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Are you a farm or small food business that is chopping, canning, preserving, aggregating, dehydrating, and packaging your food products?
If the answer is yes, you must comply with the Preventive Controls Rule.
Are you a small operation? You may be considered a qualified facility, but also qualify for exemptions.
Traditional courses that teach Preventive Controls principles can be complex, expensive, and not necessary for some small processors who are making low-risk foods. If you only need to comply with Current Good Manufacturing Practices, this workshop is for you!
We will help you determine where you fall in the Preventive Controls Rule and how that applies to your operation. We will simplify the 5 main components of Good Manufacturing Practices and let you practice the principles in several hands-on activities throughout the workshop to drive it home.
Instructors:
- Keisha Rainey, CFSA Local Produce Safety Coordinator
- Sara Runkel, CFSA Local Produce Safety Coordinator
- Kim Butz, CFSA Soil Conservationist
- Chad Carter, Clemson University Cooperative Extension, Food Systems and Safety
- Julie Northcutt, Clemson University, Department of Food, Nutrition and Packaging Sciences
- Lynette Johnston, NCSU College of Agriculture and Life Sciences Department of Food, Bioprocessing and Nutrition Sciences
- Kate Nicholas, NCSU College of Agriculture and Life Sciences Department of Food, Bioprocessing and Nutrition Sciences
There are three chances to attend this workshop!
- June 8, 9 am – 3:30 pm
- Lexington County Auxiliary Administration Building, Room 113
- 605 West Main Street, Lexington, SC 29072
- Register Now
- August 30, 9 am – 3:30 pm
- NC Cooperative Extension Orange County Center
- 1020 US-70 Suite 130, Hillsborough, NC 27278
- Register Now
- September 14, 9 am – 3:30 pm
- Mountain Horticultural Crops Research and Extension Center
- 455 Research Drive, Mills River, NC 28759
- Register Now