Food Safety Regulations, including Canned Foods
Thursday, April 18, 2013 from 10:00 AM to 12:00 PM (EDT)
Food Safety Regulations for Food Producers and Processors- including Canned Foods
Time: Thursday, April 18, 2013 10AM-noon (registration at 9:45AM)
Location:UVM Extension office in Brattleboro, Vermont- 11 University Way, Suite 4
Registration fee: $10/ participant. Includes course materials and light refreshments
Selling value-added or processed foods can be very rewarding, but it also requires a great deal of planning and attention to details, including meeting food safety regulations. This workshop will provide information to help small-scale food processors understand how to meet current Federal (FDA and USDA) and State of Vermont food regulations, as well as some information on the proposed FDA Food Safety Modernization Act rules. This workshop will also help clarify state and FDA regulations regarding low acid, acidified, and high acid foods; explain the process of getting a scheduled process; and provide information on filling out the necessary forms for approval.
Note that a separate workshop on Food Labeling will be held on the same day and location from 1-3PM. You are welcome to attend one or both workshops, but please register for each separately. You can bring a brown bag lunch to eat between the sessions if you wish.
About the presenter: Londa Nwadike, PhD is the Food Safety Specialist with the University of Vermont Extension service. She works with food processors throughout Vermont to improve the safety of their products, particularly value-added processed food products and meats.
Who should attend? People interested in selling food products in any venue.
Registration: Register online by April 16 at http://foodregulationsbr.eventbrite.com
Questions: For more information on the course, please contact Londa Nwadike at email@example.com or 802 223 2389.
To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by March 28, 2013 so we may assist you.
UVM Extension helps individuals and communities put research-based knowledge to work.
This project is supported in part by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant # 2011-49400-30500.
University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.
When & Where
More information on the UVM Extension Food Safety program is available from: http://www.uvm.edu/extension/food/?Page=food_safety.html