Food Safety for Small and Local Food Processors

Program Goal: The Connecticut meat and poultry processing industry is characterized by small operations. In addition several recent Connecticut regulations may increase the number of small operations, particularly on-farm producers of acidified foods and small poultry slaughter/processing operations. Connecticut food safety regulations currently in place, the recently passed Food Safety Modernization Act, and Hazard Analysis Critical Control Point (HACCP) regulations require that meat and poultry, seafood, and fresh juice food processing operations write and implement food safety plans and/or complete training programs that will serve to prevent foodborne illnesses. Regional training programs that help processors meet these regulations are essential to their ability to comply.

Learning Objective: To provide regional training programs for businesses to educate them on the new laws about safety and security when working in the food industry.

Program Components: Presentation; Training Session; Workshop

Program Participants: Businesses; Government Agencies

When: 2.5-day course/Annually

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

Program Contact

Diane Hirsch
diane.hirsch@uconn.edu