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12-5-2003 |
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Commercial producers of acidified foods are encouraged to take advantage of a Better Process Control School acidified foods processing class to be held January 5-7, 2004, at the West Virginia Department of Agriculture’s (WVDA) Agricultural Center near Sissonville, WV. Space is limited to 50 participants and the registration deadline is December 31, 2003. Federal law requires a properly certified supervisor for all facilities that produce acidified foods, such as salsa, relishes or spaghetti sauce. “Food safety is one of the top priorities of the WVDA, and this class is an important safeguard for producers and consumers,” said Commissioner of Agriculture Gus R. Douglass. “Anyone considering starting an agribusiness of this nature should take this class as the first step in the process. It will be money well spent.” The $250 registration fee for in-state producers, and $350 registration fee for out-of-state residents includes textbook and examination costs, a significant savings over other courses. Qualified West Virginia companies may apply for workforce development training reimbursement at the conclusion of the course. The class will cover topics such as microbiology, container handling, plant sanitation, record keeping and process room operations. The U.S. Food and Drug Administration-approved course will be taught by Dr. Cameron Hackney, Dean of West Virginia University’s Davis College of Agriculture, Forestry and Consumer Sciences, and Dr. Joseph Marcy of Virginia Tech University. The class is sponsored by the WVDA, Davis College, West Virginia Small Business Development Center, Virginia Tech and Mountain Resource, Conservation and Development. To register, send a nonrefundable check for $250 made out to Mountain Resource, Conservation and Development to Kellie Boles, WVDA Marketing and Development Division, 1900 Kanawha Blvd. E., Charleston, WV 25305. For more information, contact Boles at 304/558-2210.
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©2001, 2002 West Virginia Department of Agriculture, All Rights Reserved |
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