UVM Food Safety Course for Small-Scale Food Processors, July 11

7/3/2012

        As interest in producing value-added or processed foods has grown in Vermont, so has the need to provide up-to-date information to small-scale food processors on food safety regulations and food safety best practices.

        On July 11 University of Vermont (UVM) Extension and the Vermont Department of Health will offer a course at the latter's offices at 108 Cherry Street, Burlington, to help these processors understand how to meet current federal and state food regulations. It will run from 9 a.m. to noon and costs $10, which includes all handouts and light refreshments.

        The course will cover some of the key food safety-related steps to starting a food business in Vermont including implementation of Good Manufacturing Practices, which are the basic sanitary and processing requirements necessary to ensure the production of safe and wholesome food. These are a key pre-requisite for Hazard Analysis and Critical Control Points (HACCP) programs and are essential to meeting U.S. Food and Drug Administration and U.S. Department of Agriculture food safety requirements.

        Registration is requested by July 6. Visit http://gmpfoodsafety.eventbrite.com to register.

        The course will be taught by UVM Extension food safety specialist Dr. Londa Nwadike, who works with food processors throughout Vermont to help them improve the safety of their products, particularly value-added processed food products and meats. Department of Health officials also will be on hand to answer questions.

        For information on the course, contact Nwadike at londa.nwadike@uvm.edu or (802) 223-2389, ext. 216. To request a disability-related accommodation to participate in this program, please let Rose Crossley at (802) 223-2389, ext. 201, know by July 1.