Monday, January 7, 2019 from 9:30 AM to 5:00 PM EST
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Athens County Public Library Large Meeting Room 
30 Home Street
Athens, OH 45701

Driving Directions 


Madelyn Brewer 

Food Safety Document Development for Small Food Processors 

If you are a small-scale food producer there is required documentation you will need to complete to be compliant with the Food Safety Modernization Act (FSMA). This includes documentation of your size exemption as a “qualified facility” and various food safety programs.

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.

  1. Workshop is limited to the first 20 registrants. Additional registrants will be added to a wait list and additional workshops may be scheduled as needed to meet demand.
  2. The workshop fee is $25/person and includes lunch and materials.
  3. Prior food safety training is recommended but not required prior to enrollment.
  4. Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops.
Questions about the course content can be directed to Abby Snyder of OSU (snyder.814@osu.edu). 

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.


 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