At-home food businesses the topic in Cooperative Extension program, open to all
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| At-home food businesses are the topic at an upcoming URI Cooperative Extension program on Feb. 14. Attendees will learn the basics on how to start and successfully operate a food business from home. (URI Cooperative Extension) |
Cottage food manufacturing is a thriving industry in Rhode Island allowing certain foods to be produced in a residential kitchen and sold directly to consumers.
The conference will highlight regulatory requirements for cottage food production with presentations on food safety culture, food safety considerations for cottage food production and information for growing a food business. Advance registration is required.
The conference is led by Nicole Richard, a food safety researcher with the Cooperative Extension who helps businesses and consumers operate safely. Richard has more than 15 years of experience developing food safety resources and programming, through the University’s Food Safety Research and Education Program.
As chair of the Rhode Island Food Safety Task Force, she will be joined at the conference by speakers from the Rhode Island Department of Health, U.S. Food and Drug Administration, and Centers for Disease Control and Prevention, discussing food safety and codes, allergen management, resources, and more.
The cost to attend is $10 (free for students). All are welcome.
To register or learn more, visit here. Registration is required by Feb. 11.
The workshop is offered by the URI Food Safety Education program, which provides resources for food processors, retail food service operators, growers, gardeners, and consumers to help food businesses comply with regulatory requirements and implement best practices.
To learn more about the URI Food Safety Education Program, contact Nicole Richard at URI at 401-874-2977, nicolerichard@uri.edu, or visit www.uri.edu/CoopExt.
