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Successful Value Added Food Product Development: Managing Food Quality and Safety

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Event date/time: 
Tuesday, March 23, 2021 - 9:00am to Tuesday, March 30, 2021 - 1:00pm
Event Type: 
Online

Hosted by CISA and created and presented by Food Safety specialists and educators, this course is a remote 3-session program designed specifically to address product development and food safety issues faced by small value added food processors. Throughout the course, we will introduce the food science basics, important considerations when developing a new food product, share key elements required for product labeling, and provide an overview of key regulatory requirements for small and emerging food businesses.

This course is ideal for specialty food producers including farms making value added products.

Participants eligible to receive one-on-one assistance with product food safety development upon completion of the course.

Speaker(s) / Instructor(s): 
Amanda Kinchla, M.S., Extension Associate Professor, University of Massachusetts
Nicole Richard, M.S. Food Safety Specialist, URI
Kim Concra, Nutrition & Food Safety Specialist at Cape Cod Cooperative Extension/Buy Fresh Buy Local Cape Cod
Chris Von Achen, Food Safety Educator, independent contractor
Price: 
Free!
How to Participate: 

Hosted by CISA and created and presented by Food Safety specialists and educators, this course is a remote 3-session program designed specifically to address product development and food safety issues faced by small value added food processors. Throughout the course, we will introduce the food science basics, important considerations when developing a new food product, share key elements required for product labeling, and provide an overview of key regulatory requirements for small and emerging food businesses.

This course is ideal for specialty food producers including farms making value added products.

Participants eligible to receive one-on-one assistance with product food safety development upon completion of the course.

Details

This course will be held remotely over three half-day sessions.

March 23, 9am-1pm

March 25, 9am-1pm

March 30, 9am-1pm

Course Outline

Chapter 1: Introduction
Chapter 2: Food Safety Hazards
Chapter 3: Product Development Lifecycle
Chapter 4: Controlling Food Quality and Safety
Chapter 5: Product Labeling and Claims
Chapter 6: Food Safety Management
Chapter 7: Hazard Analysis
Chapter 8: Preventive Controls

Registration Deadline: 
Friday, March 19, 2021 - 4:00pm
Contact's name: 
Stevie Schafenacker
Contact's email: 
This event will be recorded: 
No