Aug. 25: NCC Day in the Garden

August 22, 2012 under CANR News, Cooperative Extension, Events

Join the New Castle County Master Gardeners and Master Food Educators for a Day in the Garden.  FREE, and for the entire family.  Saturday, August 25, 1:00 pm – 3:00 pm.

Master Gardeners and Master Food Educators will be available in the Vegetable Teaching and Demonstration Garden at the University of Delaware New Castle County Extension Office at 461 Wyoming Road to answer home gardening-related questions and share a taste of the garden harvest.

Displays will offer information on the following:

  • food safety
  • nutrition
  • growing and harvesting summer and fall vegetables and fruits
  • freezing and canning
  • worm bin and backyard composting
  • pollinators
  • seed starting
  • and more….

Samples of fresh salsa, gazpacho, and vegetables, harvested from the garden on that day, will also be available for tasting.

For more information, contact Carrie Murphy, Horticulture Educator, New Castle County Cooperative Extension.  (302) 831-2506, cjmurphy@udel.edu

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UD Research Magazine online

May 18, 2011 under CANR News

The latest issue of UD Research is now available online.  This issue’s theme “building a safer world” features a first person article on the “Future of Food” written by Robin Morgan, CANR Dean, and highlights CANR programs in avian biosciences and food safety.  Limited hard copies are available in the CANR Communications Office.

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2011 GAP/GHP Training Sessions Announced

February 18, 2011 under CANR News, Cooperative Extension, Events

University of Delaware Cooperative Extension will offer voluntary food safety Good Agriculture Practices (GAPs) and Good Handling Practices (GH’s) training sessions for fruit and vegetable growers in 2011.

The training includes certification issued by the Delaware Department of Agriculture.

According to Gordon Johnson, extension specialist and assistant professor of plant and soil sciences, “For wholesale growers, this training certification program satisfies some wholesale buyer requirements that growers attend GAP/GHP training. For those expecting to go through an audit this year, this program will help you to know what is covered in an audit and how to develop your farm food safety plan.”

Smaller growers that do not market wholesale are also encouraged to become trained and learn about the best ways to keep produce safe from food borne pathogens.

Limited or no wholesale, mostly direct market growers will need to complete only 3 hours of training, while significant wholesale growers must attend 6 hours of training in order to receive certification.

Training sessions in 2011 include:

Kent County

Wholesale growers: 9 a.m.-3 p.m., Thursday, March 3.

Small growers (limited or no wholesale): 6 p.m.-9 p.m., Monday, April 4.

Both sessions will take place at the Kent County Extension Office, UD Paradee Building, 69 Transportation Circle, Dover, DE 19901.

Call (302) 730-4000 to register, and contact Phillip Sylvester (phillip@udel.edu), Kent County cooperative extension agent, for more information.

Sussex County

Wholesale growers: This will be broken up into two sessions. Session 1 will take place 6 p.m.-9 p.m., Thursday, March 10 and Session 2 will take place 6 p.m.-9 p.m., Thursday, March 17.

Small growers (limited or no wholesale): 6 p.m.-9 p.m., Thursday, April 14.

All sessions will take place at the University of Delaware Carvel Research and Education Center, 16483 County Seat Highway, Georgetown, DE 19947.

Call (302) 856-7303 to register or contact extension agents Tracy Wootten (wootten@udel.edu) or Cory Whaley (whaley@udel.edu) for more information.

New Castle County

Small growers (limited or no wholesale): 6 p.m.-9 p.m., Tuesday, April 26.

The session will be held at the New Castle County Extension Office, 461 Wyoming Road, Newark, DE , 19716

Call (302) 831-2506 to register or contact extension educator Maria Pippidis (pippidis@udel.edu) for more information.

Trainings are also sponsored by the Fruit and Vegetable Growers Association of Delaware.

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Food safety training offered to potential on-farm food entrepreneurs on April 3

March 11, 2010 under CANR News

Dr. Sue Snider, University of Delaware Cooperative Extension, will provide food safety training for potential on-farm food entrepreneurs who wish to produce non-potentially hazardous foods in their licensed on-farm kitchen. The eight hour training will be held at the Delaware Department of Agriculture on Saturday, April 3, 2010 from 8:30 AM to 5:30 PM. Beverages will be provided. Participants are asked to bring their own lunch.

Participants must complete eight hours of training and pass a written test on the materials presented in order to receive a certificate and be eligible to have their on-farm kitchen inspected and licensed.

As a result of training in food safety, participants will be able to:
• Identify potentially hazardous and non-potentially hazardous foods,
• Appreciate foodborne pathogens and understand ways to control them,
• Apply basic principles to reduce the risk of foodborne illness
• Evaluate their plan for controlling potential microbial problems in their operation, and
• Understand requirements of the regulations for farm produced non-potentially hazardous food items.

In January 2006, Delaware’s regulations governing “On-Farm Home Processing of Non-Potentially Hazardous Foods” were adopted. Farmers who wish to process non-potentially hazardous foods in their on-farm home kitchens for sale to the public at farmers’ markets, on-farm markets, or roadside stands must abide by these regulations. These regulations established standards of practice for on-farm home food processing operations that safeguard public health and provide consumers with food that is safe, unadulterated, and honestly presented.

The regulations provide definitions, define operator qualifications, and establish operation food safety and physical facility requirements. Non-potentially hazardous foods include:
• Baked breads, cakes, muffins, or cookies with a water activity of .85 or less;
• Candy (non-chocolate);
• Containerized fruit preparations consisting of jellies, jams, preserves, marmalades, and fruit butters with an equilibrated pH of 4.6 or less or a water activity of 0.85 or less;
• Fruit pies with an equilibrated pH of 4.6 or less;
• Herbs in vinegar with an equilibrated pH of 4.6 or less;
• Honey and herb mixtures;
• Dried fruit and vegetables;
• Spices or herbs
• Maple syrup and sorghum
• Snack items such as popcorn, caramel corn, and peanut brittle
• Roasted nuts

Under the regulations, potential on-farm food entrepreneurs will be required to have eight hours of food safety training and have their farm kitchens inspected.

Copies of these regulations and applications are available on the Delaware Department of Agriculture website: www.dda.delaware.gov

On-farm kitchens will be inspected by appointment.

For more information, to register for the training, or to receive a copy of the regulations, please call or e-mail Sheree Nichols at the Delaware Department of Agriculture:
Phone: (800) 282-8685 (DE only) or (302) 698-4521
E-Mail: sheree.nichols@state.de.us

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Food safety training offered to potential on-farm food entrepreneurs

January 14, 2010 under CANR News, Cooperative Extension, Events

Dr. Sue Snider, University of Delaware Cooperative Extension, will provide food safety training for potential on-farm food entrepreneurs during a two-session, eight hour training that will be held at the Delaware Department of Agriculture on the following dates:

February 11, 2010 February 18, 2010
6:00 P.M. – 10:00 P.M. 6:00 P.M. – 10:00 P.M.

Participants must complete eight hours of training and pass a written test on the materials presented in order to receive a certificate.

As a result of training in food safety, participants will be able to: Identify potentially and non-potentially hazardous foods, Appreciate foodborne pathogens and understand ways to control them, Apply the basic principles to reduce the risk of foodborne illness Evaluate your plan for controlling potential microbial problems in your operation, and Understand requirements of the new regulations for farm produced food items.

In January 2006, Delaware’s new regulations governing “On-Farm Home Processing of Non-Potentially Hazardous Foods” were adopted. Farmers who wish to process non-potentially hazardous foods in their on-farm home kitchens for sale to the public at farmers’ markets, on-farm markets, or roadside stands must abide by these regulations.

These regulations established standards of practice for on-farm home food processing operations that safeguard public health and provide consumers with food that is safe, unadulterated, and honestly presented.

The regulations provide definitions, define operator qualifications, and establish operation food safety and physical facility requirements. Non-potentially hazardous foods include: Baked breads, cakes, muffins, or cookies with a water activity of .85 or less; Candy (non-chocolate); Containerized fruit preparations consisting of jellies, jams, preserves, marmalades, and fruit butters with an equilibrated pH of 4.6 or less or a water activity of 0.85 or less; Fruit pies with an equilibrated pH of 4.6 or less; Herbs in vinegar with an equilibrated pH of 4.6 or less; Honey and herb mixtures; Dried fruit and vegetables; Spices or herbs Maple syrup and sorghum Snack items such as popcorn, caramel corn, and peanut brittle Roasted nuts.

Under the regulations, potential on-farm food entrepreneurs will be required to have eight hours of food safety training and have their farm kitchens inspected.

Copies of these regulations and applications are available on the Delaware Department of Agriculture website.

On-farm kitchens will be inspected by appointment.

For more information, to register for the training, or to receive a copy of the regulations, please call or e-mail Sheree Nichols at the Delaware Department of Agriculture: Phone: (800) 282-8685 (DE only) or (302) 698-4521
E-Mail: sheree.nichols@state.de.us.

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