Edible insects are sensitive to regulator disapproval so it is especially import to have documentation on your edible insect products readily available. Insect are not commonly consumed in western cultures so auditors my be surprised to discover that they are being intentionally added to food. I hear this an issue that occurs at restaurants. Local health inspectors may need to be educated on insect cuisine.
There are two types of documents that I recommend that establishments have in their foods safety dossier. First is an executive summary about insects as food (which I will talk more about in a later post). Second is product specific documentation on each edible insect item being used. As an example, I drafted a technical bulletin for Sal de Cricket.
Key items: Product name, Company name, Contact information, Statement of regulatory compliance. I also suggest some specific information about the insects.
Product Name: Sal de Cricket, 3 oz jar
Product Number: 1001
An edible insect seasoning made with organic roasted crickets and blended with sea salt, chili peppers and other spices/ingredients.
This product shall meet standards for food and comply with all provisions of the Federal Food, Drug and Cosmetic Act and Amendments.
Sea Salt, Organic Roasted Cricket Powder (Acheta domesticus), Chili Pepper, Smoked Paprika, Lime Peel, Spices
Contains Crickets (people who are allergic to crustacean shellfish may also be allergic to crickets)
Net weight – 3 oz (83 g)
Gross weight – 0.5 lbs
Master case – 24 jars
Store in a cool dry place away from direct light (50 – 70°F).
Best if used by date shall be on the bottom of the jar.
Produced in Texas.
The insects shall be clean and wholesome, and produced/packed/stored under sanitary conditions. The insects shall be farmed, harvested and processed using Good Manufacturing Practices (GMPs). The insects shall be farmed specifically for human consumption in the US.
Fort Worth, Texas 76137
Phone: (817) 945-3117
That is it for now!