Earning certification to prepare, manufacture and sell certain foods from a home kitchen is now more convenient for Tennesseans thanks to a new online training module from University of Tennessee Extension.
Domestic Kitchen Food Safety Training, which launched Wednesday, Feb. 1, provides instruction centered around the state’s Domestic Kitchen Rule. The rule allows people to commercially prepare, manufacture and sell non-potentially hazardous foods in the home while ensuring the public’s health is protected.
Examples of non-potentially hazardous foods include jams, jellies, candies and certain baked goods.
UT’s Office of Information Technology has transformed the course from a traditional classroom format to the new online version. For those who prefer face-to-face training, the course will continue to be taught in a traditional classroom setting several times per year.
Participants who successfully complete the program earn certification from the University of Tennessee Food Science and Technology Extension program. Certification is the first step toward meeting requirements to manufacture non-potentially hazardous foods in a domestic kitchen.
Foods are considered non-potentially hazardous if they do not consist mainly of meat, poultry, liquid eggs, partially cooked egg products, fish, milk and milk products, shellfish, partially cooked bakery products, or other ingredients susceptible to the rapid growth of microorganisms when stored out of recommended temperature ranges for cold or hot foods.
Other prohibited foods include low-acid canned vegetables and acidified foods such as salsa or pickled vegetables.
Individuals interested in forming a catering business (made-to-order birthday cakes, wedding cakes, etc.) are not required to take the course and should contact a local health department for information regarding regulations.
In addition, individuals with an inside pet of any kind will not qualify as a food manufacturer under the Domestic Kitchen Rule.
Tennessee residents seeking the online certification should visit the UT Extension Online Learning website at http://tiny.utk.edu/kitchencert beginning Feb. 1. The course fee is $75, which is payable online. First-time site users must create an account.
For more information, contact Nancy Austin in the Department of Food Science and Technology at 865-974-7717 or firstname.lastname@example.org.