Food Safety Workshop for Food Entrepreneurs
The Food2Market Food Safety Workshop is for food entrepreneurs who wish to learn more about producing safe food products
for sale in the marketplace. Whether you have a great idea about a product you want to sell, have just begun marketing your
product or are already established in the marketplace this workshop is for you!
This workshop will cover a wide variety of topics related to the preparation and processing of value added food products.
Topics that will be covered in the workshop include:
State and Federal regulations of food products
What is an approved facility?
Food safety planning
Food processing 101
Documents and record keeping
Traceability and recall
Resources for business planning
Wednesday, June 25, 2014
5:00pm-7:00pm Networking Reception with fellow food entrepreneurs, food safety experts and vendors
Thursday, June 26, 2014
at the Hayden Conference Center located at the SC Botanical Gardens in Clemson, SC
(See workshop brochure for more detailed directions)
Pre-registration is required.
To register on-line go to https://shopping.clemson.edu (search Food2Market)
The early bird registration fee is $150 per person. A company/organization discount is available. Each additional person to register will receive a $25 discount. This discount can only be applied when registering together. The deadline to register with the early bird fee is Thursday, June 12, 2014.
The late registration fee is $175 per person if registering between Friday, June 13th – Friday, June 20th. Registrations will not be available after June 20th. The multiple person discount still applies as previously stated.
There is a maximum of 30 participants for the workshop and registration is on a first-come, first served basis.
The Better Process Control School (BPC) offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. Companies which manufacture low-acid or acidified foods must operate with a certified supervisor on the premises when processing as a specified in FDA’s 21 CFR Part 108.25(f) and 108.35(g) or in USDA’s CFR 318.300 and 381.300.
The ServSafe® food safety training uses material from the National Restaurant Association (NRA) and is taught by Clemson University Extension Agents who are Registered ServSafe Proctors and Certified ServSafe Instructors by the NRA.
Good Agricultural Practices (GAPs)