After the baby comes… lots of food safety training!

It’s a girl!  My husband and I were blessed with our first baby- Nisa Chinwe Nwadike- in January. We are all doing great- and I am slowly adjusting to life as a working mom (as many of you readers can relate to!) Before she was born, I had discussed with various people a number of different food safety training courses that would be great to offer to food producers and processors here in Vermont. Now that I am back from maternity leave, we have a number of training courses planned (see summary list below), as well as some other locations and topics under development, so stay tuned!

More information on the content, as well as registration details, etc is available in the links to each course.

 

These courses will provide information on GMPs, which are the basic sanitary and processing requirements necessary for food safety. They are a key pre-requisite for HACCP programs and are essential to meeting FDA and USDA food safety requirements.

The workshop in Burlington will also provide information to help small-scale food processors understand how to meet current Federal and State food regulations.

  • Introduction to HACCP (geared for non-meat products)

-          July 12, 2-5PM, Vermont Food Venture Center, Hardwick, VT ($20)

-          August 8, 9AM-noon, Department of Health, Burlington, VT ($15)

Having a HACCP plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood, some vacuum packaged foods). However, more food buyers are now requiring food producers to have a HACCP plan in place. These workshops will provide an introduction to HACCP (geared for non-meat products).

This is a much more in-depth course, geared for meat and poultry processors. Upon completion, participants will have a certificate from the International HACCP Alliance.

  • Understanding Canned Foods Regulations

-          August 2, 6:30-8PM, Vermont Food Venture Center, Hardwick, VT ($5)

-          September 19, 9AM-noon, Department of Health, Burlington, VT ($10)

These workshops will 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.

All these workshops, other than the HACCP for Meat and Poultry Processors, are supported in part by the Vermont New Farmer Project.

WAgN and the Vermont New Farmer Project  have a listing of other excellent resource materials and training opportunities that can help producers with the business aspects of selling food products.

Fact sheets with information related to these and other food safety topics for producers and processors, as well as on home food safety and preservation is available from the UVM Extension Food Safety website.

Please feel free to email me at londa.nwadike@uvm.edu if you have questions on this information or any other areas of food safety (or if you want to hear more about the baby :) !

Avatar of Londa Nwadike

About Londa Nwadike

Londa is the Extension Food Safety Specialist with the University of Vermont and works with food and meat processors and producers.
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