NC State Extension

Local Food – Processing

This page links to information and resources regarding processing and packaging of local food products.

  • Niche Meat Processing
  • Adding Value to Local Food
  • NC State Extension’s Food Safety Modernization Act (FSMA) web portal
    Portal has information about upcoming FSMA trainings (Preventive Controls for Human and Animal Food, Produce Safety Rule, etc.) as well as contact information for all 5 of the FSMA ASAs. This site also links directly to the NC Fresh Produce Safety site.
  • Food Safety for Industry/Processors – The N.C. Fresh Produce Safety Portal provides information for processors in the sections pertaining to industry.
  • Food Business portal
    NC State’s Department of Food, Bioprocessing, and Nutrition Sciences Entrepreneur Initiative for Food (EI4F) program ensures individuals and firms transform agriculture commodities into safe, nutritious and value-added food and beverage products. The mission of EI4F is to help small food business owners and prospective entrepreneurs make informed decisions leading to greater economic development and job creation.

    • You can find information on this portal about upcoming Acidified Food Manufacturing School  on the Events calendars.
    • “The Acidified Manufacturing School provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more. This school is intended for and directed at the level of operating supervisors of acidified foods processing and packaging systems in acidified food establishments.”
  • NC Local Food Infrastructure Inventory – The North Carolina Growing Together project, in collaboration with North Carolina Cooperative Extension’s Local Foods Flagship Program, in 2013 created a mapped inventory of businesses that serve as intermediary steps in local food supply chains. This includes value-added processors (for example, meat and seafood processors, cheese manufacturers, specialty jams and pickling operations), food hubs, fresh produce wholesaler/distributors, multi-farm CSA’s, community kitchens, incubator farms, and cold storage locations. The inventory does not include information on end retailers (e.g., restaurants, groceries, etc. selling local foods to consumers).

    Primary Contact:
    Laura Lauffer
    Extension and Outreach Program Manager
    NC Growing Together Project
    Center for Environmental Farming Systems
    NC State University

    lwlauffe@ncsu.edu


Written By

Photo of Joanna Lelekacs, N.C. Cooperative ExtensionJoanna LelekacsExtension Local Food Flagship Program Manager (919) 515-1195 (Office) joanna_lelekacs@ncsu.eduANR/CRD - NC State University
Page Last Updated: 4 months ago
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