October 17, 2014–Get the edge on the local food marketplace! Join us for two in-depth workshops in Kailua-Kona:
Workshop #1: Food Product Development and Technology Essentials
This course will move from “farm to fork” to explore the many product development technologies that can be utilized for optimal quality and enhanced food safety. These include good agricultural practices (GAPs), cold chain management, product formulation options, thermal and non-thermal processing technologies, extended shelf-life packaging considerations, and best practices in distribution. Innovative technologies such as modified atmosphere packaging (MAP), sous vide, cook chill, and high pressure processing will be discussed as well. You’ll learn current best practices in product development, and how to optimize product quality.
Workshop #2: Quality Assurance and Food Safety Principles
Farmers, processors, retailers and food service operators must have an understanding of the principles of food safety in order to minimize risk to the public. In this course, you’ll learn how to create a holistic food safety and quality system—including management commitment, facility infrastructure requirements, sanitation, pest control, personnel practices, training, microbiological testing, traceability and crisis management, food security, and HACCP. An overview of the Global Food Safety Initiative (GFSI) and third-party food safety and quality certification programs will be provided.”
Register online at http://www.hawaii.hawaii.edu/