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Best Practices for Food Safety in Value-Added Foods

Value-added food producers and processors of all sizes want to produce the safest food possible for customers and consumers. While not all food producers and processors are legally required to follow specific regulatory requirements due to their size of operation or the type of products they produce, all can and should use some basic Good Manufacturing Practices (GMPs), which are the basic sanitary and processing requirements necessary to ensure the production of safe food. GMPs are also essential to meeting current and future FDA and USDA food safety requirements, and are a key prerequisite for Hazard Analysis and Critical Control Point (HACCP) programs, which are required for certain food products, including meat and poultry, juice, seafood, and some vacuum packed products, and by some food buyers.

This webinar will provide an overview of Good Manufacturing Practices and other related food safety best practices for value-added food producers and processors.

The presenter will be Dr. Londa Nwadike, University of Vermont Extension Food Safety Specialist

Created by Mary Peabody

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