Making a Value-Added Food Product in a Home or Commercial Kitchen

As an existing or startup business owner or farmer-entrepreneur, you will understand the different types of saleable food products that can be manufactured in a home-based kitchen and those that require a commercial or shared-use commercial kitchen. Learn about food safety rules, regulations, and the inspection process. Understand the free educational resources available to successfully own and operate a food business in compliance with NCDA food laws and regulations.

Speaker(s): Minoo Mehrotra, NCDA Food & Drug Division Technical Trainer; Donna Flowers, OMGoodness Pimento Cheese, LLC- Partner; Facilitator: Melissa Evans, Wilson Community College- SBC Director

Co-Sponsor(s): Nash, Edgecombe, & Wilson SBC, NC Growing Together-Center for Environmental Systems, Self-Help Credit Union, Federal Reserve Bank of Richmond, Upper Coastal Plain Council Of Governments

Immediately following this session, please proceed directly towards the Eagles Center. Lunch will be during a lunch time panel discussion, and we will begin the discussion by 12:45 while you are eating lunch. As you are in line to pick up lunch, you may wish to chat at the vendor tables, but please keep the line moving.

Fee: No Cost