University of Minnesota Extension’s “Head to the Kitchen” workshop is designed for entry-level food business participants such as small-scale farmers and growers, food producers and processors, food entrepreneurs, and cottage food producers to gain critical food safety knowledge.

Attendees interested in expanding or starting a food business will learn food safety information that will help them confidently plan their business and interact with regulators. During the workshop, participants will learn about the different food business options and have the opportunity to connect with Extension food safety educators and other food business owners. This workshop will include optional training in pH and Water Activity testing for individuals who may want to develop their own recipes to safely sell cottage foods.

The workshop will be held on March 22nd from 1-4:30 pm at the Cook County Community Center in Grand Marais. There is no fee to attend, but registration is requested at z.umn.edu/Head-to-the-Kitchen.

“During the panel discussion portion of the day, participants will be able to ask local regulators specific questions about the licensing, inspecting and operating of small-scale food businesses,” said Sarah Waddle, Cook County Extension Educator. “Participants will leave the workshop with new confidence and connections.”

The Extension food safety team offers more information about food safety at extension.umn.edu/food-safety.  For more news from U of M Extension, visit www.extension.umn.edu/news or contact Extension Communications at [email protected]. University of Minnesota Extension is an equal opportunity educator and employer.