Virginia Department of Agriculture and

Consumer Services (VDACS)Consumer Services (VDACS)– Agribusiness Developmental ServicesAgribusiness Developmental Services

[email protected] [email protected]

Finds location for businessFinds location for business Provide assistance with permitting and/or Provide assistance with permitting and/or

environmental issuesenvironmental issues Help link to source of financial assistanceHelp link to source of financial assistance Promote regional cooperation to promote growthPromote regional cooperation to promote growth


Virginia Department of Health Virginia Department of Health (VDH)(VDH)

www.vdh.virginia.govwww.vdh.virginia.gov


Helpful Resources: Virginia Helpful Resources: Virginia Department of HealthDepartment of Health

Virginia Department of HealthVirginia Department of Health– www.vdh.state.va.uswww.vdh.state.va.us– http://www.healthspace.ca/vdh (Food Safety)http://www.healthspace.ca/vdh (Food Safety)– Inspection of prepare and serve facilitiesInspection of prepare and serve facilities

CaterersCaterers DelisDelis RestaurantsRestaurants CafeteriasCafeterias


Helpful Resources: Federal Helpful Resources: Federal Regulatory AgenciesRegulatory Agencies

U.S. Food and Drug Administration (USDA)U.S. Food and Drug Administration (USDA)– www.fda.govwww.fda.gov– All products sold outside of Virginia with more All products sold outside of Virginia with more

than 2% cooked meatthan 2% cooked meat Food and Drug Administration (FDA)Food and Drug Administration (FDA)

– www.fda.govwww.fda.gov– Acidified and low-acid food product regulationAcidified and low-acid food product regulation– Products subject to inter-state commerceProducts subject to inter-state commerce– Web site provides regulatory help and labeling Web site provides regulatory help and labeling

helphelp


Getting Help: Business ResourcesGetting Help: Business Resources VA Department of Business AssistanceVA Department of Business Assistance

– Mission: promote economic growth by helping Mission: promote economic growth by helping Virginia businesses prosperVirginia businesses prosper Accessing capitalAccessing capital Small business counselingSmall business counseling Workforce trainingWorkforce training Business problem solvingBusiness problem solving

– www.dba.virginia.govwww.dba.virginia.gov– www.business.virginia.govwww.business.virginia.gov

Getting Help: Getting Help: Business ResourcesBusiness Resources

Virginia Small Business Development Centers Virginia Small Business Development Centers NetworkNetworkwww.virginiasbdc.orgwww.virginiasbdc.org

– Provides professional business counseling, Provides professional business counseling, training and information resources to help grow training and information resources to help grow and strengthen Virginia businessesand strengthen Virginia businesses

– in 20056, over 4,500 business owners and in 20056, over 4,500 business owners and managers received one-on-one counseling and managers received one-on-one counseling and more than 9,200 attended a training program more than 9,200 attended a training program

– 29 locations across Virginia29 locations across Virginia– Most extensive business development program in Most extensive business development program in

VirginiaVirginia


Helpful Resources: BusinessHelpful Resources: Business SCORESCORE

– Nonprofit association provides Nonprofit association provides NO-COSTNO-COST counseling to help start-up a new business, counseling to help start-up a new business, secure financing or operate, manage and/or secure financing or operate, manage and/or expand an existing businessexpand an existing business

– Utilize retire business professionalsUtilize retire business professionals

– 10 SCORE units in Virginia/1 in District of 10 SCORE units in Virginia/1 in District of ColumbiaColumbia

– www.score.orgwww.score.org

Helpful ResourcesHelpful Resources

Virginia Tech Business Technology CenterVirginia Tech Business Technology Center– Dick Daugherty, directorDick Daugherty, director– Provides confidential strategic planning and Provides confidential strategic planning and

business development assistancebusiness development assistance– Helps with market analysis, business expansion Helps with market analysis, business expansion

plans at lower than market costplans at lower than market cost– Provide free information if business plan is Provide free information if business plan is

used as student learning caseused as student learning [email protected]; telephone: (540)[email protected]; telephone: (540)443-9290


Helpful Resources: Virginia Helpful Resources: Virginia Cooperative ExtensionCooperative Extension

Virginia Cooperative ExtensionVirginia Cooperative Extension– www.ext.vt.eduwww.ext.vt.edu– Connects local community with state university Connects local community with state university

systemsystem– We need your help!We need your help!

Identify new clientsIdentify new clients Answer preliminary questions to start them on Answer preliminary questions to start them on

the right footthe right foot Give them meaningful direction through Give them meaningful direction through

extension publications and web site referralextension publications and web site referral


Questions to Ask Questions to Ask Before Before Starting: Starting: Do I understand the basic Do I understand the basic

marketing aspects of my product?marketing aspects of my product? Product FeaturesProduct Features Target AudienceTarget Audience CompetitionCompetition DemandDemand Price of ProductPrice of Product Cost of Manufacturing of Product (facility, utilities, ingredients, packaging, Cost of Manufacturing of Product (facility, utilities, ingredients, packaging,

licensing and governmental fees)licensing and governmental fees) Other Indirect Costs (advertising, phones, postage, transportation, Other Indirect Costs (advertising, phones, postage, transportation,

insurance)insurance)


Questions to Ask Questions to Ask Before Before Starting: Starting: Am I ready to start a food Am I ready to start a food

business?business? Personal CharacteristicsPersonal Characteristics Business PlanBusiness Plan Time CommitmentTime Commitment Contacts and AssistanceContacts and Assistance Financial Status and ResourcesFinancial Status and Resources Labor Pool and CostsLabor Pool and Costs

Many of these questions in the last two slides are asked and investigated Many of these questions in the last two slides are asked and investigated in in Starting a Food Processing Business in VirginiaStarting a Food Processing Business in Virginia (Publication (Publication Number 348-963, Posted June 2001)Number 348-963, Posted June 2001)

Virginia Tech Department of Food Virginia Tech Department of Food Science and TechnologyScience and Technology

Provide testing of food products for safety and Provide testing of food products for safety and qualityquality

Provide technical guidance on safety and Provide technical guidance on safety and regulatory issues governing food productsregulatory issues governing food products

Conduct Better Process Control School workshops Conduct Better Process Control School workshops necessary for acidified food producersnecessary for acidified food producers

Provide guidance on reformulation and product Provide guidance on reformulation and product designdesign

Assist with compliance with regulatory agenciesAssist with compliance with regulatory agencies

www.fst.vt.edu/extension/valueaddedwww.fst.vt.edu


What are you looking for What are you looking for when you test my food?when you test my food?


What Bacteria Need to GrowWhat Bacteria Need to Grow

FFoodoodAAciditycidityTTemperatureemperatureTTimeimeOOxygenxygenMMoistureoisture

FIGHT BAC!


What Bacteria Need to GrowWhat Bacteria Need to GrowFFoodoodAAciditycidity

– pH = Amount of aciditypH = Amount of acidity– Low acid food = pH > 4.6Low acid food = pH > 4.6

TTemperatureemperatureTTimeimeOOxygenxygenMMoistureoisture


What Bacteria Need to GrowWhat Bacteria Need to GrowFFoodoodAAciditycidityTTemperatureemperature

– Danger zone = 41°F to 135°FDanger zone = 41°F to 135°FTTimeimeOOxygenxygenMMoistureoisture


What Bacteria Need to GrowWhat Bacteria Need to Grow

FFoodood AAciditycidity TTemperatuemperatu

rere TTimeime OOxygenxygen MMoistureoisture

Microbial Group Example aw

ProductsAffected

Normal bacteria Salmonella speciesClostridium botulinum 0.91 Fresh meat,

milk

Normal yeast Torulopsis species 0.88 Fruit juiceconc.

Normal molds Aspergillus flavus 0.80 Jams, jellies

Halophilic bacteria Wallemia sebi 0.75 Honey

Xerophilic molds Aspergillus echinulatas 0.65 Flour

Osmophilic yeast Saccharomyces bisporus 0.60 Dried fruits

aw target = 0.85


What else can the Food What else can the Food Processor Technical Processor Technical

Assistance Program do Assistance Program do for me?for me?


Assist in Approval of Food Assist in Approval of Food Processes and FacilitiesProcesses and Facilities

Act as Processing Authority for Process ApprovalAct as Processing Authority for Process Approval Help with local zoning ordinancesHelp with local zoning ordinances

– Will my locality allow a food business in my home?Will my locality allow a food business in my home?– Is my home in a zoning area allowing for a business?Is my home in a zoning area allowing for a business?– Relocate?Relocate?

Help with process approval with Virginia Help with process approval with Virginia Department of Agriculture or Virginia Department Department of Agriculture or Virginia Department of Healthof Health– Process flow diagramProcess flow diagram– Product formulationProduct formulation– Help find water testing lab if on private water supplyHelp find water testing lab if on private water supply


Process AuthorityProcess Authority Based on regulations, a person or institution Based on regulations, a person or institution

with expert knowledge and experience to make with expert knowledge and experience to make determinations about the safety of a food determinations about the safety of a food process and formulation. process and formulation.

Required to maintain product confidentialityRequired to maintain product confidentiality Determines safety of processing parameters Determines safety of processing parameters

based on food product characteristicsbased on food product characteristics Required for both low acid and acidified foodsRequired for both low acid and acidified foods


Canned FoodsCanned Foods Major issue: Major issue: BotulismBotulism Low acid food: Low acid food:

– pHpH >4.6 >4.6 – aaww > 0.85> 0.85– Not refrigeratedNot refrigerated

Acidified FoodAcidified Food– pH is decreased to <4.6 by pH is decreased to <4.6 by addingadding acid acid – Provide process authority letter for Provide process authority letter for

acidified food required by VDACS and acidified food required by VDACS and FDAFDA


Acidified FoodsAcidified Foods LLow-acid foods to which acid(s) or acid food(s) are ow-acid foods to which acid(s) or acid food(s) are

addedadded Water activity (aw) greater than 0.85Water activity (aw) greater than 0.85 Finished equilibrium pH of 4.6 or belowFinished equilibrium pH of 4.6 or below Not Acidified FoodsNot Acidified Foods

– Acid foods (foods made with mostly acidic ingredients)Acid foods (foods made with mostly acidic ingredients)– Fermented foods (will check if fermentation process is Fermented foods (will check if fermentation process is

adequate)adequate)– Repacked acidified or fermented foodsRepacked acidified or fermented foods– Carbonated beveragesCarbonated beverages– Jams, jellies or preservesJams, jellies or preserves– Product with a water activity below 0.85Product with a water activity below 0.85– Refrigerated or frozen foodsRefrigerated or frozen foods


Potentially Hazardous FoodPotentially Hazardous Food A food that requires time/temperature A food that requires time/temperature

control for safety (TCS) to limit pathogenic control for safety (TCS) to limit pathogenic microorganism growth or toxin formationmicroorganism growth or toxin formation

– Examples:Examples: Raw or cooked meatRaw or cooked meat Garlic-in-oil mixturesGarlic-in-oil mixtures Cooked vegetablesCooked vegetables Cut melonsCut melons MilkMilk


Preparing Product/Standardizing Preparing Product/Standardizing RecipesRecipes

Multiplying ingredients to make larger Multiplying ingredients to make larger batch may not workbatch may not work– Convert all ingredients to weight measurementConvert all ingredients to weight measurement

Weigh on your own – best practiceWeigh on your own – best practice www.gourmetsleuth.com has calculatorwww.gourmetsleuth.com has calculator

– Multiply to get desired batch sizeMultiply to get desired batch size– Experimental additions or subtractions may be Experimental additions or subtractions may be

necessarynecessary– Jams and jellies notoriously do not “scale-up”Jams and jellies notoriously do not “scale-up”

Experiment with cost cutting measures Experiment with cost cutting measures before before standardization if possiblestandardization if possible


Preparing Product/Standardizing Preparing Product/Standardizing RecipesRecipes

Understand that brand substitution of Understand that brand substitution of ingredients may greatly affect product ingredients may greatly affect product including flavor, shelf-life stability and including flavor, shelf-life stability and safety parameterssafety parameters

After standardizing recipe, make product After standardizing recipe, make product multiple times to determine repeatabilitymultiple times to determine repeatability

Streamline work station to develop most Streamline work station to develop most effective way of producing product using effective way of producing product using most effective equipmentmost effective equipment

Take Take meticulousmeticulous notes at every step notes at every step


Nutritional LabelingNutritional Labeling

Label can be generated by testing product Label can be generated by testing product ($$$) or by utilizing nutritional data bases ($$$) or by utilizing nutritional data bases ($)($)– Producer responsible for contentProducer responsible for content– Software available for purchase by processorSoftware available for purchase by processor– Virginia Tech Food Processor Technical Virginia Tech Food Processor Technical

Assistance Program provides nutritional facts Assistance Program provides nutritional facts panel through computer generated data base panel through computer generated data base for no chargefor no charge


Questions?Questions?

Partnering with Virginia Agencies: Assistance for Virginia Food-based Businesses

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