Course to certify sellers of food in domestic kitchen

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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 University of Tennessee Institute of Agriculture Food Science Technology and UT Extension faculty.
Domestic Kitchen: Tennessee Food Safety Certification will be from 9:30 a.m. to 3 p.m. March 24 in the Ed Jones Auditorium of Ellington Agricultural Center at 440 Hogan Road, Nashville.
UT food microbiologist Michael Davidson and UT Extension food safety specialist William Morris will cover regulations for establishments using domestic kitchen facilities for bakery and other nonpotentially hazardous foods intended for sale.
Davidson and Morris are approved by the Tennessee Department of Agriculture to teach the course and grant certification for domestic kitchens.
Individuals interested in forming a catering business, such as those for made-to-order birthday cakes and wedding cakes, are not required to take this course and should contact the 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 indoor 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.
Contact Nancy Austin at 865-974-7717 or naustin@utk.edu to register. To enroll online, visit http://tinyurl.com/fst032411.   
The University of Tennessee Institute of Agriculture provides instruction, research and public service through the UT College of Agricultural Sciences and Natural Resources; the UT College of Veterinary Medicine; UT AgResearch; and UT Extension.