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Originally Posted July 5, 2018
Repost July 7, 2018 (just for you Bob)

Applicants for processor operator licenses should take note of the following reminders via the Emergency Rules and the Medical Marihuana Facilities Licensing Act. This list is not all-inclusive and merely highlights some key areas that should be considered.

A processor of edible marihuana product shall comply with CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD (located here) to ensure safe preparation – except that refrigerated potentially hazardous marihuana product must be stored at 4.4 degrees Celsius (40 degrees Fahrenheit) or below.

The licensee shall provide employee training on safe food handling by providing either proof of ServSafe certification or documentation of employee training on food handling, including – but not limited to – allergens and proper sanitation and safe food handling techniques.

A processor is prohibited from producing an edible marihuana product that requires time or temperature control for safety. The end-product must be a stable shelf-life edible marihuana product.


A licensee shall comply with at least one of the following:

FDA Food Safety Modernization Act (FSMA)

21 U.S.C. section 2201 et seq.

Safe Quality Food-Code-Ed-7_2-Final-1-2014

International Organization for Standardization (ISO), ISO 22000/ISO/TS 22002-1


Upon licensure, the processor shall also include the following for all edible marihuana products:


Upon licensure, a processor shall prepackage and properly label marihuana-infused products before sale or transfer. At a minimum, a processor shall label any marihuana-infused product it produces or packages with all the following:

See the LARA – PDF Release Here