FOOD PRESERVATION & SAFETY FOR FOOD ENTREPRENEURS WORKSHOP:
Cape Breton: Gaelic College (St. Ann’s): June 16, 2011 (8:30-4:30)
Yarmouth: NSCC Burridge Campus: June 21, 2011 (8:30-4:30)
$30 per person, pre-registration required, lunch provided
This workshop will feature the fundamentals of food preservation and foodsafety. Topics include:
Food safety concerns regarding preparing foods in jars, vacuum and othertypes of packagingCooking, refrigeration, and freezing of foodsIn-home preparation, labeling, production logs, recalls and coding, andshelf lifepH, water activity and other food safety parameters
Presenters include Kathy Spencer and Doug Singer, food technologists from Dalhousie University, Steve Owen, technology advisor for NRC-IRAPIndustrial Research Assistance Program and NS Department of Agriculture Food Protection and Enforcement staff. This team of specialists bring anincredible amount of knowledge and experience in food production andtechnology.
To register, please complete the attached form and email or fax to:
Brenda Wilson Taste of Nova Scotia 36 Brookshire Court, Suite 14 Bedford, NS B4A 4E9 email: taste@tasteofnovascotia.com Fax: 492-9286 Phone: 492-9291 (ext.: 114)