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Local workshop topic: Safe food handling, storage PDF Print E-mail
Written by Sentinel-Tribune Staff   
Tuesday, 18 March 2014 08:55
HASKINS - There are countless food-borne illnesses that could be avoided through better handling, processing and storage of food.
In order to reduce the number of cases, the Center for Innovative Food Technology (CIFT) will host a food safety seminar on March 29 from 8 a.m. to noon at the Northwest Ohio Cooperative Kitchen (NOCK). It is located at 13737 Middleton Pike/Ohio 582, two miles west of Ohio 25.
Food-related business owners, aspiring entrepreneurs, and those who are producing a product to sell at markets or other retail establishments are invited to attend.
Food safety expert Shari Plimpton, Ph.D., vice president and director of food industry at CIFT, will discus 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 critical control points as a way to identify and prevent contamination of food will be included.
Producing safe, wholesome products, reducing customer complaints and avoiding product recalls are the take home points from this comprehensive workshop.
Many of these processing procedures will be explained within the NOCK, a kitchen-based setting.
Light refreshments will be served.
The cost is $25 per person or $40 for two, cash or check at the door, payable to Agricultural Incubator Foundation (AIF). Advance registration is required. Visit to register and pay online, or call 419-535-6000, extension 140 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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