Managing Food Quality and Safety

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 in the Northeast.

This course is taught in collaboration with UMass Extension, University of Rhode Island, Cape Cod Cooperative Extension, Buy Fresh Buy Local Cape Cod, and Community Involved in Sustaining Agriculture.

Held remotely:

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