Michigan Restaurant & Lodging Association Process Variance Training
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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 | ||||||||||||||||||
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Process Variance Culinary Labs
Grand Valley Community College 143 Bostwick Ave. NE, Grand Rapids, MI 49503 June 17 8AM - Noon August 15 1PM – 5PM September 9 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. |
