Food Safety Document Development for Small Food Processors

If you are a small-scale food producer there is required documentation you will need to complete to be compliant with the Food Safety Modernization Act (FSMA). This includes documentation of your size exemption as a “qualified facility” and various food safety programs. This workshop is intended for small (< $1 million in sales/year) producers of fermented, canned, and other shelf-stable foods. This one-day course is a hands-on opportunity for processors to develop their food safety documentation in small groups with individual coaching from instructors. Participants are encouraged to bring their existing documentation, if they have it, for review by instructors. Attendees should leave with completed or nearly completed food safety documentation for size exemptions, Good Manufacturing Practices, and Preventive Control Food Safety Plans as relevant.

  • Workshop is limited to the first 20 registrants. Additional registrants will be added to a wait list and additional workshops may be scheduled as needed to meet demand.
  • Prior food safety training is recommended but not required prior to enrollment.
  • Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops.

Course Fee
The cost to attend is $25 per person. This fee covers instruction, materials, parking, and lunch.

Please do not make travel arrangements until you receive a confirmation email from osufic@osu.edu.

This course is made possible through a grant supported by the USDA and grant support from the Connect & Collaborate program at The Ohio State University.

Location
Class sessions are held on The Ohio State University campus in room 043 of the Agricultural Administration Building.

Accommodations
There are many nearby hotels on Olentangy River Rd. A few that include a shuttle to OSU are Fairfield Inn & SuitesHoliday Inn Express & Suites, and Springhill Suites. Additional options can be found here: go.osu.edu/hotels.

Registration 

 

Cancellation Policy
Cancellations must be received before December 6 to receive a partial refund. There is a $5 cancellation fee. No refunds will be given for cancellations after December 6or for no-shows.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.

Substitution Policy 
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.

Questions about the course content can be directed to Abby Snyder of Ohio State (snyder.814@osu.edu). Questions about enrollment can be directed to Heather Dean (dean.840@osu.edu).