exploring the potential for new food products

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Exploringthe Potential

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New Food ProductsFood and Fiber Center

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INTRODUCTIONThe Food and Fiber Center of the Mississippi State

University Extension Service has worked with hundreds ofentrepreneurs and small businesses since its beginning in1974. The people who come to the Center for help range fromthose with just an idea for a new cookie to those with millionsof dollars looking at a major processing operation. After yearsof answering the same questions, the staff of the Food andFiber Center discovered that the initial information needs areessentially the same for almost all clients.

The purpose of this publication is simple and straightforward—to provide information you can understand and useto avoid investing time and money in developing a productthat may have little chance for success in the marketplace.There is no attempt or intent in this guide to address thequestions of your personal abilities or capabilities of goinginto business. It does not provide specific details aboutlicensing and/or reporting information necessary for startinga business in the State of Mississippi. This information isavailable from the Extension Food and Fiber Center andthrough several resources and agencies such as the SmallBusiness Development Centers located throughout Missis-sippi (Appendix A) or through the Jackson or regional officesof the Mississippi Department of Economic and CommunityDevelopment (Appendix B). It is the Center’s intent to helpguide you through the product development, manufacturing,and marketing stages of a project to force you to analyze theeconomics of a venture before you commit yourself to it.All the topics covered may not be of interest to you at thistime but should prove useful as your business develops. Ifyou are somewhere in the middle of the journey, youpossibly will be able to pick up at that point and get theinformation most suited to your immediate needs.

This publication should help you develop a more sharplyfocused picture of the product you have in mind. The Foodand Fiber Center staff and their respective responsibilities anda mission statement are provided in Appendix C. After youhave read through this publication, you should be able to askspecific questions that will assist the Center in helping to meetyour needs. For more information, please call the ExtensionFood and Fiber Center at 662-325-2160.

NEW FOOD PRODUCTS

CONTENTS

THE PRODUCT.................................................................. 2

PROCESSING...................................................................... 3Processing Regulations ............................................................ 3Product Recall Plan .................................................................. 4Safety, Shelf Life, and Sensibility ........................................... 4Additives .................................................................................. 4

PACKAGING....................................................................... 5Image ....................................................................................... 5Labeling ................................................................................... 5Patents and Trademarks ........................................................... 6Bar Coding (UPC) ................................................................... 6Case Counts ............................................................................. 7

PRODUCT PRICING — GROSS MARGINS AND MARKUPS ........ 7Selling Price Determination ..................................................... 7

PROFITS AND BREAK-EVEN ANALYSIS.................................... 8

CONCLUSION .................................................................... 8

APPENDICES ...................................................................... 9A - Mississippi Small Business Development Centers ......... 10B - Mississippi Department of Economic and Community .. 12

Development Liaison/Field Offices ................................ 12C - Food and Fiber Center Mission Statement and Staff ...... 13D - Good Manufacturing Practices ........................................ 15E - Mississippi Public Health Districts and

Supervising Environmentalists ....................................... 25F - Label Companies ............................................................. 26G - Analytical Testing Labs .................................................. 27H - Container Companies ...................................................... 27

Exploring the Potential for

EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

THE PRODUCTStaff members of the Extension Food and

Fiber Center have worked with many individu-als who toyed with a product or service idea fora period of time and then reached the point atwhich they must do something with it or forgetit. At this stage it really is still just an idea. Thisdoesn’t present a problem. In fact, this is prob-ably the best place to start, since little time ormoney has been invested in the project. Forconvenience, start with the idea. Now what?

Once the idea is formed and the Food andFiber Center has a reasonable understanding ofwhat the product characteristics are, that is,what the product looks like, feels like, tasteslike, maybe even smells like, a specialist canevaluate the idea's potential. One of the mostimportant initial questions is, “Will this productmeet a specific need in the marketplace?” Thisis an area many people cannot accurately evalu-ate because they are too close to the idea. Theproduct becomes a personal thing and, there-fore, any criticism (of the product or idea) is acriticism of the person's creativity or businesssense or, in some cases, his/her value as a personaltogether. For this reason, it is a good idea to letan objective third party evaluate whether or notthe product addresses a specific need in themarketplace. This will depend on the character-istics of the target market and the number andstrength of competitors in the market. If theproduct does not appear to meet a need, asecond opinion might be needed, dependingon how stubborn you are and how confidentyou are in the third party. When it becomesclear the answers you are getting are consis-tently no, it would be wise to toss the ideabefore investing time and money.

Assume there seems to be an existing needin the marketplace. The next question is, “Whatmust be done to make it presentable to theconsumer?” The following addresses some ofthe major issues in transforming an idea into aviable consumer-ready product. A detailedanalysis of your specific product needs to bedeveloped in the early stages of evaluatingpotential for success.

One of the most importantinitial questions is....“Will this product meeta specific need in themarketplace?”

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COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY

PROCESSINGFor small businesses, product development

(usually experimentation) of most food productstakes place in the home kitchen. Production islimited. Perhaps the most difficult decision tomake is the one that forces you to take the plungeinto commercial production of a product. Forfood items, this means a whole new set of prob-lems must be considered. Two major obstaclesto overcome include complying with regulationsand providing for consumption a safe and desir-able product that can be “mass produced.” Itseems logical that if all regulations are met, thelatter takes care of itself. This isn’t always thecase. You must consider other factors that affectthe acceptability of the product from a consumer’sviewpoint.

For many, the initial bottleneck that forcesthe decision to “go commercial” occurs whenyou reach the limits of the home kitchen. In mostcases, approval by regulatory agencies to manu-facture a food product in a home kitchen will notbe granted, which means whatever you weredoing, you probably should not have been doinganyway. Notice the “in most cases,” becausethere have been exceptions in situations wherecompliance with regulations can be achieved ina home environment.

One way to deal with the problem of expan-sion without investing a lot of money is to enterinto a contractual agreement with an existingprocessor, that is, someone who will processyour product to your specifications, package andlabel it with your company logo, and, in somecases, also distribute the product to regional and/or national markets. This alternative eliminatesmany of the headaches of complying with regu-lations and allows some flexibility to test thewater before diving in head first. This might bea less expensive way of expanding, since noinvestments in facilities and equipment are nec-essary on your part. On the other hand, some ofthe control for maintaining the desired productquality and day-to-day management will be takenout of your hands.

If you decide to “do it yourself,” youneed to develop a step-by-step description

(process-flow diagram) of the production pro-cess so you can adequately describe and explaineach step in processing your product. In devel-oping this flow diagram, it will be necessary toanswer certain questions, including the follow-ing:

• How will raw materials (ingredients) bedelivered? In what form? Size?

• How will ingredients be stored? Frozen?Refrigerated? Dried?

• What must be done to ingredients beforeuse? Measure? Clean? Thaw? Weigh?

• How much time is necessary for prepara-tion? Cooking? Cooling? Packaging?

• How will finished product be handled andstored? Frozen? Refrigerated?

This exercise will force you to think throughthe amount of work and storage space needed. Itwill also help you determine the type and size ofmachinery and equipment needed for your op-eration and what your labor requirements willbe. This information will prove essential as youestimate the size of facility needed and thedollars required to start up your production.

PROCESSING REGULATIONS

Two regulatory agencies that oversee pro-cessing food products on the federal level arethe Food and Drug Administration (FDA) andthe United States Department of Agriculture(USDA). As a general rule, if your productcontains more than 3 percent raw meat or poultryor more than 2 percent cooked meat or poultry,the processing of that product falls under USDAregulations; otherwise, it falls under FDA regu-lations.

The regulations governing “good manufac-turing practices” are published by the Office ofthe Federal Register, along with hundreds ofpages of information specific to problems youmay never encounter. A copy of the current"Good Manufacturing Practice in Manufactur-ing, Packing, or Holding Human Food,” Part110 of the Code of Federal Regulations, isprovided in Appendix D.

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adopted so individual lots of the product can betraced from the processing facility to the enduser. Use the code date on all quality controlrecords, production reports, and shipping forms.

Examples of code dating:

Julian Date Code2316A

231 represents the day of the year6 represents the year 1996A represents hour period or

production batch

Gregorian Date Code

June 5, 1996A or 6/6/96ADate is self-explanatory.A represents hour period orproduction batch

All products produced should be recordedon a daily production log, identifying the prod-uct produced, total number of cases produced,and case size. This information is linked toinvoices of shipped product, bill of lading, andinventories.

If a legitimate customer complaint is re-ceived or if the company has found a problem, arecall can be initiated more easily with the use ofthe described coding systems. If a recall is nec-essary, the product can be identified, accountedfor in inventory, put on hold, and tracked to thecustomer until all products are accounted for andlocated. Arrangements should then be made toget products returned to the processing facility.

SAFETY, SHELF LIFE, AND SENSIBILITY

Food safety has received much attention inrecent years. As new products and technologiesare developed and consumers become more andmore knowledgeable about food additives andtreatments such as irradiation, food safety willbecome even more important. Most food safetyissues can be handled easily if the manufactureruses the proper manufacturing procedures andexercises common sense. Tamper-resistant clo-sures might or might not be necessary, for ex-ample. Even food-borne diseases are minimizedby proper handling and care during the manufac-turing process.

The local agencies to advise you on thethings necessary to comply with the variousregulations include the Meat Inspection Divi-sion of the Mississippi Department of Agricul-ture and Commerce (MDAC) for USDA regula-tions and the Mississippi State Board of Healthfor FDA regulations. You should contact thedirector, Meat Inspection Division at MDAC(601-359-1191), or the supervising environmen-talist for your district (Appendix E). The foodtechnologist at the Food and Fiber Center(662-325-2160) at Mississippi State Universitycan also advise you on preliminary requirementsto comply with USDA and/or FDA regulations .

PRODUCT RECALL PLAN

From time to time a food processor mayneed to remove one of its products from themarket. The vast majority of recalls are volun-tary. Whether or not the problem is minor or lifethreatening, good advance planning is the key toresolving it thoroughly and quickly.

The Food and Drug Administration’s guide-lines, policies, and procedures for recalls can befound in Title 21, Part 7 of the Code of FederalRegulations. A food technologist with the Foodand Fiber Center can provide you with a copy ofthe regulations and more specific details on arecall plan.

Recalls are usually initiated as a result ofconsumer or customer complaints. It is essentialthat every legitimate consumer and/or customercomplaint is documented and investigated thor-oughly. Sometimes a product problem is identi-fied before the product leaves the processor; itshould be documented and investigated the sameway.

In order to recall a product, the processormust be able to identify the product involved anddetermine the distribution of that product. Acode-dating system needs to be part of thecompany’s policy. Print production date codeon all finished product packages and/or cases.This code can identify the production date,shift, or hour of production and/or lot or batchnumber, and production facility. Each processormay devise its own variation of coding. It isimportant that a meaningful product coding beestablished and a record-keeping system be

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As a test, walk down the store aisle whereyour product’s competitors are or where yourproduct will likely end up if you’re able to get itinto the store. What do you see? Look at theshapes of the packages, the colors used, the logoson the labels, the size of the packages, and thelocation (low or high on the shelf). Which onewould you buy? Why? Hundreds of consumersare going to be making these same observationsabout your product, and they are going to do it ina fraction of a second! The image you create foryour product is extremely important to the suc-cess of your company.

LABELING

In packaging, too, there are regulations,and one of these is in labeling. The wording onlabels must conform to regulations definingtype size, listing ingredients,and positioningof prominent information, such as Net Weight.

Guidelines for minimum labeling require-ments are established. The laws that governpackage labeling, however, are complex, con-fusing, and subject to change; it is always bestto have labels reviewed by a professionalbefore incurring expenses for labels.

1. The label must have the common andusual name of the food (for example, blue-berry jelly, French onion dip). If there isno common or usual name, the food mustbe appropriately described (for example,sunflower seed soup).

2. Ingredients must be listed by common andusual name in descending order of predomi-nance by weight. Standardized ingredientsmust be listed. For example, if catsup wereused in the formulation, it would be listed inthe appropriate order in the ingredient state-ment, followed by its ingredients in paren-thesis.

3. The label must state the name and place ofbusiness of the manufacturer, packer, ordistributor. If the firm’s name and addressare listed in a current city or telephone direc-tory, the place of business does not have toinclude a street address or box number butmust include the ZIP code (for example,Oktibbeha County Processors, Starkville,MS 39759).

It is important that the product maintain itsappearance, texture, and taste beyond the date onthe package (if applicable). This is usually re-ferred to as “shelf life” and is viewed by theconsumer as the “fresh through” date. Once thatdate passes, the product is viewed as “old, stale,or deteriorated in quality.” To ensure that theuseful life of the product is as long as possible,you should have the product tested by a foodscientist (technologist) to determine the pH ofthe product for durability and to detect anychanges in texture, appearance, taste, or smellover time. If anything goes wrong with theproduct, you probably will not hear it from theconsumers, but they might tell everyone else!

ADDITIVES

Additives might be an unpleasant thought toyou, but they do serve an important role in manyproducts. Most additives can be used at little orno expense to the “natural” effect you may betrying to maintain. Additives can function assofteners, hardeners, thickeners, thinners, flavorenhancers, stabilizers, nutritive supplements,color enhancers, sweeteners, and/or preserva-tives. One or many may be used in any oneproduct. In relation to shelf life of your par-ticular product, a determination must be madeconcerning additives. It is acceptable to go“all natural,” but doing so, however, mayimpose some restrictions on marketing be-cause of the length of time the product main-tains acceptable characteristics.

PACKAGING

IMAGE

Once you are reasonably sure the productcan be efficiently manufactured, resulting in asafe, quality product that meets a consumerneed, the next step is to build an image for theproduct. Packaging is your eye-to-eye salesmanin the store. If the package cannot sell that firstunit, you’re in trouble. It is important for yourproduct to be the one product on the store aislethat screams out to the consumer, try me! Withseveral, perhaps dozens, of competitive prod-ucts with yours on the shelf, the package mustdominate the consumer’s attention in some way.

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4. The quantity of the contents must be con-spicuously stated in the lower third of theprimary display panel of the label. Type sizemust be easy to read and established inrelation to the size of the principal displaypanel. The line of type must be generallyparallel to the package base and should be noless than 1/16 of an inch high.

5. If the product is filled into the containerby weight, net weight is stated and mustalso be declared in metric measure, forexample, 12 oz (340.2 g).

6. If the product is filled into the container byfluid ounces, fluid ounces must be stated andmust also be declared in metric measure, forexample, 12 fl oz (335 ml).Nutritional labeling requirements changed

in 1993. “Nutrition Facts” must now be printedon most food products. Some food manufactur-ers are exempt under the small business exemp-tion amendment. For food products introducedinto interstate commerce, an exemption may beclaimed if the manufacturer employed fewerthan an average of 100 full-time employees andsold fewer than 100,000 units of the product inthe United States during the 12-month periodbefore the time for which an exemption is claimed(or, if not previously sold, anticipates meetingthese criteria during the period). If these criteriaare ever exceeded, the small business exemptionexpires 18 months later.

Small domestic manufacturers with fewerthan 10 full-time employee equivalents and fewerthan 10,000 units of any food product soldannually are exempt from the nutritional label-ing regulations and the notification requirement.

A food manufacturer claiming exemptiongenerally must notify the Office of Food La-beling (HFS-150), Center for Food Safety andApplied Nutrition, Food and Drug Adminis-tration, 200 C Street, SW, Washington, DC20204. You may contact the Food and FiberCenter at Mississippi State for a copy of theexemption notice form.

For products regulated by the USDA,different regulations apply to labeling andinspection. The food technologist at the Foodand Fiber Center will be glad to provide thisinformation for you.

If your food product is not exempt andrequires a “Nutrition Facts” panel, there are anumber of laboratories that perform nutritionalanalyses. Appendix G provides a list of some ofthe laboratories that provide this service andinformation for the “Nutrition Facts” for yourlabel.

The food technologist at the Food and FiberCenter can critique your label design to deter-mine compliance with FDA regulations. Hun-dreds of companies specialize in designing andprinting labels. Appendix F contains a list ofsome companies that have been used by Missis-sippi entrepreneurs. This is not a recommenda-tions list but a starting point for your consider-ation as these needs arise. You may need severaldiscussions before you finalize your label, so itis important you select professionals for yourlabel design and printing.

PATENTS AND TRADEMARKS

The question of trademarks and patents al-ways comes up when there are discussions aboutpackaging. As a general rule, there is no validreason to try to protect a food recipe, since anyfood scientist or chemist can duplicate one withaccuracy in a limited time and only slight changesare necessary to create a different product. (Ifyou have the Coke Classic TM recipe, that’s adifferent story!) Trademarks are a good ideabecause you have no idea at the beginning howmuch of an impact your product will have on themarketplace, and you do not want to get tied upfighting someone over a product name or designwhile sales are increasing rapidly. Be aware,though, that trademarks protect the name orsymbols (logos) only. This prevents someonefrom using an identical or similar name or sym-bol that causes confusion between the productsin question. General information on patents andtrademarks is available from the U.S. Depart-ment of Commerce, Patent and Trademark Of-fice in Washington DC. A hotline number to callto request this information is 703-308-HELP orwww.uspto.gov/.

BAR CODING (UPC)The Universal Product Code (UPC) has

become a must on the label because most

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check-out counters now use the scanningmachinery. This is especially true if you areconsidering grocery chains as a target market.Call the Universal Product Code Council inDayton, Ohio, at 937-435-3870 or www.uc-council.org/ to request a brochure and appli-cation for the UPC symbol, or you may contactthe Food and Fiber Center for this information.

CASE COUNTSAnother consideration in packaging is case

packs. People forget that grocery chains anddistributors do not buy products the same way asdo individual consumers. Stores/distributorspurchase by the case, which consists of indi-vidual packages in a larger container. The case(shipper) should be designed to protect the prod-uct (and unit packages) from damage from thepoint of manufacture to the point of display atretail or to the point of use by the consumer. Thenumber of packages in a case is referred to asunits per case or 12 ct. (count), 24 ct., etc. Somelarger companies use the case container as an-other advertising medium and print the companylogo on it, which is a good idea if it is economi-cal. For many smaller companies this isn’t fea-sible nor is it necessary. It is necessary to recog-nize the shipper as an additional cost item. A listof manufacturers of corrugated shippers, as wellas glass, plastic, and paperboard packages, canbe found in Appendix H.

PRODUCT PRICING—GROSS

MARGINS AND MARKUPSA frequently asked question by those in-

vestigating the possibilities of a new businessstartup includes “How do I price my productto make sure I’m making a good profit?” Ofcourse, even a question of this type raisesadditional questions such as, “What is meantby a ‘good’ profit?” Can the product even besold at a price that results in profit? Oncesome consideration has been given to costsand prices of competing products, the ques-tion of price necessarily must be addressed.

Until this point, this publication has beencovering topics that generally apply to all manu-facturers. Now analyze your product costs in

detail to determine pricing that is acceptable tothe consumer while providing a reasonable profitto you. Some additional study on your own maybe necessary if terms—such as profit, grossmargin, and markup—seem unusually strange toyou. With the following examples you shouldgain some understanding of how these conceptswork together in a business environment. Theold adage “buy low, sell high” still holds. Thequestion to address is “how high?”

There is more than a little confusion aboutthe issue of profit and the impact that productpricing has on profit. If you have more than oneproduct, each product in the company’s productmix should be treated as a “profit center,” i.e.,calculate its contribution toward covering oper-ating costs and determine its value in the mix ofproducts.

SELLING PRICE DETERMINATION

The essence of this discussion is not todefine gross margin and markup, but to helpdetermine what the selling price of the productshould be to return a certain percent gross mar-gin. Gross margin is sometimes called “grossprofit” and is defined in dollar terms as:

Sales in $ - Cost of goods sold in $,where cost of goods sold includes those coststhat vary with the number of units of productsold. This includes ingredients, direct labor, pack-aging, and other variable costs. Fixed costs,those that you have to pay whether or not youmanufacture a product, are categorized as over-head costs. These costs include, among others,depreciation, insurance, rent, taxes, and interest.Remember—The gross margin is the amountavailable to pay fixed costs and return a profit.

The formula for calculating selling pricerequires that costs be known and a desired grossmargin percentage can be identified.

Cost of goods sold

Selling price = 100 percent - percent grossmargin desired

As an example, for a desired gross margin of 40percent and cost of goods sold of $1.50, the formulawould be:

$1.50 1.50Selling price = 1.00 - .40 = .60 = $2.50

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PROFITS AND

BREAK-EVEN ANALYSISOne of the most pressing issues in consider-

ing whether or not to add a product to an existingline (or to begin manufacture of a new product)is how to determine if that product will beprofitable. A satisfactory solution is at best acomplex process, but there is a simplified methodused to eliminate some product alternatives or toselect others for further consideration. Thismethod is called a “break-even analysis.”

Defined in its simplest form, the break-evenpoint is the point at which sales (revenues) areexactly equal to costs (expenses). At this point,zero profit is made and zero losses are incurred.Even this approach is extremely helpful in thatthe number of units of a product or the dollaramount of sales necessary to cover all costs isdetermined. This makes it possible to determinehow much of a product you’ll have to sell inorder to cover your costs.

The basic equation used for determining thebreak-even point is

Sales = variable expenses +fixed expenses + profit

Since profit is defined as zero at thebreak-even point, sales must, by definition, beequal to total expenses. For example, let Xrepresent the number of units to be sold tobreak even (zero profit). Suppose further, thatthe cost per unit of X is $.35, the selling priceper unit is $.75, and there is a fixed cost of$100 to manufacture product X. How manyunits of X must be sold to break even? Goingback to the equation and listing the knownvalues results in

.75X = .35X + 100 + 0

.75X - .35X = 100.40X = 100

X = 250

In this case, 250 units of X must be sold tocover all costs. In dollar terms, the break-evenpoint is $187.50 in sales of product X (250 units@ $.75 per unit).

Using the same example, suppose a profit of20 percent of sales is wanted. What effect would

this have on the break-even volume? Sinceprofit is defined as a percentage of sales, theinitial equation changes to include the profitcalculation:

.75X = .35X + 100 + .20(.75X),

where .20(.75X) is the profit term, since profitis defined as 20 percent of sales ($.75 per unittimes the number of units). The equation thenbecomes:

.75X - .35X - .15X = 100.25X = 100

X = 400

To cover all costs associated with Product Xand to make a 20-percent profit on sales, 400units must be sold. Total sales volume in dollarsin this case will now be $300.

About now you’re possibly saying, “Wait aminute. I don’t understand this economics stuff.”That’s okay; specialists with the Food and FiberCenter will provide you with a worksheet at theappropriate time and will help you develop the“cash flow” you’ll need if you decide to pur-sue your idea.

CONCLUSIONNow that you know a little more about what

you’re in for, what are you going to do? If you’vedecided to abandon the whole project, that isunderstandable. Maybe your next idea will be abetter one for you. If you decide to continue,contact the specialists with the Extension Foodand Fiber Center, who will provide assistance tohelp you toward a successful business project.

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APPENDICES

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APPENDIX A

MISSISSIPPI SMALL BUSINESS DEVELOPMENT CENTERS

Alcorn State UniversitySmall Business Development CenterDirector:P.O. Box 901000 ASU DriveLorman, MS 39096Ph: 601-877-3901/2Fax: 601-877-2326

Co-Lin Community CollegeSmall Business Development CenterDirector: Bob Russ11 Co-Lin CircleNatchez, MS 39120Ph: 601-445-5254Fax: 601-446-1221email: [email protected]

Delta State UniversitySmall Business Development CenterDirector: Robert TaylorP.O. Box 3235 DSU1417 College StreetCleveland, MS 38733Ph: 662-846-4236Fax: 662-846-4235email: [email protected]: www.deltast.edu/sbdc/online

East Central Community CollegeSmall Business Development CenterDirector: Ronald WestbrookP.O. Box 129275 Broad StreetDecatur, MS 39327Ph: 601-635-2111 Ext. 297Fax: 601-635-4031email: [email protected]

Hinds Community CollegeSmall Business Development CenterInternational Trade CenterDirector: Marguerite WallP.O. Box 11001500 Raymond Lake Road, 3rd FloorRaymond, MS 39154-1100Ph: 601-857-3536Fax: 601-857-3474email: [email protected]

Holmes Community CollegeSmall Business Development CenterDirector: John Deddens412 West Ridgeland AvenueRidgeland, MS 39157Ph: 601-853-0827Fax: 601-853-0844email: [email protected]

Itawamba Community CollegeSmall Business Development CenterDirector: Rex Hollingsworth2176 South Eason Blvd.Tupelo, MS 38801Ph: 662-620-5230Fax: 662-620-5232email: [email protected]

Jackson State UniversitySmall Business Development CenterDirector: Bill BreazealeSuite 2A-1, Jackson Enterprise Center931 Highway 80 West, Unit 43Jackson MS 39204Ph: 601-979-2795Fax: 601-979-2796email: [email protected]

Jones County Junior CollegeSmall Business Development CenterDirector: Greg Butler900 Court StreetEllisville, MS 39437Ph: 601-477-4235Fax: 601-477-4166email: [email protected]

Meridian Community CollegeSmall Business Development CenterDirector: Milford Smith910 Highway 19 NorthMeridian, MS 39307Ph: 601-482-7445Fax: 601-482-5803email: [email protected]

Mississippi Contract Procurement Center1636 Popps Ferry Road, Suite 229Biloxi, MS 39532Executive Director: Richard SpeightsPhone: 228-396-1288Fax: 228-396-2520

Mississippi Delta Community CollegeSmall Business Development CenterDirector: Chuck Herring1656 E. UnionP.O. Box 5607Greenville, MS 38704-5607Ph: 662-378-8183Fax: 662-378-5349email: [email protected]

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Mississippi Gulf Coast Community CollegeSmall Business Development CenterDirector: Janice MabryJackson County CampusP.O. Box 1002300 Hwy. 90Gautier, MS 39553Ph: 228-497-7723Fax: 228-497-7788email: [email protected]

Mississippi State UniversitySmall Business Development CenterDirector: Sonny Fisher#1 Research Blvd., Suite 201P.O. Drawer 5288Mississippi State, MS 39762Ph: 662-325-8684Fax: 662-325-4016email: [email protected]: www.cbi.msstate.edu

Mississippi Valley State UniversityAffiliate Small Business Development Ctr.Director: Walter Simms14000 Hwy. 82 WestItta Bena, MS 38941Ph: 662-254-3712Fax: 662-254-3600email: [email protected]: www.mvsu

Northeast Mississippi Community CollegeSmall Business Development CenterDirector: Kenny HoltCunningham Blvd.Holliday Hall, 2nd FloorBooneville, MS 38829Ph: 662-720-7448Fax: 662-720-7464email: [email protected]: www.necc.ccms.us.

Northwest Mississippi Community CollegeSmall Business Development CenterDirector: Jody DunningDeSoto Center5197 W.E. Ross Parkway, Rm. 208Southaven, MS 38671Ph: 662-342-7648 or 662-280-1421Fax: 662-280-6174email: [email protected]@hotmail.com

Pearl River Community CollegeSmall Business Development CenterDirector: Steve Myers5448 U.S. Hwy. 49 SouthHattiesburg, MS 39401Ph: 601-554-5533Fax: 601-554-5549email: [email protected]

Southwest Mississippi Community CollegeSmall Business Development CenterDirector: Jeff WallerCollege DriveSummit, MS 39666Ph: 601-276-3890Fax: 601-276-3883email: [email protected]

University of MississippiSmall Business Development CenterDirector: Bill MuthP.O. Box 1848B 19 Track DriveUniversity, MS 38677-1848Ph: 662-234-2120 or 662-915-1291Fax: 662-915-5650email: [email protected]

University of Southern MississippiSmall Business Development CenterDirector: Lucy Betcher136 Beach Park PlaceLong Beach, MS 39560Ph: 228-865-4578Fax: 228-865-4581email: [email protected]

Service Corps of Retired Executives (SCORE)

Gulfcoast SCOREChairman: Ernest SellersOne Government Plaza2909 13th Street, Suite 301Gulfport, MS 39501-7758Ph: 228-863-0054

Delta SCOREChairperson: Bess CondonGreenville Chamber of Commerce915 Washington Ave.P.O. Box 933Greenville, MS 38701Ph: 662-378-3141

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APPENDIX B

MISSISSIPPI DEPARTMENT OF ECONOMIC AND COMMUNITY

DEVELOPMENT LIAISON/FIELD OFFICES

DISTRICT 1Larry Young, Existing Industry & BusinessMDECD North Delta Field OfficePost Office Box 641910 E.F. Hale DriveSenatobia, MS 38668Tel: (662) 562-0410Fax: (662) 562-0407

Serving: Coahoma, DeSoto, Panola,Quitman, Tallahatchie, Tate, andTunica Counties

DISTRICT 2Sam Agnew, Community ServicesPatrick Lewis, Financial ResourcesBill Mobley, Existing Industry & BusinessDanny Liles, Existing Industry & BusinessNancy Knight, Appalachian Regional CommissionMDECD Northeast Field OfficePost Office Box 1606, Tupelo, MS 38802or 330 West Jefferson, Tupelo, MS 38801Tel: (662) 844-5413Fax: (662) 842-3667

Serving: Alcorn, Benton, Calhoun,Chickasaw, Itawamba, Lafayette, Lee,Marshall, Monroe, Pontotoc, Prentiss,Tippah, Tishomingo, andUnion Counties

DISTRICT 4Mitchell Howard, Existing Industry BusinessGerald Mills, Community ServicesMDECD East Central Field OfficePost Office Box 43982401 11th StreetMeridian, MS 39301Tel: (601) 692-2006Fax: (601) 484-2579

Serving: Choctaw, Clarke, Clay, Jasper,Kemper, Lauderdale, Leake, Neshoba,Newton, Noxubee, Oktibbeha, Scott, Smith,Webster, and Winston Counties

DISTRICT 5Ken Johnston, Existing Industry & BusinessGeorge McFarland, Community ServicesMDECD West Central Field OfficePost Office Box 849Jackson, MS 39205Street Address:1300 Walter Sillers Building550 High StreetJackson, MS 39201Tel: (601) 359-3593Fax: (601) 359-2116

Serving: Copiah, Hinds, Madison, Rankin,Simpson, Warren, and Yazoo Counties

DISTRICT 6Paul Walker, Existing Industry & BusinessChuck Nelms, Community ServiceMDECD Southwest Field OfficePost Office Box 728Southwest Mississippi Community CollegeBrumfield BuildingSummit, MS 39666-0728Tel: (601) 276-3089Fax: (601) 276-3870

Serving: Adams, Amite, Claiborne,Franklin, Jefferson, Lawrence, Pike,Walthall, and Wilkinson Counties

DISTRICT 3Frank Short, Existing Industry & BusinessDorothy Henson, Community ServiceMDECD Northwest Field OfficePost Office Box 32, 119 Grand BoulevardGreenwood, MS 38935-0032Tel: (662) 455-4508Fax: (662) 455-7903

Serving: Attala, Bolivar, Carroll, Grenada,Holmes, Humphreys, Leflore,Montgomery, Sharkey, Washington, andYalobusha Counties

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APPENDIX C

FOOD AND FIBER CENTERMISSISSIPPI STATE UNIVERSITY

The Food and Fiber Center was established in1974 as a part of the Mississippi CooperativeExtension Service at Mississippi State Univer-sity.

The mission of the Food and Fiber Center isto increase value added to the state’s economythrough expanded and improved processing andmarketing of Mississippi agricultural, marine,aquacultural, and forest products.

The Center assists agribusiness industries inMississippi by providing educational and devel-opmental services and technical support througha multidisciplinary task force. The areas of spe-cialization include management, industrial andfood process engineering, economics, food tech-nology, wood and wood products processing,marketing, distribution, and business analysis.Typical services include the following factors:

• Economic analysis of production processesand marketing and distribution strategies forexisting and new products.

• Identify new market opportunities and assist-ing with domestic and foreign market devel-opment.

• Educate managers in planning and control ofbusiness operations, including quality con-trol programs, disposal of liquid and solidwastes from processing, inventory control,and management information systems.

• Perform feasibility studies for new or ex-panding agriculture product and wood pro-cessing firms.

• Assist with new product development in ar-eas of formulation, processing procedures,taste testing, packaging, labeling, and marketpotential.

• Perform management audits for agribusinessfirms and evaluate economic justification ofcapital expenditures.

• Conduct in-plant analysis to improve pro-ductivity and operating efficiency and to de-velop facility and process line layouts.

• Evaluate economic trends for business andindustry.

• Provide information about local, state, andfederal regulations governing food and woodproducts processing.

• Review research and technological develop-ment for potential application to Mississippibusiness and industry.

• Assist with e-commerce.

DISTRICT 7Benjie Barham, Existing Industry &BusinessAngie Conovich, Community ServiceMDECD Southeast Field OfficePost Office Box 1287402 West Pine StreetHattiesburg, MS 39403Tel: (601) 545-4001Fax: (601) 545-4006 Serving: Covington, Forrest, Greene, Jefferson Davis, Jones, Lamar, Marion, Perry, and Wayne Counties

DISTRICT 8Judith Anderson, Existing Industry & BusinessBill Webb, Community ServiceMDECD Gulf Coast Field Office1636 Popps Ferry Road, Suite 203Biloxi, MS 39532Tel: (228) 392-0907Fax: (228) 392-0940

Serving: Hancock, Harrison, Jackson,George, Pearl River, and Stone Counties

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STAFFVirgil P. Culver, LeaderMarketing and Distribution SpecialistDirects the resources and activities of the Centerand teaches new methods and techniques forimproved planning, marketing and distributionprocedures to management of Mississippiagribusiness firms.

Patti CogginsSensory AnalystDesigns and conducts taste tests and focus groupsto evaluate sensory characteristics of new and/ormodified food products. Provides assistance inproduct development and identification of ingredi-ents for product enhancement.

Stuart DeanIndustrial EngineerWorks with agribusiness management in thetransfer and application of industrial engineeringtechniques to improve the quality of their businessand operating decisions and the productivity,control and flexibility of their operations. Areas ofsupport include facility planning and scheduling,and operations improvement and systems analysiswith an emphasis on microcomputer applications.

Beth DuncanSmall Business SpecialistWorks with new and existing small businesses byproviding educational programs on obtainingappropriate licenses and permits, developing aplan for promoting products and/or services,integrating computer technology (including e-commerce) into business operations, and otherareas necessary for completion of a thoroughbusiness plan. Authors bi- weekly electronicnewsletter, Business Briefs(www.est.msstate.edu/newsletters/hb-mbb).

Anna HoodFood TechnologistWorks with food processors in developing newproducts and processing techniques, developmentand implementation of quality assurance/controlprograms, and the interpretation of governmentregulations.

Ken HoodEconomistResponsible for developing pro forma financialstatements and evaluating the economic feasibilityof new ventures and expansion of existingagribusinesses. Evaluates costs versus returns fornew products, new packaging, and marketingstrategies.

Steve MurrayBusiness AnalystResponsible for providing assistance in thedevelopment of business plans for new and existingbusinesses; preparation of feasibility analyses andproduct cost analyses; and providing informationabout microcomputer applications related tofinancial and inventory control.

W. Duane MotsenbockerManagement SpecialistWorks with firms in the areas of management,strategic planning, process improvement, productdevelopment, environmental compliance, andmarketing. Edits the Furniture Forum newsletter,which focuses on the furniture manufacturingindustry.

Juan SilvaFood Processing EngineerProvides focused efforts in productivity improve-ment techniques and their applications in the food-processing industry. Defines efficient process-flowpatterns, types and capacities of machinery andequipment, and assists in facilities planning.

Ann SansingProgram AssistantAssists Center specialists with educational pro-grams, developmental projects, industry surveysand feasibility studies for Mississippiagribusinesses. Edits the Mississippi SpecialtyFoods newsletter and serves as liaison with otheragencies working with the specialty foods industryin the state.

Maxine HintonAdministrative SecretaryProvides administrative secretarial support toCenter staff, compiles reports, coordinates travelarrangements, manages the budget process andprovides training to incoming support staff.

Nancy GillisAdministrative SecretaryAssists visitors and clients with informationalsupport, provides secretarial support to the Centerstaff, manages file system and coordinates travelarrangements and appointments.

Food and Fiber Center assistance can berequested through any county Extension agentor by calling (662) 325-2160.

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APPENDIX D

GOOD MANUFACTURING PRACTICES

Section110.3 Definitions110.5 Current good manufacturing practices110.10 Personnel110.19 Exclusions

Subpart B - Buildings and Facilities110.30 Plant and grounds110.35 Sanitary operations110.37 Sanitary facilities and controls

Subpart C - Equipment110.40 Equipment and utensils

Subpart D - [Reserved]

Subpart E - Production and Process Controls110.80 Processes and controls110.93 Warehousing and distribution

Subpart F - [Reserved]

Subpart G - Defect Action Levels110.110 Natural or unavoidable defects in food for human use that present no health

hazard.Authority: Secs. 402, 701, 704, of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 342,371, 374); sec. 361 of the Public Health Service Act (42 U.S.C. 264).Source 51 FR 24475, June 19, 1986, unless otherwise noted.

Subpart A - General Provisions§ 110.3 DefinitionsThe definitions and interpretations of terms in section 201 of the Federal Food, Drug, andCosmetic Act (the act) are applicable to such terms when used in this part. The following defini-tions shall also apply:• Acid foods or acidified foods are foods that have an equilibrium pH of 4.6 or below.• “Adequate” means that which is needed to accomplish the intended purpose in keeping with good

public health practices.• Batter is a semifluid substance, usually composed of flour and other ingredients, into which

principal components of food are dipped or with which they are coated, or which may be useddirectly to form bakery foods.

• Blanching, except for tree nuts and peanuts, is a prepackaging heat treatment of foodstuffs for asufficient time and at a sufficient temperature to partially or completely inactivate the naturallyoccurring enzymes and to effect other physical or biochemical changes in the food.

• Critical control point is a point in a food process where there is a high probability that impropercontrol may cause, allow, or contribute to a hazard or to filth in the final food or decomposition ofthe final food.

• Food is food as defined in section 201(f) of the act and includes raw materials and ingredients.• Food-contact surfaces are those surfaces that contact human food and those surfaces from which

drainage onto the food or onto surfaces that contact the food ordinarily occurs during the normalcourse of operations. “Food-contact surfaces” includes utensils and food-contact surfaces ofequipment.

• Lot is the food produced during a period of time indicated by a specific code.

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• Microorganisms means yeasts, molds, bacteria, and viruses and includes, but is not limited to,species having public health significance. The term “undesirable microorganisms” includes thosemicroorganisms that are of public health significance, that subject food to decomposition, thatindicate that food is contaminated with filth, or that otherwise may cause food to be adulteratedwithin the meaning of the act. Occasionally in these regulations, FDA uses the adjective “microbial”instead of using an adjectival phrase containing the word “microorganism.”

• Pest refers to any objectionable animals or insects including, but not limited to, birds, rodents, flies,and larvae.

• Plant means the building or facility or parts thereof, used for or in connection with the manufac-turing, packaging, labeling, or holding of human food.

• Quality control operation is a planned and systematic procedure for taking all actions necessary toprevent food from being adulterated within the meaning of the act.

• Rework means clean, unadulterated food that has been removed from processing for reasons otherthan insanitary conditions or that has been successfully reconditioned by reprocessing and that issuitable for use as food.

• Safe-moisture level is a level of moisture low enough to prevent the growth of undesirablemicroorganisms in the finished product under the intended conditions of manufacturing, storage,and distribution. The maximum safe moisture level for a food is based on its water activity (a

w). An

aw will be considered safe for a food if adequate data are available that demonstrate that the food

at or below the given aw will not support the growth of undesirable microorganisms.

• Sanitize means to adequately treat food-contact surfaces by a process that is effective in destroyingvegetative cells of microorganisms of public health significance, and in substantially reducingnumbers of other undesirable microorganisms, but without adversely affecting the product or itssafety for the consumer.

• Shall is used to state mandatory requirements.• Should is used to sate recommended or advisory procedures or identify recommended equipment.• Water activity (a

w) is a measure of the free moisture in a food and is the quotient of the water vapor

pressure of the substance divided by the vapor pressure of pure water at the same temperature.

§110.5 Current good manufacturing practice• The criteria and definitions in this part shall apply in determining whether a food is adulterated (1)

within the meaning of section 402(a)(3) of the act in that the food has been manufactured under suchconditions that it is unfit for food; or (2) within the meaning of section 402(a)(4) of the act in thatthe food has been prepared, packed, or held under insanitary conditions whereby it may havebecome contaminated with filth, or whereby it may have been rendered injurious to health. Thecriteria and definitions in this part also apply in determining whether a food is in violation of section361 of the Public Health Service Act (42 U.S.C. 264).

• Food covered by specific current good manufacturing practice regulations also is subject to therequirements of those regulations.

§ 110.10 PersonnelThe plant management shall take all reasonable measures and precautions to ensure the following:• Disease control. Any person who by medical examination or supervisory observations is shown to

have, or appears to have, an illness, open lesion, including boils, sores, or infected wounds, or anyother abnormal source of microbial contamination by which there is a reasonable possibility of food,food-contact surfaces, or food-packaging materials becoming contaminated, shall be excludedfrom any operations which may be expected to result in such contamination until the condition iscorrected. Personnel shall be instructed to report such health conditions to their supervisors.

• Cleanliness. All persons working in direct contact with food, food-contact surfaces, andfood-packaging materials shall conform to hygienic practices while on duty to the extent necessaryto protect against contamination of food. The methods for maintaining cleanliness include, but arenot limited to:

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1. Wearing outer garments suitable to the operation in a manner that protects against thecontamination of food, food-contact surfaces, or food-packaging materials.

2. Maintaining adequate personal cleanliness.3. Washing hands thoroughly (and sanitizing if necessary to protect against contamination with

undesirable microorganisms) in an adequate hand-washing facility before starting work, aftereach absence from the work station, and at any other time when the hands may have becomesoiled or contaminated.

4. Removing all unsecured jewelry and other objects that might fall into food, equipment, orcontainers, and removing hand jewelry that cannot be adequately sanitized during periods inwhich food is manipulated by hand. If such hand jewelry cannot be removed, it may be coveredby material which can be maintained in an intact, clean and sanitary condition and whicheffectively protects against the contamination by these objects of the food, food-contactsurfaces, or food-packaging materials.

5. Maintaining gloves, if they are used in food handling, in an intact, clean, and sanitary condition.The gloves should be of an impermeable material.

6. Wearing, where appropriate, in an effective manner, hair nets, head-bands, caps, beard covers,or other effective hair restraints.

7. Storing clothing or other personal belongings in areas other than where food is exposed orwhere equipment or utensils are washed.

8. Confining the following to areas other than where food may be exposed or where equipmentor utensils are washed: eating food, chewing gum, drinking beverages, or using tobacco.

9. Taking any other necessary precautions to protect against contamination of food, food-contactsurfaces, or food-packaging materials with microorganisms or foreign substances including,but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied tothe skin.

• Education and training. Personnel responsible for identifying sanitation failures or food contami-nation should have a background of education or experience, or a combination thereof, to providea level of competency necessary for production of clean and safe food. Food handlers andsupervisors should receive appropriate training in proper food handling techniques andfood-protection principles and should be informed of the danger of poor personal hygiene andinsanitary practices.

• Supervision. Responsibility for assuring compliance by all personnel with all requirements of thispart shall be clearly assigned to competent supervisory personnel.

§110.19 Exclusions• The following operations are not subject to this part: Establishments engaged solely in the harvest,

storage, or distribution of one or more “raw agricultural commodities,” as defined in section 201(r)of the act, which are ordinarily cleaned, prepared, treated, or otherwise processed before beingmarketed to the consuming public.

• FDA, however, will issue special regulations if it is necessary to cover these excluded operations.

Subpart B - Buildings and Facilities§ 110.20 Plant and grounds• Grounds. The grounds about a food plant under the control of the operator shall be kept in a

condition that will protect against the contamination of food. The methods for adequate mainte-nance of grounds include, but are not limited to:1. Properly storing equipment, removing litter and waste, and cutting weeds or grass within the

immediate vicinity of the plant buildings or structures that may constitute an attractant,breeding place, or harborage for pests.

2. Maintaining roads, yards, and parking lots so that they do not constitute a source ofcontamination in areas where food is exposed.

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3. Adequately draining areas that may contribute to contamination of food by seepage, foot-bornefilth, or providing a breeding place for pests.

4. Operating systems for waste treatment and disposal in an adequate manner so they do notconstitute a source of contamination in areas where food is exposed.If the plant grounds are bordered by grounds not under the operator’s control and not maintainedin the manner described in paragraph (a) (1) through (3) of this section, care shall be exercisedin the plant by inspection, extermination, or other means to exclude pests, dirt, and filth thatmaybe a source of food contamination.

• Plant construction and design. Plant buildings and structures shall be suitable in size, construction,and design to facilitate maintenance and sanitary operations for food-manufacturing purposes. Theplant and facilities shall:1. Provide sufficient space for such placement of equipment and storage of materials as is

necessary for the maintenance of sanitary operations and the production of safe food.2. Permit the taking of proper precautions to reduce the potential for contamination of food,

food-contact surfaces, or food-packaging materials with microorganisms, chemicals, filth, orother extraneous material. The potential for contamination may be reduced by adequate foodsafety controls and operating practices or effective design, including the separation ofoperations in which contamination is likely to occur, by one or more of the following means:location, time, partition, air flow, enclosed systems, or other effective means.

3. Permit the taking of proper precautions to protect food in outdoor bulk fermentation vessels byany effective means, including:

(i) Using protective coverings(ii) Controlling areas over and around the vessels to eliminate harborages for pests

(iii) Checking on a regular basis for pests and pest information(iv) Skimming the fermentation vessels, as necessary

4. Be constructed in such a manner that floors, walks, and ceilings may be adequately cleaned andkept clean and kept in good repair; that drip or condensate from fixtures, ducts, and pipes doesnot contaminate food, food-contact surfaces, or food-packaging materials; and that aisles orworking spaces are provided between equipment and walls and are adequately unobstructedand of adequate width to permit employees to perform their duties and to protect againstcontaminating food or food-contact surfaces with clothing or personal contact.

5. Provide adequate lighting in hand-washing areas, dressing and locker rooms, and toilet roomsand in all areas where food is examined, processed, or stored and where equipment or utensilsare cleaned; and provide safety-type light bulbs, fixtures, sky-lights, or other glass suspendedover exposed food in any step of preparation or otherwise protect against food contaminationin case of glass breakage.

6. Provide adequate ventilation or control equipment to minimize odors and vapors (includingsteam and noxious fumes) in areas where they may contaminate food; and locate and operatefans and other air-blowing equipment in a manner that minimizes the potential for contaminat-ing food, food-packaging materials, and food-contact surfaces.

7. Provide, where necessary, adequate screening or other protection against pests.

§ 110.35 Sanitary operations• General maintenance. Buildings, fixtures, and other physical facilities of the plant shall be

maintained in a sanitary condition and shall be kept in repair sufficient to prevent food frombecoming adulterated within the meaning of the act. Cleaning and sanitizing of utensils andequipment shall be conducted in a manner that protects against contamination of food, food-contactsurfaces, or food-packaging materials.

• Substances used in cleaning and sanitizing; storage of toxic materials.1. Cleaning compounds and sanitizing agents used in cleaning and sanitizing procedures shall be

free from undesirable microorganisms and shall be safe and adequate under the conditions of

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use. Compliance with this requirement may be verified by any effective means includingpurchase of these substances under a supplier’s guarantee or certification, or examination ofthese substances for contamination. Only the following toxic materials may be used or storedin a plant where food is processed or exposed:

(i) Those required to maintain clean and sanitary conditions;(ii) Those necessary for use in laboratory testing procedures;

(iii) Those necessary for plant and equipment maintenance and operation; and(iv) Those necessary for use in the plant’s operations.

2. Toxic cleaning compounds, sanitizing agents, and pesticide chemicals shall be identified, held,and stored in a manner that protects against contamination of food, food-contact surfaces, orfood-packaging materials. All relevant regulations promulgated by other Federal, State, andlocal government agencies for the application, use, or holding of these products should befollowed.

• Pest control. No animals or pests shall be allowed in any area of a food plant. Guard or guide dogsmay be allowed in some areas of a plant if the presence of the dogs is unlikely to result incontamination of food, food-contact surfaces, or food-packaging materials.

• Sanitation of food-contact surfaces. All food-contact surfaces, including utensils andfood-contact surfaces of equipment, shall be cleaned as frequently as necessary to protectagainst contamination of food.1. Food-contact surfaces used for manufacturing or holding low-moisture food shall be in a dry,

sanitary condition at the time of use. When the surfaces are wet-cleaned, they shall, whennecessary, be sanitized and thoroughly dried before subsequent use.

2. In wet processing, when cleaning is necessary to protect against the introduction of microorgan-isms into food, all food contact surfaces may have become contaminated. Where equipment andutensils are used in a continuous production operation, the utensils and food-contact surfaces ofthe equipment shall be cleaned and sanitized as necessary.

3. Non-food-contact surfaces of equipment used in the operation of food plants should be cleanedas frequently as necessary to protect against contamination of food.

4. Single-service articles (such as utensils intended for one-time use, paper cups, and paper towels)should be stored in appropriate containers and shall be handled, dispensed, used, and disposedof in a manner that protects against contamination of food or food-contact surfaces.

5. Sanitizing agents shall be adequate and safe under conditions of use. Any facility, procedure,or machine is acceptable for cleaning and sanitizing equipment and utensils if it is establishedthat the facility, procedure, or machine will routinely render equipment and utensils clean andprovideadequate cleaning and sanitizing treatment.

• Storage and handling of cleaned portable equipment and utensils. Cleaned and sanitized portableequipment with food-contact surfaces and utensils should be stored in a location and manner thatprotects food-contact surfaces from contamination.

[51 FR 24475, June 19, 1986, as amended at 54 FR 24892, June 12, 1989]

110.37 Sanitary facilities and controlsEach plant shall be equipped with adequate sanitary facilities and accommodations including, butnot limited to:• Water supply. The water supply shall be sufficient for the operations intended and shall be derived

from an adequate source. Any water that contacts food or food-contact surfaces shall be safe and ofadequate sanitary quality. Running water at a suitable temperature, and under pressure as needed,shall be provided in all areas where required for the processing of food, for the cleaning of equipment,utensils, and food-packaging materials, or for employee sanitary facilities.

• Plumbing. Plumbing shall be of adequate size and design and adequately installed and maintained to:1. Carry sufficient quantities of water to required locations throughout the plant.2. Properly convey sewage and liquid disposable waste from the plant.

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3. Avoid constituting a source of contamination to food, water supplies, equipment, or utensils orcreating an unsanitary condition.

4. Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaningor where normal operations release or discharge water or other liquid waste on the floor.

5. Provide that there is not back-flow from, or cross-connection between, piping systems thatdischarge waste water or sewage and piping systems that carry water for food or foodmanufacturing.

• Sewage disposal. Sewage disposal shall be made into an adequate sewage system or disposed ofthrough other adequate means.

• Toilet facilities. Each plant shall provide its employees with adequate, readily accessible toiletfacilities. Compliance with this requirement may be accomplished by:1. Maintaining the facilities in a sanitary condition.2. Keeping the facilities in good repair at all times.3. Providing self-closing doors.4. Providing doors that do not open into areas where food is exposed to airborne contamination,

except where alternate means have been taken to protect against such contamination (such asdouble doors or positive airflow systems).

• Hand-washing facilities. Hand-washing facilities shall be adequate and convenient and be furnishedwith running water at a suitable temperature. Compliance with this requirement may be accom-plished by providing:1. Hand-washing and, where appropriate, hand-sanitizing facilities at each location in the plant

where good sanitary practices require employees to wash and/or sanitize their hands.2. Effective hand-cleaning and sanitizing preparations.3. Sanitary towel service or suitable drying devices.4. Devices or fixtures, such as water control valves, so designed and constructed to protect against

recontamination of clean, sanitized hands.5. Readily understandable signs directing employees handling unprotected food, unprotected

food-packaging materials, food-contact surfaces to wash and, where appropriate, sanitize theirhands before they start work, after each absence from post of duty, and when their hands mayhave become soiled or contaminated. These signs may be posted in the processing room(s) andin all other areas where employees may handle such food, materials, or surfaces.

6. Refuse receptacles that are constructed and maintained in a manner that protects againstcontamination of food.

• Rubbish and offal disposal. Rubbish and any offal shall be so conveyed, stored, and disposed of asto minimize the development of odor, minimize the potential for the waste becoming an attractantand harborage or breeding place for pests, and protect against contamination of food, food-contactsurfaces, water supplies, and ground surfaces.

Subpart C - Equipment§ 110.40 Equipment and utensils• All plant equipment and utensils shall be so designed and of such material and workmanship as to

be adequately cleanable, and shall be properly maintained. The design, construction, and use ofequipment and utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments,contaminated water, or any other contaminants. All equipment should be so installed and maintainedas to facilitate the cleaning of the equipment and of all adjacent spaces. Food-contact surfaces shallbe corrosion-resistant when in contact with food. They shall be made of nontoxic materials anddesigned to withstand the environment of their intended use and the action of food, and, ifapplicable, cleaning compounds and sanitizing agents. Food-contact surfaces shall be maintainedto protect food from being contaminated by any source, including unlawful indirect food additives.

• Seams on food-contact surfaces shall be smoothly bonded or maintained so as to minimizeaccumulation of food particles, dirt, and organic matter and thus minimize the opportunity forgrowth of microorganisms.

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• Equipment that is in the manufacturing or food-handling area and that does not come into contact withfood shall be so constructed that it can be kept in a clean condition.

• Holding, conveying, and manufacturing systems, including gravimetric, pneumatic, closed, andautomated systems, shall be of a design and construction that enables them to be maintained in anappropriate sanitary condition.

• Each freezer and cold storage compartment used to store and hold food capable of supporting growthof microorganisms shall be fitted with an indicating thermometer, temperature-measuring device, ortemperature-recording device so installed as to show the temperature accurately within the compart-ment, and should be fitted with an automatic control for regulating temperature or with an automaticalarm system to indicate a significant temperature change in a manual operation.

• Instruments and controls used for measuring, regulating, or recording temperature, pH, acidity, wateractivity, or other conditions that control or prevent the growth of undesirable microorganisms in foodshall be accurate and adequately maintained, and adequate in number for their designated uses.

• Compressed air or their gases mechanically introduced into food or used to clean food-contactsurfaces or equipment shall be treated in such a way that food is not contaminated with unlawfulindirect food additives.

Subpart D - [Reserved]

Subpart E - Production and Process Controls§ 110.80 Processes and controlsAll operations in the receiving, inspecting, transporting, segregating, preparing, manufacturing,packaging, and storing of food shall be conducted in accordance with adequate sanitation principles.Appropriate quality control operations shall be employed to ensure that food is suitable for humanconsumption and that food-packaging materials are safe and suitable. Overall sanitation of the plantshall be under the supervision of one or more competent individuals assigned responsibility for thisfunction. All reasonable precautions shall be taken to ensure that production procedures do notcontribute contamination from any source. Chemical, microbial, or extraneous-material testingprocedures shall be used where necessary to identify sanitation failures or possible food contamination.All food that has become contaminated to the extent that it is adulterated within the meaning of the actshall be rejected or, if permissible, treated or processed to eliminate the contamination.• Raw materials and other ingredients.

1. Raw materials and other ingredients shall be inspected and segregated or otherwise handled asnecessary to ascertain that they are clean and suitable for processing into food and shall be storedunder conditions that will protect against contamination and minimize deterioration. Rawmaterials shall be washed or cleaned as necessary to remove soil or other contamination. Waterused for washing, rinsing, or conveying food shall be safe and of adequate sanitary quality. Watermay be reused for washing, rinsing, or conveying food if it does not increase the level ofcontamination of the food. Containers and carriers of raw materials should be inspected on receiptto ensure that their condition has not contributed to the contamination or deterioration of food.

2. Raw materials and other ingredients shall either not contain levels of microorganisms that mayproduce food poisoning or other disease in humans, or they shall be pasteurized or otherwisetreated during manufacturing operations so that they no longer contain levels that would causethe product to be adulterated within the meaning of the act. Compliance with this requirement maybe verified by any effective means, including purchasing raw materials and other ingredientsunder a supplier’s guarantee or certification.

3. Raw materials and other ingredients susceptible to contamination with aflatoxin or other naturaltoxins shall comply with current Food and Drug Administration regulations, guidelines, andaction levels for poisonous or deleterious substances before these materials or ingredients areincorporated into finished food. Compliance with this requirement may be accomplished bypurchasing raw materials and other ingredients under a supplier’s guarantee or certification, ormay be verified by analyzing these materials and ingredients for aflatoxins and other naturaltoxins.

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4. Raw materials, other ingredients, and rework susceptible to contamination with pests,undesirable microorganisms, or extraneous material shall comply with applicable Food andDrug Administration regulations, guidelines, and defect action levels for natural or unavoid-able defects if a manufacturer wishes to use the materials in manufacturing food. Compliancewith this requirement may be verified by any effective means, including purchasing thematerials under a supplier’s guarantee or certification, or examination of these materials forcontamination.

5. Raw materials, other ingredients, and rework shall be held in bulk, or in containers designedand constructed so as to protect against contamination and shall be held at such temperature andrelative humidity and in such a manner as to prevent the food from becoming adulterated withinthe meaning of the act. Material scheduled for rework shall be identified as such.

6. Frozen raw materials and other ingredients shall be kept frozen. If thawing is required prior touse, it shall be done in a manner that prevents the raw materials and other ingredients frombecoming adulterated within the meaning of the act.

7. Liquid or dry raw materials and other ingredients received and stored in bulk form shall be heldin a manner that protects against contamination.

• Manufacturing operations. 1. Equipment and utensils and finished food containers shall be maintained in an acceptable

condition through appropriate cleaning and sanitizing, as necessary. Insofar as necessary,equipment shall be taken apart for thorough cleaning.

2. All food manufacturing, including packaging and storage, shall be conducted under suchconditions and controls as are necessary to minimize the potential for the growth of microor-ganisms, or for the contamination of food. One way to comply with this requirement is carefulmonitoring of physical factors such as time, temperature, humidity, a

w, pH, pressure, flow rate,

and manufacturing operations such as freezing, dehydration, heat processing, acidification, andrefrigeration to ensure that mechanical break-downs, time delays, temperature fluctuations,and other factors do not contribute to the decomposition or contamination of food.

3. Food that can support the rapid growth of undesirable microorganisms, particularly those ofpublic health significance, shall be held in a manner that prevents the food from becomingadulterated withinthe meaning of the act. Compliance with this requirement may be accom-plished by any effective means, including:

(i) Maintaining refrigerated foods at 45 °F (7.2 °C) or below as appropriate for the particularfood involved.

(ii) Maintaining frozen foods in a frozen state.(iii) Maintaining hot foods at 140 °F (60 °C) or above.(iv) Heat-treating acid or acidified foods to destroy mesophilic microorganisms when those

foods are to be held in hermetically sealed containers at ambient temperatures.

4. Measures such as sterilizing, irradiating, pasteurizing, freezing, refrigerating, controlling pH,or controlling a

w that are taken to destroy or prevent the growth of undesirable microorganisms,

particularly those of public health significance, shall be adequate under the conditions ofmanufacture, handling, and distribution to prevent food from being adulterated within themeaning of the act.

5. Work-in-process shall be handled in a manner that protects against contamination. 6. Effective measures shall be taken to protect finished food from contamination by raw materials,

other ingredients, or refuse. When raw materials, other ingredients, or refuse are unprotected,they shall not be handled simultaneously in a receiving, loading, or shipping area if thathandling could result in contaminated food. Food transported by conveyor shall be protectedagainst contamination as necessary.

7. Equipment, containers, and utensils used to convey, hold, or store raw food shall be con-structed, handled, and maintained during manufacturing or storage in a manner that protectsagainst contamination.

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8. Effective measures shall be taken to protect against the inclusion of metal or other extraneousmaterial in food. Compliance with this requirement may be accomplished by using sieves,traps, magnets, electronic metal detectors, or other suitable effective means.

9. Food, raw materials, and other ingredients that are adulterated within the meaning of the actshall be disposed of in a manner that protects against the contamination of other food. If theadulterated food is capable of being reconditioned, it shall be reconditioned using a method thathas been proven to be effective or it shall be reexamined and found not to be adulterated withinthe meaning of the act before being incorporated into other food.

10. Mechanical manufacturing steps such as washing, peeling, trimming, cutting, sorting, andinspecting, mashing, dewatering, cooling, shredding, extruding, drying, whipping, defatting,and forming shall be performed so as to protect food against contamination. Compliance withthis requirement may be accomplished by providing adequate physical protection of food fromcontaminants that may drip, drain, or be drawn into the food. Protection may be provided byadequate cleaning and sanitizing of all food-contact surfaces and by using time and temperaturecontrols at and between each manufacturing step.

11. Heat blanching, when required in the preparation of food, should be effected by heating the foodto the required temperature, holding it at this temperature for the required time, and then eitherrapidly cooling the food or passing it to subsequent manufacturing without delay. Thermophilicgrowth and contamination in blanchers should be minimized by the use of adequate operatingtemperatures and by periodic cleaning. Where the blanched food is washed prior to filling,water used shall be safe and of adequate sanitary quality.

12. Batters, breading, sauces, gravies, dressings, and other similar preparations shall be treated ormaintained in such a manner that they are protected against contamination. Compliance withthis requirement may be accomplished by any effective means, including one or more of thefollowing:

(i) Using ingredients free of contamination.(ii) Employing adequate heat processes where applicable.

(iii) Using adequate time and temperature controls.(iv) Providing adequate physical protection of components from contaminants that may drip,

drain, or be drawn into them.(v) Cooling to an adequate temperature during manufacturing.

(vi) Disposing of batters at appropriate intervals to protect against the growth of micro -organisms.

13. Filling, assembling, packaging, and other operations shall be performed in such a way that thefood is protected against contamination. Compliance with this requirement may be accom-plished by any effective means including:

(I) Use of a quality control operation in which the critical control points are identified andcontrolled during manufacturing.

(ii) Adequate cleaning and sanitizing of all food-contact surfaces and food containers.(iii) Using materials for food containers and food-packaging materials that are safe and

suitable, as defined in 130.3(d) of this chapter.(iv) Providing physical protection from contamination, particularly airborne contamination.(v) Using sanitary handling procedures.

14. Food such as, but not limited to, dry mixes, nuts, intermediate moisture food, and dehydratedfood, that relies on the control of a

w (water activity) for preventing the growth of undesirable

microorganisms shall be processed to and maintained at a safe moisture level. Compliance withthis requirement may be accomplished by any effective means, including employment of oneor more of the following practices:

(i) Monitoring the aw (water activity) of food.

(ii) Controlling the soluble solids-water ratio in finished food.

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(iii) Protecting finished food from moisture pickup, by use of a moisture barrier or by othermeans, so that the a

w of the food does not increase to an unsafe level.

15. Food such as, but not limited to, acid and acidified food, that relies principally on the controlof pH for preventing the growth of undesirable microorganisms shall be monitored andmaintained at a pH of 4.6 or below. Compliance with this requirement may be accomplishedby any effective means, including employment of one or more of the following practices:

(i) Monitoring the pH of raw materials, food in process, and finished food.(ii) Controlling the amount of acid or acidified food added to low-acid food.

16. When ice is used in contact with food, it shall be made from water that is safe and of adequatesanitary quality and shall be used only if it has been manufactured in accordance with currentgood manufacturing practice as outlined in this part.

17. Food-manufacturing areas and equipment used for manufacturing human food should not beused to manufacture nonhuman food-grade animal feed or inedible products, unless there is noreasonable possibility for the contamination of the human food.

§ 110.93 Warehousing and distribution• Storage and transportation of finished food shall be under conditions that will protect food against

physical, chemical, and microbial contamination as well as against deterioration of the food and thecontainer.

Subpart F [Reserved]

Subpart G - Defect Action Levels§ 110.110 Natural or unavoidable defects in food for human use that present no health hazard• Some foods, even when produced under current good manufacturing practice, contain natural or

unavoidable defects that at low levels are not hazardous to health. The Food and Drug Administra-tion established maximum levels for these defects in foods produced under current good manufac-turing practice and uses these levels in deciding whether to recommend regulatory action.

• Defect action levels are established for foods whenever it is necessary and feasible to do so. Theselevels are subject to change upon the development of new technology or the availability of newinformation.

• Compliance with defect action levels does not excuse violation of the requirement in section402(a)(4) of the act that food not be prepared, packed, or held under unsanitary conditions or therequirements in this part that food manufacturers, distributors, and holders shall observe currentgood manufacturing practice. Evidence indicating that such a violation exists causes the food to beadulterated within the meaning of the act, even though the amounts of natural or unavoidable defectsare lower than the currently established defect action levels. The manufacturer, distributor, andholder of food shall at all times utilize quality control operations that reduce natural or unavoidabledefects to the lowest level currently feasible.

• The mixing of a food containing defects above the current defect action level with another lot offood is not permitted and renders the final food adulterated within the meaning of the act, regardlessof the defect levels of the final food.

• A compilation of the current defect action levels for natural or unavoidable defects in food forhuman use that present no health hazard may be obtained upon request from the Industry ProgramsBranch (HFF-326), Center for Food Safety and Applied Nutrition, Food and Drug Administration,200 C. St. SW., Washington, DC 20204.

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APPENDIX E

STATE OF MISSISSIPPI PUBLIC HEALTH DISTRICTS

AND SUPERVISING ENVIRONMENTALISTS

District Counties Contact

I Coahoma Panola Tate Roger WhittingtonDeSoto Quitman Tunica 240 Tower DriveGrenada Tallahatchie Yalobusha Batesville, MS 38606

Phone: 662-563-5603

II Alcorn Lee Tippah Jesse ShieldsBenton Marshall Tishomingo 532 S. ChurchItawamba Pontotoc Union P.O. Box 199Lafayette Prentiss Tupelo, MS 38802

Phone: 662-841-9015

III Attala Holmes Montgomery Edward CourseBolivar Humphreys Sunflower 701 Yalobusha StreetCarroll Leflore Washington Greenwood, MS 38930

Phone: 662-453-4563

IV Calhoun Lowndes Webster Susan HowellChickasaw Monroe Winston 732 Whitfield StreetChoctaw Noxubee Starkville, MS 39759Clay Oktibbeha Phone: 662-323-7313

V Claiborne Madison Warren Homer SmithCopiah Rankin Yazoo 5963 I-55NHinds Sharkey P.O. Box 1700Issaquena Simpson Jackson, MS 39215

Phone: 601-978-7864

VI Clarke Lauderdale Newton Charlie BuslerJasper Leake Scott 3128 Eighth StreetKemper Neshoba Smith P.O. Box 5464

Meridian, MS 39301Phone: 601-482-3171

VII Adams Jefferson Pike Tim CarrAmite Lawrence Walthall 205 N. Front StreetFranklin Lincoln Wilkinson P.O. Box 788

McComb, MS 39648Phone: 601-684-9411

VIII Covington Jefferson Davis Marion Joe HastyForrest Jones Perry 602 Adeline StreetGreene Lamar Wayne Hattiesburg, MS 39401

Phone: 601-544-6766

IX George Harrison Pearl River Pansy MaddoxHancock Jackson Stone 15151 Community Road

P.O. Box 3749Gulfport, MS 39505Phone: 228-831-5151

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APPENDIX F

LABEL COMPANIES — DESIGN AND PRINTINGPRINTING COMPANIES

Bemis Company, Inc.(printing on bags)1401 West Third AvenueCrossett, AR 71635Ph: 501-364-2103

Bemis Company, Inc.(printing on bags)P.O. Box 9417Memphis, TN 38109Ph: 901-775-2530

Graphic ReproductionsP.O. Box 881Jackson, MS 39205Ph: 601-948-6478

Greco Printing CompanyP.O. Box 1771Greenville, MS 38702Ph: 662-378-2924

Hederman Brothers PrintersP.O. Box 491Jackson, MS 39205Ph: 601-853-7300

Innovex, Inc.210 Lake Lowndes RoadColumbus, MS 39702-8854Ph: 662-328-9537Fax: 662-329-2927Contact: Todd Brandon

K-2 Studio and Design(Photography & Printing)502 Armour CircleAtlanta, GA 30324Ph: 404-881-1215 or 800-875-6652

Mac-Pak, Inc.P.O. Box 1307Paducah, KY 42002-1307Ph: 800-626-3956

Magnolia Label CompanyP.O. Box 7385Jackson, MS 39282Ph: 601-372-5365

McCowat-Mercer Press, Inc.P.O. Box 818Jackson, TN 38302Ph: 901-427-3376

Meissner Illustration & DesignP.O. Box 6114Hilton Head Island, SC 29938Ph: 843-785-5137

Mississippi Printing Company200 Cotton StreetGreenwood, MS 38930Ph: 662-453-8058

News Publishing CompanyP.O. Box 509Waynesboro, MS 39367Ph: 601-735-4341

Quality Printing Company226 South Gallatin St.Jackson, MS 39203Ph: 601-353-9663

Riverwood InternationalCorporation(printing on folding papercartons)

Clinton Industrial ParkClinton, MS 39056Ph: 601-925-4500

Screen Graphics, Inc.285 Union AvenueMemphis, TN 38103Ph: 901-527-9400

DESIGN COMPANIESDavis Design

519 West ChippewaBrookhaven, MS 39601Ph: 601-835-3222

Graphic ReproductionsP.O. Box 881Jackson, MS 39205Ph: 601-948-6478

Hammons & Assoc.Advertising, Inc.

P.O. Box 1999Greenwood, MS 38930Ph: 662-453-7078

Hederman Brothers PrintersP.O. Box 6100Ridgeland, MS 39158Ph: 601-853-7300

Huff Advertising PromotionsP.O. Box 5751Meridian, MS 39302Ph: 601-693-4833

JesmarkP.O. Box 240726Memphis, TN 38124Ph: 901-767-4428

Maris West & Baker, Inc.5120 Galaxie DriveJackson, MS 39206Ph: 601-977-9200

McCowat-Mercer Press, Inc.P.O. Box 818Jackson, TN 38302Ph: 901-427-3376

Owen Advertising Studio4273 I-55 NWest Frontage Rd.Jackson, MS 39206Ph: 601-362-7713

Performance Paperboard, Inc.P.O. Box 776,Ridgeland, MS 39158Ph: 601-856-3939

Riverwood InternationalCorporation

Clinton Industrial ParkClinton, MS 39056Ph: 601-925-4500

Screen Graphics, Inc.285 Union AvenueMemphis, TN 38103Ph: 901-527-9400

Spruill & Hicks, Inc.P.O. Box 9345Jackson, MS 39286-9345Ph: 601-355-4900

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ABC Research Corporation3437 SW 24th Ave.Gainesville, FL 32607Ph: 352-372-0436Fax: 352-378-6483Contact: Pam Royer

Anresco, Inc.1370 Van Dyke Ave.San Francisco, CA 94124Ph: 415-822-1100or 800-359-0920Fax: 415-822-6615Contact: Jerry Oliveras

Central Analytical Laboratory101 Woodland HighwayBelle Chase, LA 70037Ph: 504-393-5290Fax: 504-393-5270Contact: Michael Russell

Krueger Food Laboratories, Inc.24 Blackstone StreetCambridge, MA 02139Ph: 617-876-9118Fax: 617-876-0572Contact: Dana A. Krueger

APPENDIX G

ANALYTICAL TESTING LABS FOR NUTRITIONAL ANALYSIS/LABELS

Medallion Laboratories9000 Plymouth Ave.Minneapolis, MN 55427Ph: 612-540-4453or 800-245-5615Fax: 612-540-4010Contact: Barb Beckmanand Kerry Harvey

Mississippi State Chemical LaboratoryP.O. Box CRMississippi State, MS 39762Ph: 662-325-3324Fax: 662-325-7807www.mscl.msstate.eduContact: Dr. Larry Lane

Ralston Analytical LaboratoriesRalston Purina CompanyCheckerboard SquareSt. Louis, MO 63164Ph: 314-982-2806 or800-423-6832Fax: 314-982-1078Contact: Kathryn Phillips

Silliker Laboratoriesof Georgia

2169 West Park CourtSuite GStone Mountain, GA 30087Ph: 770-469-2701 or770-469-2534Fax: 770-469-2883Contact: Pam Coleman

Standard Laboratory303 Hogan StreetStarkville, MS 39759Ph: 662-323-1611Fax: 662-323-1611

Woodson-TenentLaboratories, Inc.

345 Adams AvenueMemphis, TN 38130Ph: 901-521-4500Fax: 901-521-4510Contact: Shellie Barber

APPENDIX HCONTAINER COMPANIES —GLASS, PLASTIC, PAPERBOARD, AND CORRUGATEDBGLASS AND PLASTIC

Arkansas Container Company516 W JohnsonJonesboro, AR 72403Phone: 501-932-0168Fax: 501-932-5283

Berlin Packaging435 E Algonquin RoadArlington Heights, IL 60005Phone: 1-800-423-7546Fax: 1-800-423-7545

Berry PlasticsP.O. Box 959Evansville, IN USA 47706-0959Phone: 812-429-9522www.berryplastics.com

US Can Company1101 Commerce RoadMorrow, GA 30260Phone: 770-968-1880Fax: 770-961-5071www.uscanco.com

Louisiana Packaging4747 ContiNew Orleans, LA 70119Phone: 504-482-7866Fax: 504-482-7870

Pressware International, Inc.PO Box 281472120 Westbelt DriveColumbus, OH 43228-0147Phone: 614-771-5400

Tricorbraun4056 Homewood Road, Suite 3Memphis, TN 38118Phone: 901-362-8000or 1-800-325-7149Fax: 901-366-1910

Richards’ Packaging4721 Burbank Rd., Suite 21Memphis, TN 38118Phone: 901-360-1121Fax: 901-360-0050Contact: Gay Edwards

Smith Container CorporationP.O. Box 18551Memphis, TN 38181-0551Phone: 901-794-0597Fax: 901-794-8142

Tricorbraun612 Distributor’s RowHarahan, LA 70123Phone: 504-733-9293Fax: 504-734-7091

Ultra Pac, Inc.21925 Ind. Blvd.Rogers, MN 55374Phone: 612-428-83401-800-999-9001International Phone: 612-428-2754Fax: 612-428-3462www.ultrapac.com

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BPAPERBOARD &SPECIALTY BOX

AllSorts Premium Packing, Inc.2495 Main St. #548Buffalo, NY 14214Phone: 716-831-1622Order desk: 888-565-9727www.allsortswrap.com

Associated Packaging, Inc.700 Robinson Springs RoadFlora, MS 39071Phone: 601- 856-2084

Blackburn Packaging1727 Dallas Trade MartDallas, TX 75207Phone: 800-541-0221

International Paper Co.P.O. Drawer PMoss Point, MS 39563Phone: 662-475-3451www.internationalpaper.com

J & M Industries, Inc.300 Ponchatoula ParkwayPonchatoula, LA 70454Phone: 504-386-6000or 800-989-1002

J.W. Allen & Company4010 Willow LakeMemphis, TN 38118Phone: 901-366-6977or 800-238-1010

Mebane Packaging Corp.P.O. Box 1855Greenville, MS 38702Phone: 662-378-9171

Mississippi Plastic Bags& Packaging

P.O. Box 220Bolton, MS 39041Phone: 601-866-7209

Performance Paperboard, Inc.P.O. Box 776Ridgeland, MS 39158Phone: 601-856-3939

Riverwood International Corp.Clinton Industrial ParkClinton, MS 39056Phone: 601-925-4500www.riverwood.com

Swaco Division ofMafcote Industries

P.O. Box 629Quitman, MS 39355Phone: 601-776-2117

Continued:

U.S. Box Corp.1296 McCarter HwyNewark, NJ 07104Phone: 800-221-0999E-mail: [email protected]

BCORRUGATED

Advantage PackagingP.O. Box 1796Cleveland, MS 38732Phone: 662-843-0651

Airfloat SystemsP.O. Box 229Tupelo, MS 38802Phone: 662-842-5219

Allied Enterprises of Jackson931 Highway 80 West, #72Jackson, MS 39204Phone: 601-354-6823

Allied Enterprises ofMonroe Co.

Route 4, Box 13AAberdeen, MS 39730Phone: 662-234-0857

Allied Enterprises of TupeloP.O. Box 1543Tupelo, MS 38802Phone: 662-842-2144

Chickasaw Container Corp.P.O. Box 49Okolona, MS 38860Phone: 662-447-3759

General PackagingSpecialties, Inc.

P.O. Box 3244Tupelo, MS 38803Phone: 662-844-7882Fax: 662-841-9187

Gibson Container, Inc.P.O. Box 227Tupelo, MS 38802Phone: 662-566-8900

Great Southern Industries, Inc.P.O. Box 5325Jackson, MS 39296Phone: 601-948-5700

Hoerner Boxes, Inc.P.O. Box 2382Tupelo, MS 38803Phone: 662-842-2491

Inland Container Corp.P.O. Box 2019Hattiesburg, MS 39403Phone: 601-544-7400

MacMillan Bloedel ContainersP.O. Box 150Magnolia, MS 39652Phone: 601-783-5011

Menasha Corporation10333 High Point RoadOlive Branch, MS 38654Phone: 662-895-8048

Midland Color Corp.8489 Summit CoveOlive Branch, MS 38654Phone: 662-895-4100

Midland Container Corp.P.O. Box 6283Pearl, MS 39288Phone: 601-939-5111

Performance Paperboard, Inc.P.O. Box 776Ridgeland, MS 39158Phone: 601-856-3939

Southland Container, Inc.P.O. Box 128Flora, MS 39071Phone: 662-879-8816

Smurfit-Stone Container Corp.1345 Flowood DriveJackson, MS 39208Phone: 601-939-4571

Stone Container Corp.P.O. Box 256Tupelo, MS 38802Phone: 662-842-4940

The Cubicon Corp.P.O. Box 236Ripley, MS 38663Phone: 662-837-3029

Union Camp Corp.P.O. Box 431Houston, MS 38851Phone: 662-456-4251

Wabash Fibre Box CompanyP.O. Box 54188Pearl, MS 39288-0188Phone: 601-932-3050

Weyerhaeuser CompanyP.O. Box 8690Jackson, MS 39284-8690Phone: 601-932-1422

APPENDIX H CONTAINER COMPANIES —GLASS, PLASTIC, PAPERBOARD, AND CORRUGATED

28

COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 29

BPROTECTIVE PACKAGING

Polyfoam Packers Corporation2320 Foster AveWheeling, IL 60090-6572Phone: 847-398-01101-800-323-7442Fax: 847-398-0653www.polyfoam.com

ISC, Inc.5240 West Buckeye RoadPhoenix, AZ 85043Phone: 602-484-97451-800-654-2699Fax: 602-484-0508www.isc-ship.com

Magna ManufacturingP.O. Box 279Fort Walton Beach, FL 32549Phone: 1-888-243-1112 ext. 26www.loboy.com

Polyfoam Products, Inc.P.O. Box 1132Spring, TX 77383-1132Phone: 281-350-88881-800-774-3626E-mail: foaminsulation.comwww.foaminsulation.com

Omni Packaging Corp.12322 East 55th StreetTulsa, OK 74146Phone: 918-461-17001-800-365-3626Fax: 918-461-8390www.omnipackaging.com

BSPECIALTY PACKAGING

Can CreationsP.O. Box 848576Pembroke Pines, FL 33084Phone: 954-581-33121-800-272-0235Fax: 954-581-2523www.cancreations.com

Nashville Wraps1229 Northgate Bus PkyMadison, TN 37115Phone: 800-547-9727Fax: 800-646-0046E-mail: [email protected]

Specialty Box & Packaging Company, Inc.1040 BroadwayAlbany, NY 12204Phone: 1-800-283-2247www.specialtybox.com

Summerfield Packaging, Inc.P.O. Box 127242665 Summer Ave.Memphis, TN 38182-0724Phone: 800-826-8427

Surprise PackagesSpecialty Boxes

579 E. Lafayette StreetNorristown, PA 19401Phone: 610-277-23001-800-711-3650Fax: 610-275-1644www.surprisepackages.com

BTIN COMPANIES

The Tin Box Company of America, Inc.216 Sherwood AvenueFarmingdale, NY 11735Phone: 800-888-TINSFax: 631-845-1610www.tinboxco.com

Independent Can Company4500 Wharf Point CourtP.O. Box 370Belcamp, MD 21017Phone 410-272-0090Fax: 410-273-7500www.independentcan.com

US Can Company8901 Yellow Brick RoadBaltimore, MD 21237Phone: 410-686-6363Fax: 410-391-9323E-mail: [email protected]@uscanco.comwww.uscanco.com


Mississippi State University does not discriminate on the basis of race,color, religion, national origin, sex, age, disability, or veteran status.

Publication 2170

Extension Service of Mississippi State University, cooperating withU.S. Department of Agriculture. Published in furtherance of Acts ofCongress, May 8 and June 30, 1914. RONALD A. BROWN, Director

(rev-300-8-00)

Prepared by

FOOD AND FIBER CENTER

Mississippi State University Extension Servicewww.ext.msstate.edu

exploring the potential for new food products

Documents