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Message-ID: <a0f8f9e1-ac2f-4850-b2fb-0137e236e3aa@g1g2000pra.googlegroups.com>
Subject: Utah Small Food Business Workshop
From: USU Food Safety Extension <bri...@ext.usu.edu>
To: Utah Specialty Food Businesses <utah-specialty-food@googlegroups.com>

Hello everyone:

It's been a really long time since I last posted anything.  The main
reason is that the Utah Gourmet Foods Group has come into its own.
So, if you don't know about this group information can be obtained
from Sondra Latham [son...@tomsgourmet.com].  That group meets
bimonthly and Sandra can provide more information.

Now, about the workshop.  The Better Process Control Schools (BPCS)
certify supervisors of thermal processing systems, acidification, and
container closure evaluation programs for low-acid and acidified
canned foods.  For those of you wishing to produce acid or acidified
foods in jars for room temperature storage (e.g. sauces, jams,
jellies, etc) the Utah Department of Ag and the FDA require that at
least one supervisor be certified in "Better Process Control School".
This course covers only acidified foods and not low acid canning (e.g.
canning green beans).

The FDA approved workshop will be held Oct 14 (Wed 9am-4pm) and Oct 15
(Thu 9am-3pm) at the Utah House in Kaysville, UT.  The course fee is
$299.  It includes the workshop, 2 lunches, textbook, and
certificate.

For more information and to register email brian.num...@usu.edu.

If you wish to be removed from this mailing list, please do so via the
Google Groups function.  I apologize for clogging your email box.

Brian