Geared towards small and very small-scale producers of preserves, sauces, dressings, BBQ and hot sauces, and vinegars.
This workshop will provide the region’s small and very small-scale food processors with up-to-date information and technical knowledge of the acid/acidified food product development process for the specialty food industry and how to bring such products to market, targeted to start-up entrepreneurs and food product developers.
Agenda
- What is an Acid/Acidified Foods?
- Microbiological hazards associated with acidified canned foods
- Importance of pH and water activity
- pH of common fruits and vegetables
- Principles of processing of acidified foods
- Applicable food safety regulations
- Basic aspects of labeling
- How to complete FDA process filings?
Trainer: Dr. Girish Ganjyal, WSU Extension Food Processing Specialist