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Upcoming Workshops and Events

Program Contact: Kate Mikulak, Ag Program Coordinator
(360) 370-7664 • Kathryn.mikulak@wsu.edu


Value-Added Food Product Development Series

 

Introduction to Value-Added Food Product Development Workshops

Interested in making and selling prepared foods like preserves or baked goods? Join us to learn the ins and outs of value-added food product development!

 

When: December 8 & 9, 2021 | 8:30 am – 5 pm

December 8th: Shelf-Stable Acidified Foods (Pickles, Sauces, Jams, Jellies)

December 9th: Everything else: Baked Goods, Fermented Foods, and others

Fee: $10 per day (Each day will focus on a different category of food products. You can attend one day or both days.)

Where: Brickworks, 150 Nichols St. Friday Harbor, WA
(May go to online learning depending on current conditions)

Click here to register!

 

Geared towards small-scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value-added products.

This workshop will provide the region’s current or interested small-scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market. Targeted towards start-up entrepreneurs and food product developers.

Participants will be guided through the various steps from concept development to the market, with an emphasis on factors to consider for scaling up the product from the kitchen to commercial production. Speaker(s) will provide examples to illustrate the steps and end goal.

Topics to be covered

  • Value-added product development process overview
  • Concept development
  • Kitchen/Lab-scale product development
  • Scale-up issues in product development
  • Food safety regulations
  • Business planning and marketing
  • Food business license in WA state
Agenda:

Morning: General information about value-added food product development, basic food safety, and scaling-up (coffee, tea, pastries, and fruit provided)

Mid-day Break: 1 hour – bring your own lunch

Afternoon: December 8th: Shelf-Stable Acidified Foods (Pickles, Sauces, Jams, Jellies)

December 9th: Everything else: Baked Goods, Fermented Foods, and others

 

Lead Presenter:
Dr. Girish Ganjyal, WSU Extension Food Processing Specialist
(https://foodprocessing.wsu.edu/contact/)

Please contact Brook Brouwer, WSU San Juan County Extension Director, brook.brouwer@wsu.edu or 360-370-7667, regarding registration or contact Girish Ganjyal, Extension Food Processing Specialist, girish.ganjyal@wsu.edu or 509-335-5613 for content questions.

 

 

FSPCA FSMA Preventive Controls for Human Foods: Parts 1 & 2

SAVE THE DATE: Trainings for the next step of value-added production, FSPCA (Food Safety Preventative Controls Alliance) FSMA (Food Safety Modernization Act) Preventive Controls for Human Foods will be offered in Early 2022.

Part 1 is done online, at your own pace. You will want to give yourself at least 4 weeks to complete it, and completion is mandatory to take Part 2. Part 2 will be held in person, in Friday Harbor, Spring 2022.

By successfully completing this course, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.

General Information about these trainings can be found here: FSPCA FSMA Preventive Controls for Human Foods: Parts 1 & 2

Read the latest Preventive Controls for Human Food: An Overview – Extension Informational PDF Document.