Food Safety 101 for Value-Added Producers & Farmers

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Posted: June 6, 2013

Do you do value-added processing on your farm? Are you wondering what you should be doing in terms of food safety, or how the Food Safety Modernization Act (FSMA) might affect you?

This two and a half hour workshop will be an introductory overview to basic information on the Food Safety Modernization Act and
Vermont food safety regulations for produce growers who do on-farm value-added processing. View the pdf details here

When: Thur, June 13 – 6pm to 8:30pm

Where: CAE Conference Room – 140 Junction Rd, Hardwick, Vermont

Cost: $5/person or Free/CAE members

Register here

About the presenters:

Ginger Nickerson, PhD is the Produce Safety Coordinator with the University of Vermont Center for
Sustainable Agriculture and works with produce growers.

Londa Nwadike, PhD is the Food Safety Specialist with University of Vermont Extension and works with small-scale food
processors.

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