Two Food Safety Workshops Announced for Rutland June 11

Food Safety Regulations for Food Producers and Processors- including Canned Foods

Time: Tuesday, June 11, 2013  10AM-noon (registration at 9:45AM)canned-pickles-featured

Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland, 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. 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.

Who should attend? People interested in selling food products in any venue.

Registration: Register online by June 9 at http://foodregsr.eventbrite.com


Introduction to HACCPHACCP-459x202

Time: Tuesday, June 11, 2013  1-4PM (registration at 12:45PM)

Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland, VT

Registration fee: $15/ participant.  Includes course materials and light refreshments

A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety.

This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.

Who should attend? People interested in selling food products that may require or may benefit from a HACCP plan.

Registration: Register online by June 9 at http://haccprutland.eventbrite.com


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.

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.

Questions: For more information on the course, please contact Londa Nwadike at londa.nwadike@uvm.edu 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 May 21, 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.

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