UW-Cooperative Extension and the Department of Ag, Trade, and Consumer Protection have partnered to bring WI Local Food Business Seminars to four locations around the state. Registration for the February seminar is now open!
Click on the link for more information and to register:
February 11 – 14, 2014: Planning the best to avoid the worst – Food safety
Join DATCP’s meat and food safety experts to address the needs and worries you have, or may not know about. Learn the exemptions of food licensing (on-farm sale of eggs, poultry and the pickle bill), license requirements for shared kitchens and components of labels with our food safety team. DATCP’s meat division will cover poultry exemptions, retail sales requirements and interstate laws. Both speakers will be on hand to discuss what to expect when working with food safety inspectors from DATCP.
*Madison Only* Chris Blanchard of Flying Rutabega Works will present following the meat and food safety team on the 12 steps of simple food safety. His presentation goes over the on-farm food safety hazards and how to avoid them.
If you missed the November and December seminars you can check out the webinar archive by clicking on the links below.
November 2013:Put Your Local Food Business Idea to the Test
Carl Rainey of DATCP took participants’ business ideas from inception to product launch. The seminar discussed practical strategies for testing your business idea in the marketplace, covered examples of other local food business start-ups and included principles of lean business strategies.
December 2013: Understanding the Legalities of Your Business
Rachel Armstrong of Farm Commons and Courtney Berner from the UW Center for Cooperatives covered the legal issues involved with starting and running your own food or farm business in an interactive setting.
If you have questions, please contact Erin Peot at erin.peot@wisc.edu or (608)-890-4606.
