Licensed Mushroom Foraging Guidance

In late April and early May of 2015, the Michigan Department of Agriculture and Rural Development (MDARD) began certifying interested individuals as “Wild Mushroom Experts.”

This certification allows an individual to collect certain species of wild mushrooms and wholesale these products to food service establishments, grocery stores, and/or individuals through direct sales or through Farmer’s Markets.  It is important to note that not all wild mushrooms are approved for sale, regardless of the qualifications and certifications of the vendor.  This document contains some basic information that public health professionals and food service operators must know to ensure a safe and code compliant source for wild mushrooms.

Food Law:

Michigan Food Law, Act 92 of 2000 as amended currently adopts the U.S. Public Health Service, Food and Drug Administration (FDA) 2009 Food Code.  Section 3-201.16(A) of the FDA 2009 Food Code states in part:

“...mushroom species picked in the wild shall be obtained from sources where each mushroom is individually inspected and found to be safe by an APPROVED mushroom expert.”

The recent MDARD certification program was developed to meet the requirements of this language.

Certification Card:

Each certified Wild Mushroom Expert is issued a certification card from MDARD.  This card is marked with the MDARD logo, contains a certification number and expiration date.  The name of the certified Wild Mushroom Expert is stated on the card and the card is signed by the MDARD Food and Dairy Division Director.  An example of a certification card is attached to the document.

When purchasing wild mushrooms, food service operators should ask to see the vendor’s certification card and an additional form of photo identification such as a driver’s license to verify the safety and legal compliance of the wild mushroom product prior to purchase.

Packaging and Storage:

Wild mushrooms which are approved and certified for sale must be treated with the same considerations of any other food product regulated under Michigan Food Law.   Wild mushrooms must be protected from contamination and spoilage during all stages, including harvest, transportation, storage, preparation, and service. 

Every container used to store wild foraged mushrooms must be labeled with the scientific name (genus and species) and the common name of the mushroom variety in the container.

Wild foraged mushrooms that are sold in sealed packages and are not merely containerized may be identified by common name only and shall bear additional labeling in full accordance with current State and Federal requirements.

Documentation of Harvest and Sale:

All Certified Wild Mushroom Experts must maintain detailed written records on file for a period of not less than two years.  These records shall be made available for MDARD examination upon request.  Information contained within the written records shall include the quantity, variety, name of the Certified Wild Mushroom Expert identifier, and the buyer of the mushrooms.

It is unlawful for food service establishments to have any foods on the premises other than foods from an approved source.  Inspectors will need to verify the source of wild foraged mushrooms that are present within food service establishments.  Food service establishment operators will need to maintain purchase records including the scientific and common name of the product purchased, the quantities of each type of wild forage mushroom purchased, the date purchased, and the name and certification number of the Certified Wild Mushroom Expert from whom the product was purchased.  It is preferable to have a copy of the Wild Mushroom Expert’s certification card on file for reference.  This information may be necessary to prove to an inspector that your products are from an approved source.

Condition of Mushrooms upon receipt:

Wild foraged mushrooms must be received from the vendor in the whole and unadulterated form.  Certified Wild Mushroom Experts are not permitted to process wild mushroom products in any way prior to selling them unless processing is conducted in an approved facility licensed by MDARD or by the Local Health Department having jurisdiction.  Actions that would be considered processing include, but are not limited to, slicing, drying, chopping, extracting etc.  It is unlawful for food service establishments to purchase and use wild foraged mushroom products that have been processed in any way.

Types of Wild Foraged Mushrooms Approved for Sale:

Though there are hundreds of varieties of wild mushrooms, based upon risk of misidentification and poisoning, only 21 types are approved for sale as wild foraged mushrooms through the MDARD certification program.  Containers must be identified by the Certified Wild Mushroom Expert with both the scientific name and the common name.

Please call our agency if you have any questions

**Authored by:  Patrick Jacuzzo, Marquette County Health Department

Vern Johnson, R.E.H.S.
Environmental Health Director
Kalamazoo County Health & Community Services Department
Environmental Health Bureau
3299 Gull Road----P.O. Box 42
Nazareth, Michigan 49074-0042
 
Office:  269/373-5356     FAX:  269/373-5333
E-Mail:  vljohn@kalcounty.com