Better Process School
- Thread starter mikeinsc
- Start date
Mike,
Is the class taught in Clemson? Food Science Department? Please post a few details.
Tom
Is the class taught in Clemson? Food Science Department? Please post a few details.
Tom
Tom,
The school teaches the class but it's taught in Greenville. That's about all I know. Essentially, it's a requirement in order to can and sell to the public low acid and acidified foods such as salsas, jellies and hot sauces.
http://www.clemson.edu/cafls/departments/fnps/outreach/workshop_schools/better_process_control_school.html
SL,
I'm a ServSafe instructor and a hacky cook by trade, so I am hoping I won't have to unlearn too many things. Does it help with insurance or does it not matter because it's a requirement?
The school teaches the class but it's taught in Greenville. That's about all I know. Essentially, it's a requirement in order to can and sell to the public low acid and acidified foods such as salsas, jellies and hot sauces.
http://www.clemson.edu/cafls/departments/fnps/outreach/workshop_schools/better_process_control_school.html
SL,
I'm a ServSafe instructor and a hacky cook by trade, so I am hoping I won't have to unlearn too many things. Does it help with insurance or does it not matter because it's a requirement?
So, this school is nothing like I had anticipated. It is geared for the commercial big guys, not small producer. But I get why they have a course this intensive because you never know where a road will take you. And the certificate is good for life.
If nothing else, I'll have made some very good contacts and am getting the guidance needed for my small venture.
If nothing else, I'll have made some very good contacts and am getting the guidance needed for my small venture.
Mate! It may not seem like much now, but it will be a good credential for you to have. There are many different ( and unusual...ie...never thought about before but got the paper!!!) opportunities that could arise. 
Nice!