The University of Connecticut (UConn) Extension, in cooperation with the University of Rhode Island, is conducting a two-day workshop to help farmers considering starting a small food processing business in their residential kitchen. The course will be held April 15 and 16 from 9 am to 2 pm at the Middlesex County Extension Center, 1066 Saybrook Road, Haddam, Connecticut. Preregistration is required.

Session 1, on April 15th will address exploring the on-farm value added food production as a business option. This session will include: what you should know about regulations and on-farm processing; understanding the potential food safety risks in your on-farm processing kitchen; managing a risky food business with risk management planning; and considerations when you want to scale up to produce a larger quantity and/or variety of products. This session is geared to help farmers determine the costs and benefits of starting a home kitchen-based food processing business—to help them make decisions about going forward.

Session 2, on April 16th, will address product, process, and facility food safety controls for the residential farm kitchen. This session will include: sanitation for the residential processing kitchen; canning processes and food safety controls for jams, jellies, acidified foods and maple syrup; and writing a food safety plan.

To register by April 6 or to answer questions you may have about the course, contact Diane Wright Hirsch, Extension Educator at diane.hirsch@uconn.edu or by phone at 203.407.3163.