UW-Extension to Offer Food Safety Training for Wisconsin's Food Processors

UW-Extension to Offer Food Safety Training for Wisconsin’s Food Processors

 Contact Barbara Ingham, 608-263-7383, bhingham@wisc.edu
Madison, Wis.—More and more Wisconsin residents are seeking fresh, locally produced foods with the goals of eating a healthier diet and supporting the local economy. With the increased emphasis on buying local, the University of Wisconsin–Extension is offering two training programs this spring to help growers and small businesses bring their products to market. The two programs are “Wisconsin Acidified Canned Foods Training for Licensed Processors” and “Farm to Market: Food Safety Training for ‘Pickle Bill’ Processors.”

According to University of Wisconsin-Extension food science specialist Barbara Ingham, it may be an opportune time for growers and small businesses to take advantage of the strong statewide interest in local foods. “Legislation signed into law in spring of 2010 (the ‘Pickle Bill’) allows individuals to can pickles or salsa and naturally acid products like jam in their home kitchens for sale at farm markets in Wisconsin,” says Ingham. To help individuals do this safely and to help explain these new regulations, the University of Wisconsin-Extension is offering “Farm to Market: Food Safety for Pickle Bill Processors” workshops in Green Bay on March 16; Eau Claire on April 13; Madison on May 4; and Wausau on May 18.
“Some food processors wish to market their canned products to a wider market through grocery stores or to customers in other states,” notes Ingham. These processors now also have easy access to the training that they need. Processors wishing to can a wider variety of products not covered under the “Pickle Bill,” or those wishing to sell at locations other than farm markets, must obtain a food processing license. As part of licensing, processors who make and can acidified foods such as pickles, salad dressing or sauces must obtain special food safety training. The “Wisconsin Acidified Canned Foods” training for licensed food processors was developed to assist these processors in providing safe, high quality foods for Wisconsin consumers. The “Wisconsin Acidified Canned Foods” training will be offered at in Green Bay on March 16; Eau Claire on April 14; Madison on May 5; and Wausau on May 19.
“Canned foods may be potentially hazardous if proper procedures are not followed,” says Ingham [YOUR NAME, COUNTY].”It’s important to follow tested recipes that will produce safe, high quality products for sale.” These trainings are designed to assist both licensed and unlicensed processors produce safe food for local and statewide markets.
More information and registration for both trainings is available at www.foodsafety.wisc.edu and through your [YOUR COUNTY] Extension office.
The University of Wisconsin-Extension is dedicated to providing support to food processors across the state. Web resources that explain the rules for exempt (Pickle Bill) processors and information to help licensed canned foods processors meet state regulations can be found online at: www.foodsafety.wisc.edu. Consumers will also find information on canning, approved recipes, and links to training registration forms on this site.
Individuals with questions about either should contact Barbara Ingham at the University of Wisconsin, phone 608-263-7383 or email bhingham@wisc.edu.