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Collapse ▲Are you a farm or small food business that chops, cans, preserves, aggregates, or dehydrates fruits, vegetables, or herbs into value-added products?
In this webinar series you will learn about food safety practices for making low-risk foods. We will simplify the five main components of Good Manufacturing Practices and help you determine where you fall in the Preventive Controls Rule and how that applies to your operation.
This class is part one of a workshop series focused on value-added herbal food products like teas, syrups, and spice blends. On-farm herbal food product workshops will be offered in NC and SC later this spring.
Registration:
- Free, but registration is required.
- This is a two-part series. Participants should attend both sessions.
Speakers:
- Sara Runkel, Local Food Program Director, CFSA
- Cassidy Fryga, Local Produce Safety Coordinator, CFSA
- Kate Nicholas, Extension Associate, NC State University Extension
- Chad Carter, Food System and Safety Associate, Clemson Cooperative Extension
This webinar is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of award #5U01FD006921-05 totaling $34,514 received from National Farmers Union. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by FDA, HHS, or the U.S. Government. For more information, please visit FDA.gov.