The U.S. Center for Disease Control estimates that every year, 48 million people get sick, 128,000 are hospitalized and 3,000 people die from food borne illness. Much of this risk can be greatly reduced through adequate food safety training & education.

Join the Food Safety and Inspections team at the NYS Dept. of Agriculture & Markets for an in depth look at how food producers can minimize risk and protect consumers by producing safe (& delicious) food!

In each session we'll discuss:

• NYS food processing license requirements
• Basic good manufacturing practices
• Food labelling requirements
• Employee training