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.
This course is offered online and as a one-day workshop. In-person workshops are offered based on demand, so please contact us at Foodsci_ext@utk.edu (865-974-7331) if you are interested in being added to our wait-list.
Who Should Attend
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
- Product Labeling
- Allergens and Allergen Control
|Onine||On Demand||Online||Temporarily unavailable!|
PLEASE CONTACT CONNIE BOWMAN at Connie.Bowman@utk.edu for assistance