Food Business Regulation Seminar 

Join us for a highly requested workshop that will cover:

1) The Basics of Food Oversight—how they are developed, how they work. This will cover who oversees what—USDA, FDA, State, City—and how to figure out your jurisdiction(s). This section will also cover when someone needs a HACCP plan and who needs Food Safety Manager/Food Handler certificates. You should start thinking about this at the very beginning stage of your food business.

2) Food Regulations & Business Strategy—decisions to make with food regulations in mind; licensing and food safety jurisdiction.

3) Production Facility Considerations—this will include zoning, as it is related to land use.

About the Speaker

Zina Murray is a qualified Food Safety Instructor, Lead HACCP Instructor, and Preventive Controls Qualified Individual (PCQI is the latest training for FSMA).  She trains and certifies, writes HACCP plans and food safety procedures and programs.  Zina has 15 years of experience working in the local food system, operating shared kitchens, renovating buildings for food facilities, sustainable building renovation, securing approvals from regulatory authorities.  Her current clients and projects continued to be concentrated on innovative spaces in our food economy.

Zina Murray’s Logan Square Kitchen supports food businesses to keep them cooking.  It provides two main baskets of services: 1) facility design, construction, and operations; and 2) food safety training, health and food code regulatory compliance, and licensing.