The recently enacted federal food safety law, known as the Food Safety Modernization Act, includes new requirements for maple syrup producers. The rules differ, depending on the size of operation and how you sell your syrup, and there is still some ambiguity on exactly what a producer must do.In Ohio and Pennsylvania, maple syrup production is regulated at the state level, and is considered a low-risk food because of its contents and simple method of preparation.Ohio producers who gather and boil 75 percent or more of their own sap are considered exempt from state inspection, but may be subject to the new federal rule.
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Farm and Dairy