Colorado Department of Public Health and Environment Wholesale Food Manufacturing and Storage FAQs

General Food Safety Information

General

Q: Can I make food products in my home and sell them to the public?

A limited list of food items, called cottage foods, may be prepared in a private home kitchen and sold for public consumption. See Cottage Foods. All other types of foods made for public consumption must be prepared in a licensed commercial kitchen. Commercial kitchens may be located in a private home only if they are constructed to meet the requirements of the Colorado Retail Food Rules and Regulations and the kitchen is used for no other purpose. The kitchen must be approved by the local health department or the Colorado Department of Public Health and the Environment (CDPHE). Non-profit, charitable organizations may be exempt. Contact the CDPHE at (303) 692-3645 or the local health department in your county.  For additional information, consult Additional Processing Information. To find a co-packer or commercial kitchen, visit the Colorado Co-Pack Directory.

Fruit and Vegetable Products

Q:  What can a person do to select produce that is less likely to cause illness?

• Do not purchase bruised or damaged produce.
• If you are buying cut produce or produce items like bagged mixed salad greens – choose only those items that are refrigerated or surrounded by ice.
• Separate meat, poultry and seafood products from fruits and vegetables when packing them to take home.
• The quality of fresh produce can be maintained for perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) by storage in a clean refrigerator at 40° F or below.

Q. What precautions should be taken when storing, handling and preparing fruits and vegetables?

• Start by washing your hands when preparing any fresh produce. Wash your hands for 20 seconds with warm water and soap before and after preparation.
• Before cooking or eating, remove any damaged or bruised areas on fresh fruits and vegetables. If a fruit or vegetable is rotten, throw it away.
• Wash fruits and vegetables under running water just before eating, cutting or cooking.
• Washing with soap or detergent or using commercial produce washes is not recommended.
• Produce such as melons and cucumbers may require firm scrubbing with a clean brush.
• Using a cloth towel or paper towel to dry produce may also help reduce bacteria that may be present.
• Cut melons and tomatoes should be refrigerated if not consumed immediately.
• Do not cut or prepare fruits and vegetables for long term storage or for others to consume if you have had any gastrointestinal symptoms in the past two days.

Q:  What about greens and salad mixes labeled as “pre-washed”?

• These pre-packaged mixes may not require additional washing but care still needs to be taken to avoid contact with non-washed produce, or meat, dairy, or poultry items during preparation.

Q:  Do fruits and vegetables that are peeled need to be refrigerated?

• All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.

Q:  Does organic or home-grown produce need to be washed?

• All produce should be thoroughly washed before eating including fruits and vegetables grown organically and/or at home, and produce that is purchased from a grocery store or farmer’s market.

Q:  Are “freshly squeezed” juices safe?

• When fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the juice.
• Grocery stores, health food stores, and farmers’ markets may sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria. If the juice has not been squeezed for immediate consumption, it should be refrigerated immediately.
• These untreated products should be kept in the refrigerated section of the store or on ice, and must have a warning on the label regarding people who are at risk for foodborne illness, such as infants, small children, pregnant women, the elderly, and people who are sick or may have compromised immune systems.
• Juices that are fresh squeezed and sold by the glass – such as at farm markets, at roadside stands, or in some restaurants or juice bars – may not be pasteurized or otherwise treated to ensure safety. Warning labels are not required for these products. If the juice has not been squeezed for immediate consumption, it should be refrigerated immediately.
• If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either don’t drink it or bring it to a boil to kill any harmful bacteria that may be present.

Q:  What are the food safety issues related to sprouts?

• Like other produce that is eaten raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions also increase the growth of bacteria, including dangerous microorganisms like Salmonella, Listeria and E. coli.
• Rinsing sprouts first will not remove bacteria. Home-grown sprouts also present a health risk if they are eaten raw or lightly cooked.
• Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
• Cook sprouts thoroughly to reduce the risk of illness.
• Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or deli, look to make sure that raw sprouts have not been added.

Meat

Q: How much does processing of meat cost?

• This cost depends on the types of cuts clients request, the amount of further processing requested (such as bacon or jerky), and type of packaging.
• For example, it is less expensive to leave roasts whole than it is to process them into tenderized steaks, ground beef patties, or stir-fry beef.
• Frozen meat should be wrapped in moisture-proof, gas-impermeable plastic or freezer wrap although it is generally less expensive to wrap in freezer paper than it is to have it vacuum-packaged.
• Frozen foods should be dated and labeled.

Q:  What about storing meat?

• Frozen meat should be stored below 0°F.
• Frozen beef will keep a very high quality for up to 12 months, after which quality will begin to degrade.
• Properly frozen meat, when correctly thawed, should have the same taste and quality as fresh meat. Tight packaging is a must; “freezer-burn” is caused by dehydration whereby oxygen is allowed into the package and water molecules escape the meat.
• Meat when frozen can have hard edges; make sure you handle packages so that they don’t tear the wraps and allow air to penetrate.

Q:  What does it mean when meat is labeled “natural”?

• The USDA’s definition is only “minimally processed”. The term is commonly used on products raised without antibiotics in the feed or hormone implants.

Q:  What does the label “organic certified” mean when it is associated with meat products?

• Organic meats require certified organic feed, certain humane treatment of the animals, and the processing must be done at a certified facility. Antibiotics and artificial growth hormones are not allowed.

Q:  What does the term “grass-fed meat” or “pasture raised meat” mean?

• The USDA defines “grass-fed” as: “grass and/or forage shall be the feed source consumed for the lifetime of the ruminant animal, with the exception of milk consumed prior to weaning. The diet shall be derived solely from forage and animals cannot be fed grain or grain by-products and must have continuous access to pasture during the growing season.”

Q:  When referring to meat, what does “humane/free range” indicate?

• Some programs offer their own definition as “certified”. Generally, these terms imply that the animals have access to the outdoors and are less confined than conventional commercial production.

Q:  What is the importance of hanging time (aging) in meat?

• Hanging time refers to the length of time a beef carcass hangs in a cooler before being processed. 7-14 days is typical which helps muscle fibers to stretch and meat to increase tenderness.

Q:  What is “cured” meat?

• Cure is the term used for smoking, cooking, or preserving a product. Cured meats will have a longer refrigerator life.

Q:  Do I need to invest in a freezer? How can I store my meat?

• As a general guide, 50 pounds of meat will fit in 2.25 ft³ of cooler/freezer space. A ¼ of beef or whole hog will generally require 5.0 ft³ of space.
• Many freezer (upright or chest) types are available on for less than $500 and generally can hold between 5-15 ft³.
• Meat from one-eighth of a typical beef will weigh roughly 50-60 pounds and meat from one-half of a typical hog will weigh roughly 60-70 pounds. The empty freezer compartment of a new, average-size, home refrigerator is about 4.8 ft³. Therefore, if you only get one-eighth of a beef or a half hog, you should be able to fit it in a mostly-empty home freezer. You may want to shop for a small stand-alone freezer to allow for more storage space and keep the meat colder for long-term storage.
• Overloading a freezer will block the circulation of coolant throughout the freezer compartment and lower the efficiency of the freezer in keeping the food below 0°F.

Q:  What are the best cooking methods for different types of meat cuts?

• Here are some cooking examples:

-New York Strips: Ideal on the grill.

-Ribeyes: Ideal on the grill.

-Boneless Sirloin: Ideal on the grill.

-Ground Beef: Whatever your favorite way to fix ground beef.

-Ground Beef Patties: Put on the grill frozen and they will be done in minutes. A food thermometer should be used to insure the meat has reached a safe minimum temperature of 160 °F.

-Beef Roasts: Place the frozen roast in the crockpot with a little water and seasonings and you will have a perfect roast for supper. Cut up any leftovers and combine with BBQ sauce for great sandwiches.

Q:  How can I thaw meat safely?

• Take meat out of the freezer and place in a refrigerator at least 24 hours in advance.
• Place vacuum‐packed meats in cool water and they will thaw very fast (paper wrapped meats can thaw in water in a leak‐proof plastic bag). Change the water every 30 minutes, until thawed, so that safe temperatures are maintained during thawing, and cook the meat immediately.  Do not refreeze raw ground meat thawed in cold water or in the microwave oven unless you cook it first. Small packages may thaw in an hour or less; a 3‐4 lbs. roast may take 2-3 hours.
• Many find the microwave to be a fast and acceptable way to thaw meat, but be careful, thawing correctly in a microwave can be challenging.
• Do not thaw meat on the counter.