Food and Drug Administration regulations regarding food processing do
not apply to community canning centers if they are not involved in
interstate commerce. In June, 1976, FDA issued "Suggested Minimum
Guidelines for Community Canning Operations" to protect the safety of
the consumer.
Environmental regulations that apply to the centers must be carefully
followed. Although these regulations are usually not hard to follow,
they often mean a possibly unplanned-for expense to the cannery. It may
be necessary to apply for a variance to zoning regulations. Cannery
supervisory boards should have a working knowledge of all requirements
of State and Federal agencies that regulate health, environment, fire,
safety, plumbing, electricity, and public building codes.
Sites for the centers should have sewage and draining systems that meet
demands of the centers. This would mean a septic system and leach
fields, or a municipal sewage system, the latter being the easiest and
least expensive method of disposal. Solid waste produced by the center
is termed "clean," and effluent from the processing could be put through
a strainer, piped out of the center, and then deposited into a leach
field.
To maintain high standards of cleanliness and safety, at least one
supervisor should be on duty whenever the cannery is in operation. The
person in charge must have a thorough knowledge of every aspect of food
processing.
The Food and Drug Administration requires that a "certified registered
canner" be in attendance only when low-acid foods are processed to be
sold. An FDA-approved course is offered by the National Canners
Association for commercial cannery personnel in various sections of the
country. The cost would involve a registration fee of approximately $125
plus expenses. At present, the course content is geared chiefly toward
industry. A shift to a more practical approach would be of greater help
to community cannery personnel.
Cannery supervisors and attendants can participate in food preservation
classes and demonstrations provided by the Extension Service. When
canneries are equipped with commercial food preservation centers,
representatives of the manufacturing companies are available for
technical information to the cannery staff. Manufacturers may also
provide the cannery with a complete operations manual, processing
charts, and recipes.