The University of Delaware Cooperative Extension will hold its On-Farm Food Safety Training from 9 a.m. to 5 p.m. Feb. 10 at the Kent County Cooperative Extension Office, 69 Transportation Circle, Dover.
The eight-hour class will be taught by Kathleen Splane, UD Family & Consumer Science extension educator.
Participants will learn how to identify potentially hazardous and non-potentially hazardous foods; understand foodborne pathogens and ways to control them; reduce the risk of foodborne illness; evaluate their plan for controlling potential microbial problems; and understand state regulations on farm-produced, non-potentially hazardous food items.
Non-potentially hazardous food items include baked breads, cakes, muffins, cookies, non-chocolate candy, jellies, jams, preserves, marmalades, fruit butters, fruit pies, herbs in vinegar, honey and herb mixtures, dried fruit and vegetables, spices or herbs, maple syrup, sorghum, popcorn, caramel corn, peanut brittle and roasted nuts.
The training, certification and inspections of farm kitchens are required under Delaware regulations adopted in 2006 and apply to farmers who wish to process non-potentially hazardous foods in their on-farm home kitchens for sale to the public at Delaware Department of Agriculture-listed farmers’ markets, on their farm or at a roadside stand on or near their farm. On-farm kitchens will be inspected by appointment after participants complete the training and pass a written test.
The fee is $50. To register for the training, email email@example.com or call 730-4000.