Specialized Food Process: Fermentation/Curing Virtual Session presented by NACCHO

This event has passed, but you can view the recorded webinar: Specialized Food Process: Fermentation/Curing Webinar.

REGISTER: NACCHO Virtual Sharing Session on Specialized Food Process: Fermentation/Curing Registration Link

WHEN: Tuesday, April 9, 2019 12:00 pm – 1:00pm (EDT)

WHERE: Virtual session

WHAT: Fermentation and curing of meat, poultry, game, and fish products, as well as other fermentations (e.g., kombucha and kimchee) are considered specialized processes under the U.S. Food and Drug Administration Model Food Code.

This virtual sharing session will focus on the science and proper implementation of fermentation and curing. Presenters will also discuss local health departments’ HACCP plan review processes for retail establishments using specialized processes.

Participants will have the opportunity to exchange ideas with their peers virtually throughout the session and ask questions to the presenters.

WHO: Presenters:
• Brian Nummer, Utah State University Food Safety Extension
• Zachary Lustgarten, Boulder County Public Health, CO