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Exploring
the Potential
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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 Missis-
sippi (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

One of the most important
initial questions is....
“Will this product meet
a specific need in the
marketplace?”
2 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
THE PRODUCT
Staff members of the Extension Food and
Fiber Center have worked with many individu-
als 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 prob-
ably 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 evalu-
ate because they are too close to the idea. The
product becomes a personal thing and, there-
fore, 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 character-
istics 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 consis-
tently 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 prob-
lems must be considered. Two major obstacles
to overcome include complying with regulations
and providing for consumption a safe and desir-
able 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 manu-
facture 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 expan-
sion 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 regu-
lations 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 nec-
essary 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
COOPERATIVE EXTENSION SERVICE
(process-flow diagram) of the production pro-
cess so you can adequately describe and explain
each step in processing your product. In devel-
oping this flow diagram, it will be necessary to
answer certain questions, including the follow-
ing:
• 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 prepara-
tion? 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 op-
eration 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 pro-
cessing 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 regu-
lations.
The regulations governing “good manufac-
turing 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 Manufactur-
ing, Packing, or Holding Human Food,” Part
110 of the Code of Federal Regulations, is
provided in Appendix D.
• MISSISSIPPI STATE UNIVERSITY 3
 The local agencies to advise you on the
things necessary to comply with the various
regulations include the Meat Inspection Divi-
sion of the Mississippi Department of Agricul-
ture and Commerce (MDAC) for USDA regula-
tions and the Mississippi State Board of Health
for FDA regulations. You should contact the
director, Meat Inspection Division at MDAC
(601-359-1191), or the supervising environmen-
talist 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 volun-
tary. 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 guide-
lines, 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 thor-
oughly. Sometimes a product problem is identi-
fied 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
4 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
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 prod-
uct 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 re-
ceived 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 nec-
essary, 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 clo-
sures might or might not be necessary, for ex-
ample. Even food-borne diseases are minimized
by proper handling and care during the manufac-
turing process.
 It is important that the product maintain its
appearance, texture, and taste beyond the date on
the package (if applicable). This is usually re-
ferred 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 preserva-
tives. One or many may be used in any one
product. In relation to shelf life of your par-
ticular 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 be-
cause of the length of time the product main-
tains 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 prod-
ucts with yours on the shelf, the package must
dominate the consumer’s attention in some way.
COOPERATIVE EXTENSION SERVICE
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 suc-
cess 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 require-
ments are established. The laws that govern
package labeling, however, are complex, con-
fusing, 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, blue-
berry 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 predomi-
nance 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 state-
ment, followed by its ingredients in paren-
thesis.
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 direc-
tory, 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).
• MISSISSIPPI STATE UNIVERSITY 5
 4. The quantity of the contents must be con-
spicuously 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 manufactur-
ers are exempt under the small business exemp-
tion 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 label-
ing regulations and the notification requirement.
A food manufacturer claiming exemption
generally must notify the Office of Food La-
beling (HFS-150), Center for Food Safety and
Applied Nutrition, Food and Drug Adminis-
tration, 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.
6 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
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 deter-
mine compliance with FDA regulations. Hun-
dreds of companies specialize in designing and
printing labels. Appendix F contains a list of
some companies that have been used by Missis-
sippi entrepreneurs. This is not a recommenda-
tions list but a starting point for your consider-
ation as these needs arise. You may need 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 al-
ways 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 sym-
bol that causes confusion between the products
in question. General information on patents and
trademarks is available from the U.S. Depart-
ment of Commerce, Patent and Trademark Of-
fice 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.uc-
council.org/ to request a brochure and appli-
cation 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 indi-
vidual packages in a larger container. The case
(shipper) should be designed to protect the prod-
uct (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 an-
other advertising medium and print the company
logo on it, which is a good idea if it is economi-
cal. For many smaller companies this isn’t fea-
sible nor is it necessary. It is necessary to recog-
nize the shipper as an additional cost item. A 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 in-
vestigating 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 ques-
tion of price necessarily must be addressed.
Until this point, this publication has been
covering topics that generally apply to all manu-
facturers. Now analyze your product costs in
COOPERATIVE EXTENSION SERVICE
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 oper-
ating 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 mar-
gin. 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, pack-
aging, and other variable costs. Fixed costs,
those that you have to pay whether or not you
manufacture a product, are categorized as over-
head costs. These costs include, among others,
depreciation, insurance, rent, taxes, and interest.
Remember—The gross margin is the 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.
Cost of goods sold
Selling price = 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:
$1.50 1.50
Selling price = 1.00 - .40 = .60 = $2.50
• MISSISSIPPI STATE UNIVERSITY 7
 PROFITS AND
BREAK-EVEN ANALYSIS
One of the most pressing issues in consider- this have on the break-even volume? Since
ing whether or not to add a product to an existing profit is defined as a percentage of sales, the
line (or to begin manufacture of a new product) initial equation changes to include the profit
is how to determine if that product will be calculation:
profitable. A satisfactory solution is at best a
.75X = .35X + 100 + .20(.75X),
complex process, but there is a simplified method
used to eliminate some product alternatives or to where .20(.75X) is the profit term, since profit
select others for further consideration. This is defined as 20 percent of sales ($.75 per unit
method is called a “break-even analysis.” times the number of units). The equation then
Defined in its simplest form, the break-even becomes:
point is the point at which sales (revenues) are
.75X - .35X - .15X = 100
exactly equal to costs (expenses). At this point,
.25X = 100
zero profit is made and zero losses are incurred.
X = 400
Even this approach is extremely helpful in that
the number of units of a product or the dollar To cover all costs associated with Product X
amount of sales necessary to cover all costs is and to make a 20-percent profit on sales, 400
determined. This makes it possible to determine units must be sold. Total sales volume in dollars
how much of a product you’ll have to sell in in this case will now be $300.
order to cover your costs. About now you’re possibly saying, “Wait a
The basic equation used for determining the minute. I don’t understand this economics stuff.”
break-even point is That’s okay; specialists with the Food and Fiber
Center will provide you with a worksheet at the
Sales = variable expenses +
appropriate time and will help you develop the
fixed expenses + profit
“cash flow” you’ll need if you decide to pur-
Since profit is defined as zero at the sue your idea.
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 = .35X + 100 + 0
.75X - .35X
.40X
=
=
100
100
CONCLUSION
Now that you know a little more about what
X = 250
you’re in for, what are you going to do? If you’ve
In this case, 250 units of X must be sold to decided to abandon the whole project, that is
cover all costs. In dollar terms, the break-even understandable. Maybe your next idea will be a
point is $187.50 in sales of product X (250 units better one for you. If you decide to continue,
@ $.75 per unit). contact the specialists with the Extension Food
Using the same example, suppose a profit of and Fiber Center, who will provide assistance to
20 percent of sales is wanted. What effect would help you toward a successful business project.
8 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
APPENDICES

COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 9

 APPENDIX A
MISSISSIPPI SMALL BUSINESS DEVELOPMENT CENTERS
Alcorn State University Itawamba Community College
Small Business Development Center Small Business Development Center
Director: Director: Rex Hollingsworth
P.O. Box 90 2176 South Eason Blvd.
1000 ASU Drive Tupelo, MS 38801
Lorman, MS 39096 Ph: 662-620-5230
Ph: 601-877-3901/2 Fax: 662-620-5232
Fax: 601-877-2326 email: rbhollingsworth@icc.cc.ms.us

Co-Lin Community College Jackson State University

Small Business Development Center Small Business Development Center
Director: Bob Russ Director: Bill Breazeale
11 Co-Lin Circle Suite 2A-1, Jackson Enterprise Center
Natchez, MS 39120 931 Highway 80 West, Unit 43
Ph: 601-445-5254 Jackson MS 39204
Fax: 601-446-1221 Ph: 601-979-2795
email: Robert.Russ@colin.cc.ms.us Fax: 601-979-2796
email: bbreazea@ccaix.jsums.edu
Delta State University
Small Business Development Center Jones County Junior College
Director: Robert Taylor Small Business Development Center
P.O. Box 3235 DSU Director: Greg Butler
1417 College Street 900 Court Street
Cleveland, MS 38733 Ellisville, MS 39437
Ph: 662-846-4236 Ph: 601-477-4235
Fax: 662-846-4235 Fax: 601-477-4166
email: rtaylor@dsu.deltast.edu email: greg.butler@jcjc.cc.ms.us
web: www.deltast.edu/sbdc/online
Meridian Community College
East Central Community College Small Business Development Center
Small Business Development Center Director: Milford Smith
Director: Ronald Westbrook 910 Highway 19 North
P.O. Box 129 Meridian, MS 39307
275 Broad Street Ph: 601-482-7445
Decatur, MS 39327 Fax: 601-482-5803
Ph: 601-635-2111 Ext. 297 email: milsmith@mcc.cc.ms.us
Fax: 601-635-4031
email: rwestbrook@eccc.cc.ms.us Mississippi Contract Procurement Center
1636 Popps Ferry Road, Suite 229
Hinds Community College Biloxi, MS 39532
Small Business Development Center Executive Director: Richard Speights
International Trade Center Phone: 228-396-1288
Director: Marguerite Wall Fax: 228-396-2520
P.O. Box 1100
1500 Raymond Lake Road, 3rd Floor Mississippi Delta Community College
Raymond, MS 39154-1100 Small Business Development Center
Ph: 601-857-3536 Director: Chuck Herring
Fax: 601-857-3474 1656 E. Union
email: mhwall@hinds.cc.ms.us P.O. Box 5607
Greenville, MS 38704-5607
Holmes Community College Ph: 662-378-8183
Small Business Development Center Fax: 662-378-5349
Director: John Deddens email: mdccsbdc@tecinfo.com
412 West Ridgeland Avenue
Ridgeland, MS 39157
Ph: 601-853-0827
Fax: 601-853-0844
email: jdeddens@holmes.cc.ms.us

10 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

Mississippi Gulf Coast Community College
Small Business Development Center Pearl River Community College
Director: Janice Mabry Small Business Development Center
Jackson County Campus Director: Steve Myers
P.O. Box 100 5448 U.S. Hwy. 49 South
2300 Hwy. 90 Hattiesburg, MS 39401
Gautier, MS 39553 Ph: 601-554-5533
Ph: 228-497-7723 Fax: 601-554-5549
Fax: 228-497-7788 email: smyers@prcc.cc.ms.us
email: janice.mabry@mgccc.cc.ms.us
Southwest Mississippi Community College
Mississippi State University Small Business Development Center
Small Business Development Center Director: Jeff Waller
Director: Sonny Fisher College Drive
#1 Research Blvd., Suite 201 Summit, MS 39666
P.O. Drawer 5288 Ph: 601-276-3890
Mississippi State, MS 39762 Fax: 601-276-3883
Ph: 662-325-8684 email: waller@smcc.cc.ms.us
Fax: 662-325-4016
email: sfisher@cobilan.msstate.edu University of Mississippi
web: www.cbi.msstate.edu Small Business Development Center
Director: Bill Muth
Mississippi Valley State University P.O. Box 1848
Affiliate Small Business Development Ctr. B 19 Track Drive
Director: Walter Simms University, MS 38677-1848
14000 Hwy. 82 West Ph: 662-234-2120 or 662-915-1291
Itta Bena, MS 38941 Fax: 662-915-5650
Ph: 662-254-3712 email: bmuth@olemiss.edu
Fax: 662-254-3600
email: wsimms@fielding.mvsu.edu University of Southern Mississippi
web: www.mvsu Small Business Development Center
Director: Lucy Betcher
Northeast Mississippi Community College 136 Beach Park Place
Small Business Development Center Long Beach, MS 39560
Director: Kenny Holt Ph: 228-865-4578
Cunningham Blvd. Fax: 228-865-4581
Holliday Hall, 2nd Floor email: Lucy.Betcher@usm.edu
Booneville, MS 38829
Ph: 662-720-7448 Service Corps of Retired Executives (SCORE)
Fax: 662-720-7464
email: kholt@necc.cc.ms.us Gulfcoast SCORE
web: www.necc.ccms.us. Chairman: Ernest Sellers
One Government Plaza
Northwest Mississippi Community College 2909 13th Street, Suite 301
Small Business Development Center Gulfport, MS 39501-7758
Director: Jody Dunning Ph: 228-863-0054
DeSoto Center
5197 W.E. Ross Parkway, Rm. 208 Delta SCORE
Southaven, MS 38671 Chairperson: Bess Condon
Ph: 662-342-7648 or 662-280-1421 Greenville Chamber of Commerce
Fax: 662-280-6174 915 Washington Ave.
email: smbusdev@nwcc.cc.ms.us P.O. Box 933
jodydunning@hotmail.com Greenville, MS 38701
Ph: 662-378-3141

COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 11

 APPENDIX B
MISSISSIPPI DEPARTMENT OF ECONOMIC AND COMMUNITY
DEVELOPMENT LIAISON/FIELD OFFICES
DISTRICT 1
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
DISTRICT 2
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
DISTRICT 3
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
12 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
DISTRICT 4
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 5
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 6
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
 APPENDIX C
FOOD AND FIBER CENTER
MISSISSIPPI STATE UNIVERSITY
The Food and Fiber Center was established in
DISTRICT 7 1974 as a part of the Mississippi Cooperative
Benjie Barham, Existing Industry & Extension Service at Mississippi State Univer-
Business sity.
Angie Conovich, Community Service The mission of the Food and Fiber Center is
to increase value added to the state’s economy
MDECD Southeast Field Office through expanded and improved processing and
Post Office Box 1287 marketing of Mississippi agricultural, marine,
402 West Pine Street aquacultural, and forest products.
Hattiesburg, MS 39403 The Center assists agribusiness industries in
Tel: (601) 545-4001 Mississippi by providing educational and devel-
Fax: (601) 545-4006 opmental services and technical support through
Serving: Covington, Forrest, Greene, a multidisciplinary task force. The areas of spe-
Jefferson Davis, Jones, Lamar, Marion, cialization include management, industrial and
Perry, and Wayne Counties food process engineering, economics, food tech-
nology, wood and wood products processing,
marketing, distribution, and business analysis.
Typical services include the following factors:
• Economic analysis of production processes
DISTRICT 8 and marketing and distribution strategies for
Judith Anderson, Existing Industry & existing and new products.
Business • Identify new market opportunities and assist-
Bill Webb, Community Service ing with domestic and foreign market devel-
MDECD Gulf Coast Field Office opment.
1636 Popps Ferry Road, Suite 203 • Educate managers in planning and control of
Biloxi, MS 39532 business operations, including quality con-
trol programs, disposal of liquid and solid
Tel: (228) 392-0907
wastes from processing, inventory control,
Fax: (228) 392-0940 and management information systems.
Serving: Hancock, Harrison, Jackson, • Perform feasibility studies for new or ex-
George, Pearl River, and Stone Counties panding agriculture product and wood pro-
cessing firms.
• Assist with new product development in ar-
eas of formulation, processing procedures,
taste testing, packaging, labeling, and market
potential.
• Perform management audits for agribusiness
firms and evaluate economic justification of
capital expenditures.
• Conduct in-plant analysis to improve pro-
ductivity and operating efficiency and to de-
velop facility and process line layouts.
• Evaluate economic trends for business and
industry.
• Provide information about local, state, and
federal regulations governing food and wood
products processing.
• Review research and technological develop-
ment for potential application to Mississippi
business and industry.
• Assist with e-commerce.

COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 13

 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 ingredi-
ents 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 e-
commerce) 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.
14 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
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 improve-
ment techniques and their applications in the food-
processing 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 pro-
grams, 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 Definitions
110.5 Current good manufacturing practices
110.10 Personnel
110.19 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 defini-
tions shall also apply:
• Acid foods or acidified foods are foods that have an equilibrium pH of 4.6 or below.
• “Adequate” means that which is needed to accomplish the intended purpose in keeping with good
public health practices.
• Batter is a semifluid substance, usually composed of flour and other ingredients, into which
principal components of food are dipped or with which they are coated, or which may be 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 • MISSISSIPPI STATE UNIVERSITY 15

 • 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 manufac-
turing, 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:
16 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
 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 contami-
nation 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 mainte-
nance of grounds include, but are not limited to:
1. Properly storing equipment, removing litter and waste, and cutting weeds or grass within the
immediate vicinity of the plant buildings or structures that may constitute an attractant,
breeding place, or harborage for pests.
2. Maintaining roads, yards, and parking lots so that they do not constitute a source of
contamination in areas where food is exposed.

COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 17

 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 contaminat-
ing food, food-packaging materials, and food-contact surfaces.
7. Provide, where necessary, adequate screening or other protection against pests.

§ 110.35 Sanitary operations

• General maintenance. Buildings, fixtures, and other physical facilities of the plant shall be
maintained in a sanitary condition and shall be kept in repair sufficient to prevent food 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

18 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

 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) Those required to maintain clean and sanitary conditions;
(ii) Those necessary for use in laboratory testing procedures;
(iii) Those necessary for plant and equipment maintenance and operation; and
(iv) Those necessary for use in the plant’s operations.
2. Toxic cleaning compounds, sanitizing agents, and pesticide chemicals shall be identified, held,
and stored in a manner that protects against contamination of food, food-contact surfaces, 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 microorgan-
isms 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 • MISSISSIPPI STATE UNIVERSITY 19

 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 accom-
plished by providing:
1. Hand-washing and, where appropriate, hand-sanitizing facilities at each location in the plant
where good sanitary practices require employees to wash and/or sanitize their hands.
2. Effective hand-cleaning and sanitizing preparations.
3. Sanitary towel service or suitable drying devices.
4. Devices or fixtures, such as water control valves, so designed and constructed to protect against
recontamination of clean, sanitized hands.
5. Readily understandable signs directing employees handling unprotected food, unprotected
food-packaging materials, food-contact surfaces to wash and, where appropriate, sanitize 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.

20 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

• 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 compart-
ment, 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 • MISSISSIPPI STATE UNIVERSITY 21
 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 unavoid-
able 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 microor-
ganisms, 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 accom-
plished by any effective means, including:
(i) 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.
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 con-
structed, handled, and maintained during manufacturing or storage in a manner that protects
against contamination.
22 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
 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)Using ingredients free of contamination.
(ii)Employing adequate heat processes where applicable.
(iii)Using adequate time and temperature controls.
(iv) Providing adequate physical protection of components from contaminants that may drip,
drain, or be drawn into them.
(v) Cooling to an adequate temperature during manufacturing.
(vi) Disposing of batters at appropriate intervals to protect against the growth of micro -
organisms.
13. Filling, assembling, packaging, and other operations shall be performed in such a way that the
food is protected against contamination. Compliance with this requirement may be accom-
plished by any effective means including:
(I) Use of a quality control operation in which the critical control points are identified 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 • MISSISSIPPI STATE UNIVERSITY 23

 (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 Administra-
tion established maximum levels for these defects in foods produced under current good manufac-
turing practice and uses these levels in deciding whether to recommend regulatory action.
• Defect action levels are established for foods whenever it is necessary and feasible to do so. 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.

24 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS

APPENDIX E
STATE OFMISSISSIPPI PUBLIC HEALTH DISTRICTS
AND SUPERVISING ENVIRONMENTALISTS

District Counties Contact

I Coahoma Panola Tate Roger Whittington
DeSoto Quitman Tunica 240 Tower Drive
Grenada Tallahatchie Yalobusha Batesville, MS 38606
Phone: 662-563-5603
II Alcorn Lee Tippah Jesse Shields
Benton Marshall Tishomingo 532 S. Church
Itawamba Pontotoc Union P.O. Box 199
Lafayette Prentiss Tupelo, MS 38802
Phone: 662-841-9015
III Attala Holmes Montgomery Edward Course
Bolivar Humphreys Sunflower 701 Yalobusha Street
Carroll Leflore Washington Greenwood, MS 38930
Phone: 662-453-4563
IV Calhoun Lowndes Webster Susan Howell
Chickasaw Monroe Winston 732 Whitfield Street
Choctaw Noxubee Starkville, MS 39759
Clay Oktibbeha Phone: 662-323-7313
V Claiborne Madison Warren Homer Smith
Copiah Rankin Yazoo 5963 I-55N
Hinds Sharkey P.O. Box 1700
Issaquena Simpson Jackson, MS 39215
Phone: 601-978-7864
VI Clarke Lauderdale Newton Charlie Busler
Jasper Leake Scott 3128 Eighth Street
Kemper Neshoba Smith P.O. Box 5464
Meridian, MS 39301
Phone: 601-482-3171
VII Adams Jefferson Pike Tim Carr
Amite Lawrence Walthall 205 N. Front Street
Franklin Lincoln Wilkinson P.O. Box 788
McComb, MS 39648
Phone: 601-684-9411
VIII Covington Jefferson Davis Marion Joe Hasty
Forrest Jones Perry 602 Adeline Street
Greene Lamar Wayne Hattiesburg, MS 39401
Phone: 601-544-6766
IX George Harrison Pearl River Pansy Maddox
Hancock Jackson Stone 15151 Community Road
P.O. Box 3749
Gulfport, MS 39505
Phone: 228-831-5151

COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 25

 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
26 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
McCowat-Mercer Press, Inc. Hederman Brothers Printers
P.O. Box 818 P.O. Box 6100
Jackson, TN 38302 Ridgeland, MS 39158
Ph: 901-427-3376 Ph: 601-853-7300
Meissner Illustration & Design Huff Advertising Promotions
P.O. Box 6114 P.O. Box 5751
Hilton Head Island, SC 29938 Meridian, MS 39302
Ph: 843-785-5137 Ph: 601-693-4833
Mississippi Printing Company Jesmark
200 Cotton Street P.O. Box 240726
Greenwood, MS 38930 Memphis, TN 38124
Ph: 662-453-8058 Ph: 901-767-4428
News Publishing Company Maris West & Baker, Inc.
P.O. Box 509 5120 Galaxie Drive
Waynesboro, MS 39367 Jackson, MS 39206
Ph: 601-735-4341 Ph: 601-977-9200
Quality Printing Company McCowat-Mercer Press, Inc.
226 South Gallatin St. P.O. Box 818
Jackson, MS 39203 Jackson, TN 38302
Ph: 601-353-9663 Ph: 901-427-3376
Riverwood International Owen Advertising Studio
Corporation 4273 I-55 N
(printing on folding paper West Frontage Rd.
cartons) Jackson, MS 39206
Clinton Industrial Park Ph: 601-362-7713
Clinton, MS 39056 Performance Paperboard, Inc.
Ph: 601-925-4500 P.O. Box 776,
Screen Graphics, Inc. Ridgeland, MS 39158
285 Union Avenue Ph: 601-856-3939
Memphis, TN 38103 Riverwood International
Ph: 901-527-9400 Corporation
Clinton Industrial Park
DESIGN COMPANIES Clinton, MS 39056
Davis Design Ph: 601-925-4500
519 West Chippewa
Screen Graphics, Inc.
Brookhaven, MS 39601
285 Union Avenue
Ph: 601-835-3222
Memphis, TN 38103
Graphic Reproductions Ph: 901-527-9400
P.O. Box 881
Spruill & Hicks, Inc.
Jackson, MS 39205 P.O. Box 9345
Ph: 601-948-6478
Jackson, MS 39286-9345
Hammons & Assoc. Ph: 601-355-4900
Advertising, Inc.
P.O. Box 1999
Greenwood, MS 38930
Ph: 662-453-7078
APPENDIX G
ANALYTICAL TESTING LABS FOR NUTRITIONAL ANALYSIS/LABELS
ABC Research Corporation
3437 SW 24th Ave.
Gainesville, FL 32607
Ph: 352-372-0436
Fax: 352-378-6483
Contact: Pam Royer
Anresco, Inc.
1370 Van Dyke Ave.
San Francisco, CA 94124
Ph: 415-822-1100
or 800-359-0920
Fax: 415-822-6615
Contact: Jerry Oliveras
Central Analytical Laboratory
101 Woodland Highway
Belle Chase, LA 70037
Ph: 504-393-5290
Fax: 504-393-5270
Contact: Michael Russell
Krueger Food Laboratories, Inc. Ph: 314-982-2806 or
24 Blackstone Street
Cambridge, MA 02139
Ph: 617-876-9118
Fax: 617-876-0572
Contact: Dana A. Krueger
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
Medallion Laboratories Silliker Laboratories
9000 Plymouth Ave. of Georgia
Minneapolis, MN 55427 2169 West Park Court
Ph: 612-540-4453 Suite G
or 800-245-5615 Stone Mountain, GA 30087
Fax: 612-540-4010 Ph: 770-469-2701 or
Contact: Barb Beckman 770-469-2534
and Kerry Harvey Fax: 770-469-2883
Mississippi State Chemical Laboratory Contact: Pam Coleman
P.O. Box CR Standard Laboratory
Mississippi State, MS 39762 303 Hogan Street
Ph: 662-325-3324 Starkville, MS 39759
Fax: 662-325-7807 Ph: 662-323-1611
www.mscl.msstate.edu Fax: 662-323-1611
Contact: Dr. Larry Lane
Woodson-Tenent
Ralston Analytical Laboratories Laboratories, Inc.
Ralston Purina Company 345 Adams Avenue
Checkerboard Square Memphis, TN 38130
St. Louis, MO 63164 Ph: 901-521-4500
Fax: 901-521-4510
800-423-6832 Contact: Shellie Barber
Fax: 314-982-1078
Contact: Kathryn Phillips
Louisiana Packaging
4747 Conti Smith Container Corporation
New Orleans, LA 70119 P.O. Box 18551
Phone: 504-482-7866 Memphis, TN 38181-0551
Fax: 504-482-7870 Phone: 901-794-0597
Pressware International, Inc. Fax: 901-794-8142
PO Box 28147 Tricorbraun
2120 Westbelt Drive 612 Distributor’s Row
Columbus, OH 43228-0147 Harahan, LA 70123
Phone: 614-771-5400 Phone: 504-733-9293
Tricorbraun Fax: 504-734-7091
4056 Homewood Road, Suite 3 Ultra Pac, Inc.
Memphis, TN 38118 21925 Ind. Blvd.
Phone: 901-362-8000 Rogers, MN 55374
or 1-800-325-7149 Phone: 612-428-8340
Fax: 901-366-1910 1-800-999-9001
Richards’ Packaging International Phone: 612-428-2754
4721 Burbank Rd., Suite 21 Fax: 612-428-3462
Memphis, TN 38118 www.ultrapac.com
Phone: 901-360-1121
Fax: 901-360-0050
Contact: Gay Edwards
COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 27
 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
28 EXPLORING THE POTENTIAL FOR NEW FOOD PRODUCTS
U.S. Box Corp.
1296 McCarter Hwy
Newark, NJ 07104
Phone: 800-221-0999
E-mail: sales@usbox.com
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
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 Summerfield Packaging, Inc.
P.O. Box 12724
Polyfoam Packers Corporation 2665 Summer Ave.
2320 Foster Ave Memphis, TN 38182-0724
Wheeling, IL 60090-6572 Phone: 800-826-8427
Phone: 847-398-0110 Surprise Packages
1-800-323-7442 Specialty Boxes
Fax: 847-398-0653 579 E. Lafayette Street
www.polyfoam.com Norristown, PA 19401
ISC, Inc. Phone: 610-277-2300
5240 West Buckeye Road 1-800-711-3650
Phoenix, AZ 85043 Fax: 610-275-1644
Phone: 602-484-9745 www.surprisepackages.com
1-800-654-2699
Fax: 602-484-0508
www.isc-ship.com
BTIN COMPANIES
The Tin Box Company of America, Inc.
Magna Manufacturing
216 Sherwood Avenue
P.O. Box 279
Farmingdale, NY 11735
Fort Walton Beach, FL 32549
Phone: 800-888-TINS
Phone: 1-888-243-1112 ext. 26
Fax: 631-845-1610
www.loboy.com
www.tinboxco.com
Polyfoam Products, Inc.
Independent Can Company
P.O. Box 1132
4500 Wharf Point Court
Spring, TX 77383-1132
P.O. Box 370
Phone: 281-350-8888
Belcamp, MD 21017
1-800-774-3626
Phone 410-272-0090
E-mail: foaminsulation.com
Fax: 410-273-7500
www.foaminsulation.com
www.independentcan.com
Omni Packaging Corp.
US Can Company
12322 East 55th Street
8901 Yellow Brick Road
Tulsa, OK 74146
Baltimore, MD 21237
Phone: 918-461-1700
Phone: 410-686-6363
1-800-365-3626
Fax: 410-391-9323
Fax: 918-461-8390
E-mail: specialtysales@uscanco.com
www.omnipackaging.com
Stocktins@uscanco.com
www.uscanco.com
BSPECIALTY PACKAGING
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: info@nashvillewraps.com
www.nashvillewraps.com
Specialty Box & Packaging Company, Inc.
1040 Broadway
Albany, NY 12204
Phone: 1-800-283-2247
www.specialtybox.com

COOPERATIVE EXTENSION SERVICE • MISSISSIPPI STATE UNIVERSITY 29

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