April 27, 1pm–5pmWhere
Northwest Ohio Cooperative Kitchen (NOCK) 13737 Middleton Pike (St. Rt. 582), Bowling Green, OH
Educating food businesses on food safety, small business implications of the new Food Safety Modernization Act (FSMA) Preventive Control rules, and increasing food recalls and government expectations will be the topics of a class hosted by the Center for Innovative Food Technology (CIFT).
The Food and Drug Administration (FDA) released the final rules for the FSMA Preventive Control for Human Food, in an attempt to reduce the prevalence of foodborne illnesses. These rules focus on areas such as food safety, manufacturing practices, product recalls, and supply chain.
Food safety expert Shari Plimpton, Ph.D., vice president, director of food industry programs, CIFT, will discuss the steps that small food processors will need to take to meet the new ramifications of the FSMA Preventative Control for Human Food. She will also cover all food regulations including how to produce safe, high-quality products as well as sanitation and hygiene practices. Plimpton is also a Hazard Analysis and Critical Control Points (HACCP) instructor, certified by the International HACCP Alliance, and will be introducing the key techniques outlined in this method. The class will provide valuable take home points including how to follow the new FDA rules, reduce customer complaints, and provide safe, wholesome products.
These processing procedures will be explained within the NOCK – a kitchen-based setting that educates and advises entrepreneurs interested in starting a food business. 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 cost is just $25/person or $40/two guests (pay online, or cash/check at the door) which includes great networking opportunities and light refreshments. Advanced registration is preferred.