Registration, Licensing, Inspection and Record Keeping In , anyone who manufactures any commercial feed must hold a NYSDAM issued license. The cost of such license is $100.00 and renewal is annual. Manufacturers are subject to inspection in accordance with section 135-A. Any publication or advertisement - published in regards to the sale of commercial feed - must be accompanied by the licensee’s license number. Commercial feed licenses, like other licenses, must be conspicuously displayed. Anyone who offers for sale, sells, exchanges or barters commercial pet food, including ground meat for animal consumption, is considered a pet food distributor. Every business selling or distributing pet food of any kind must register with the New York State Department of Agriculture and Markets. Both the business and every brand and/or variety of commercial pet feed must be registered individually. The biennial business registration fee is $100. Product registration fee is $100 each, with an annual renewal. A license is needed in every state where the product is sold in. manufacturer, distributor and transporter of commercial feed, shall maintain records and submit reports to NYSDAM regarding origin, manufacturing, movements, storage, distribution, and disposition of commercial feed. Ensuring Meat Safety - SOP and GMP Most of the food safety programs are risk based to ensure that the public is protected from health risks of unsafe foods. Risk assessment is used in estimating the magnitude of the problem faced, and in determining the appropriate risk management response. This is true for both the inspection process as well as insurance recommendations. Hazard Analysis Critical Control Point (HACCP) The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to controlling hazards in meat, meat products, poultry and poultry products . HACCP is concerned with food safety. It does not deal directly with facilities, equipment or employees. HACCP is a preventive approach for assuring that safe food products are produced. Introduction to HACCP The application of HACCP is based on technical and scientific principles that assure food safety. An ideal application would include all processes from the farm to the table. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service and in home preparation. Prevention of hazards cannot be accomplished by end product inspection. The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards. Controlling the production process with HACCP offers the best approach for many processors.
Registration, Licensing, Inspection and Record Keeping In , anyone who manufactures any commercial feed must hold a NYSDAM issued license. The cost of such license is $100.00 and renewal is annual. Manufacturers are subject to inspection in accordance with section 135-A. Any publication or advertisement - published in regards to the sale of commercial feed - must be accompanied by the licensee’s license number. Commercial feed licenses, like other licenses, must be conspicuously displayed. Anyone who offers for sale, sells, exchanges or barters commercial pet food, including ground meat for animal consumption, is considered a pet food distributor. Every business selling or distributing pet food of any kind must register with the New York State Department of Agriculture and Markets. Both the business and every brand and/or variety of commercial pet feed must be registered individually. The biennial business registration fee is $100. Product registration fee is $100 each, with an annual renewal. A license is needed in every state where the product is sold in. manufacturer, distributor and transporter of commercial feed, shall maintain records and submit reports to NYSDAM regarding origin, manufacturing, movements, storage, distribution, and disposition of commercial feed. Ensuring Meat Safety - SOP and GMP Most of the food safety programs are risk based to ensure that the public is protected from health risks of unsafe foods. Risk assessment is used in estimating the magnitude of the problem faced, and in determining the appropriate risk management response. This is true for both the inspection process as well as insurance recommendations. Hazard Analysis Critical Control Point (HACCP) The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to controlling hazards in meat, meat products, poultry and poultry products . HACCP is concerned with food safety. It does not deal directly with facilities, equipment or employees. HACCP is a preventive approach for assuring that safe food products are produced. Introduction to HACCP The application of HACCP is based on technical and scientific principles that assure food safety. An ideal application would include all processes from the farm to the table. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service and in home preparation. Prevention of hazards cannot be accomplished by end product inspection. The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards. Controlling the production process with HACCP offers the best approach for many processors.