NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665

December 10, 1998

Food Safety Workshop Follows Marketplace '99

Entrepreneurs attending Marketplace '99 who have dreams of selling the world's best salsas, sauces, herbal vinegars or similar gourmet items and novelties may want to stay in Bismarck for an extra day. A free one-day workshop focusing on topics related to manufacturing acidic and acidified foods will be held from 8 a.m. to 4 p.m. on Friday, Jan. 8, in Room 322 of the Jack Science Center at Bismarck State College.

"This workshop is going to provide food manufacturers with information on the resources we have available, both through the NDSU Extension Service and the Food and Drug Administration," says Julie Garden-Robinson, extension food and nutrition specialist at North Dakota State University.

Half of the workshop will cover the regulations for manufacturing acidic and acidified foods. The second half will focus on the proper use of pH meters, which food manufacturers need to know how to use in order to ensure their products won't support the growth of Clostridium botulinum, a deadly bacteria.

Food manufacturers should bring their pH meters to the workshop so they can practice taking readings and standardizing their equipment using the official method. A number of companies that manufacture pH meters have been invited, Garden-Robinson says.

Along with the NDSU Extension Service and the FDA, representatives from the North Dakota Department of Health will take part in the workshop. Those interested in registering for the workshop or finding out more information can contact Garden-Robinson at (701) 231-7187, or they can call Don Aird with the FDA at (612) 334-4100, extension No. 129.

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Source: Julie Garden-Robinson (701) 231-7187

Editor: Dean Hulse (701) 231-6136