Agenda - 02-12-2008-2 - Laserfiche WebLink

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Section Eight -Facility Management and Client Use Policies I. Regulatory Compliance Following project development, the facility is recommended to open as an FDA approved food processing center able to accommodate a wide range of processing needs. The facility design has purposely left sections of the floor plan open to future expansion of production types as specific demand is justified. Pursuing USDA or state-inspected value-added meat processing is not recommended until after the facility is open and client use policies are well-established. Regardless of who is hired for the position, the facility manager will have a steep learning curve in understanding how to meet county health and FDA inspection regulations. An understanding of the local regulatory environment and relationships with regulatory officials will need to be established before the more burdensome task of value-added meat processing is contemplated. No products containing more than 3% meat are allowed for manufacturing under FDA regulations. Meat preparation is allowed for catering, including those preparing hot meals for festivals, food carts, and other prepared dinners. These clients are subject to county health inspection regulations, just like restaurants or other establishments serving food hot and ready to eat. YI. Project Executive Director The project will best succeed by hiring an executive director with significant food production and culinary experience. This individual should be hired a few months before the facility is open for entrepreneurial development. Key skills and training recommended for this position include: • Experience working in food and agricultural production environments; • Formal training in food systems management or the culinary arts, or equivalent experience; • An understanding of small scale food processing and food-based business management; • Certification for acidified foods processing and graduation from a recognized Better Process training program; • Strong interpersonal. skills and an ability to work well with service providers, community leaders, farmers, and food entrepreneurs; • Meticulous detail to sanitary operating procedures and an ability to enforce strict sanitary policies in the facility; • Good public speaking skills and an ability to promote both the project and products manufactured by clients; • A strong work ethic and an ability to work long hours and on weekends as necessary. 51