Food Safety Documentation and COVID-19 Preparedness for Small Food Manufacturers
October 23rd | 12:00pm-1:00pm
Small-scale food manufacturers (<$1 million in sales/year) must understand and comply with state and federal regulations to safely produce packaged food products. Abby Snyder, Food Safety Specialist, Cornell University, will lead this conversation about Good Manufacturing Practices, policies to enhance COVID-19 prevention and required FSMA documentation. Food manufacturers, food protection regulators and shared-use kitchen managers should attend.
This course is offered by Cornell University and made possible through a grant supported by the USDA.
Contact Angela Gardner at email@example.com for more information.