CIFT seminar to focus on handling, processing food
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), Tuesday, April 25, from 1 p.m. to 5 p.m. at the Northwest Ohio Cooperative Kitchen (NOCK).
According to the Centers for Disease Control, there are an estimated 128,000 hospitalizations and 3,000 deaths related to food-borne illnesses every year, and the cost of these incidents to the economy is estimated in the billions.
Food safety expert Shari Plimpton, 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.
Providing safe, wholesome products, meeting regulatory requirements, reducing customer complaints and avoiding product recalls are the take home points from this comprehensive workshop.
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. This seminar, however, does not provide PCQI certification, also known as Preventive Controls Qualified Individual certification.
The cost is $25 per person or $20 per person for group of two or more (pay online, or cash/check at the door) which includes networking opportunities and light refreshments. Advanced registration is preferred. The NOCK/AIF is located at 13737 Middleton Pike (St. Rt. 582) in Bowling Green, Ohio.