Food Business Resources

VDACS – Virginia Department of Agriculture and Consumer Services

VDACS Food Safety Program
Phone: 540.562.3641
Fax: 540.562.3649
2943-E Peters Creek Rd.
Roanoke, VA 24019
Corey.Basham@vdacs.virginia.gov

Heath A. Gerber, VDACS Technical Specialist
Office of Dairy and Foods
102 Governor St.
Richmond, VA 23219
Office: 804-786-1164
Fax: 804-371-7792
heath.gerber@vdacs.virginia.gov

VDACS Information Packet
Food Safety Annual Fees FAQs
Home Kitchen Food Processing Exceptions (Cottage Food Laws)
Application for Home Food Processing Operation
Application for Commercial Food Processing Operation
Code of VA – Food Laws
Food Regulations

Virginia’s Finest specialty food trademark
Virginia Grown marketing program

 

Roanoke City Health Department

1502 Williamson Road N.E. 2nd Floor
Roanoke, VA 24012
Telephone: (540) 283-5050
Fax: (540) 857-7316
Hours of Operation: M-F 8– 4:30
Paula Bittinger, Environmental Health Specialist
Paula.Bittinger@vdh.virginia.gov


Alleghany / Roanoke City Health Districts, Environmental Health Division

District Office at the Roanoke City Health Department
540-204-9764

 

VDH – Virginia Department of Health

Office Environmental Health Services
109 Governor St., 5th Floor
Richmond, VA 23219
Main Phone: 804-864-7473
FoodSafety@vdh.virginia.gov

Foodservice Enforcement Procedures
Restaurant Operator’s Information
A Guide to Food Safety Practices in Virginia Restaurants
Guide to Employee Heath in Food Establishments
Food Safety
Exempt Organizations Participating at Fairs and Festivals
Temporary Food Establishment Policy
Inspection – Demonstration of Knowledge
Establishment Fees
Application for a VADH Foodservice Establishment Permit

 

VCE – Virginia Cooperative Extension

Joell Eifert, Director, Food Innovations Program
Joell.eifert@vt.edu
540-231-2483

Starting a Food Business:
Before You Get Started as a Food Entrepreneur
Preparing a Food Processing Business Plan
Marketing Considerations for Small Food Processors
Registering and Licensing Your Small Food Business
Insurance Coverage for Food Entrepreneurs

Science Basics for Food Safety and Quality:
How Microorganisms Affect Food Safety and Quality
Understanding the pH of Your Food
Understanding the Water Activity of Your Food

Food Labeling:
Required Food Labeling Information
Know Your Way Around a Food Label
Making a Nutrient or Health Claim
Universal Product Code (UPC) bar coding

Food Rules and Regulations:
Acidified Foods: Definitions and Regulations
Classifying Your Food as Acid, Low-Acid, or Acidified
What Products Are NOT Considered Acidified?

Going to Market: A Guide to Selling Raw, Processed, and Prepared Food Products

 

Virginia Tech Department of Food Science and Technology

Joe Marcy, Department Head
22-A Food Science Building
Duck Pond Drive
Blacksburg, VA 24061
Mail Code: 0418
Phone: (540) 231-6806
Fax: (540) 231-9293
jmarcy@vt.edu

Request Product Evaluation

 

FDA – Food and Drug Administration
Good Manufacturing Practices – Food Processing
21 CFR 110: Current Good Food Manufacturing Practice in Manufact./Pack/Hold Human Food
Ingredients, Packaging, and Labeling
A Food Labeling Guide: Guidance for Industry
Food Guidance Documents
Food Safety Modernization Act
Am I affected by FSMA? HARPC? Flowchart
Hazard Analysis and Risk-based Preventive Controls (HARPC) in FSMA Requirements


USDA – United States Department of Agriculture
Compliance Guides
National Organic Program


National Restaurant Association
9 Tips to Prepare for a Health Inspection
What to do when a Health Inspector visits

 

Center for Disease Control: Food Safety Office

 

Certified Food Manager Courses
NRFSP : National Registry of Food Safety Professionals
Welcome to 360training.com
ServSafe Food Handler, Manager and Responsible Alcohol Training


Food Handlers Courses
Virginia Food Handlers
Virginia Food Handlers Classes
ServSafe Food Handlers
StateFoodSafety.com Handlers Courses

 

New Funding Sources for Food-Related Businesses
(Michigan State University Center for Regional Food Systems)

National Specialty Foods Association

Introduction to HACCP and Food Safety Plan

Food Processing Guide – Arkansas Extension