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.

Contact Information

Phone: (702) 759-0588

 

Updated on: November 12, 2019