TOLEDO — Educating food businesses on the countless number of food-borne illnesses and product recalls that could be avoided through proper handling, processing and storage of food will be the featured topic at a seminar hosted by the Center for Innovative Food Technology (CIFT) April 25 from 1 to 5 p.m. at the Northwest Ohio Cooperative Kitchen (NOCK).
Nationally-recognized 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 Preventive Controls as a method of identifying and preventing hazards that may result in the contamination of food will be included.
These processing procedures will be explained within the NOCK — a kitchen-based setting that educates and advises entrepreneurs interested in starting a food business.
Small 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 $25/person or $20/person for a group of two or more (pay online or cash/check at the door). Advanced registration is preferred.
The NOCK/AIF is located at 13737 Middleton Pike (state Route 582) in Bowling Green, Ohio. Visit ciftinnovation.org to register and pay online, or contact 419-535-6000, ext. 140 or firstname.lastname@example.org.
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