Vacuum Sealing for Quality Frozen Local Produce
-Bruno Xavier, PhD and Shannon Prozeller, BS from the Cornell Food Venture Center
Vacuum sealing is a type of Reduced Oxygen Packaging which can greatly improve the quality of frozen foods. However, it has the potential of creating a serious food safety risk. This presentation will address safely using vacuum sealing and the training that the Cornell Food Venture Center offers for those who wish to use this food processing method.
Brought to you by the Saratoga County Farm To School Program
For Registration Click here to email Nicolina Foti at email@example.com
This event is online
Last updated February 19, 2021