New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter IV - Markets
Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law)
Part 161 - New York State Grown and Certified Program
Section 161.3 - Qualifications for New York State Grown and Certified Producers, Processors and Manufacturers
Universal Citation: 1 NY Comp Codes Rules and Regs ยง 161.3
Current through Register Vol. 46, No. 39, September 25, 2024
(a) New York State Grown and Certified is a voluntary program open to:
(1) producers of farm products;
(2) processors and/or manufacturers of food
products manufactured in New York, including wine, spirits, beer and cider,
using farm products of New York State Grown and Certified Program producers at
levels to be established by the Commissioner which in no event shall fall below
a preponderance of the product's ingredients;
(3) producers of forest products and equine
stock born and bred in New York;
(4) processors and/or manufacturers of forest
products that are processed and manufactured in New York and use forest
products from New York State Certified Producers at levels established by the
Commissioner which in no event shall fall below a preponderance of the product
or the component parts of the product; and/or
(5) processors and/or manufacturers of such
other non-food products determined by the Commissioner to qualify for the New
York State Certified Program, which product is processed or manufactured in New
York and uses product from New York State Certified Producers at levels
established by the Commissioner which in no event shall fall below a
preponderance of the product or the component parts of the product.
(b) Qualifications for the New York State Grown and Certified Program producers, processors and manufactures shall be established by the Commissioner and at a minimum require:
(1) for food products:
(a) certification for safe food handling
practices, evidenced by:
(i) GAP
Certification, GHP Certification, or a GAP or GHP certified equivalent;
(ii) participation in a Safe
Quality Food Institute auditing program (SQF), or in an annual safe food
handling training program deemed acceptable by the Commissioner, or in a
modified annual food safety inspection for good manufacturing practices (GMPs)
conducted by the Department's Division of Food Safety & Inspection,
and/or
(iii) such other good food
handling practices program deemed acceptable by the Commissioner for the
particular product category; and/or
(b) operation in an environmentally
responsible manner.
(2)
for non-food products: operation in an environmentally responsible
manner.
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