Michigan Restaurant & Lodging Association Process Variance Training
The procedure for a acquiring a variance has been streamlined for those that utilize any of the methods listed above or other similar techniques.
The Michigan Restaurant & Lodging Association (MRLA), in partnership with the Michigan Department of Agriculture and Rural Development (MDARD), is hosting free training on the new approach for a Special Processing Variance. The MRLA and MDARD have designed this approach with top industry chefs and food safety experts. Training will explain and define the new procedure for requesting and proposing for a Processing Variance.
April 17 - Birmingham
The Reserve / Silver Oak Room
325 S. Eton St., Birmingham, MI 48009
May 21 - Grand Rapids
DoubleTree by Hilton / Wolverine Room
4747 28th St. SE, Grand Rapids, MI 49512
Process Variance Culinary Labs
Grand Valley Community College
143 Bostwick Ave. NE, Grand Rapids, MI 49503
8AM - Noon
1PM – 5PM
8AM - Noon
Join the Michigan Restaurant & Lodging Association (MRLA) and Grand Rapids Community College, Secchia Institute for Culinary Education Chefs, and the Michigan Department of Agriculture and Rural Development (MDARD) for an interactive culinary lab that walks you through the steps of the food processing variance. The labs will walk through the how to and how not to in developing recipes that require food variance, some that require HACCP and some that do not.
These interactive labs build off the class room training that MRLA presented with MDARD) in previous years. We are making the classroom learning come alive. Do not miss one of the culinary lab sessions to learn how you can incorporate pickling, fermentation, reduced oxygen packaging and sous-vide cooking into your kitchen safely and legally.