Purpose​

This course provides an introduction to food microbiology, Good Manufacturing Practices (GMPs), cleaning and sanitation, Hazard Analysis and Critical Control Points (HACCP), food labeling, and allergen control for food manufacturers wishing to prepare non-potentially hazardous foods in their home kitchen.  This course is the first step in meeting requirements outlined in TN​ Dept. of Ag. Regulations Chapter 0080-4-11.

 
This course is offered online and as a 1 day workshop.  Workshops are offered based on demand, so please contact Nathan Miller(nathan.miller@tennessee.edu ; (865)974-7287) if you are interested in being added to our waitlist.bread.jpg
 

Who should attend

Food Manufacturers wishing to prepare non-potentially hazardous foods in their home kitchen.

Curriculum

  • Key TDA Inspection Points
  • Introduction to Food Microbiology
  • GMPs
  • Cleaning and Sanitation
  • Introduction to HACCP​​
  • Product Labeling​
  • Allergens and Allergen Control​ 

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Upcoming Workshops​

​A minimum of 10 participants is required to conduct the workshop in person. Contact Nathan Miller if you are interested in hosting a course (nathan.miller@tennessee.edu; (865)974-7287). 

 

 

 

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