The University of Wisconsin Division of Extension is in the process of rescheduling the final training for 2020 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. This training is not designed for manufacturers who co-pack for other companies. 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.
The training HAD been scheduled for November 10, was rescheduled to November 16/17, and due to unforeseen circumstances will be rescheduled to December 2020 or January 2021. [Third time will be a charm!] The new dates will be released on November 16th.
The training is a virtual program delivered via Zoom and meeting 7:30 AM until noon each day followed by an online exam each afternoon. Each exam consists of 25 multiple choice questions and is open book. Participants have access to online exams at the end of each day’s lectures. While 3 hours are allocated for each exam, participants generally complete each exam in 30 minutes.
Who should participate. Key personnel from small businesses manufacturing jams and jellies, sauces, dressings, spreads and pickled products should attend. The training covers the science of safe manufacture of canned foods, will guide processors through the development and approval of a recipe, and will review Good Manufacturing Practices. Product labeling and licensing requirements are also covered. While focused on meeting Wisconsin and FDA requirements, small business operators from other states are welcome to participate.
Small business operators who successfully complete this training will have access to free Process Authority and business development support.
Any questions about this training should be directed to Dr. Barbara Ingham, University of Wisconsin, at 608-263-7383 or email to email@example.com. Advance registration is required. More information about the training is here, an agenda and a link to online registration will be available soon! The training will be delivered by Zoom. Helpful hints are available for connecting to Zoom.
Check out the new fact sheet Idea to Reality: Starting a Food Business in Wisconsin.
Stay well and food safe! Barb
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