Food Safety in on-farm Residential Kitchens

Program Goal: New England state food regulators are being urged to adopt regulations that allow farmers to enhance farm profitability by processing value-added foods in their on-farm home kitchens. Participating farmers will understand the risks/benefits of processing value added food products as a way to diversify their operation, including financial risks, and will learn skills to reduce risk for food safety liability.

Learning Objective: To provide farmers with the risks and benefits of having an on-farm kitchen, and to help them reduce the risk of liability.

Program Components: Demonstration; Presentation; Training Session; Workshop

Program Participants: Farmers

When: Varies

Website: http://www.foodsafety.uconn.edu

Program Contact

Diane Hirsch
diane.hirsch@uconn.edu