Value Added Workshops

Offered in 5 locations- Columbus, Athens, Bowling Green, Dayton, and Cleveland

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.

Space is limited (only 20 attendees per session)

Cost includes educational materials and lunch 

Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops


Columbus, Ohio




 Sponsored by The Ohio State University 

DATE: Thursday, December 13, 2018


Agricultural Administration Building, Auditorium

2120 Fyffe Road Columbus, Ohio 43202 

COST: $25.00

REGISTRATION: To register for this session go to   Note:  For this session there is a cancellation fee.

Deadline to register is December 10, 2018


Athens, Ohio 

. Sponsored by AceNet

DATE:  Monday, January 7, 2019


Athens Public Library, Large Meeting Room 

30 Home Street  Athens, Ohio 45701

COST: $25.00 per person 

REGISTRATION: Please got to

Deadline to register is January 2, 2019


Bowling Green, Ohio 

Cift logo  Sponsored by Cift 

DATE: Thursday, January 10, 2019


Northwest Ohio Cooperative Kitchen, Main Conference Room

13737 Middleton Pike  Bowling Green, Ohio 

COST: $25.00

REGISTRATION: Please got to

Deadline to register is January 7, 2019


Dayton, Ohio 

Sponsored by The Ohio State University Extension Montgomery County 

DATE:  Tuesday, January 15, 2019


OSU Extension Office, Montgomery County Office, Calumet Center

580 Calument Lane Dayton, Ohio 45417

COST: $25.00

REGISTRATION: Please go to  

Deadline to register is January 10, 2019


Cleveland, Ohio 

 Cift logo  Sponsored by Cift 

DATE: Tuesday, January 29, 2019


Cleveland Culinary Food Hub

7501 Carnegie Avenue  Cleveland, Ohio 

COST: $25.00

REGISTRATION: Please go to

Deadline to register is January 24, 2019

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. 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.