Regulations for Selling Safe, Canned Foods, a workshop for anyone interested in selling canned, shelf-stable foods, will be held Aug. 2 at the Vermont Food Venture Center in Hardwick, beginning at 6:30 p.m.

Canned, shelf-stable, acidified (pickled) food products sold outside Vermont are required by law to have a "scheduled process." This process also is strongly recommended for products sold in the state. 

This workshop, a joint offering by University of Vermont (UVM) Extension and the Center, is designed to help food processors navigate the legal requirements and paperwork in order to sell these products.

In the session Dr. Londa Nwadike, the UVM Extension food safety specialist, will clarify state and U.S. Food and Drug Administration regulations for low acid, acidified, formulated acid, and high acid foods.  She also will explain the steps for getting a scheduled process and provide information on how to fill out the necessary forms for approval.

The cost is $5 per person. Please call (802) 472-5362 by July 30 to register. If requiring a disability-related accommodation to attend, contact Rose Crossley at (866) 860-1382, ext. 201, (within Vermont) or (802) 223-2389, ext. 201, by July 12.

The workshop will be offered again on Sept. 19 at the Vermont Department of Health office in Burlington. For information, contact Nwadike at londa.nwadike@uvm.edu.