BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//American Culinary Federation//NONSGML Events//EN
BEGIN:VEVENT
UID:acf-event-NE_REG_13-S_SEMI16@acfchefs.org
DTSTAMP:20130309T215157Z
DTSTART:20130320T124500
DTEND:20130320T134500
SUMMARY:ACF EDS: Food Safety Aspects for Specialized Processes, Part 3
LOCATION:Turning Stone Resort & Casino, Verona, NY
DESCRIPTION:Sponsored by: Canada Cutlery Inc. \nSession three of this series concentrates on sous vide, a process that has garnered increased interest among chefs. This process' unique regulatory requirements will be discussed and a HACCP plan developed through hands-on participation.\n Presented by: Susan Wallace, executive director, food safety, Johnson & WalesUniversity \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on May 21, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=NE_REG_13 for updates.
END:VEVENT
END:VCALENDAR