BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Kentucky Horticulture Council - ECPv6.16.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://kyhortcouncil.org
X-WR-CALDESC:Events for Kentucky Horticulture Council
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:UTC
BEGIN:STANDARD
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20200101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=UTC:20210323T080000
DTEND;TZID=UTC:20210323T170000
DTSTAMP:20260523T215340
CREATED:20210218T152450Z
LAST-MODIFIED:20210218T152450Z
UID:13530-1616486400-1616518800@kyhortcouncil.org
SUMMARY:FSMA Produce Safety Rule Virtual Training
DESCRIPTION:Who Should Attend: Fruit and vegetable growers and others interested in learning about produce safety\, Good Agricultural Practices (GAPs)\, co-management\, and the proposed FDA’s Food Safety Modernization Act (FSMA) Produce Safety Rule. \nRegister by February 18 with: Badrinath Jagannathan\nEmail – badrivj@uky.edu\nAddress – Badrinath Jagannathan\n325 Cooper Drive\, Room 210\nW.P Garrigus building\nDepartment of Animal and Food Science\nLexington\, KY 40546 \nOnline registration: https://uky.az1.qualtrics.com/jfe/form/SV_0GqBxuZ2ioX8FKZ \nYou will receive a Zoom link after registration. \nFee: Free for KY produce growers. \nFor more information about scheduled PSA Grower Training Courses in Kentucky\, please visit the Food Systems Innovation Center website at https://www.uky.edu/fsic/trainings.php
URL:https://kyhortcouncil.org/event/fsma-produce-safety-rule-virtual-training/
LOCATION:KY
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210323T093000
DTEND;TZID=UTC:20210323T143000
DTSTAMP:20260523T215340
CREATED:20210109T224415Z
LAST-MODIFIED:20210109T224415Z
UID:13262-1616491800-1616509800@kyhortcouncil.org
SUMMARY:Homebased Microprocessor Virtual Workshop - Calloway Co
DESCRIPTION:Homebased microprocessors are farmers who grow and harvest produce to use in their value-added products.  Homebased microprocessors are required to grow a predominant ingredient in the products they make.  Homebased microprocessors are allowed to make higher risk products such as canned tomatoes\, pickled fruits and vegetables\, salsa\, barbecue sauce\, pepper or herb jellies\, vinegars\, low or no sugar jams and jellies\, and pressure canned vegetables.   The first step to becoming certified as a homebased microprocessor is to attend a Homebased Microprocessor (HBM) workshop presented by the University of Kentucky.  The cost of the workshop is $50.00.  Next\, recipes for all products to be sold under the program must be submitted to the University of Kentucky for approval\, at a fee of $5.00 per recipe.  Proof of workshop completion\, approved recipes\, draft labels for all products\, and verification of an approved water source are then attached to the application for HBM certification and sent to the Department for Public Health Food Safety Branch.  There is a $50.00 fee for this certification each year. \nHomebased microprocessors cannot have a gross annual income over 60\,000 (sixty thousand dollars) from the sale of their products.  Homebased microprocessed products can only be sold from three locations within Kentucky: the processor’s farm\, a Kentucky Registered farmer’s market\, or a certified roadside stand.  Questions should be directed to Annhall Norris at 859-257-1812 or annhall.norris@uky.edu. \nRegistration: https://fcs-hes.ca.uky.edu/homebased_processing_microprocessing
URL:https://kyhortcouncil.org/event/homebased-microprocessor-virtual-workshop-calloway-co/
LOCATION:KY
END:VEVENT
END:VCALENDAR