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NY Governor Launches ‘New York State Grown & Certified’ Program

NY Governor Launches ‘New York State Grown & Certified’ Program


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Also announces plans for a $20 million Bronx food hub

Gov. Cuomo’s program is the first state program “to combine modern food-safety standards with environmental stewardship,” Produce News reported.

As part of ongoing efforts to support local agriculture, New York Gov. Andrew Cuomo has launched the New York State Grown & Certified program and a $20 million food hub in the Bronx, to be built within the next year.

The program is unique and notable, as it is “the first state program in the nation to combine modern food-safety standards with environmental stewardship to achieve a premium level of certification,” Produce News reported.

This new certification acts as an added quality assurance for consumers and promotes local producers. To participate in the voluntary program, qualifying vegetable and fruit farms must already be participants in existing certification programs such as the state’s Agricultural Environmental Management program and the U.S. Department of Agriculture’s Good Agricultural Practices program.

The Greenmarket Regional Food Hub in the Bronx will be a “state-of-the-art, 120,000-square-foot facility” and is intended to “increase New Yorkers’ access to fresh, locally grown and produced food,” as well as support local farms that are New York State Grown & Certified.

Check out our roundup of the 101 best farmers markets in America.


NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

NYS Grown and Certified

New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard. New York State Grown & Certified is open to New York producers who adhere to the best practices in safe food handling and environmental stewardship. It is currently available to New York State producers and processors (fresh produce, dairy, eggs, beef, poultry, pork, Christmas trees, seafood, maple, cut flowers, craft beverage ingredients, wine, spirits, beer, cider, sheep & goats, firewood, processed products, nursery/greenhouse, and honey) who are participating in Agricultural Environmental Management (AEM) plans and complete third-party food safety or safe food handling program with annual on-site audits.

Criteria to meet the standards/eligibility to participate in NYS Grown & Certified include:

Produce Growers (View Application)

  1. All products marketed under the seal must be grown in New York State.
  2. Participation in a food safety or safe food handling program with annual on-site audits such as the USDA Good Agricultural Practices (GAP) or Good Handling Practices (GHP) certification or another third-party food handling practices program with annual audits deemed GAP- or GHP equivalent by the Commissioner.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.

Dairy Processors (View Application)

  1. Dairy processors must certify that a majority of their milk is (or milk suppliers are) from New York State farms.
  2. The dairy processing plant must be in compliance with the required Plant Processor Supervisor (PPS) training, and the plant must demonstrate that it participates in a third-party food safety or safe food handling program with annual on-site audits. On-farm processors can provide verification of participation in a safe food handling or processing training program such as those offered by Cornell University in lieu of third party certification.
  3. A majority of the dairy processor's milk is from producers (or milk suppliers are producers) that will complete Tier 2 (or higher) in the New York State Agricultural Environmental Management (AEM) program or are CAFO permit holders within the past three years.

Egg Producers (View Application)

  1. Egg operations must certify that all eggs in New York State Certified are from New York State hens.
  2. For farms with more than 3,000 hens, participation in FDA's Salmonella Surveillance Program and the vaccination of all birds for Salmonellaenteritis is required. For farms with less than 3,000 hens, participation in an annual Salmonella testing program (through the NYS Department of Agriculture and Markets or veterinarian) and compliance with the National Poultry Improvement Plan (NPIP) U.S. Pullorum-Typhoid Clean Status is required.
  3. Completion of Tier 2 or higher in the New York State Agricultural Environmental Management (AEM) program within the past three years.


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