This 2-day course in Greenfield will cover the following topics:
- Principals of Food Safety
- The Product Development Process Cycle to Creating a New Food Product
- Product Development Process (including business strategy, product testing, product launch)
- HACCP Plan requirements and/or Low-acid & Acidified certification
- Determining formula, process and packaging for a safe food system
- Process Validation requirements
- Label Regulations, product claims, ingredient statements and nutrition facts
- Operational capabilities and Quality Controls
This program is sponsored by UMass Extension, CropCircle Kitchen and the Franklin County CDC Western MA Food Processing Center.