Manufactured Foods Regulatory Program Standards
The Manufactured Foods program of UDAF’s Regulatory Services Division has achieved full conformance in all 10 of the Manufactured Food Regulatory Program Standards (MFRPS). The program is now working to maintain program standard conformance, while working to develop a Utah Human and Animal [Food] (HAF) Rapid Response Team (RRT).
In 2012 UDAF was awarded a five-year grant to implement the MFRPS. As of August 2017, the Manufactured Food Program achieved full conformance with all 10 program standards and was one of only five states in the country to reach full conformance status within the allotted five year time frame.
“We have our next full FDA audit in June 2019,” said Richard Beckstrand, manufactured food program manager, UDAF. “I will begin preparing for that in March. There will be lots of work to do with updating Standard Operating Procedures (SOP's) and standards appendices along with completing all field and inspection/sample report audits.” Beckstrand said the department should be able to maintain its full conformance status, but that it will take a lot of hard work the first half of this year.
The MFRPS areas of focus include:
● Standard 1 - Regulatory Foundation
● Standard 2 - Training Program
● Standard 3 - Inspection Program
● Standard 4 - Inspection Audit Program
● Standard 5 - Food-related Illness and Outbreaks and Response
● Standard 6 - Compliance and Enforcement Program
● Standard 7 - Industry and Community Relations
● Standard 8 - Program Resources
● Standard 9 - Program Assessment
● Standard 10 - Laboratory Services
In 2018, the Division had the opportunity to apply for five additional years of funding for the MFRPS along with five years of grant funding to develop a Utah Human and Animal (HAF) Rapid Response Team. UDAF received full funding for the MFRPS and first year partial funding for the Rapid Response team will be awarded. The extended funding will allow the Division to continue to build improved systems capabilities and develop the trained professionals needed to respond to food emergencies and food borne illness outbreaks in the State.
Rapid Response Team (RRT)
The primary purpose of the Rapid Response Team is to respond quickly to food-related illness outbreaks, disasters, and other food or feed-related incidents in order to protect human and animal health.
The RRT goals are to protect public health by identifying contributing factors of food-related incidents, determine why the incident occurred, and to take action to contain the incident occurred by understanding and eliminating the root cause.
The RRT also works to prevent further distribution and sale of implicated products by coordinating regulatory actions such as recalls, embargoes, administrative detentions, etc.
Richard Beckstrand administers the funding and the UDAF team, which includes food and feed inspectors, and the department’s emergency response and RRT project development coordinator, Thayne Mickelson.
“I am coordinating the development of the collaborative partnering to bring local, state, and federal partners together to develop a working relationship to a stronger level,” said Mickelson. Utah is working with Washington State as its mentor state, said Beckstrand. The coordinators in Washington State are helping their counterparts in Utah figure out how to get our project off the ground and make it successful.
“Randy Treadwell in Washington has been involved with their RRT as the RRT Program Manager for over 10 years and has a wealth of knowledge that we are tapping into,” Beckstrand said. “Thayne and I will be delivering an introductory presentation to the Conference of Local Environmental Health Administrators ( CLEHA) on January 29th.
“This group is composed of all the top leadership of the county health departments throughout the state. Local health department involvement is essential if we are to be successful in our efforts to respond to food and other emergencies more quickly and efficiently.”
(Salt Lake City) – Utah Department of Agriculture and Food released its 2018 Annual Report.
The online publication contains a message from Commissioner LuAnn Adams, summarizes significant divisional activities, and is capped off with Utah agriculture statistics compiled by United States Department of Agriculture’s National Agricultural Statistics Service Division.
“This year’s annual report highlights many important advances we continue to make as a state agency,” said Commissioner Adams. “The work in these pages represents countless hours of commitment to Utah’s agriculture producers, partnerships, and industry innovation.”
The first 13 pages briefly summarize a few of the notable programs and accomplishments of UDAF this past year. Starting on page 15, the Utah Agriculture Statistics updates provides summary data about various aspects of farming and ranching in Utah, from the number of farms and farm size average, to crop and commodity-specific data.
Over the coming weeks and months, UDAF will be providing more in-depth statistics and information about individual programs of the agency.
Go here to download a copy of the report: https://ag.utah.gov/documents/2018AgriculturalStatistics.pdf
DFA Welcomes Travelers and Families to its Newly Reimagined Cheese Store in Utah
The Creamery offers visitors unique farm-to-table dining, a farm-fresh boutique and
Dairy Farmers of America (DFA), a national dairy cooperative owned by family farmers, today announced it will open the doors of its newly reimagined retail store, full-service café and interactive experience, The Creamery, in Beaver, Utah, at 8 a.m. MST on Saturday, November 17. Whether it is travelers passing by Interstate 15 looking for an inviting place to stretch their legs, families looking for a unique dining experience to create memories or customers seeking its famous squeaky cheese, The Creamery becomes a must-stop attraction for those of all ages.
The 11,250-square-foot store, located midway between Las Vegas, Nev., and Salt Lake City, Utah, along Interstate 15, is more than four times the size of the original store it replaces and features expanded retail space, greater product selection and an interactive, educational experience about dairy. The store’s interior combines modern, clean lines with rustic touches for a welcoming and natural feel. The Creamery builds upon the success of the previous location, one block away, and will offer a variety of dairy products, including cheese curds, hand-crafted cheeses, ice cream and branded merchandise. The new concept also features a full-service café serving breakfast and lunch. Menu items will include fresh-made sandwiches and other dairy-based selections showcasing the local cheeses made at the adjacent DFA Beaver City plant, which was built by dairy farmers and has been a part of the region’s history for more than 60 years.
“The Creamery is filled with unique storylines from its heritage in cheese making to its all-new dairy experience attraction, but what really sets it apart is it is a farm-to-table concept owned by hardworking family dairy farms,” says Dennis Rodenbaugh, senior vice president and chief operating officer of DFA’s Western Fluid Group. “These dedicated family farmers work tirelessly to provide the milk needed to make The Creamery’s wide variety of cheeses. Our hope is that visitors leave The Creamery with new family memories and traditions, a deep appreciation for the dairy they consume and stories about these family farms.”
The Utah Department of Transportation (UDOT) reports nearly 17,000 vehicles travel past The Creamery location during business hours daily. With its increased footprint and greater visibility from the nearby interstate, The Creamery expects to drastically increase daily visitors and make itself a routine stop for those travelling by. As a result of the expected growth, The Creamery has added seven new employees and anticipates additional hiring to accommodate continued growth and seasonal needs. The Creamery’s easy-to-access parking lot was designed to accommodate passenger cars, large tour buses, RVs and trucks.
For those unable to travel to the store, an easy to navigate online marketplace has been launched, where visitors to the website will find a variety of dairy products, including cheese curds, hand-crafted cheeses and gift boxes. Items are available now and shipping throughout the year to anywhere in the continental United States, in packaging that will ensure farm-fresh flavor at customers’ doorsteps. One-and two-day shipping options available.
The Creamery is located at 165 S. 500 W., Beaver, UT 84713. Store hours are 8 a.m.–6 p.m MST Monday–Saturday. To learn more about The Creamery and order its famous cheese curds today, visit thecreameryutah.com and follow on Facebook and Instagram.
By: Justin McCarthy, Public Relations Manager at Dairy Farmers of America
It’s hard to believe New World Distillery, tucked into the tiny town of Eden in the upper Ogden Valley, launched their business a mere two years ago. In that time, they’ve put themselves on the map, regarded by many locals and tourists as a top-shelf quality, success story of spirits.
“The majority of our business is coming from tourism,” says Chris Cross. “Between the ski season and the Summer months we’ve stayed busy, but we’re quite popular with locals also.”
Chris is joined by his co-owner wife Ashley, who helps him with day-to-day operations and marketing. When she concluded her career with as an award-winning Davis County School District teacher, Ashley punctuated the moment by declaring to Chris that it would be “a whole new world.”
The pronouncement stayed in Chris’ head and became the perfect name for his newly-conceived distillery business. Since then, the two have been charting new territory, winning over locals and tourists alike.
They built a beautiful showroom with a well-adorned modern, yet country vibe filled with an assortment of alcohol, books, shirts, and other merchandise . Across the back wall visitors get a front row seat through a set of large windows from one end of the spirit-making operations to the other.
But both Chris and Ashley love taking guests into a deeper dive, routinely offering tours and tastings to help visitors catch the vision of their creations.
And, as a destination distillery, the owners are quite proud that they source many of their materials locally.
“I think people have forgotten what real cherries taste like,” said Ashley, of their commitment to using quality materials. This includes tart cherries they source from Woodyatt Cherry Farm in Willard for their Wasatch Blossom liqueur.
But they also leverage apples from Paradise Valley Orchard and are looking to expand into other resources from the Beehive State, such as sage.
“We just want to give people an unforgettable taste and experience,” concludes Chris.
Doug Perry and Ryan Mortenson represented UDAF at the SBA Rural Road Show in Brigham City and Logan this week. The event equips entrepreneurs with information and resources that will help them launch or move their small businesses forward.
Some of the attendees have products and services related to agriculture and food and so it gives UDAF an opportunity to talk about marketing, training, and networking opportunities associated with the Utah's Own brand and international trade efforts the Department has been making in recent years.
It also creates a connection for potential partnerships and resource sharing with other small business service providers and non-profits. Along with the event sponsor, the Small Business Administration, UDAF was joined by the likes of the US Department of Agriculture Rural Development Division, US Department of Commerce, Governor's Office of Economic Development, Utah Small Business Development Centers Network, Women's Business Center of Utah, SCORE Mentors, Utah Microloan Fund, World Trade Center Utah, USTAR, Utah CDC, and handful of banks and credit unions.
During the Summer, SBA organized a similar tour in the southern end of the state and there are plans to conduct yet another in 2019.