John A. Spitzer Conference Center | Lorain, OH

If you are a small-scale food producer there is required documentation you will need to complete to be compliant with the Food Safety Modernization Act (FSMA). This includes documentation of your size exemption as a “qualified facility” and various food safety programs. This workshop is intended for small (< $1 million in sales/year) producers of fermented, canned, and other shelf-stable foods. This 4-hour course is a hands-on opportunity for processors to develop their food safety documentation in small groups with individual coaching from instructors. Participants are encouraged to bring their existing documentation, if they have it, for review by instructors. Attendees should leave with completed or nearly completed food safety documentation for size exemptions, Good Manufacturing Practices, and Preventive Control Food Safety Plans as relevant.

  • Prior food safety training is recommended but not required prior to enrollment.
  • Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops.

John A. Spitzer Conference Center
1005 N Abbe Rd, Elyria, OH 44035

9 am - 1 pm





Dr. Abby Snyder

Assistant Professor of Microbial Food Safety
Cornell University
Abby Assitant

Shiyu Cai

Graduate Extension Assistant
Cornell University

Stacy Vernon

Project Manager