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Domestic Kitchen December 2009 - General Information
Home > Domestic Kitchen > December 2009 > General Information

| General Information | Print this page | Online Registration Form |

Domestic Kitchen - Tennessee Food Safety Certification Course
December 16, 2009

UT Extension Central Region Office
5201 Marchant Drive
Nashville, TN 37211

Meets the Requirement for rules of
Tennessee Department of Agriculture Regulatory Services Division Chapter 0080-4-11
Regulations for Establishments Utilizing Domestic Kitchen Facilities for Bakery
and Other Non-Potentially Hazardous Foods Intended for Sale

P. Michael Davidson
and
William C. Morris

Department of Food Science and Technology

Download Flyer/Registration Form (184 kb PDF)

Purpose of the Domestic Kitchen Rules:
The purpose of these rules is to allow individuals using domestic kitchens to prepare, manufacture and sell non-potentially hazardous foods to the public, while ensuring that the public health is protected by compliance with these rules and inspections by the Department of Agriculture.

Please note: If you are in a catering business or are interested in starting a catering business (e.g., made-to-order birthday cakes, wedding cakes, etc.) this course is not a requirement for your business. For that type of business, you need to contact your local Health Department. Also, if you are interested in manufacturing foods that are considered "potentially hazardous," the Domestic Kitchen Rule does not allow these to be produced in a home kitchen. A partial list of common foods that are potentially hazardous and not allowed to be manufactured under the Domestic Kitchen Rule includes: salsa, pickled vegetables, relishes or chow-chow, cheese cakes, canned vegetables or meats, fermented vegetables and dairy or meat products.

Note: If you have an inside pet, of any kind, you do not qualify as a food manufacturer under the Domestic Kitchen Rule.

Course Schedule:
Date: December 16, 2009
Time: 8:30 am to 4:30 pm (CST)

Registration and General Information:
The $100 registration fee includes instruction materials, lunch and certificate earned.

Enrollment:
Pre-registration with payment is mandatory. Registration fee is non-refundable. The registration fee is $100. Registration will be limited to the first 55 participants. To enroll, complete the online registration form and send a check or money order payable to The University of Tennessee and mail to:

Nancy Austin
The University of Tennessee
Food Science & Technology
2605 River Drive, 116 FSPB
Knoxville, TN 37996-4591

You can also pay the enrollment fee online by credit card:
Please click here to pay the enrollment fee online (link will open in a new window). Please make sure to complete the online registration form also in addition to paying the registration fee online.

Directions:

From West: I-40 to I-65 South towards Huntsville. Take Harding Place East exit. (This is the second exit) Turn right at light and bear right onto Trousdale. You will be driving past a Shell Station and a CVS on the right. Continue on Trousdale until you come to a 4-way stop and turn left. You are now on Hogan Road. Go to the end of Hogan and turn right on Marchant (at stop sign.) Go up hill, through a small set of gates and turn right into first building on right. Look for the big orange UT sign out front.

From East: I-24 to Harding Place West exit. Continue on Harding Place to Nolensville Road. Turn left and go one block to next light which is Edmondson Pike. Turn right. Go through two lights at Blackman and Brewer. Watch for entrance into Ellington Ag Center on right. Turn into center and go to 3-way stop. Turn left and go up hill, pass grandstands and parking lot and turn left into first building on your left. Big orange UT sign out front.

| General Information | Print this page | Online Registration Form

 
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