What should I do if my customer said that they got sick from my products?
In the event of a foodborne illness report, you should reach out to your local health department for product testing and illnesses investigation.
Do I need to keep records of all sales or just products that are shipped?
Records for the product shipped/mailed to the end consumer should be maintained for at least one calendar year after the date of sale. These records can be in electronic or paper form.
I need to have my product tested for pH and/or Aw to prove it is a TCS food. Where do I go for that test?
Third party testing laboratories can conduct food testing for you. Additionally, the Purdue University Food Entrepreneur and Manufacturing Institute can test any food product’s pH and water activity upon request. You can find more information and request these tests online by visiting the FEMI website or contacting Purdue Food Science.
How often do I need to have my product tested?
HBVs only need to have their product tested one time, and retest when changes are made to the formulation. Testing is done in triplicate from three different batches to capture natural variation in the process.