Wisconsin Small Business Better Process Control School

Event Information

Date: 

November 16th - 17th, 2020

Cost: 

$150

Contact: 

Barbara Ingham

Phone: 

608-263-7383

Email: 

bhingham@wisc.edu

The University of Wisconsin Division of Extension is holding a virtual training for small businesses involved in canning sauces, pickles, or dressings.

The Wisconsin Small Business Better Process Control School meets the licensing requirement for small businesses (sales under $25,000 annually) who process and package acid, acidified, or exempt ‘canned’ food products such as jams and jellies, salsas and pickles, and sauces and spreads. Operators processing acid or exempt foods should complete this training to meet FDA requirements under the Food Safety Modernization Act (21 CFR 117.4). This course also meets the Wisconsin licensing requirement for training for small businesses manufacturing acidified foods (pickles, spreads, dressings, and salsa) under 21 CFR 114. Food manufactured under a food processing plant license from the Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP) may be sold at any location within the state and across state lines. Internet sales are also allowed under a food processing license from DATCP.

For more information and to register visit: Wisconsin Small Business Better Process Control School

Event Location

This course will be offered virtually via Zoom.