Specialized Processes at Retail

Are you a facility that does (or would like to do) any of the following:

·         Seal, store, or cook foods in vacuum packaging (reduced oxygen packaging)

·         keep food, drinks, or condiments at room temperature

·         keep food, drinks, or condiments for longer than 7 days

·         ferment foods such as sauerkraut, kimchi, or kombucha

·         culture food products such as yogurt

·         cure meats using pink curing salt, nitrates/nitrites

·         smoke meat, poultry, or fish for preservation

·         package fruit or vegetable juice

·         any other recipe that falls outside of the standards of the Food Code

If you said “Yes” to any of the above mentioned processes, please contact us at Kalamazoo County Environmental Health at (269) 373-5210.

We can direct you how to document your process and ensure that it is done in a safe and legal manner.

We can answer your questions about what the Food Code requires and allows.

We can work with you to ensure your process is in compliance.

We also encourage you to take advantage of the new specialized process training offered by Michigan Restaurant Association and Michigan Department of Agriculture and Rural Development.  Follow this link for more information: MRA Specialized Variance Training

Please do not hesitate to contact Rachel Stiening at 269-373-5210 with any questions, we are happy to help!

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