Keeping You Informed
Manufacture of Acidified Canned Foods
Helping businesses that process salsa, pickles and other acidified foods meet training needs and connect with a Process Authority
Photo credit: B. Ingham
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Safe Production of Meat and Poultry
The University of Wisconsin-Madison supports the safe manufacture of meat and poultry products with Model HACCP Plans, validation research, SOP examples, and more.
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Safe Produce for Food Pantries Project
Information to help growers, gardeners and food pantries provide safe and healthy fruits and vegetables to food pantry guests.
Photo credit: Katelyn Vinson
Safe Home Food Preservation
Saving the bounty of your garden as delicious home-preserved food can be rewarding. Be sure to follow safe, research-tested recipes for maximum enjoyment.
Photo credit: Mother Earth News.
Safely Preparing and
Preserving Food at Home
Join the Blog!
https://fyi.extension.wisc.edu/safepreserving
ChooseMyPlate.gov helps you focus on key behaviors:
- Enjoy food, but eat less.
- Avoid oversized portions.
- Make half your plate fruits & veggies.
- Drink water instead of sugary drinks.
- Switch to fat-free or low-fat milk.
- Compare sodium in foods.
- Make half your grains whole.
UW-Extension educators are available across the state to help answer your questions. Fast access to your county office is here.
Training Announcements
Small Business Better Process
Canning School (virtual) - 2020
- September 15-16 (CLOSED)
- Nov. 30 - Dec. 1 (CLOSED)
Important: Registration Information
All trainings are held via Zoom.
Training agenda for November.
FDA Better Process Control School
September 21-24, 2020
(virtual via Zoom)
Tips for Food Entrepreneurs
Food, Dairy & Restaurant Licenses
Information for Food Entrepreneurs
Industry Tips: Choosing a Co-Packer
Wisconsin Food Processing GUIDE
Wisconsin's Pickle Bill
Ask a Question
University of Wisconsin - Madison
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Madison, WI 53706
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Phone: 608-263-7383
e-mail: bhingham@wisc.edu