Posted: Saturday, March 18, 2017 12:50 am

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, April 25, from 1-5 p.m. at the Northwest Ohio Cooperative Kitchen.

According to the Centers for Disease Control and Prevention, 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.

Nationally-recognized food safety expert Shari Plimpton, Ph.D., vice president, director of food industry at the 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. (Please note that this seminar does not provide Preventive Controls Qualified Individual certification.

The cost is $25/person or $20/person for group of two or more (pay online, or cash/check at the door) which includes great networking opportunities and light refreshments. Advanced registration is preferred. The NOCK/AIF is located at 13737 Middleton Pike (Ohio 582) in Bowling Green.