University of Tennessee Extension sets Domestic Kitchen Certification Course
Posted: Monday, December 12, 2011 8:03 pm
Individuals who use a domestic kitchen to prepare, manufacture and sell food to the public can ensure their facilities meet Tennessee Department of Agriculture regulations through an upcoming course presented by the University of Tennessee Institute of Agriculture’s Department of Food Science and Technology and UT Extension.
Domestic Kitchen – Tennessee Food Safety Certification will be held 8:30 a.m.-4 p.m. Wednesday in Room 125 of the Ellington Plant Sciences Building on the UT agricultural campus in Knoxville.
Dr. Michael Davidson, a UT food microbiologist, and Dr. Faith Critzer, a UT Extension food safety specialist, will cover regulations for establishments using domestic kitchen facilities for bakery and other non-potentially hazardous foods intended for sale.
Individuals interested in forming a catering business (made-to-order birthday cakes, wedding cakes, etc.) are not required to take this course and should contact a local health department for information regarding regulations. Examples of potentially hazardous foods that cannot be processed in a domestic kitchen include salsa, pickled vegetables, relishes or chow-chow, cheesecakes, canned vegetables or meats, fermented vegetables and dairy or meat products.
Individuals with an inside pet of any kind will not qualify as a food manufacturer under the Domestic Kitchen Rule.
Preregistration with payment is mandatory and the $100 registration fee is nonrefundable. Registration includes instruction materials, lunch and certificate. A parking permit for the day is an additional $5.
For more information or to enroll, contact Nancy Austin at (865) 974-7717 or email@example.com. To enroll online, visit http://tiny.utk.edu/fst1211.
Published in The Messenger 12.12.11