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Agenda - 02-12-2008-2
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Agenda - 02-12-2008-2
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9/2/2008 8:43:08 AM
Creation date
8/28/2008 9:38:20 AM
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BOCC
Date
2/12/2008
Document Type
Agenda
Agenda Item
2
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Minutes - 20080212
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\Board of County Commissioners\Minutes - Approved\2000's\2008
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Section Eight -Facility Management and Client Use Policies <br />I. Regulatory Compliance <br />Following project development, the facility is recommended to open as an FDA approved <br />food processing center able to accommodate a wide range of processing needs. The <br />facility design has purposely left sections of the floor plan open to future expansion of <br />production types as specific demand is justified. <br />Pursuing USDA or state-inspected value-added meat processing is not recommended <br />until after the facility is open and client use policies are well-established. Regardless of <br />who is hired for the position, the facility manager will have a steep learning curve in <br />understanding how to meet county health and FDA inspection regulations. An <br />understanding of the local regulatory environment and relationships with regulatory <br />officials will need to be established before the more burdensome task of value-added <br />meat processing is contemplated. <br />No products containing more than 3% meat are allowed for manufacturing under FDA <br />regulations. Meat preparation is allowed for catering, including those preparing hot meals <br />for festivals, food carts, and other prepared dinners. These clients are subject to county <br />health inspection regulations, just like restaurants or other establishments serving food <br />hot and ready to eat. <br />YI. Project Executive Director <br />The project will best succeed by hiring an executive director with significant food <br />production and culinary experience. This individual should be hired a few months before <br />the facility is open for entrepreneurial development. Key skills and training <br />recommended for this position include: <br />• Experience working in food and agricultural production environments; <br />• Formal training in food systems management or the culinary arts, or equivalent <br />experience; <br />• An understanding of small scale food processing and food-based business <br />management; <br />• Certification for acidified foods processing and graduation from a recognized <br />Better Process training program; <br />• Strong interpersonal. skills and an ability to work well with service providers, <br />community leaders, farmers, and food entrepreneurs; <br />• Meticulous detail to sanitary operating procedures and an ability to enforce strict <br />sanitary policies in the facility; <br />• Good public speaking skills and an ability to promote both the project and <br />products manufactured by clients; <br />• A strong work ethic and an ability to work long hours and on weekends as <br />necessary. <br />51 <br />
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