What does the food code say about wild foraged mushrooms?

The North Carolina Food Code Manual Section 3-201.16 states: "(A) Except as specified in ¶ (B) of this section, mushroom species picked in the wild shall be obtained from sources where each mushroom is individually inspected and found to be safe by an APPROVED mushroom identification expert. ᴾ (B) This section does not apply to:

  • Cultivated wild mushroom species that are grown, harvested, and processed in an operation that is regulated by the food regulatory agency that has jurisdiction over the operation
  • Wild mushroom species if they are in packaged form and are the product of a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant"

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1. What does the food code say about wild foraged mushrooms?
2. Why use an approved mushroom expert?
3. How do experts prove their credentials to the health department?
4. How will wild mushrooms be traced for food service establishments?
5. What wild foraged mushroom species will be allowed in North Carolina restaurants?
6. Are there other resources available?