May 2020 – Special Processes Course Registration
The agenda includes discussing the hazards and control measures for each of the following Special Processes at Retail: Packaging juice; Reduced oxygen packaging; Live molluscan shellfish tanks; Sprouting seeds; Custom processing of meat; Adding components or food additives including fermentation and acidification; Drying foods; Curing, and smoking of meats; and Curing, smoking and drying of fish.
Due to popularity, seats are limited to one registration per person.
May – Special Processes Course
Dates: May 19 – 20, 2020
Times: 8:00 a.m. – 4:30 p.m.
Location: University of Nevada Cooperative Extension
8050 Paradise Road, Las Vegas, NV 89123
Register for the Meeting
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Updated on: November 12, 2019