Fermentation Hazards and Controls Workshop
February 7 @ 8:00 am - February 8 @ 2:00 pm
This fermentation hazards and controls (HACCP) workshop is designed for small to very small food operations and retail or foodservice operators who desire to ferment foods as a Food Code “Special Process”. Regulators, Chefs, and food safety professionals working in these areas will also benefit. The workshop is divided into four parts:
- Fermentations (Introduction) “from rot to religion”
- GMPs and GFPs: “Good Fermentation Practices”
- The flow of different fermentations (yogurt, kombucha, sauerkraut, kimchee, etc)
- HACCP controls for fermentation hazards
We’ll have opportunities to discuss dairy fermentations such as yogurt and cheese; vegetable fermentations such as sauerkraut and kimchee; and various beverage fermentations including kombucha, kefir, koumiss, etc. Time permitting we can talk fish sauce like worcestershire fermentations, nut cheese, stinky tofu, natto, and more. We won’t have time to talk about alaskan fermented beaver though.
You’ll learn whether there is actually a food fermented using Clostridium perfringens, what garum is, why Alaska’s botulism numbers are kept separate from the US statistics by the CDC (see beaver comment above), and lastly whether fermentations are rot or religion.
Simple snacks and beverges will be provided. Lunch Day 1 is on your own in the area. We will skip lunch day two so that we can finish up early (2 pm) and get people on the road for traveling home.
NEHA CEUs have not been “pre-approved” for this workshop. You will need to submit supporting materials to NEHA to get their CEUs. Subtracting breaks there will be about 11-12 contact hours.
All participants will get a Retail-foodservice food safety consortium certificate (via docusign) on the last day of the course. Particiapnts will also be able to participate as a beta tester of the new online Fermentation course available in Febraury 2019. Information will be presented during the workshop.