Are you interested in creating value-added products but are unclear where to start? Are you required to write a Hazard Analysis and Critical Control Points (HACCP) plan to get permitted? We can help!
Joe Bullinger from Missouri Enterprise recently gave a workshop on HACCP Plans designed specifically for cooks, growers, and other food producers interested preserving food for sale to the public. HACCP plans are required for processes such as pickling, juicing, canning, smoking, and reduced oxygen packaging.
Joe will guide you through the ins and outs of food safety, ensuring that you can confidently handle, prepare, and package processed foods. Whether you're a seasoned chef or just starting out, this workshop is perfect for anyone who wants to take their business to the next level.