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Food & Agriculture – Overview of Resources & Instruction

Colleagues and I have produced resource and instruction products for food and agriculture practitioners and students. These resources are available at no charge.

Wisconsin Food Processing Guide: A Handbook for Entrepreneurs and Managers (2016)

120 pages
Jenifer A. Buckley and Elena M. Byrne; published by University of Wisconsin-Extension

Presents a comprehensive array of topics that must be considered by the food entrepreneur. Provides a point of reference and reflection for those starting up, scaling up, or even those who are just dreaming.

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Fact Sheet: FSMA Preventive Controls Rule for Human Food (2016)

3 pages
Jenifer Buckley

Provides small processors with an introductory overview of the Food Safety Modernization Act – Preventive Controls Rule for Human Food. Summarizes compliance deadlines, key changes in requirements, exemptions, and other details, along with an extensive list of additional resources.

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Webinar: Working with Your Food Safety Inspector (2013)

90 minutes
Developed and moderated by Jenifer Buckley, with panelists Pearl Brown, Gordon Robinson, Laurie Sorensen, and Sue Spagnuolo

Helps small processors understand and make the most of food safety inspections. Panel discussion with small Michigan processors and representatives of the Michigan Department of Agriculture and Rural Development.

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Organic Processing Institute Resources (2012-2015)

8 fact sheets, 3 case studies
Various authors

Two-page fact sheets cover issues of concern to organic and non-organic food processing companies: managing allergen risks, processing with a co-packer, basics of organic certification, sourcing organic ingredients, sanitation, and regulations for disposal of poultry waste in Iowa, Minnesota, and Wisconsin. Case studies authored by Elena Byrne examine successful organic manufacturers: tortilla chips, camelina oil, and herbal products.

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Course: Regional Food Products and Processing in Michigan (2012)

1-page course overview, 10-page syllabus
Developed and led by Jenifer Buckley

Undergraduate course examining food processing as a diverse and dynamic feature of Michigan’s economy and agrifood landscape and exploring its historical and regulatory context. ESA491, Michigan State University Department of Community Sustainability.

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