NASHVILLE, Tenn. — Individuals who use a domestic kitchen to prepare, manufacture and sell food to the public can ensure their facilities meet Tennessee Department of Agriculture regulations through an upcoming course presented by the University of Tennessee Institute of Agriculture’s Department of Food Science and Technology and UT Extension.
Domestic Kitchen - Tennessee Food Safety Certification, will be held 8:30 a.m. - 4 p.m. CDT, Monday, May 20, at the Ellington Agricultural Center, 440 Hogan Road, Nashville.
Faith Critzer, UT Extension food safety specialist, will cover regulations for establishments using domestic kitchen facilities for bakery and other non-potentially hazardous foods intended for sale.
Individuals interested in forming a catering business (made-to-order birthday cakes, wedding cakes, etc.) are not required to take this course and should contact a local health department for information regarding regulations. Examples of potentially hazardous foods that cannot be processed in a domestic kitchen include salsa, pickled vegetables, relishes or chow-chow, cheesecakes, canned vegetables or meats, fermented vegetables and dairy or meat products.
Individuals with an inside pet of any kind will not qualify as a food manufacturer under the Domestic Kitchen Rule.
Preregistration with payment is mandatory, and the $100 registration fee is nonrefundable. Registration includes instruction materials, lunch and certificate.
The University of Tennessee Institute of Agriculture provides instruction, research and public service through the UT College of Agricultural Sciences and Natural Resources; the UT College of Veterinary Medicine; UT AgResearch, including its system of 10 research and education centers; and UT Extension with offices in all 95 Tennessee counties.
Faith Critzer, assistant professor and UT Extension specialist, Department of Food Science and Technology, 865-974-7274, email@example.com