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I "e tripped over this while looking for another food safety webinar. This is offered by U of Vermont through their Beginner Farmers Program (USDA funded) and are offering a webinar on how to set up a HAACP plan, a plan need in order to sell processing food such as juice, cider, fish (and meat although this one does not focus on meat). It costs on $15, is today at 1:00 pm-4PM and you can register at this site. Figure given the Michigan weather today, its a good day to stay in a learn a few things from others vs out in the field. Introduction to HACCP (geared for non-meat products) Time: Friday, October 26, 2012 1PM-4PM (registration at 12:30PM) Location: UVM Extension office in Brattleboro, Vermont- 11 University Way, Suite 4 Registration fee: $15/ participant. Includes course materials and light refreshments A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood, some vacuum packaged foods). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety. This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures. About the presenter: Londa Nwadike, PhD is the Food Safety Specialist with the University of Vermont Extension service. She works with food processors throughout Vermont to improve the safety of their products, particularly value- added processed food products and meats. Who should attend? People interested in selling foods that may require a HACCP plan. Registration: Register online by October 24 at http://haccpbrattleboro.eventbrite.com/ Questions: For more information on the course, please contact Londa Nwadike at [log in to unmask] or 802 223 2389. To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by October 5, 2012 so we may assist you. UVM Extension helps individuals and communities put research-based knowledge to work. This project is supported in part by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant # 2011- 49400-30500. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status. All the best and safe harvest to our bean and grain farmers. Vicki Vicki Morrone Organic Farming Specialist Center For Regional Food Systems at MSU 480 Wilson Rd. Room 303 East Lansing, MI 48824 517-353-3542/517-282-3557 (cell) [log in to unmask] Www.MichiganOrganic.msu.edu If you would like to access previous postings to the Mich-Organic listserv you can copy and paste the following URL into your browser address bar http://list.msu.edu/archives/mich-organic.html