April 23, 3pm–7pmWhere
Northwest Ohio Cooperative Kitchen (NOCK) 13737 Middleton Pike (St. Rt. 582), Bowling Green, OH
Educating food businesses on the countless number of food-borne illnesses or product recalls that could be avoided through proper handling, processing, and storage of food is paramount.
Food-related business owners, aspiring entrepreneurs, and those who are producing a product to sell at markets and/or other retail establishments are encouraged to attend the seminar, hosted by the Center for Innovative Food Technology.
Food safety expert Shari Plimpton, Ph.D., vice president, director of food industry, CIFT, will discuss the fundamentals of proper production practices, sanitation and hygiene practices for a safe, high-quality product. An introduction to the basics of Hazard Analysis and Critical Control Points as a method of identifying and preventing hazards that may result in the contamination of food will be included. Providing safe, wholesome products, reducing customer complaints, and avoiding product recalls are the take home points from this comprehensive workshop.
Many of these processing procedures will be explained within the NOCK – a kitchen-based setting that educates and advises entrepreneurs interested in starting a food business.
The cost is $25/person or $40/two guests (cash or check at the door, payable to Agricultural Incubator Foundation, or AIF) which includes great networking opportunities and light refreshments.