The long-term goal of this project is to support infrastructure for food processors in the state, by addressing a knowledge gap in food processing education and outreach which contribute to understanding food safety rules & regulations. (Commercial-kitchens, Home-kitchens, Incubator-kitchens and Food Producers) Project aims to develop, implement, and evaluate food safety education and outreach for food processors in West Virginia. The lack of guidance on how to produce and sell cottage foods, establish a commercial kitchen, obtain a food manufacturers license, and grow food-focused businesses is a limiting factor for WV food producers and processors. This means that WV Food producers are not legally able to sell their value-added products and canned goods to another business, such as a grower or cafe for resale. In West Virginia, producers must possess a food manufacturers license in order to sell their prepared foods, and value-added products to other businesses. Goals / Objectives This project will facilitate broader goals of food production in the state. 3) Establish information for online portal for food producers, 4) Establish Kitchen Cooperative Network to grow food hubs and incubator kitchens in state, 5) Develop, deliver and evaluate four learner-centered, experiential learning based "Recipe to Reality Workshop" series to address the needs of and educate Extension Agents, WVDA Business Development Staff and agricultural service providers. 2) Develop SOP for WV Food Processors to process food for direct and indirect markets, in commercial, home and incubator kitchens. The objectives of this project are 1) Engage all related WV Food authority stakeholders, to develop Standard Operating Procedures (SOP) for internal provision of related services to WV Food Processors including but not limited to food safety, food processing, product development, labeling, nutrition facts/allergens labeling, and process control authority. ![]() This Project aims to address a knowledge gap in labeling, processing, and local supply chains by developing a hands-on experience in food hub activities from production, processing, labeling, marketing and distribution of local foods. Building upon existing statewide training on Produce Safety Rule, this Project will engage a multi-disciplinary team of WVU University, WVU Extension, and WV Department of Agriculture (WVDA) Business Development Staff stakeholders to develop, deliver and evaluate a customized food safety education and outreach program for extension agents, WV commercial-kitchens, home-kitchens, incubator-kitchens and food producers. (Commercial/Home/Incubator-kitchens and Food Producers) Project will allow for statewide Food Safety Modernization Act efforts and food producer services to expand to other agricultural service providers - including commercial/ home/incubator-kitchens & food producers. If you allow tenant businesses to store product in a shared storage space onsite, it must be clear that the tenant business maintains possession of that product while it is in storage.Non Technical Summary The WV C.H.I.P. If you want to avoid registering your shared kitchen with the FDA, then you should never take physical control over any food products in your space. Remember, if the shared kitchen packs, holds, or processes food, then they will be required to register with the FDA. The management of the shared kitchen also has their own food brand and they manufacture their product out of the shared kitchen alongside other tenants. The shared kitchen operator purchases finished food products from the users businesses, stores them onsite, and sells them. The shared kitchen operator purchases a bulk supply of commonly-used food ingredients and sells them to the tenant businesses. The shared kitchen operator receives incoming food products on behalf of the shared kitchen users and hands them over to the tenant when they arrive onsite. Here are examples of activities that would require the shared kitchen to register as a food facility with the FDA: ![]() If the answer is no, then the shared kitchen does not need to be registered as an FDA food facility. If the answer is yes, then the shared kitchen must register with the FDA as a food facility. the host) pack, hold or process any food which will enter interstate commerce? In other words, does the shared kitchen operator ever take custody of any food? The question of whether a shared kitchen needs to register with the FDA hinges upon one critical question:ĭoes the shared kitchen operator (i.e.
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