MAPLE SYRUP PROCESSING REQUIREMENTS
(Wisconsin Administrative code Chapter ATCP 70)
Evaporating Room
The room should not be used for fuel storage, or chemical storage.
The room should be of sound construction with no openings for the entrance of flies, rodents, birds, pets or other pests. Openings to supply fuel, etc. shall be closed when not in use.
Walls must be tight but are not required to be finished. Maintain in a reasonable clean condition.
Floor should be of smooth, impervious material, clean, free of litter and in good repair. (Including, but not limited to at least a clean gravel.)
Lighting should be adequate and equipped with protective shields or shatter-proof bulbs.
Finishing Room
The room should be of sound construction with no openings for the entrance of flies, rodents, birds, pets or other pests.
Walls and ceiling should be smooth, finished in a light color, non-absorbent, easily cleanable and kept clean.
Light fixtures must be equipped with protective shields or shatter-proof bulbs.
Floors should be of smooth impervious material and kept clean.
The water supply must be obtained from a source which complies with NR 112 and tested safe annually. Hot water off of the evaporator may be used for cleaning purposes if it is collected and held in a sanitary manner.
There must be adequate facilities for the washing and sanitizing of equipment and utensils. Minimally, a 3 compartment wash vat served by hot and cold water. Separate hand wash facilities with soap and singe service towels must also be provided.
Approved toilet facilities must be available for employees.
Employees must wear clean clothing and effective hair restraints while finishing syrup.
Equipment
Collection containers, evaporators, holding tanks, pumps, etc. shall be of sanitary design and construction; easily cleanable and free of cracks, breaks, open seams or similar defects. Equipment must be not-toxic, non-corrosive, non-absorbent and durable.
Sap collection tubing must be a food grade material that is easily cleanable and non-toxic. Collection buckets must be covered.
Equipment must be cleaned and sanitized daily or more often as needed.
LICENSE REQUIREMENTS for MAPLE SYRUP PRODUCERS
Definition:
Syrup produced from reducing sap from a maple tree to a consistency of 66 brix (percent solids) or above.
No License Required:
Sale of maple syrup of the producer's own production, for sale directly to the consumer:
License Required:
Maple Syrup and related products such as: Maple Candy or Table Syrup blends, produced for sale to retail stores and/or restaurants for resale, and to other producers who package for resale:
Type of License
Food Processing Plant - processing non-potentially hazardous food
Refer to license fee schedule (F-fd-286)
Notes:
Madison Office: 608-224-4700
Eau Claire Office: 715-839-3844
FDA Says Maple Syrup Producers Must Register Under New Food Bioterrorism Regulation
Facilities that manufacture, process, pack, or hold food as defined in a new federal regulation aimed at increasing regulations against the threat of bioterrorism in the nation's food/water supply also apparently apply to maple syrup producers, even though farm operations generally are exempt.
Apparently the FDA is concerned that the nation's maple syrup supply may be poisoned by an act of bioterrorism.
Under the regulation, registration must be made by December 12, 2003. The regulation, "Registration Of Food Facilities," is a clarification of the Bioterrorism Act, that the FDA published on October 10, 2003.
As explained by the FDA Center for Food Safety and Applied Nutrition, "In the event of a potential or actual bioterrorism incident or an outbreak of food-borne illness, facility registration information will help FDA to determine the location and source of the event and permit the agency to notify quickly facilities that may be affected." (see website at www.cfsan.fda.gov/~dms/fsbtac12.html).
Registration can
be done online via the Internet, by completing a paper form, or by submitting to
FDA a CD-ROM with relevant registration information, according to the FDA.
Registration online can be attempted by going to www.cfsan.fda.gov/~furls/ovffreg.html,
then click on "Login now" in the box
labeled "How to Register a Food Facility
Online," then click on "Login/Create
Account," and proceed from there. The site might be busy, in which case
you will see a note titled "We're Sorry!"
and be asked to wait an hour or two before trying again.
aaa
The Following is from the FDA at
www.cfsan.fda.gov/~dms/fsbtac12.html
How often must you register? Registration is required only once for each food facility. However, required registration information must be updated if it changes.
What does the registration number mean? It means that the owner of the facility has complied with this rule by registering with FDA. Assignment of the number does not convey FDA approval or endorsement of the facility or its products.
Is there a fee for registration? There is no fee for registration or for updates of any registration.
How can a facility register? Registrants must use Form 3537 to register or update a registration. Facilities may register online via the Internet aw www.fda.gov/furls, which will operate 24 hours a day, seven days a week, beginning October 16, 2003. This web site is available from wherever the Internet is accessible, including libraries, copy centers, schools, and Internet cafes. In addition to the online help registrants can access at www.fda.gov/furls, there is also an Online Registration Help Desk:
-- In the U.S. call 1-800-216-7331 or 301-575-0156.
-- From elsewhere call 301-575-0156.
-- Fax questions to 301-210-0247.
-- Email questions to furls@fda.gov
Beginning October 16, 2003, these phone numbers will be staffed on business days from 7 a.m. until 11 p.m. U.S. Eastern Time.
If a facility does not have reasonable access to the Internet, a paper copy of the form may be obtained from FDA by calling 800-216-7331 or 301-575-0156 or by mailing a request to: U.S. Food and Drug Administration, HFS-681, 5600 Fishers Lane, Rockville, MD 20857, USA.
When the form has been
filled out completely and legibly, it should be mailed to the above address or
faxed to (301) 210-0247.