Join MWFPA for its dynamic two-day Hazard Analysis Critical Control Points: Basic Concepts, Design and Implementation and Refresher for Food Processors seminar. This course is certified by the International HACCP Alliance and open to all food processors, suppliers and regulators who wish to learn the basics of HACCP in food processing or review associated fundamental principles and concepts.
This recently published Fact Sheet gives small food processors an overview of allergen risks to consumers as well as the actions they need to take to ensure both safety and prevention of costly recalls.
Attention foodmakers and farmers! Exhibitor applications are now being accepted for Feast! Local Foods Marketplace festival and trade show. Feast! the largest celebration of local foods in the tri-state area will return for its second year December 4 & 5, 2015 at the Mayo Civic Center, Rochester, MN.
The ever-growing list of farm and processing operations that are certified organic is soon to be available in a more user-friendly and up-to-date version. The National Organic Program (NOP) has been working with partners to re-issue the current "List of operations" as the "Organic Integrity Database."
Farms and businesses that are certified organic and incurred costs between October 1, 2014 and September 30, 2015 are eligible for reimbursement of up to 75% of fees paid to a maximum of $750 per scope.
The Organic Processing Institute is here to help you navigate a path to successful organic processing in the Midwest. We help forge links among organic farmers and processors to ensure sustainable success. Whether you are a current processor or want to become one, we can help you thrive.