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
The Special Processes Course for May is full. We apologize for the inconvenience. Please check the other dates and/or watch for future course offerings.
Phone: (702) 759-0588
Updated on: November 12, 2019