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Foundations for Selling Processed Food Products

UVM Extension

Wednesday, July 11, 2012 from 9:00 AM to 12:00 PM (EDT)

Burlington, VT

Foundations for Selling Processed Food Products

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Food Processor Ended $10.00 $0.00

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Event Details


Foundations for Selling Processed Food Products

-      Understanding State and Federal Regulations

-      Good Manufacturing Practices (GMPs) for foods


Time: Wednesday, July 11, 2012  9AM- Noon (registration at 8:30AM)

Location: Vermont Department of Health, 108 Cherry Street, Burlington, VT

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 and following food safety best practices. 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 of the key food safety-related steps to starting a food business in Vermont.

The workshop will also provide information on Good Manufacturing Practices (GMPs), which are the basic sanitary and processing requirements necessary to ensure the production of safe and wholesome food. They are a key pre-requisite for HACCP programs and are essential to meeting FDA and USDA food safety requirements.  Handouts outlining the information covered in the presentation will be provided. In addition to the presenter, Department of Health officials will be available for questions.


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 value-added/ processed foods.


Registration: Register online by July 6.


Questions: For more information on the course, please contact Londa Nwadike at 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 June 20, 2012 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.


Have questions about Foundations for Selling Processed Food Products? Contact UVM Extension

When & Where

VT Department of Health
108 Cherry St
Burlington, VT 05402

Wednesday, July 11, 2012 from 9:00 AM to 12:00 PM (EDT)

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UVM Extension

More information on the UVM Extension Food Safety program is available from:

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