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Food Safety

UW Extension is pleased to offer the following trainings in 2021:

Acidified Foods Processing – FDA approved

This course is intended to provide food safety knowledge and understanding regarding the commercial manufacture of acid foods, acidified foods, and fermented foods that are packaged, jarred, or canned. The course has been specifically written for non-automated packaging operators. It is an FDA recognized course providing instruction primarily for operating supervisors, meeting the requirements stated in 21 CFR 114.10. The class is two-days in length.

Home Canning

This course is intended for those preserving high-acid foods including jams and jellies, pickles, most fruits, and vegetables like beans, cucumbers, cabbage, cauliflower, and peppers. Because there is no fear of Clostridium botulinum growth, these foods require much less heating than low-acid foods. To be safe, such foods need only to reach pasteurization temperatures. The training will include specifics regarding the effects of high-altitude on preservation/pasteurization temperatures. The instructors will demonstrate the making/canning of products like pickled garlic, salsa, and sauce. Those people selling products under the Wyoming Food Freedom Act (direct to the end consumer) will be interested in this course. It is also good background preparation for the FDA course. The training is one day in length.

Good Agricultural Practices

In agriculture, GAPs or GAP stands for Good Agricultural Practices. Food safety begins with sound practices on the farm, especially with fresh vegetable and fruit produce. This workshop provides growers with a foundation for on-farm food safety. It teaches practices you can use and helps you learn how to prepare for a GAP audit to Food Safety Modernization Act (FSMA) Produce Safety Rule, or just increase ability to provide safe food. Many fresh produce retailers now require their suppliers to have third party audits to verify safe food production and handling practices on the farm. By becoming food safety compliant, producers will stay competitive in the specialty produce business. This training is intended for those growing products for commercial sale and will include the topics on the this agenda:

  • Worker Training, Hygiene, and Health
  • Water Use
  • Postharvest Water Use
  • Soil Amendments
  • Cleaning and Sanitation
  • Traceability and Recall
  • Crisis Management
  • Other Important Practices
  • Summary

The training is one day in length.

Each class is $20. Registration is at the class’s Eventbrite website.

Funding for the workshops has come from the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through a grant. Its contents are solely the responsibility of the presenters and do not necessarily represent the official views of the USDA.

Questions? Contact Cole Ehmke (cehmke@uwyo.edu).


Also from UW Extension

Cooking with Ancient Grains

In these hands-on workshops, participants will learn about cooking and baking with emmer and spelt and some of the benefits of incorporating these ancient kinds of wheat into a modern diet. Class fee $10.

  • Newcastle Extension Office - March 10 at 5:30 pm, 746-3531
  • Afton Extension Office - March 25 at 5:30 pm, 885-3132

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