Domestic Kitchen Certification Course

Food Science
Wednesday, December 14, 2011
8:30 - 4:00

KNOXVILLE, Tenn. — Individuals who use a domestic kitchen to prepare, manufacture and sell food to the public can ensure their facilities meet Tennessee Department of Agriculture regulations through an upcoming course presented by the University of Tennessee Institute of Agriculture’s Department of Food Science and Technology and UT Extension.

Domestic Kitchen - Tennessee Food Safety Certification will be held 8:30 a.m.-4 p.m., Wednesday, Dec. 14, in Room 125 of the Ellington Plant Sciences Building on the UT agricultural campus in Knoxville.

Dr. Michael Davidson, a UT food microbiologist, and Dr. Faith Critzer, a UT Extension food safety specialist, will cover regulations for establishments using domestic kitchen facilities for bakery and other non-potentially hazardous foods intended for sale.

Individuals interested in forming a catering business (made-to-order birthday cakes, wedding cakes, etc.) are not required to take this course and should contact a local health department for information regarding regulations. Examples of potentially hazardous foods that cannot be processed in a domestic kitchen include salsa, pickled vegetables, relishes or . . .


Unless otherwise noted, all events are open to the public.