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Food Business Risk Management Series

Cole Ehmke

Summary

U.S. customers depend on the safety of food, yet many Wyoming food entrepreneurs have not received training in practices that protect the health of consumers. This project provided several types of training to farmers and food entrepreneurs: Good Agricultural Practices (GAPs), acidified foods processing (for both commercial ventures (FDA compliant) and home canners (who might sell directly to the end consumer), and Hazard Analysis Critical Control Points (HACCP). The poster reports on the results of a series provided in early 2021.

Details

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