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 covers a wide variety of topics related to the preparation and processing of value added food products.
Check this website often to see when the next workshop is scheduled or e-mail Kimberly Baker at email@example.com to be added to the mailing list for this workshop.
Segment 2: Basic Seafood HACCP Course
Date: November 4, 2014
Location: The South Carolina Botanical Garden's Hayden Conference Center
102 Garden Trail
Time: 8:30am - 5:00pm
This course is for seafood handlers who process and/or store seafood for wholesale. This course meets the requirements of the FDA and South Carolina Department of Agriculture.
Before attending this workshop, participants must complete the online Segment One Seafood HACCP training course and bring the course completion notice that is received after completing Segment One to this workshop in order to be admitted. Please go to http://seafoodhaccp.cornell.edu for more information about the Segment One training course.
Both Segment One (online through Cornell) and this Segment Two Basic Seafood HACCP Courses are required in order to receive the AFDO Seafood HACCP Certification.
Pre-registration is required.
The cost is $200 per person if registering before October 21, 2014. Late registration is October 21-31 and the cost is $250. Registration includes: the fee for the HACCP Certificate of Completion from the Association of Food and Drug Officials (AFDO), Hazard Guide, course handouts and lunch.
To register for the Segment 2 Basic Seafood HACCP Course click the following link or go to: https://shopping.clemson.edu and search "seafood".
Better Process Control SchoolThe 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.
ServSafe®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)