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Brattleboro Workshops Planned for Food Producers and Processors

Brattleboro--On April 18 University of Vermont (UVM) Extension will conduct two separate workshops in Brattleboro for area food producers and processors, one on state and federal food safety regulations and the other on food labeling.

The workshops, held in collaboration with the Windham Farm and Food Network, will take place at the UVM Extension office, 11 University Way, Brattleboro. The fee is $10 per workshop. Individuals are welcome to attend one or both workshops, but must register for each separately.

Food Safety Regulations for Food Producers and Processors, 10 a.m. to noon, will help small-scale food processors understand current federal (U.S. Food and Drug Administration and U.S. Department of Agriculture) and Vermont food regulations for all types of food products, including low-acid, acidified and high-acid foods. It also will cover the proposed FDA Food Safety Modernization Act rules and the steps, including the proper paperwork, to obtain a scheduled process, which ensures the safe production of canned, shelf-stable food products.

Dr. Londa Nwadike, UVM Extension food safety specialist, will present this workshop as well as Food Labeling for Food Producers from 1 to 3:30 p.m.

The afternoon workshop will focus on state and federal labeling requirements for food products commonly sold by Vermont food producers and processors in the state. Other topics include UPC codes and federal requirements for label claims and nutritional labeling. In addition, a label producer will provide a brief overview of digital label printing with a focus on harsh environment labeling, such as labels for freezer storage and high temperature-resistant packaging.

Register online by April 16 for the food regulations workshop at http://foodregulationsbr.eventbrite.com and for the food labeling workshop at http://foodlabelingbr.eventbrite.com.

Food producers and processors from neighboring states are welcome to attend.  Although some of the regulatory information is specific to Vermont, much of it is applicable for other states along with all of the food labeling information to be discussed.

To request a disability-related accommodation for either or both meetings, contact Rose Crossley at (802) 223-2389, ext. 201, by March 28 for assistance.

For information about the workshops or other food safety issues, contact Londa Nwadike at londa.nwadike@uvm.edu or (802) 223-2389, ext. 216.

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