Product Development Course for Small Food Businesses

Location: Hope & Main, 691 Main St Warren, RI 02885

Date and Time: December 11th, 9am to 5pm December 12th, 9am to 1pm

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 1.5-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.

Please note: This is a pilot course for a training that will be offered in the future; as a result, we will be looking for active participation and feedback via a course evaluation.

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 and Preventive Controls: Conducting a hazard analysis for your food product, and identifying where to implement process controls.

Instructors:

Content will be taught by food safety educators from the Universities of Massachusetts and Rhode Island.

Registration Fee: Thanks to funding through USDA-NIFA, this course is being offered free of cost. Participants will also receive a $50 stipend upon completion of course. Lunch will be provided on December 11th.

Registration Deadline: December 9th

If you have any questions, please contact Chris Von Achen at cvonachen@umass.edu