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Colorado Cottage Food Safety Training

October 9, 2020 @ 9:00 am - 1:00 pm

$40

CSU EXTENSION COTTAGE FOOD SAFETY TRAINING

$40

Resister Here

The training will not be held in person but via a webinar.  We will be sending out information on how to connect. You will need access to a good internet connection to view the webinar.  Please contact Anne Zander at azander@bouldercounty.org if you have questions.

This is an intense 3 1/2 to 4-hour food safety training that provides a 3-year certification and meets the food safety training requirement for Colorado Cottage Foods Act established and supported by the Colorado State Dept. of Health & Environment.

Participants learn food safety guidelines and the specifics for operating a small home based cottage food business from a home kitchen. Learn about the most current Colorado Cottage Food Act and get a food safety certificate that applies no matter where you live in Colorado!! 

The main sections of the training cover food safety guidelines for preparing foods in a home kitchen which is different from a food service site that would be inspected by the County and/or State Health Depts.  We cover basics of proper hygiene; preventing cross contamination and cross-contact of food allergens; temperature control for safe food preparation, storage, transporting produce and sales. The allowable food products are highlighted with CSU Extension fact sheets provided for each food product allowed.  Then instructors go into product ingredient labeling, packaging requirements, marketing, preparation at altitude and for going further with your business.

Details

Date:
October 9, 2020
Time:
9:00 am - 1:00 pm
Cost:
$40
Event Category:
Event Tags:
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Organizer

CSU Extension
Phone:
303-678-6238
Email:
CSUExtension@bouldercounty.org
Website:
boulder.extension.colostate.edu

Keeping ahead of COVID-19

This rapidly evolving coronavirus (COVID-19) has imposed an unsettling, fluid situation upon our community and its businesses. While the team here still aims to maintain a “business as usual” approach, we are making a number of significant changes to our operations to account for a situation that is far from normal.