WHERE and WHEN?
Cape Breton: Gaelic College (St. Ann’s): November 10, 2011 (8:30-4:30)
Yarmouth: NSCC Burridge Campus: November 22, 2011 (8:30-4:30)
DETAILS:
This workshop will feature the fundamentals of food preservation and food safety. Topics include:
Food safety concerns regarding preserving foods in jars, vacuum and other types of packaging
Cooking, refrigeration, and freezing of foods
In-home preparation, labeling, production logs, recalls and coding, and shelf life
pH, 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-IRAP Industrial Research Assistance Program and NS Dept. of Agriculture Food Protection and Enforcement staff. This team of specialists bring an incredible amount of knowledge and experience in food production and technology.
HOW TO JOIN:
$30 per person at registration, pre-registration required, lunch provided.
Payment by cheque or credit card, at pre-registration.
Forms available electronically from John Sollows (nhungjohn@eastlink.ca), Natalie Smith (natalie@hilltopcottagefarm.com), George Carmichael (CARMICGF@gov.ns.ca) or Brenda Wilson (taste@tasteofnovascotia.com )
To register, please mail, e-mail or fax completed form and payment 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)