Clemson University Cooperative Extension will host a one-day workshop for retail food establishments interested in conducting acidification processes to preserve foods for retail sales or service. Processes that preserve food by adding an acidic component (such as vinegar) or by fermenting are required to obtain approval of their safety procedure from the SC Department of Health and Environmental Control (SCDHEC). In our morning session, SC DHEC will present on the science, writing the safety plan, and obtaining regulatory approval. The afternoon session will be a laboratory session in which Food Safety Extension Specialists will cover proper canning technique, pH meter calibration, testing the product for pH, and monitoring records.

If you are considering use of canning, pickling or fermenting foods for preservation in your retail food establishment, this workshop is for you!

Attendance will be capped at 20 participants.