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NYSAES

News from, the Director!

This issue has important articles regarding HACCP and
Water Activity. Please take time to read them. They will
give you a better understanding of current issues regarding food safety.

We have a special section dedicated to one successful community kitchen located in Poughkeepsie. One of their users is featured in our entrepreneurial profile.

We are very excited about a new series of workshops for food entrepreneurs that will start in April of this year. The Food Venture Center's Technical Workshops for Entrepreneurs have been designed to provide small processors who have no food science background with basic knowledge of relevant topics such as sanitation, processing alternatives, laboratory measurements, packaging choices, and direct marketing opportunities in the electronic age. Space will be limited as these workshops will have plenty of hands-on training, but we are planning to offer them as frequently as needed.

Lastly, we would like to remind those of you manufacturing acidified foods such as pickled vegetables (cucumbers, beets, mushrooms, carrots, broccoli, peppers, onions, garlic, etc.), pickled eggs and similar products, of the FDA/USDA requirement for certification by attending and successfully completing the Better Process Control School. We only offer this intensive course once a year in Rochester, usually on the second or third week in May. For other processors, it is very informative and easily worth the time and money if you can spare it.

by Olga Padilla-Zakour
Directory, FVC