All in person workshops around the state have been postponed until the further notice. Please look for our virtual workshops and webinars starting in April.  

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This webinar will be recorded and sent to those who have registered.

 

If clicking on the button above does not send you to the registration page, please copy and paste the following into your web browser:  https://virginiatech.zoom.us/meeting/register/tJ0qde2oqzwsHtSKyo9GQxR4YM2GxweD_ux-

After registering, you will receive a confirmation email containing information about joining the meeting.

 

Why should I attend?

 

Recently, the Virginia Department of Agriculture and Consumer Services (VDACS) sent out a newsletter to food processors of the Commonwealth entitled New Regulations for Food Storage and Manufacturing Facilities (21 CFR 117 Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food). Do you have questions pertaining to this document?  As a very small food processor, do you know what this means for your business?

 Join our webinar on this subject to learn more and to ask those nagging questions regarding compliance! 

This webinar is intended for very small (< $1 million in sales/year) small food businesses, farm market managers, and directors of shared-use kitchens that produce FDA-regulated food products. If you are a small-scale food producer there is new required documentation you will need to complete to be compliant with the regulation.  This includes documentation of your size exemption as a“qualified facility.

This webinar is an opportunity for processors to understand what will be required by regulation including training and record requirements.  Attendees should leave with understanding of the very small processor attestation requirement and the process of attesting, Current Good Manufacturing Practices (cGMPs) requirements,and next steps for Preventive Control Plans or Scheduled Processes, if relevant.

We will discuss FSMA compliance, size-based exemptions, and size-sensitive food safety practices to prepare and sustain businesses through the COVID-19 pandemic and beyond.

The webinar is hosted by Joell Eifert, Assistant Director of the Food Innovations Program at the Department of Food Science and Technology at Virginia Tech who will be joined by Abby Snyder, Assistant Professor at Cornell University. 

This course is made possible through a grant supported by the USDA.

 Joell Eifert

Director, Food Innovations Program

Department of Food Science and Technology (0924)

402-C Human and Agricultural Biosciences Building I,Virginia Tech

1230 Washington Street, SW

Blacksburg, VA  24061

Office Phone:  (540) 231-2483

joell.eifert@vt.edu

Website:  https://ext.vt.edu/food-health/food-innovations.html