University of Vermont

Cultivating Healthy Communities

Seminar to Address Food Safety Regs for Small-Scale Food Processors

Burlington--Starting a small-scale food processing business in Vermont takes more than a good idea and enough capital to get it off the ground. You also need to understand state and federal food safety regulations and know how to navigate the paperwork to meet those requirements.

On March 28 University of Vermont (UVM) Extension will host a seminar at the and the Vermont Department of Health's offices at 108 Cherry St., Burlington, for anyone interested in selling food products in any venue in the state. The seminar, which runs from 1 to 3 p.m., will be led by Dr. Londa Nwadike, UVM Extension food safety specialist, and focus on the principal food safety-related steps to establishing a food business in Vermont.

Nwadike will cover current state and federal (both U.S. Department of Agriculture and U.S. Food and Drug Administration) food regulations, including clarification of those regulations pertaining to low-acid, acidified and high-acid foods. She also will explain the process for obtaining a scheduled process, which is important to ensure the safe production of canned shelf-stable food products, and provide information on filling out the necessary forms for approval.

Interested food producers and processors may register online by March 26 at The fee is $10 per person and includes all course materials and light refreshments. To request a disability-related accommodation to participate, please contact Rose Crossley at (802) 223-2389, ext. 201, by March 14.