October 5, 2016

Food Innovation Center expands training programs in New Jersey

The Rutgers Food Innovation Center (FIC) has expanded its training programs and its geographic outreach, and will be offering a series of food industry training programs in northern New Jersey in mid-October. These classes will include:apple_processing

  • a one-day course in Food Business Basics offered on Oct. 18,
  • a three-day food safety course in Preventive Controls for Human Food offered from Oct. 19-21, and
  • a one-day course in Food Industry Sustainability that will be offered on Oct. 24.

All classes will be held at 78 John Miller Way, Kearny, NJ 07032, within the Kearny Point Industrial Park.  Registration for each of these classes can be conducted online by clicking the appropriate link at http://foodinnovation.rutgers.edu.

The course in Food Business Basics is designed for startup and early-stage entrepreneurs that are considering establishing or expanding a food business. This one-day seminar offers a unique opportunity for food entrepreneurs to learn critical aspects of the prepared food business industry, and includes an overview of food industry trends and technologies, business and marketing planning, food law, food safety, food packaging, and other areas.

The course in Preventive Controls for Human Food (PCHF) includes 20 hours of classroom instruction over a three-day period. Participants will earn an official Food Safety Preventative Controls Alliance (FSPCA) certificate for becoming an FDA-recognized “Preventive Controls Qualified Individual” (PCQI) with the credentials for creating a FDA Food Safety Plan with hazard analysis and risk-based preventive controls.

In accordance with recent federal regulations, each FDA-regulated food processing facility that is not under regulatory-required HACCP must now have a PCQI to develop, implement and validate their food safety plan as required under the 2011 FSMA Act. PCHF training is appropriate for food marketers and food processing managers in the functions of quality assurance, plant operations, sanitation, and other functions; service providers and consultants; public health inspectors; and also brokers and distributors.

A third seminar, in Best Practices in Food Industry Sustainability, is being provided in partnership with the Rutgers EcoComplex. This sustainability seminar will help companies to reduce their energy and water use, create or enhance their sustainability program, and save money in their operations. The course agenda will provide a holistic understanding of the many components of food industry sustainability, including: building construction and design considerations that impact energy and water conservation; refrigeration system alternatives for both larger and smaller operations; and innovations in food handling and processing equipment, transportation, lighting systems, water and wastewater systems, etc. This seminar is designed for small, mid-sized and larger food processing companies; logistics, supply chain, warehousing, and distribution operations; retail and foodservice establishments; and contractors, engineers, architects, consultants, and other organizations that are allied to the food industry.

Class size for all three programs is limited, and registration costs for each program vary. Registration can only be confirmed after payment has been received, and availability is on a first come first served basis. Registration and payment can be conducted online via links on the home page of Rutgers FIC website at http://foodinnovation.rutgers.edu. For further information, or to register by phone, contact Sho Islam at [email protected] or Jean Mahoney at [email protected], or by phone at 856-459-1900.





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