Food Safety Document Development for Small Food Processors
This includes documentation of your size exemption as a “qualified facility” and various food safety programs. This workshop is intended for small (< $1 million in sales/year) producers of fermented, canned, and other shelf-stable foods. This one-day course is a hands-on opportunity for processors to develop their food safety documentation in small groups with individual coaching from instructors. Participants are encouraged to bring their existing documentation, if they have it, for review by instructors. Attendees should leave with completed or nearly completed food safety documentation for size exemptions, Good Manufacturing Practices, and Preventive Control Food Safety Plans as relevant.
This course is made possible through a grant supported by the USDA and grant support from the Connect & Collaborate program at The Ohio State University.
AGENDA
8:30 - 9:00 Registration and light breakfast
9:00 - 9:45 Module 1: Welcome and overview
9:45 – 10:45 Module 3: Updates on current Good Manufacturing Practices
10:45 – 11:00 Break
11:00 – 12:00 Module 2: Review of food safety and hazards
12:00 – 12:30 Module 4: Employee Training
12:30 – 1:30 Lunch
1:30 – 2:30 Module 5: Qualified facilities
2:30 – 3:00 ACEnet presentation
3:00 – 4:00 Module 6: Transitioning to a food safety plan
4:00 – 4:30 Breakout exercise and wrap-up