San Francisco, California
London, United Kingdom
Food Labeling for Food Producers
Time: Friday, February 22, 2013 1-3PM (registration at 12:45PM)
Location: Vermont Department of Health, 108 Cherry Street, Burlington, VT
Registration fee: $10/ participant. Includes course materials and light refreshments
State and federal food labeling requirements can be very confusing for food producers and processors. This seminar will help to clarify regulations for the food products most commonly sold by Vermont food producers and processors. The information required by law to be on food labels will be explained, as well as other items such as UPC codes and label claims. A brief overview of nutritional labeling will also be provided.
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 food products in any venue.
Registration: Register online by February 20 at http://foodlabeling2013.eventbrite.com
Questions: For more information on the course, please contact Londa Nwadike at firstname.lastname@example.org 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 February 8, 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