Hi Conni Just a Few Bits and Pieces to Clean up but Otherwise Looking Good. Thanks For

Hi Conni – just a few bits and pieces to clean up – but otherwise looking good. Thanks for all your work on this. S

Step 1Delete:Here is a web site with a list of nationally approved class locations: The link has changed again! So I am going to reword this paragraph to avoid having to use a direct link to the BPCS pdf– please use this instead:

A list of nationally approved Better Process Control Schools can be accessed on the Grocery Manufacturers Association (GMA) website:

Going through the document some links are underlined and others not, and Link colors also differ- this may just be the way my computer is showing it – but if not - should these preferably be standardized? No lines or all underlined, same color for all? – your guidance here..

Step 7 Third para: checked the pdf – Cornell does not include their contact info on this form so we must add:

To submit your recipes to Cornell (Process Authority) for review, use the data recorded from your ‘test batch’ (SMADC On-Farm Recipe Evaluation Form), to complete the ‘Cornell Scheduled Process Form for Acid, Acidified or Low Water Activity Foods’Cornell Submission Form- mail to Cornell Food Venture Center:

Cornell University/ NYSAES

Food Research Lab

630 W. North St.

Geneva, NY 14456

Contact: Elizabeth Keller

Phone: (315) 787-2273 / 787-2397

Fax: 315-787-2397

Email:

Step 8:

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Fourth para take out space in form number:

printed copy of FDA 2541A,

Step 9:

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of your recipe and recordkeeping (processing logs).

Delete forward slash in form number:DHMH may also request copies of your ‘Scheduled Process’, FDA 2541A product labels and batch logs for their records.

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Click here for DHMH license application form