Don't Start From Scratch: Food Safety & Regulations in Commercial Kitchens

Food entrepreneurs who operate out of shared-use commercial kitchens (i.e., incubators, accelerators) or other commercial kitchens who are interested in learning more about state and federal food regulations. Anyone who wants to gain experience implementing proper food safety practices and building a food safety plan is also encouraged to attend.

This workshop will be conducted over 1 day. The workshop is intended to help food entrepreneurs who operate out of shared-use kitchens practice food safety techniques through activities and experiences. It is also meant to introduce them to federal food regulations such as the Preventive Controls for Human Food Rule as part of FDA’s Food Safety Modernization Act. Although, these regulations may not apply to businesses in the early stages of operation, it is important to gain a basic understanding to prepare for future business growth and to ensure that proper food safety techniques are being implemented at the current time.

This workshop will cover the basics of the Preventive Controls for Human Food Rule with a specific emphasis and sanitation and allergen controls, all while covering the Current Good Manufacturing Practices (CGMPs). Hands-on activities are included in the curriculum to help attendees practice the implementation of food safety techniques applicable to any food business. Materials will also cover the fundamentals for building a food safety plan and provide examples and templates.

Note – this course is not a replacement for the Food Safety Preventive Controls Alliance – Preventive Controls Qualified Individual (FSPCA-PCQI) course. However, attendees could treat this course as a pre-requisite to the FSPCA-PCQI course as the basic concepts will be covered.

Federal food regulations such as the Preventive Controls Rule can be difficult to understand for beginners and this course provides an opportunity to learn the concepts and be better prepared for food safety requirements in the future. Furthermore, the activities will provide a unique opportunity for attendees to practice and master food safety techniques (e.g., implementation of sanitation). While this course is focused on helping members of shared-use commercial kitchens with their food safety needs, any interested food entrepreneur is encouraged to attend!

$10 for members of the Immokalee Accelerator

$30 for non-members

*Registration includes lunch and refreshments

Contact Matt Krug ([email protected]) or (239) 342-4792 with questions

An Equal Opportunity Institution.

Host or Publisher UF/IFAS SWFREC Food Science