Calling all Small Food Processors

By Christie Welch
Direct Food & Agricultural Marketing Specialist

If you are a small-scale food producer, there is required documentation you will need to complete in order 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.

A related special workshop, intended for small (< $1 million in sales/year) producers of fermented, canned, and other shelf-stable foods, is planned for various locations around the state. 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.

LOCATIONS AND DATES:
• Columbus on December 13, 2018
• Athens on January 7, 2019
• Bowling Green on January 10, 2019
• Dayton on January 15, 2019
• Cleveland on January 29, 2019

TIME: Each location has its own timeframe. For more information and to register go to go.osu.edu/valueaddedfoodsafety2018-2019

COST: $25.00 per person

This workshop is being offered through support of The OSU Connect & Collaborate Grant, CFAES Department of Food Science and Food Industry Center, The Center for Innovative Food Technology (CIFT), Appalachian Center for Economic Networks (ACEnet), and The OSU South Centers Direct Food & Agricultural Marketing Program.