Exploring The Potential For New Food Products

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Exploring the Potential for

New Food Products Food and Fiber Center

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INTRODUCTION The Food and Fiber Center of the Mississippi State University Extension Service has worked with hundreds of entrepreneurs and small businesses since its beginning in 1974. The people who come to the Center for help range from those with just an idea for a new cookie to those with millions of dollars looking at a major processing operation. After years of answering the same questions, the staff of the Food and Fiber Center discovered that the initial information needs are essentially the same for almost all clients. The purpose of this publication is simple and straight forward—to provide information you can understand and use to avoid investing time and money in developing a product that may have little chance for success in the marketplace. There is no attempt or intent in this guide to address the questions of your personal abilities or capabilities of going into business. It does not provide specific details about licensing and/or reporting information necessary for starting a business in the State of Mississippi. This information is available from the Extension Food and Fiber Center and through several resources and agencies such as the Small Business Development Centers located throughout Mississippi (Appendix A) or through the Jackson or regional offices of the Mississippi Department of Economic and Community Development (Appendix B). It is the Center’s intent to help guide you through the product development, manufacturing, and marketing stages of a project to force you to analyze the economics of a venture before you commit yourself to it. All the topics covered may not be of interest to you at this time but should prove useful as your business develops. If you are somewhere in the middle of the journey, you possibly will be able to pick up at that point and get the information most suited to your immediate needs. This publication should help you develop a more sharply focused picture of the product you have in mind. The Food and Fiber Center staff and their respective responsibilities and a mission statement are provided in Appendix C. After you have read through this publication, you should be able to ask specific questions that will assist the Center in helping to meet your needs. For more information, please call the Extension Food and Fiber Center at 662-325-2160.

Exploring the Potential for

NEW FOOD PRODUCTS CONTENTS THE PRODUCT .................................................................. 2 PROCESSING ...................................................................... 3 Processing Regulations ............................................................ 3 Product Recall Plan .................................................................. 4 Safety, Shelf Life, and Sensibility ........................................... 4 Additives .................................................................................. 4

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

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

PROFITS AND BREAK-EVEN ANALYSIS .................................... 8 CONCLUSION .................................................................... 8 APPENDICES ...................................................................... 9 A - Mississippi Small Business Development Centers ......... 10 B - Mississippi Department of Economic and Community .. 12 Development Liaison/Field Offices ................................ 12 C - Food and Fiber Center Mission Statement and Staff ...... 13 D - Good Manufacturing Practices ........................................ 15 E - Mississippi Public Health Districts and Supervising Environmentalists ....................................... 25 F - Label Companies ............................................................. 26 G - Analytical Testing Labs .................................................. 27 H - Container Companies ...................................................... 27

THE PRODUCT

One of the most important initial questions is.... “Will this product meet a specific need in the marketplace?”

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Staff members of the Extension Food and Fiber Center have worked with many individuals who toyed with a product or service idea for a period of time and then reached the point at which they must do something with it or forget it. At this stage it really is still just an idea. This doesn’t present a problem. In fact, this is probably the best place to start, since little time or money has been invested in the project. For convenience, start with the idea. Now what? Once the idea is formed and the Food and Fiber Center has a reasonable understanding of what the product characteristics are, that is, what the product looks like, feels like, tastes like, maybe even smells like, a specialist can evaluate the idea's potential. One of the most important initial questions is, “Will this product meet a specific need in the marketplace?” This is an area many people cannot accurately evaluate because they are too close to the idea. The product becomes a personal thing and, therefore, any criticism (of the product or idea) is a criticism of the person's creativity or business sense or, in some cases, his/her value as a person altogether. For this reason, it is a good idea to let an objective third party evaluate whether or not the product addresses a specific need in the marketplace. This will depend on the characteristics of the target market and the number and strength of competitors in the market. If the product does not appear to meet a need, a second opinion might be needed, depending on how stubborn you are and how confident you are in the third party. When it becomes clear the answers you are getting are consistently no, it would be wise to toss the idea before investing time and money. Assume there seems to be an existing need in the marketplace. The next question is, “What must be done to make it presentable to the consumer?” The following addresses some of the major issues in transforming an idea into a viable consumer-ready product. A detailed analysis of your specific product needs to be developed in the early stages of evaluating potential for success.

PROCESSING For small businesses, product development (usually experimentation) of most food products takes place in the home kitchen. Production is limited. Perhaps the most difficult decision to make is the one that forces you to take the plunge into commercial production of a product. For food items, this means a whole new set of problems must be considered. Two major obstacles to overcome include complying with regulations and providing for consumption a safe and desirable product that can be “mass produced.” It seems logical that if all regulations are met, the latter takes care of itself. This isn’t always the case. You must consider other factors that affect the acceptability of the product from a consumer’s viewpoint. For many, the initial bottleneck that forces the decision to “go commercial” occurs when you reach the limits of the home kitchen. In most cases, approval by regulatory agencies to manufacture a food product in a home kitchen will not be granted, which means whatever you were doing, you probably should not have been doing anyway. Notice the “in most cases,” because there have been exceptions in situations where compliance with regulations can be achieved in a home environment. One way to deal with the problem of expansion without investing a lot of money is to enter into a contractual agreement with an existing processor, that is, someone who will process your product to your specifications, package and label it with your company logo, and, in some cases, also distribute the product to regional and/ or national markets. This alternative eliminates many of the headaches of complying with regulations and allows some flexibility to test the water before diving in head first. This might be a less expensive way of expanding, since no investments in facilities and equipment are necessary on your part. On the other hand, some of the control for maintaining the desired product quality and day-to-day management will be taken out of your hands. If you decide to “do it yourself,” you need to develop a step-by-step description

(process-flow diagram) of the production process so you can adequately describe and explain each step in processing your product. In developing this flow diagram, it will be necessary to answer certain questions, including the following: • How will raw materials (ingredients) be delivered? In what form? Size? • How will ingredients be stored? Frozen? Refrigerated? Dried? • What must be done to ingredients before use? Measure? Clean? Thaw? Weigh? • How much time is necessary for preparation? Cooking? Cooling? Packaging? • How will finished product be handled and stored? Frozen? Refrigerated? This exercise will force you to think through the amount of work and storage space needed. It will also help you determine the type and size of machinery and equipment needed for your operation and what your labor requirements will be. This information will prove essential as you estimate the size of facility needed and the dollars required to start up your production.

PROCESSING REGULATIONS Two regulatory agencies that oversee processing food products on the federal level are the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). As a general rule, if your product contains more than 3 percent raw meat or poultry or more than 2 percent cooked meat or poultry, the processing of that product falls under USDA regulations; otherwise, it falls under FDA regulations. The regulations governing “good manufacturing practices” are published by the Office of the Federal Register, along with hundreds of pages of information specific to problems you may never encounter. A copy of the current "Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food,” Part 110 of the Code of Federal Regulations, is provided in Appendix D.

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The local agencies to advise you on the things necessary to comply with the various regulations include the Meat Inspection Division of the Mississippi Department of Agriculture and Commerce (MDAC) for USDA regulations and the Mississippi State Board of Health for FDA regulations. You should contact the director, Meat Inspection Division at MDAC (601-359-1191), or the supervising environmentalist for your district (Appendix E). The food technologist at the Food and Fiber Center (662-325-2160) at Mississippi State University can also advise you on preliminary requirements to comply with USDA and/or FDA regulations .

PRODUCT RECALL PLAN From time to time a food processor may need to remove one of its products from the market. The vast majority of recalls are voluntary. Whether or not the problem is minor or life threatening, good advance planning is the key to resolving it thoroughly and quickly. The Food and Drug Administration’s guidelines, policies, and procedures for recalls can be found in Title 21, Part 7 of the Code of Federal Regulations. A food technologist with the Food and Fiber Center can provide you with a copy of the regulations and more specific details on a recall plan. Recalls are usually initiated as a result of consumer or customer complaints. It is essential that every legitimate consumer and/or customer complaint is documented and investigated thoroughly. Sometimes a product problem is identified before the product leaves the processor; it should be documented and investigated the same way. In order to recall a product, the processor must be able to identify the product involved and determine the distribution of that product. A code-dating system needs to be part of the company’s policy. Print production date code on all finished product packages and/or cases. This code can identify the production date, shift, or hour of production and/or lot or batch number, and production facility. Each processor may devise its own variation of coding. It is important that a meaningful product coding be established and a record-keeping system be

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adopted so individual lots of the product can be traced from the processing facility to the end user. Use the code date on all quality control records, production reports, and shipping forms. Examples of code dating: Julian Date Code 2316A 231 represents the day of the year 6 represents the year 1996 A represents hour period or production batch Gregorian Date Code June 5, 1996A or 6/6/96A Date is self-explanatory. A represents hour period or production batch All products produced should be recorded on a daily production log, identifying the product produced, total number of cases produced, and case size. This information is linked to invoices of shipped product, bill of lading, and inventories. If a legitimate customer complaint is received or if the company has found a problem, a recall can be initiated more easily with the use of the described coding systems. If a recall is necessary, the product can be identified, accounted for in inventory, put on hold, and tracked to the customer until all products are accounted for and located. Arrangements should then be made to get products returned to the processing facility.

SAFETY, SHELF LIFE, AND SENSIBILITY Food safety has received much attention in recent years. As new products and technologies are developed and consumers become more and more knowledgeable about food additives and treatments such as irradiation, food safety will become even more important. Most food safety issues can be handled easily if the manufacturer uses the proper manufacturing procedures and exercises common sense. Tamper-resistant closures might or might not be necessary, for example. Even food-borne diseases are minimized by proper handling and care during the manufacturing process.

It is important that the product maintain its appearance, texture, and taste beyond the date on the package (if applicable). This is usually referred to as “shelf life” and is viewed by the consumer as the “fresh through” date. Once that date passes, the product is viewed as “old, stale, or deteriorated in quality.” To ensure that the useful life of the product is as long as possible, you should have the product tested by a food scientist (technologist) to determine the pH of the product for durability and to detect any changes in texture, appearance, taste, or smell over time. If anything goes wrong with the product, you probably will not hear it from the consumers, but they might tell everyone else!

ADDITIVES Additives might be an unpleasant thought to you, but they do serve an important role in many products. Most additives can be used at little or no expense to the “natural” effect you may be trying to maintain. Additives can function as softeners, hardeners, thickeners, thinners, flavor enhancers, stabilizers, nutritive supplements, color enhancers, sweeteners, and/or preservatives. One or many may be used in any one product. In relation to shelf life of your particular product, a determination must be made concerning additives. It is acceptable to go “all natural,” but doing so, however, may impose some restrictions on marketing because of the length of time the product maintains acceptable characteristics.

PACKAGING IMAGE Once you are reasonably sure the product can be efficiently manufactured, resulting in a safe, quality product that meets a consumer need, the next step is to build an image for the product. Packaging is your eye-to-eye salesman in the store. If the package cannot sell that first unit, you’re in trouble. It is important for your product to be the one product on the store aisle that screams out to the consumer, try me! With several, perhaps dozens, of competitive products with yours on the shelf, the package must dominate the consumer’s attention in some way.

As a test, walk down the store aisle where your product’s competitors are or where your product will likely end up if you’re able to get it into the store. What do you see? Look at the shapes of the packages, the colors used, the logos on the labels, the size of the packages, and the location (low or high on the shelf). Which one would you buy? Why? Hundreds of consumers are going to be making these same observations about your product, and they are going to do it in a fraction of a second! The image you create for your product is extremely important to the success of your company.

LABELING In packaging, too, there are regulations, and one of these is in labeling. The wording on labels must conform to regulations defining type size, listing ingredients,and positioning of prominent information, such as Net Weight. Guidelines for minimum labeling requirements are established. The laws that govern package labeling, however, are complex, confusing, and subject to change; it is always best to have labels reviewed by a professional before incurring expenses for labels. 1. The label must have the common and usual name of the food (for example, blueberry jelly, French onion dip). If there is no common or usual name, the food must be appropriately described (for example, sunflower seed soup). 2. Ingredients must be listed by common and usual name in descending order of predominance by weight. Standardized ingredients must be listed. For example, if catsup were used in the formulation, it would be listed in the appropriate order in the ingredient statement, followed by its ingredients in parenthesis. 3. The label must state the name and place of business of the manufacturer, packer, or distributor. If the firm’s name and address are listed in a current city or telephone directory, the place of business does not have to include a street address or box number but must include the ZIP code (for example, Oktibbeha County Processors, Starkville, MS 39759).

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4. The quantity of the contents must be conspicuously stated in the lower third of the primary display panel of the label. Type size must be easy to read and established in relation to the size of the principal display panel. The line of type must be generally parallel to the package base and should be no less than 1/16 of an inch high. 5. If the product is filled into the container by weight, net weight is stated and must also be declared in metric measure, for example, 12 oz (340.2 g). 6. If the product is filled into the container by fluid ounces, fluid ounces must be stated and must also be declared in metric measure, for example, 12 fl oz (335 ml). Nutritional labeling requirements changed in 1993. “Nutrition Facts” must now be printed on most food products. Some food manufacturers are exempt under the small business exemption amendment. For food products introduced into interstate commerce, an exemption may be claimed if the manufacturer employed fewer than an average of 100 full-time employees and sold fewer than 100,000 units of the product in the United States during the 12-month period before the time for which an exemption is claimed (or, if not previously sold, anticipates meeting these criteria during the period). If these criteria are ever exceeded, the small business exemption expires 18 months later. Small domestic manufacturers with fewer than 10 full-time employee equivalents and fewer than 10,000 units of any food product sold annually are exempt from the nutritional labeling regulations and the notification requirement. A food manufacturer claiming exemption generally must notify the Office of Food Labeling (HFS-150), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 200 C Street, SW, Washington, DC 20204. You may contact the Food and Fiber Center at Mississippi State for a copy of the exemption notice form. For products regulated by the USDA, different regulations apply to labeling and inspection. The food technologist at the Food and Fiber Center will be glad to provide this information for you.

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If your food product is not exempt and requires a “Nutrition Facts” panel, there are a number of laboratories that perform nutritional analyses. Appendix G provides a list of some of the laboratories that provide this service and information for the “Nutrition Facts” for your label. The food technologist at the Food and Fiber Center can critique your label design to determine compliance with FDA regulations. Hundreds of companies specialize in designing and printing labels. Appendix F contains a list of some companies that have been used by Mississippi entrepreneurs. This is not a recommendations list but a starting point for your consideration as these needs arise. You may need several discussions before you finalize your label, so it is important you select professionals for your label design and printing.

PATENTS AND TRADEMARKS The question of trademarks and patents always comes up when there are discussions about packaging. As a general rule, there is no valid reason to try to protect a food recipe, since any food scientist or chemist can duplicate one with accuracy in a limited time and only slight changes are necessary to create a different product. (If you have the Coke Classic TM recipe, that’s a different story!) Trademarks are a good idea because you have no idea at the beginning how much of an impact your product will have on the marketplace, and you do not want to get tied up fighting someone over a product name or design while sales are increasing rapidly. Be aware, though, that trademarks protect the name or symbols (logos) only. This prevents someone from using an identical or similar name or symbol that causes confusion between the products in question. General information on patents and trademarks is available from the U.S. Department of Commerce, Patent and Trademark Office in Washington DC. A hotline number to call to request this information is 703-308-HELP or www.uspto.gov/.

BAR CODING (UPC) The Universal Product Code (UPC) has become a must on the label because most

check-out counters now use the scanning machinery. This is especially true if you are considering grocery chains as a target market. Call the Universal Product Code Council in Dayton, Ohio, at 937-435-3870 or www.uccouncil.org/ to request a brochure and application for the UPC symbol, or you may contact the Food and Fiber Center for this information.

CASE COUNTS Another consideration in packaging is case packs. People forget that grocery chains and distributors do not buy products the same way as do individual consumers. Stores/distributors purchase by the case, which consists of individual packages in a larger container. The case (shipper) should be designed to protect the product (and unit packages) from damage from the point of manufacture to the point of display at retail or to the point of use by the consumer. The number of packages in a case is referred to as units per case or 12 ct. (count), 24 ct., etc. Some larger companies use the case container as another advertising medium and print the company logo on it, which is a good idea if it is economical. For many smaller companies this isn’t feasible nor is it necessary. It is necessary to recognize the shipper as an additional cost item. A list of manufacturers of corrugated shippers, as well as glass, plastic, and paperboard packages, can be found in Appendix H.

PRODUCT PRICING—GROSS MARGINS AND MARKUPS A frequently asked question by those investigating the possibilities of a new business startup includes “How do I price my product to make sure I’m making a good profit?” Of course, even a question of this type raises additional questions such as, “What is meant by a ‘good’ profit?” Can the product even be sold at a price that results in profit? Once some consideration has been given to costs and prices of competing products, the question of price necessarily must be addressed. Until this point, this publication has been covering topics that generally apply to all manufacturers. Now analyze your product costs in

detail to determine pricing that is acceptable to the consumer while providing a reasonable profit to you. Some additional study on your own may be necessary if terms—such as profit, gross margin, and markup—seem unusually strange to you. With the following examples you should gain some understanding of how these concepts work together in a business environment. The old adage “buy low, sell high” still holds. The question to address is “how high?” There is more than a little confusion about the issue of profit and the impact that product pricing has on profit. If you have more than one product, each product in the company’s product mix should be treated as a “profit center,” i.e., calculate its contribution toward covering operating costs and determine its value in the mix of products.

SELLING PRICE DETERMINATION The essence of this discussion is not to define gross margin and markup, but to help determine what the selling price of the product should be to return a certain percent gross margin. Gross margin is sometimes called “gross profit” and is defined in dollar terms as: Sales in $ - Cost of goods sold in $, where cost of goods sold includes those costs that vary with the number of units of product sold. This includes ingredients, direct labor, packaging, and other variable costs. Fixed costs, those that you have to pay whether or not you manufacture a product, are categorized as overhead costs. These costs include, among others, depreciation, insurance, rent, taxes, and interest. Remember—The gross margin is the amount available to pay fixed costs and return a profit. The formula for calculating selling price requires that costs be known and a desired gross margin percentage can be identified. Selling price =

Cost of goods sold 100 percent - percent gross margin desired

As an example, for a desired gross margin of 40 percent and cost of goods sold of $1.50, the formula would be: Selling price =

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$1.50 1.50 1.00 - .40 = .60 = $2.50 •

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PROFITS AND BREAK-EVEN ANALYSIS One of the most pressing issues in considering whether or not to add a product to an existing line (or to begin manufacture of a new product) is how to determine if that product will be profitable. A satisfactory solution is at best a complex process, but there is a simplified method used to eliminate some product alternatives or to select others for further consideration. This method is called a “break-even analysis.” Defined in its simplest form, the break-even point is the point at which sales (revenues) are exactly equal to costs (expenses). At this point, zero profit is made and zero losses are incurred. Even this approach is extremely helpful in that the number of units of a product or the dollar amount of sales necessary to cover all costs is determined. This makes it possible to determine how much of a product you’ll have to sell in order to cover your costs. The basic equation used for determining the break-even point is Sales = variable expenses + fixed expenses + profit Since profit is defined as zero at the break-even point, sales must, by definition, be equal to total expenses. For example, let X represent the number of units to be sold to break even (zero profit). Suppose further, that the cost per unit of X is $.35, the selling price per unit is $.75, and there is a fixed cost of $100 to manufacture product X. How many units of X must be sold to break even? Going back to the equation and listing the known values results in .75X = .75X -

.35X .35X .40X X

+ = = =

100 + 0 100 100 250

In this case, 250 units of X must be sold to cover all costs. In dollar terms, the break-even point is $187.50 in sales of product X (250 units @ $.75 per unit). Using the same example, suppose a profit of 20 percent of sales is wanted. What effect would

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this have on the break-even volume? Since profit is defined as a percentage of sales, the initial equation changes to include the profit calculation: .75X = .35X + 100 + .20(.75X), where .20(.75X) is the profit term, since profit is defined as 20 percent of sales ($.75 per unit times the number of units). The equation then becomes: .75X - .35X -

.15X = 100 .25X = 100 X = 400

To cover all costs associated with Product X and to make a 20-percent profit on sales, 400 units must be sold. Total sales volume in dollars in this case will now be $300. About now you’re possibly saying, “Wait a minute. I don’t understand this economics stuff.” That’s okay; specialists with the Food and Fiber Center will provide you with a worksheet at the appropriate time and will help you develop the “cash flow” you’ll need if you decide to pursue your idea.

CONCLUSION Now that you know a little more about what you’re in for, what are you going to do? If you’ve decided to abandon the whole project, that is understandable. Maybe your next idea will be a better one for you. If you decide to continue, contact the specialists with the Extension Food and Fiber Center, who will provide assistance to help you toward a successful business project.

APPENDICES

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APPENDIX A

MISSISSIPPI SMALL BUSINESS DEVELOPMENT CENTERS Alcorn State University Small Business Development Center Director: P.O. Box 90 1000 ASU Drive Lorman, MS 39096 Ph: 601-877-3901/2 Fax: 601-877-2326

Itawamba Community College Small Business Development Center Director: Rex Hollingsworth 2176 South Eason Blvd. Tupelo, MS 38801 Ph: 662-620-5230 Fax: 662-620-5232 email: [email protected]

Co-Lin Community College Small Business Development Center Director: Bob Russ 11 Co-Lin Circle Natchez, MS 39120 Ph: 601-445-5254 Fax: 601-446-1221 email: [email protected]

Jackson State University Small Business Development Center Director: Bill Breazeale Suite 2A-1, Jackson Enterprise Center 931 Highway 80 West, Unit 43 Jackson MS 39204 Ph: 601-979-2795 Fax: 601-979-2796 email: [email protected]

Delta State University Small Business Development Center Director: Robert Taylor P.O. Box 3235 DSU 1417 College Street Cleveland, MS 38733 Ph: 662-846-4236 Fax: 662-846-4235 email: [email protected] web: www.deltast.edu/sbdc/online

Jones County Junior College Small Business Development Center Director: Greg Butler 900 Court Street Ellisville, MS 39437 Ph: 601-477-4235 Fax: 601-477-4166 email: [email protected]

East Central Community College Small Business Development Center Director: Ronald Westbrook P.O. Box 129 275 Broad Street Decatur, MS 39327 Ph: 601-635-2111 Ext. 297 Fax: 601-635-4031 email: [email protected] Hinds Community College Small Business Development Center International Trade Center Director: Marguerite Wall P.O. Box 1100 1500 Raymond Lake Road, 3rd Floor Raymond, MS 39154-1100 Ph: 601-857-3536 Fax: 601-857-3474 email: [email protected] Holmes Community College Small Business Development Center Director: John Deddens 412 West Ridgeland Avenue Ridgeland, MS 39157 Ph: 601-853-0827 Fax: 601-853-0844 email: [email protected]

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Meridian Community College Small Business Development Center Director: Milford Smith 910 Highway 19 North Meridian, MS 39307 Ph: 601-482-7445 Fax: 601-482-5803 email: [email protected] Mississippi Contract Procurement Center 1636 Popps Ferry Road, Suite 229 Biloxi, MS 39532 Executive Director: Richard Speights Phone: 228-396-1288 Fax: 228-396-2520 Mississippi Delta Community College Small Business Development Center Director: Chuck Herring 1656 E. Union P.O. Box 5607 Greenville, MS 38704-5607 Ph: 662-378-8183 Fax: 662-378-5349 email: [email protected]

Mississippi Gulf Coast Community College Small Business Development Center Director: Janice Mabry Jackson County Campus P.O. Box 100 2300 Hwy. 90 Gautier, MS 39553 Ph: 228-497-7723 Fax: 228-497-7788 email: [email protected]

Pearl River Community College Small Business Development Center Director: Steve Myers 5448 U.S. Hwy. 49 South Hattiesburg, MS 39401 Ph: 601-554-5533 Fax: 601-554-5549 email: [email protected] Southwest Mississippi Community College Small Business Development Center Director: Jeff Waller College Drive Summit, MS 39666 Ph: 601-276-3890 Fax: 601-276-3883 email: [email protected]

Mississippi State University Small Business Development Center Director: Sonny Fisher #1 Research Blvd., Suite 201 P.O. Drawer 5288 Mississippi State, MS 39762 Ph: 662-325-8684 Fax: 662-325-4016 email: [email protected] web: www.cbi.msstate.edu Mississippi Valley State University Affiliate Small Business Development Ctr. Director: Walter Simms 14000 Hwy. 82 West Itta Bena, MS 38941 Ph: 662-254-3712 Fax: 662-254-3600 email: [email protected] web: www.mvsu Northeast Mississippi Community College Small Business Development Center Director: Kenny Holt Cunningham Blvd. Holliday Hall, 2nd Floor Booneville, MS 38829 Ph: 662-720-7448 Fax: 662-720-7464 email: [email protected] web: www.necc.ccms.us.

University of Mississippi Small Business Development Center Director: Bill Muth P.O. Box 1848 B 19 Track Drive University, MS 38677-1848 Ph: 662-234-2120 or 662-915-1291 Fax: 662-915-5650 email: [email protected] University of Southern Mississippi Small Business Development Center Director: Lucy Betcher 136 Beach Park Place Long Beach, MS 39560 Ph: 228-865-4578 Fax: 228-865-4581 email: [email protected] Service Corps of Retired Executives (SCORE)

Northwest Mississippi Community College Small Business Development Center Director: Jody Dunning DeSoto Center 5197 W.E. Ross Parkway, Rm. 208 Southaven, MS 38671 Ph: 662-342-7648 or 662-280-1421 Fax: 662-280-6174 email: [email protected] [email protected]

Gulfcoast SCORE Chairman: Ernest Sellers One Government Plaza 2909 13th Street, Suite 301 Gulfport, MS 39501-7758 Ph: 228-863-0054 Delta SCORE Chairperson: Bess Condon Greenville Chamber of Commerce 915 Washington Ave. P.O. Box 933 Greenville, MS 38701 Ph: 662-378-3141

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APPENDIX B

MISSISSIPPI DEPARTMENT OF ECONOMIC AND COMMUNITY DEVELOPMENT LIAISON/FIELD OFFICES

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DISTRICT 1

DISTRICT 4

Larry Young, Existing Industry & Business MDECD North Delta Field Office Post Office Box 641 910 E.F. Hale Drive Senatobia, MS 38668 Tel: (662) 562-0410 Fax: (662) 562-0407 Serving: Coahoma, DeSoto, Panola, Quitman, Tallahatchie, Tate, and Tunica Counties

Mitchell Howard, Existing Industry Business Gerald Mills, Community Services MDECD East Central Field Office Post Office Box 4398 2401 11th Street Meridian, MS 39301 Tel: (601) 692-2006 Fax: (601) 484-2579 Serving: Choctaw, Clarke, Clay, Jasper, Kemper, Lauderdale, Leake, Neshoba, Newton, Noxubee, Oktibbeha, Scott, Smith, Webster, and Winston Counties

DISTRICT 2

DISTRICT 5

Sam Agnew, Community Services Patrick Lewis, Financial Resources Bill Mobley, Existing Industry & Business Danny Liles, Existing Industry & Business Nancy Knight, Appalachian Regional Commission MDECD Northeast Field Office Post Office Box 1606, Tupelo, MS 38802 or 330 West Jefferson, Tupelo, MS 38801 Tel: (662) 844-5413 Fax: (662) 842-3667 Serving: Alcorn, Benton, Calhoun, Chickasaw, Itawamba, Lafayette, Lee, Marshall, Monroe, Pontotoc, Prentiss, Tippah, Tishomingo, and Union Counties

Ken Johnston, Existing Industry & Business George McFarland, Community Services MDECD West Central Field Office Post Office Box 849 Jackson, MS 39205 Street Address: 1300 Walter Sillers Building 550 High Street Jackson, MS 39201 Tel: (601) 359-3593 Fax: (601) 359-2116 Serving: Copiah, Hinds, Madison, Rankin, Simpson, Warren, and Yazoo Counties

DISTRICT 3

DISTRICT 6

Frank Short, Existing Industry & Business Dorothy Henson, Community Service MDECD Northwest Field Office Post Office Box 32, 119 Grand Boulevard Greenwood, MS 38935-0032 Tel: (662) 455-4508 Fax: (662) 455-7903 Serving: Attala, Bolivar, Carroll, Grenada, Holmes, Humphreys, Leflore, Montgomery, Sharkey, Washington, and Yalobusha Counties

Paul Walker, Existing Industry & Business Chuck Nelms, Community Service MDECD Southwest Field Office Post Office Box 728 Southwest Mississippi Community College Brumfield Building Summit, MS 39666-0728 Tel: (601) 276-3089 Fax: (601) 276-3870 Serving: Adams, Amite, Claiborne, Franklin, Jefferson, Lawrence, Pike, Walthall, and Wilkinson Counties

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APPENDIX C

FOOD AND FIBER CENTER MISSISSIPPI STATE UNIVERSITY

DISTRICT 7 Benjie Barham, Existing Industry & Business Angie Conovich, Community Service MDECD Southeast Field Office Post Office Box 1287 402 West Pine Street Hattiesburg, MS 39403 Tel: (601) 545-4001 Fax: (601) 545-4006 Serving: Covington, Forrest, Greene, Jefferson Davis, Jones, Lamar, Marion, Perry, and Wayne Counties

DISTRICT 8 Judith Anderson, Existing Industry & Business Bill Webb, Community Service MDECD Gulf Coast Field Office 1636 Popps Ferry Road, Suite 203 Biloxi, MS 39532 Tel: (228) 392-0907 Fax: (228) 392-0940 Serving: Hancock, Harrison, Jackson, George, Pearl River, and Stone Counties

The Food and Fiber Center was established in 1974 as a part of the Mississippi Cooperative Extension Service at Mississippi State University. The mission of the Food and Fiber Center is to increase value added to the state’s economy through expanded and improved processing and marketing of Mississippi agricultural, marine, aquacultural, and forest products. The Center assists agribusiness industries in Mississippi by providing educational and developmental services and technical support through a multidisciplinary task force. The areas of specialization include management, industrial and food process engineering, economics, food technology, wood and wood products processing, marketing, distribution, and business analysis. Typical services include the following factors: • Economic analysis of production processes and marketing and distribution strategies for existing and new products. • Identify new market opportunities and assisting with domestic and foreign market development. • Educate managers in planning and control of business operations, including quality control programs, disposal of liquid and solid wastes from processing, inventory control, and management information systems. • Perform feasibility studies for new or expanding agriculture product and wood processing firms. • Assist with new product development in areas of formulation, processing procedures, taste testing, packaging, labeling, and market potential. • Perform management audits for agribusiness firms and evaluate economic justification of capital expenditures. • Conduct in-plant analysis to improve productivity and operating efficiency and to develop facility and process line layouts. • Evaluate economic trends for business and industry. • Provide information about local, state, and federal regulations governing food and wood products processing. • Review research and technological development for potential application to Mississippi business and industry. • Assist with e-commerce.

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STAFF Virgil P. Culver, Leader Marketing and Distribution Specialist Directs the resources and activities of the Center and teaches new methods and techniques for improved planning, marketing and distribution procedures to management of Mississippi agribusiness firms. Patti Coggins Sensory Analyst Designs and conducts taste tests and focus groups to evaluate sensory characteristics of new and/or modified food products. Provides assistance in product development and identification of ingredients for product enhancement. Stuart Dean Industrial Engineer Works with agribusiness management in the transfer and application of industrial engineering techniques to improve the quality of their business and operating decisions and the productivity, control and flexibility of their operations. Areas of support include facility planning and scheduling, and operations improvement and systems analysis with an emphasis on microcomputer applications. Beth Duncan Small Business Specialist Works with new and existing small businesses by providing educational programs on obtaining appropriate licenses and permits, developing a plan for promoting products and/or services, integrating computer technology (including ecommerce) into business operations, and other areas necessary for completion of a thorough business plan. Authors bi- weekly electronic newsletter, Business Briefs (www.est.msstate.edu/newsletters/hb-mbb). Anna Hood Food Technologist Works with food processors in developing new products and processing techniques, development and implementation of quality assurance/control programs, and the interpretation of government regulations. Ken Hood Economist Responsible for developing pro forma financial statements and evaluating the economic feasibility of new ventures and expansion of existing agribusinesses. Evaluates costs versus returns for new products, new packaging, and marketing strategies.

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Steve Murray Business Analyst Responsible for providing assistance in the development of business plans for new and existing businesses; preparation of feasibility analyses and product cost analyses; and providing information about microcomputer applications related to financial and inventory control. W. Duane Motsenbocker Management Specialist Works with firms in the areas of management, strategic planning, process improvement, product development, environmental compliance, and marketing. Edits the Furniture Forum newsletter, which focuses on the furniture manufacturing industry. Juan Silva Food Processing Engineer Provides focused efforts in productivity improvement techniques and their applications in the foodprocessing industry. Defines efficient process-flow patterns, types and capacities of machinery and equipment, and assists in facilities planning. Ann Sansing Program Assistant Assists Center specialists with educational programs, developmental projects, industry surveys and feasibility studies for Mississippi agribusinesses. Edits the Mississippi Specialty Foods newsletter and serves as liaison with other agencies working with the specialty foods industry in the state. Maxine Hinton Administrative Secretary Provides administrative secretarial support to Center staff, compiles reports, coordinates travel arrangements, manages the budget process and provides training to incoming support staff. Nancy Gillis Administrative Secretary Assists visitors and clients with informational support, provides secretarial support to the Center staff, manages file system and coordinates travel arrangements and appointments.

Food and Fiber Center assistance can be requested through any county Extension agent or by calling (662) 325-2160.

APPENDIX D

GOOD MANUFACTURING PRACTICES Section 110.3 110.5 110.10 110.19

Definitions Current good manufacturing practices Personnel Exclusions

Subpart B - Buildings and Facilities 110.30 Plant and grounds 110.35 Sanitary operations 110.37 Sanitary facilities and controls Subpart C - Equipment 110.40 Equipment and utensils Subpart D - [Reserved] Subpart E - Production and Process Controls 110.80 Processes and controls 110.93 Warehousing and distribution Subpart F - [Reserved] Subpart G - Defect Action Levels 110.110 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 Definitions The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act (the act) are applicable to such terms when used in this part. The following definitions 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 used directly to form bakery foods. • Blanching, except for tree nuts and peanuts, is a prepackaging heat treatment of foodstuffs for a sufficient time and at a sufficient temperature to partially or completely inactivate the naturally occurring 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 improper control may cause, allow, or contribute to a hazard or to filth in the final food or decomposition of the 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 normal course of operations. “Food-contact surfaces” includes utensils and food-contact surfaces of equipment. • Lot is the food produced during a period of time indicated by a specific code. COOPERATIVE EXTENSION SERVICE

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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 those microorganisms that are of public health significance, that subject food to decomposition, that indicate that food is contaminated with filth, or that otherwise may cause food to be adulterated within 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 manufacturing, packaging, labeling, or holding of human food. • Quality control operation is a planned and systematic procedure for taking all actions necessary to prevent food from being adulterated within the meaning of the act. • Rework means clean, unadulterated food that has been removed from processing for reasons other than insanitary conditions or that has been successfully reconditioned by reprocessing and that is suitable for use as food. • Safe-moisture level is a level of moisture low enough to prevent the growth of undesirable microorganisms 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 (aw). 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 destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety 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 (aw) 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 such conditions that it is unfit for food; or (2) within the meaning of section 402(a)(4) of the act in that the food has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health. The criteria and definitions in this part also apply in determining whether a food is in violation of section 361 of the Public Health Service Act (42 U.S.C. 264). • Food covered by specific current good manufacturing practice regulations also is subject to the requirements of those regulations. § 110.10 Personnel The 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 any other 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 excluded from any operations which may be expected to result in such contamination until the condition is corrected. Personnel shall be instructed to report such health conditions to their supervisors. • Cleanliness. All persons working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining cleanliness include, but are not limited to:

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1. Wearing outer garments suitable to the operation in a manner that protects against the contamination 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, after each absence from the work station, and at any other time when the hands may have become soiled or contaminated. 4. Removing all unsecured jewelry and other objects that might fall into food, equipment, or containers, and removing hand jewelry that cannot be adequately sanitized during periods in which food is manipulated by hand. If such hand jewelry cannot be removed, it may be covered by material which can be maintained in an intact, clean and sanitary condition and which effectively protects against the contamination by these objects of the food, food-contact surfaces, 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 or where equipment or utensils are washed. 8. Confining the following to areas other than where food may be exposed or where equipment or 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-contact surfaces, or food-packaging materials with microorganisms or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin. • Education and training. Personnel responsible for identifying sanitation failures or food contamination should have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food. Food handlers and supervisors should receive appropriate training in proper food handling techniques and food-protection principles and should be informed of the danger of poor personal hygiene and insanitary practices. • Supervision. Responsibility for assuring compliance by all personnel with all requirements of this part 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 being marketed 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 maintenance 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 of contamination in areas where food is exposed. COOPERATIVE EXTENSION SERVICE

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3. Adequately draining areas that may contribute to contamination of food by seepage, foot-borne filth, or providing a breeding place for pests. 4. Operating systems for waste treatment and disposal in an adequate manner so they do not constitute 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 maintained in the manner described in paragraph (a) (1) through (3) of this section, care shall be exercised in the plant by inspection, extermination, or other means to exclude pests, dirt, and filth that maybe 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. The plant 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, or other extraneous material. The potential for contamination may be reduced by adequate food safety controls and operating practices or effective design, including the separation of operations 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 by any 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 and kept clean and kept in good repair; that drip or condensate from fixtures, ducts, and pipes does not contaminate food, food-contact surfaces, or food-packaging materials; and that aisles or working spaces are provided between equipment and walls and are adequately unobstructed and of adequate width to permit employees to perform their duties and to protect against contaminating food or food-contact surfaces with clothing or personal contact. 5. Provide adequate lighting in hand-washing areas, dressing and locker rooms, and toilet rooms and in all areas where food is examined, processed, or stored and where equipment or utensils are cleaned; and provide safety-type light bulbs, fixtures, sky-lights, or other glass suspended over exposed food in any step of preparation or otherwise protect against food contamination in case of glass breakage. 6. Provide adequate ventilation or control equipment to minimize odors and vapors (including steam and noxious fumes) in areas where they may contaminate food; and locate and operate fans and other air-blowing equipment in a manner that minimizes the potential for contaminating 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 from becoming adulterated within the meaning of the act. Cleaning and sanitizing of utensils and equipment shall be conducted in a manner that protects against contamination of food, food-contact surfaces, 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 including purchase of these substances under a supplier’s guarantee or certification, or examination of these substances for contamination. Only the following toxic materials may be used or stored in a plant where food is processed or exposed:

(i) (ii) (iii) (iv)

Those required to maintain clean and sanitary conditions; Those necessary for use in laboratory testing procedures; Those necessary for plant and equipment maintenance and operation; and 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, or food-packaging materials. All relevant regulations promulgated by other Federal, State, and local government agencies for the application, use, or holding of these products should be followed. • Pest control. No animals or pests shall be allowed in any area of a food plant. Guard or guide dogs may be allowed in some areas of a plant if the presence of the dogs is unlikely to result in contamination of food, food-contact surfaces, or food-packaging materials. • Sanitation of food-contact surfaces. All food-contact surfaces, including utensils and food-contact surfaces of equipment, shall be cleaned as frequently as necessary to protect against 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, when necessary, be sanitized and thoroughly dried before subsequent use. 2. In wet processing, when cleaning is necessary to protect against the introduction of microorganisms into food, all food contact surfaces may have become contaminated. Where equipment and utensils are used in a continuous production operation, the utensils and food-contact surfaces of the equipment shall be cleaned and sanitized as necessary. 3. Non-food-contact surfaces of equipment used in the operation of food plants should be cleaned as 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 disposed of 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 established that the facility, procedure, or machine will routinely render equipment and utensils clean and provideadequate cleaning and sanitizing treatment. • Storage and handling of cleaned portable equipment and utensils. Cleaned and sanitized portable equipment with food-contact surfaces and utensils should be stored in a location and manner that protects 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 controls Each plant shall be equipped with adequate sanitary facilities and accommodations including, but not 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 of adequate 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. COOPERATIVE EXTENSION SERVICE

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• •

•

•

3. Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating an unsanitary condition. 4. Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or 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 that discharge waste water or sewage and piping systems that carry water for food or food manufacturing. Sewage disposal. Sewage disposal shall be made into an adequate sewage system or disposed of through other adequate means. Toilet facilities. Each plant shall provide its employees with adequate, readily accessible toilet facilities. 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 as double doors or positive airflow systems). Hand-washing facilities. Hand-washing facilities shall be adequate and convenient and be furnished with running water at a suitable temperature. Compliance with this requirement may be accomplished 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 their hands before they start work, after each absence from post of duty, and when their hands may have become soiled or contaminated. These signs may be posted in the processing room(s) and in 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 against contamination of food. Rubbish and offal disposal. Rubbish and any offal shall be so conveyed, stored, and disposed of as to minimize the development of odor, minimize the potential for the waste becoming an attractant and harborage or breeding place for pests, and protect against contamination of food, food-contact surfaces, 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 of equipment 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 maintained as to facilitate the cleaning of the equipment and of all adjacent spaces. Food-contact surfaces shall be corrosion-resistant when in contact with food. They shall be made of nontoxic materials and designed to withstand the environment of their intended use and the action of food, and, if applicable, cleaning compounds and sanitizing agents. Food-contact surfaces shall be maintained to 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 minimize accumulation of food particles, dirt, and organic matter and thus minimize the opportunity for growth of microorganisms.

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• Equipment that is in the manufacturing or food-handling area and that does not come into contact with food shall be so constructed that it can be kept in a clean condition. • Holding, conveying, and manufacturing systems, including gravimetric, pneumatic, closed, and automated systems, shall be of a design and construction that enables them to be maintained in an appropriate sanitary condition. • Each freezer and cold storage compartment used to store and hold food capable of supporting growth of microorganisms shall be fitted with an indicating thermometer, temperature-measuring device, or temperature-recording device so installed as to show the temperature accurately within the compartment, and should be fitted with an automatic control for regulating temperature or with an automatic alarm system to indicate a significant temperature change in a manual operation. • Instruments and controls used for measuring, regulating, or recording temperature, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food shall 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-contact surfaces or equipment shall be treated in such a way that food is not contaminated with unlawful indirect food additives. Subpart D - [Reserved] Subpart E - Production and Process Controls § 110.80 Processes and controls All 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 human consumption and that food-packaging materials are safe and suitable. Overall sanitation of the plant shall be under the supervision of one or more competent individuals assigned responsibility for this function. All reasonable precautions shall be taken to ensure that production procedures do not contribute contamination from any source. Chemical, microbial, or extraneous-material testing procedures 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 act shall 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 as necessary to ascertain that they are clean and suitable for processing into food and shall be stored under conditions that will protect against contamination and minimize deterioration. Raw materials shall be washed or cleaned as necessary to remove soil or other contamination. Water used for washing, rinsing, or conveying food shall be safe and of adequate sanitary quality. Water may be reused for washing, rinsing, or conveying food if it does not increase the level of contamination of the food. Containers and carriers of raw materials should be inspected on receipt to 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 may produce food poisoning or other disease in humans, or they shall be pasteurized or otherwise treated during manufacturing operations so that they no longer contain levels that would cause the product to be adulterated within the meaning of the act. Compliance with this requirement may be verified by any effective means, including purchasing raw materials and other ingredients under a supplier’s guarantee or certification. 3. Raw materials and other ingredients susceptible to contamination with aflatoxin or other natural toxins shall comply with current Food and Drug Administration regulations, guidelines, and action levels for poisonous or deleterious substances before these materials or ingredients are incorporated into finished food. Compliance with this requirement may be accomplished by purchasing raw materials and other ingredients under a supplier’s guarantee or certification, or may be verified by analyzing these materials and ingredients for aflatoxins and other natural toxins. COOPERATIVE EXTENSION SERVICE

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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 and Drug Administration regulations, guidelines, and defect action levels for natural or unavoidable defects if a manufacturer wishes to use the materials in manufacturing food. Compliance with this requirement may be verified by any effective means, including purchasing the materials under a supplier’s guarantee or certification, or examination of these materials for contamination. 5. Raw materials, other ingredients, and rework shall be held in bulk, or in containers designed and constructed so as to protect against contamination and shall be held at such temperature and relative humidity and in such a manner as to prevent the food from becoming adulterated within the 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 to use, it shall be done in a manner that prevents the raw materials and other ingredients from becoming adulterated within the meaning of the act. 7. Liquid or dry raw materials and other ingredients received and stored in bulk form shall be held in 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 such conditions and controls as are necessary to minimize the potential for the growth of microorganisms, or for the contamination of food. One way to comply with this requirement is careful monitoring of physical factors such as time, temperature, humidity, aw, pH, pressure, flow rate, and manufacturing operations such as freezing, dehydration, heat processing, acidification, and refrigeration 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 of public health significance, shall be held in a manner that prevents the food from becoming adulterated withinthe meaning of the act. Compliance with this requirement may be accomplished by any effective means, including: Maintaining refrigerated foods at 45 °F (7.2 °C) or below as appropriate for the particular food 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. (i)

4. Measures such as sterilizing, irradiating, pasteurizing, freezing, refrigerating, controlling pH, or controlling aw that are taken to destroy or prevent the growth of undesirable microorganisms, particularly those of public health significance, shall be adequate under the conditions of manufacture, handling, and distribution to prevent food from being adulterated within the meaning 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 that handling could result in contaminated food. Food transported by conveyor shall be protected against contamination as necessary. 7. Equipment, containers, and utensils used to convey, hold, or store raw food shall be constructed, handled, and maintained during manufacturing or storage in a manner that protects against contamination.

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8. Effective measures shall be taken to protect against the inclusion of metal or other extraneous material 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 act shall be disposed of in a manner that protects against the contamination of other food. If the adulterated food is capable of being reconditioned, it shall be reconditioned using a method that has been proven to be effective or it shall be reexamined and found not to be adulterated within the meaning of the act before being incorporated into other food. 10. Mechanical manufacturing steps such as washing, peeling, trimming, cutting, sorting, and inspecting, mashing, dewatering, cooling, shredding, extruding, drying, whipping, defatting, and forming shall be performed so as to protect food against contamination. Compliance with this requirement may be accomplished by providing adequate physical protection of food from contaminants that may drip, drain, or be drawn into the food. Protection may be provided by adequate cleaning and sanitizing of all food-contact surfaces and by using time and temperature controls at and between each manufacturing step. 11. Heat blanching, when required in the preparation of food, should be effected by heating the food to the required temperature, holding it at this temperature for the required time, and then either rapidly cooling the food or passing it to subsequent manufacturing without delay. Thermophilic growth and contamination in blanchers should be minimized by the use of adequate operating temperatures 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 or maintained in such a manner that they are protected against contamination. Compliance with this requirement may be accomplished by any effective means, including one or more of the following: (i) (ii) (iii) (iv)

Using ingredients free of contamination. Employing adequate heat processes where applicable. Using adequate time and temperature controls. 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 the food is protected against contamination. Compliance with this requirement may be accomplished by any effective means including: (I) Use of a quality control operation in which the critical control points are identified and controlled 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 dehydrated food, that relies on the control of aw (water activity) for preventing the growth of undesirable microorganisms shall be processed to and maintained at a safe moisture level. Compliance with this requirement may be accomplished by any effective means, including employment of one or more of the following practices: (i) Monitoring the aw (water activity) of food. (ii) Controlling the soluble solids-water ratio in finished food. COOPERATIVE EXTENSION SERVICE

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(iii) Protecting finished food from moisture pickup, by use of a moisture barrier or by other means, so that the aw 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 control of pH for preventing the growth of undesirable microorganisms shall be monitored and maintained at a pH of 4.6 or below. Compliance with this requirement may be accomplished by 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 adequate sanitary quality and shall be used only if it has been manufactured in accordance with current good manufacturing practice as outlined in this part. 17. Food-manufacturing areas and equipment used for manufacturing human food should not be used to manufacture nonhuman food-grade animal feed or inedible products, unless there is no reasonable 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 the container. 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 Administration established maximum levels for these defects in foods produced under current good manufacturing 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. These levels are subject to change upon the development of new technology or the availability of new information. • Compliance with defect action levels does not excuse violation of the requirement in section 402(a)(4) of the act that food not be prepared, packed, or held under unsanitary conditions or the requirements in this part that food manufacturers, distributors, and holders shall observe current good manufacturing practice. Evidence indicating that such a violation exists causes the food to be adulterated within the meaning of the act, even though the amounts of natural or unavoidable defects are lower than the currently established defect action levels. The manufacturer, distributor, and holder of food shall at all times utilize quality control operations that reduce natural or unavoidable defects to the lowest level currently feasible. • The mixing of a food containing defects above the current defect action level with another lot of food is not permitted and renders the final food adulterated within the meaning of the act, regardless of the defect levels of the final food. • A compilation of the current defect action levels for natural or unavoidable defects in food for human use that present no health hazard may be obtained upon request from the Industry Programs Branch (HFF-326), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 200 C. St. SW., Washington, DC 20204.

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EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

APPENDIX E STATE OF

MISSISSIPPI PUBLIC HEALTH DISTRICTS AND SUPERVISING ENVIRONMENTALISTS District

Counties

Contact

I

Coahoma DeSoto Grenada

Panola Quitman Tallahatchie

Tate Tunica Yalobusha

Roger Whittington 240 Tower Drive Batesville, MS 38606 Phone: 662-563-5603

II

Alcorn Benton Itawamba Lafayette

Lee Marshall Pontotoc Prentiss

Tippah Tishomingo Union

Jesse Shields 532 S. Church P.O. Box 199 Tupelo, MS 38802 Phone: 662-841-9015

III

Attala Bolivar Carroll

Holmes Humphreys Leflore

Montgomery Sunflower Washington

Edward Course 701 Yalobusha Street Greenwood, MS 38930 Phone: 662-453-4563

IV

Calhoun Chickasaw Choctaw Clay

Lowndes Monroe Noxubee Oktibbeha

Webster Winston

Susan Howell 732 Whitfield Street Starkville, MS 39759 Phone: 662-323-7313

V

Claiborne Copiah Hinds Issaquena

Madison Rankin Sharkey Simpson

Warren Yazoo

Homer Smith 5963 I-55N P.O. Box 1700 Jackson, MS 39215 Phone: 601-978-7864

VI

Clarke Jasper Kemper

Lauderdale Leake Neshoba

Newton Scott Smith

Charlie Busler 3128 Eighth Street P.O. Box 5464 Meridian, MS 39301 Phone: 601-482-3171

VII

Adams Amite Franklin

Jefferson Lawrence Lincoln

Pike Walthall Wilkinson

Tim Carr 205 N. Front Street P.O. Box 788 McComb, MS 39648 Phone: 601-684-9411

Covington Forrest Greene

Jefferson Davis Jones Lamar

Marion Perry Wayne

Joe Hasty 602 Adeline Street Hattiesburg, MS 39401 Phone: 601-544-6766

George Hancock

Harrison Jackson

Pearl River Stone

Pansy Maddox 15151 Community Road P.O. Box 3749 Gulfport, MS 39505 Phone: 228-831-5151

VIII

IX

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APPENDIX F

LABEL COMPANIES — DESIGN AND PRINTING PRINTING COMPANIES Bemis Company, Inc. (printing on bags) 1401 West Third Avenue Crossett, AR 71635 Ph: 501-364-2103 Bemis Company, Inc. (printing on bags) P.O. Box 9417 Memphis, TN 38109 Ph: 901-775-2530 Graphic Reproductions P.O. Box 881 Jackson, MS 39205 Ph: 601-948-6478 Greco Printing Company P.O. Box 1771 Greenville, MS 38702 Ph: 662-378-2924 Hederman Brothers Printers P.O. Box 491 Jackson, MS 39205 Ph: 601-853-7300 Innovex, Inc. 210 Lake Lowndes Road Columbus, MS 39702-8854 Ph: 662-328-9537 Fax: 662-329-2927 Contact: Todd Brandon K-2 Studio and Design (Photography & Printing) 502 Armour Circle Atlanta, GA 30324 Ph: 404-881-1215 or 800-875-6652 Mac-Pak, Inc. P.O. Box 1307 Paducah, KY 42002-1307 Ph: 800-626-3956 Magnolia Label Company P.O. Box 7385 Jackson, MS 39282 Ph: 601-372-5365

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Hederman Brothers Printers P.O. Box 6100 Ridgeland, MS 39158 Ph: 601-853-7300 Meissner Illustration & Design Huff Advertising Promotions P.O. Box 5751 P.O. Box 6114 Meridian, MS 39302 Hilton Head Island, SC 29938 Ph: 601-693-4833 Ph: 843-785-5137 Mississippi Printing Company Jesmark P.O. Box 240726 200 Cotton Street Memphis, TN 38124 Greenwood, MS 38930 Ph: 901-767-4428 Ph: 662-453-8058 Maris West & Baker, Inc. News Publishing Company 5120 Galaxie Drive P.O. Box 509 Jackson, MS 39206 Waynesboro, MS 39367 Ph: 601-977-9200 Ph: 601-735-4341 McCowat-Mercer Press, Inc. Quality Printing Company P.O. Box 818 226 South Gallatin St. Jackson, TN 38302 Jackson, MS 39203 Ph: 901-427-3376 Ph: 601-353-9663 Owen Advertising Studio Riverwood International 4273 I-55 N Corporation West Frontage Rd. (printing on folding paper Jackson, MS 39206 cartons) Ph: 601-362-7713 Clinton Industrial Park Performance Paperboard, Inc. Clinton, MS 39056 P.O. Box 776, Ph: 601-925-4500 Ridgeland, MS 39158 Screen Graphics, Inc. Ph: 601-856-3939 285 Union Avenue McCowat-Mercer Press, Inc. P.O. Box 818 Jackson, TN 38302 Ph: 901-427-3376

Memphis, TN 38103 Ph: 901-527-9400

DESIGN COMPANIES Davis Design 519 West Chippewa Brookhaven, MS 39601 Ph: 601-835-3222 Graphic Reproductions P.O. Box 881 Jackson, MS 39205 Ph: 601-948-6478 Hammons & Assoc. Advertising, Inc. P.O. Box 1999 Greenwood, MS 38930 Ph: 662-453-7078

EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

Riverwood International Corporation Clinton Industrial Park Clinton, MS 39056 Ph: 601-925-4500 Screen Graphics, Inc. 285 Union Avenue Memphis, TN 38103 Ph: 901-527-9400 Spruill & Hicks, Inc. P.O. Box 9345 Jackson, MS 39286-9345 Ph: 601-355-4900

APPENDIX G

ANALYTICAL TESTING LABS FOR NUTRITIONAL ANALYSIS/LABELS Medallion Laboratories ABC Research Corporation 9000 Plymouth Ave. 3437 SW 24th Ave. Minneapolis, MN 55427 Gainesville, FL 32607 Ph: 612-540-4453 Ph: 352-372-0436 or 800-245-5615 Fax: 352-378-6483 Fax: 612-540-4010 Contact: Pam Royer Contact: Barb Beckman Anresco, Inc. and Kerry Harvey 1370 Van Dyke Ave. Mississippi State Chemical Laboratory San Francisco, CA 94124 P.O. Box CR Ph: 415-822-1100 Mississippi State, MS 39762 or 800-359-0920 Ph: 662-325-3324 Fax: 415-822-6615 Fax: 662-325-7807 Contact: Jerry Oliveras www.mscl.msstate.edu Central Analytical Laboratory Contact: Dr. Larry Lane 101 Woodland Highway Ralston Analytical Laboratories Belle Chase, LA 70037 Ralston Purina Company Ph: 504-393-5290 Checkerboard Square Fax: 504-393-5270 St. Louis, MO 63164 Contact: Michael Russell Ph: 314-982-2806 or Krueger Food Laboratories, Inc. 800-423-6832 24 Blackstone Street Fax: 314-982-1078 Cambridge, MA 02139 Contact: Kathryn Phillips Ph: 617-876-9118 Fax: 617-876-0572 Contact: Dana A. Krueger

Silliker Laboratories of Georgia 2169 West Park Court Suite G Stone Mountain, GA 30087 Ph: 770-469-2701 or 770-469-2534 Fax: 770-469-2883 Contact: Pam Coleman Standard Laboratory 303 Hogan Street Starkville, MS 39759 Ph: 662-323-1611 Fax: 662-323-1611 Woodson-Tenent Laboratories, Inc. 345 Adams Avenue Memphis, TN 38130 Ph: 901-521-4500 Fax: 901-521-4510 Contact: Shellie Barber

APPENDIX H CONTAINER

COMPANIES — GLASS, PLASTIC, PAPERBOARD, AND CORRUGATED BGLASS AND PLASTIC Arkansas Container Company 516 W Johnson Jonesboro, AR 72403 Phone: 501-932-0168 Fax: 501-932-5283 Berlin Packaging 435 E Algonquin Road Arlington Heights, IL 60005 Phone: 1-800-423-7546 Fax: 1-800-423-7545 Berry Plastics P.O. Box 959 Evansville, IN USA 47706-0959 Phone: 812-429-9522 www.berryplastics.com US Can Company 1101 Commerce Road Morrow, GA 30260 Phone: 770-968-1880 Fax: 770-961-5071 www.uscanco.com

Louisiana Packaging 4747 Conti New Orleans, LA 70119 Phone: 504-482-7866 Fax: 504-482-7870 Pressware International, Inc. PO Box 28147 2120 Westbelt Drive Columbus, OH 43228-0147 Phone: 614-771-5400 Tricorbraun 4056 Homewood Road, Suite 3 Memphis, TN 38118 Phone: 901-362-8000 or 1-800-325-7149 Fax: 901-366-1910 Richards’ Packaging 4721 Burbank Rd., Suite 21 Memphis, TN 38118 Phone: 901-360-1121 Fax: 901-360-0050 Contact: Gay Edwards

COOPERATIVE EXTENSION SERVICE

Smith Container Corporation P.O. Box 18551 Memphis, TN 38181-0551 Phone: 901-794-0597 Fax: 901-794-8142 Tricorbraun 612 Distributor’s Row Harahan, LA 70123 Phone: 504-733-9293 Fax: 504-734-7091 Ultra Pac, Inc. 21925 Ind. Blvd. Rogers, MN 55374 Phone: 612-428-8340 1-800-999-9001 International Phone: 612-428-2754 Fax: 612-428-3462 www.ultrapac.com

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Continued:

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

BPAPERBOARD & SPECIALTY BOX

AllSorts Premium Packing, Inc. 2495 Main St. #548 Buffalo, NY 14214 Phone: 716-831-1622 Order desk: 888-565-9727 www.allsortswrap.com Associated Packaging, Inc. 700 Robinson Springs Road Flora, MS 39071 Phone: 601- 856-2084 Blackburn Packaging 1727 Dallas Trade Mart Dallas, TX 75207 Phone: 800-541-0221 International Paper Co. P.O. Drawer P Moss Point, MS 39563 Phone: 662-475-3451 www.internationalpaper.com J & M Industries, Inc. 300 Ponchatoula Parkway Ponchatoula, LA 70454 Phone: 504-386-6000 or 800-989-1002 J.W. Allen & Company 4010 Willow Lake Memphis, TN 38118 Phone: 901-366-6977 or 800-238-1010 Mebane Packaging Corp. P.O. Box 1855 Greenville, MS 38702 Phone: 662-378-9171 Mississippi Plastic Bags & Packaging P.O. Box 220 Bolton, MS 39041 Phone: 601-866-7209 Performance Paperboard, Inc. P.O. Box 776 Ridgeland, MS 39158 Phone: 601-856-3939 Riverwood International Corp. Clinton Industrial Park Clinton, MS 39056 Phone: 601-925-4500 www.riverwood.com Swaco Division of Mafcote Industries P.O. Box 629 Quitman, MS 39355 Phone: 601-776-2117

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U.S. Box Corp. 1296 McCarter Hwy Newark, NJ 07104 Phone: 800-221-0999 E-mail: [email protected] www.usbox.com

BCORRUGATED Advantage Packaging P.O. Box 1796 Cleveland, MS 38732 Phone: 662-843-0651 Airfloat Systems P.O. Box 229 Tupelo, MS 38802 Phone: 662-842-5219 Allied Enterprises of Jackson 931 Highway 80 West, #72 Jackson, MS 39204 Phone: 601-354-6823 Allied Enterprises of Monroe Co. Route 4, Box 13A Aberdeen, MS 39730 Phone: 662-234-0857 Allied Enterprises of Tupelo P.O. Box 1543 Tupelo, MS 38802 Phone: 662-842-2144 Chickasaw Container Corp. P.O. Box 49 Okolona, MS 38860 Phone: 662-447-3759 General Packaging Specialties, Inc. P.O. Box 3244 Tupelo, MS 38803 Phone: 662-844-7882 Fax: 662-841-9187 Gibson Container, Inc. P.O. Box 227 Tupelo, MS 38802 Phone: 662-566-8900 Great Southern Industries, Inc. P.O. Box 5325 Jackson, MS 39296 Phone: 601-948-5700 Hoerner Boxes, Inc. P.O. Box 2382 Tupelo, MS 38803 Phone: 662-842-2491 Inland Container Corp. P.O. Box 2019 Hattiesburg, MS 39403 Phone: 601-544-7400

EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

MacMillan Bloedel Containers P.O. Box 150 Magnolia, MS 39652 Phone: 601-783-5011 Menasha Corporation 10333 High Point Road Olive Branch, MS 38654 Phone: 662-895-8048 Midland Color Corp. 8489 Summit Cove Olive Branch, MS 38654 Phone: 662-895-4100 Midland Container Corp. P.O. Box 6283 Pearl, MS 39288 Phone: 601-939-5111 Performance Paperboard, Inc. P.O. Box 776 Ridgeland, MS 39158 Phone: 601-856-3939 Southland Container, Inc. P.O. Box 128 Flora, MS 39071 Phone: 662-879-8816 Smurfit-Stone Container Corp. 1345 Flowood Drive Jackson, MS 39208 Phone: 601-939-4571 Stone Container Corp. P.O. Box 256 Tupelo, MS 38802 Phone: 662-842-4940 The Cubicon Corp. P.O. Box 236 Ripley, MS 38663 Phone: 662-837-3029 Union Camp Corp. P.O. Box 431 Houston, MS 38851 Phone: 662-456-4251 Wabash Fibre Box Company P.O. Box 54188 Pearl, MS 39288-0188 Phone: 601-932-3050 Weyerhaeuser Company P.O. Box 8690 Jackson, MS 39284-8690 Phone: 601-932-1422

BPROTECTIVE PACKAGING Polyfoam Packers Corporation 2320 Foster Ave Wheeling, IL 60090-6572 Phone: 847-398-0110 1-800-323-7442 Fax: 847-398-0653 www.polyfoam.com ISC, Inc. 5240 West Buckeye Road Phoenix, AZ 85043 Phone: 602-484-9745 1-800-654-2699 Fax: 602-484-0508 www.isc-ship.com Magna Manufacturing P.O. Box 279 Fort Walton Beach, FL 32549 Phone: 1-888-243-1112 ext. 26 www.loboy.com Polyfoam Products, Inc. P.O. Box 1132 Spring, TX 77383-1132 Phone: 281-350-8888 1-800-774-3626 E-mail: foaminsulation.com www.foaminsulation.com Omni Packaging Corp. 12322 East 55th Street Tulsa, OK 74146 Phone: 918-461-1700 1-800-365-3626 Fax: 918-461-8390 www.omnipackaging.com

BSPECIALTY PACKAGING

Summerfield Packaging, Inc. P.O. Box 12724 2665 Summer Ave. Memphis, TN 38182-0724 Phone: 800-826-8427 Surprise Packages Specialty Boxes 579 E. Lafayette Street Norristown, PA 19401 Phone: 610-277-2300 1-800-711-3650 Fax: 610-275-1644 www.surprisepackages.com

BTIN COMPANIES The Tin Box Company of America, Inc. 216 Sherwood Avenue Farmingdale, NY 11735 Phone: 800-888-TINS Fax: 631-845-1610 www.tinboxco.com Independent Can Company 4500 Wharf Point Court P.O. Box 370 Belcamp, MD 21017 Phone 410-272-0090 Fax: 410-273-7500 www.independentcan.com US Can Company 8901 Yellow Brick Road Baltimore, MD 21237 Phone: 410-686-6363 Fax: 410-391-9323 E-mail: [email protected] [email protected] www.uscanco.com

Can Creations P.O. Box 848576 Pembroke Pines, FL 33084 Phone: 954-581-3312 1-800-272-0235 Fax: 954-581-2523 www.cancreations.com Nashville Wraps 1229 Northgate Bus Pky Madison, TN 37115 Phone: 800-547-9727 Fax: 800-646-0046 E-mail: [email protected] www.nashvillewraps.com Specialty Box & Packaging Company, Inc. 1040 Broadway Albany, NY 12204 Phone: 1-800-283-2247 www.specialtybox.com COOPERATIVE EXTENSION SERVICE

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Prepared by

FOOD AND FIBER CENTER Mississippi State University Extension Service www.ext.msstate.edu 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 with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. RONALD A. BROWN, Director (rev-300-8-00)

EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS