Producers who wish to sell acidified foods in retail settings must take a BPSC course. An acidified food (AF) is a low-acid food to which acid(s) or acid food(s) are added and which has a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85. Those who only sell at a farmers’ market are not required to take this course. The school will be taught by Dr. Joseph E. Marcy, Department Head of Virginia Polytechnic Institute and State University.

Cost: $50

Contact:
Leslie Boggess
lboggess@wvda.us
304-558-2210

Register Here