The rules and regulations for food processing are numerous, and not always clear. For example, a company producing canned tomatoes, bottled spaghetti sauce, and bottled spaghetti sauce with meat has products in three separate regulatory categories, answers to two different regulatory agencies, and must regularly submit evidence of safe processing for two of their products to the appropriate federal agency. Do you know which is which? Since the passing of the Food Safety Modernization Act in 2011, food producers have come under increased scrutiny. This includes not only facility sanitation, but process filing compliance, employee training, labeling (including websites), and recall plans.

 This seminar will provide an overview of which regulatory agencies have jurisdiction over different types of foods, the relationship between State and Federal agencies in Utah, and which categories of food products require additional monitoring. Strategies for designing and implementing an effective recall plan (required for grocery store chains such as Whole Foods) will also be discussed. Food companies of all sizes are encouraged to attend, from established companies looking to expand their existing product lines to cottage operations considering whether to take the next step into commercial food production.”

The event will be held at The Cache Business Resourch Center. Lunch will be provided. The workshop and lunch are $14 per person. For questions or additional info, please contact the SBDC at (435) 797-2277 or sbdc@usu.edu. Seating is limited so register today! 

REGISTER NOW! 

We would like to thank our sponsors:

Funded in Part through a Cooperative Agreement with the U.S. Small Business Administration.