This course provides an introduction to food microbiology, Good Manufacturing Practices (GMPs), cleaning and sanitation, Hazard Analysis and Critical Control Points (HACCP), food labeling, and allergen control for food manufacturers wishing to prepare non-potentially hazardous foods in their home kitchen. The course will provide pertinent information for those starting a cottage food business.
Food Manufacturers wishing to prepare non-potentially hazardous foods in their home kitchen.
Previous TDA Inspection Points- now best practices
Introduction to Food Microbiology
Cleaning and Sanitation
Introduction to HACCP
- Allergens and Allergen Control
- Online Domestic Kitchen Workshop
- A minimum of 10 participants is required to conduct the workshop in person. Contact Nathan Miller if you are interested in hosting a course (firstname.lastname@example.org; (865)974-7287).