{"id":26,"date":"2009-10-20T15:39:47","date_gmt":"2009-10-20T19:39:47","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=26"},"modified":"2017-03-14T13:43:42","modified_gmt":"2017-03-14T17:43:42","slug":"food-processors","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/resources-for-small-food-businesses-in-maine\/food-processors\/","title":{"rendered":"New England Small Food Processors Project"},"content":{"rendered":"<p>The New England Small Food Processors Project includes four fact sheets, a video tape and a notebook to introduce the concept of Hazard Analysis Critical Control Point (HACCP) to small-scale food processors throughout the region, including how to set up a HACCP plan. These educational materials have been used by more than 125 New England food processors in Maine, New Hampshire, Massachusetts, and Rhode Island.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The New England Small Food Processors Project includes four fact sheets, a video tape and a notebook to introduce the concept of Hazard Analysis Critical Control Point (HACCP) to small-scale food processors throughout the region, including how to set up a HACCP plan. 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