Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety VIRTUAL COURSE
Course Description:
Are you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so, this is the program for you! This course is a 2-day program designed specifically to address product development and food safety issues faced by small 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 an provide an overview of key regulatory requirements for small and emerging food businesses, such as entrepreneurs and local food processors.
Course Testimonials:
"I learned about the steps needed when developing, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality"
"I wish I had this course available to me when I began my SQF journey a year and a half ago"
Check out our feature in the Lancaster Farming Magazine
Course Outline:
Chapter 1: Introduction: Course introduction and expectations
Chapter 2: Food Safety Hazards: Understanding food safety hazards, and identifying potential sources.
Chapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization.
Chapter 4: Product Labeling: Guidance for basic nutritional labeling and claims.
Chapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product.
Chapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule.
Chapter 7: Hazard Analysis: Conducting a hazard analysis for your food product.
Chapter 8: Preventive Controls: Determining implementation of food safety controls for your product.
Instructors:
Content will be taught by food safety educators from the Universities of Massachusetts and Rhode Island.
Registration Fee: This program is sponsored in part by USDA-NIFA, so the program will be offered at a reduced cost of $50, which will provide participants with a key for the online self-paced version of this course (accessible in fall of 2020). Participants will also receive a $50 stipend upon completion of course and all program evaluations.
Registration Deadline: Monday, July 20th