The “Acidified Foods Better Process Control School” will be held in Asheville Feb. 22-24. This entrepreneurs’ workshop will be led by the N.C. State University Department of Food, Bioprocessing and Nutrition Sciences Extension Program, in cooperation with the N.C. Department of Agriculture and Consumer Services.
This school is intended for and directed at operating supervisors of acidified foods processing and packaging systems in acidified food establishments. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa and more).
This class will be held at the Holiday Inn Asheville – Biltmore West. Special room rates are available. See the flyer for details. Registration deadline is Feb. 13.
For more information, contact Lisa Gordon at N.C. State University, 919.515.2956 or email@example.com.