Vermont Food Venture Center, 140 Junction Road
Do you do value-added processing on your farm? Are you wondering what you should be doing in terms of food safety, or how the Food Safety Modernization Act (FSMA) might affect you?Join this workshop, Value-Added Food Safety 101 for Producer Growers, featuring UVM Extension Produce Safety Coordinator Ginger Nickerson and and UVM Food Safety Specialist Londa Nwadike. This two-and-a-half hour workshop will be an introductory overview to basic information on the Food Safety Modernization Act and Vermont food safety regulations for produce growers who do on-farm value-added processing.
June 13, 6-8:30 pm, Vermont Food Venture Center, Hardwick, VT.
$5 per participant, free to CAE/VFVC members.