Learn how to write a HACCP Plan

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.

We've placed the entire workshop on YouTube and we've made all his fact sheets, training documents, and worksheets available as well.

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.

And if you have any questions about the CoMo Cooks Shared Kitchen, future workshops, or would like a tour of the space, visit comocooks.com or contact Trish Sieckmann at [email protected].

The Loop
14 Business Loop 70 East
Columbia, MO 65203
573-443-LOOP (5667)

Questions? Contact us at [email protected]

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