University of Maryland Extension

The Cottage Act

A training workshop in FSMA preventive control rules: For food processors...

Who should attend?
Food processors who need to comply with FSMA preventive controls rule. To know if it applies to you, visit the US FDA website here.

-Are exempt from the rule but need to comply with the rules due to supply-chain demands
-Are new entrepreneurs in processed food business
-Want to remain up-to-date with the FSMA regulations and how to comply with them


What will you get from attending this workshop?
-In-depth understanding of the requirements of preventive control rules
-Hands-on experience in writing food safety plans that are required under the FSMA rules
-Completion certificates required to develop food safety plans
-Guidance regarding food safety risks and how to mitigate them

How much does it cost?
$275

Where will it be held?
November 27-29, 2018 at Western Maryland Research and Education Center, Keedysville MD

How do I register?
https://goo.gl/forms/B7xRhzvrbMV1feDr2
Contact Rohan Tikekar (301-405-4509, rtikekar@umd.edu)

                                         

       

For more information about starting your own Cottage Food Business, and up coming Food for Profit workshops contact:

Ginger S. Myers, Ag Marketing Specialist and Director, Maryland Rural Enterprise Development Center
University of Maryland Extension
gsmyers@umd.edu
301-432-2767


What is The Cottage Food Law?

"In 2012, Maryland passed a modified Cottage Law, allowing for citizens to operate a home based bakery or home food processing company."

 

What is Food for Profit?

Food for Profit was created by Penn State Extension Educator Winifred W. McGee.  The University of Maryland Extension Educator (Marketing Specialist), Ginger S. Myers, has partnered with PSU to bring this informative workshop to Maryland.  Food for Profit "takes you step by step through the information necessary to start and run a small food product business, especially directed to individals who will be making and packing their products for resale through grocery stores, farm markets, or restaurants."

                                                             

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