Food transport, service and catering requirements will be the topic of discussion at a seminar hosted by
the Center for Innovative Food Technology.
It will be held Feb. 22 from 5 to 6:30 p.m. at the Northwest Ohio Cooperative Kitchen.
Four experts who specialize in working closely with mobile food companies, food service operations,
caterers, and other similar entities, will address the various regulations for obtaining and maintaining
licenses, food safety rules, inspections, and numerous other aspects of the industry.
A growing trend within this area is the growth of food trucks.
According to a 2015 IBISWorld survey, revenue in the food truck business industry has increased 9.3
percent from 2010 to 2015, with more than 5,000 food truck businesses throughout the U.S. employing
14,000 people.
Featured speakers include Brad Sherrick and Jerry Bingham from the Toledo-Lucas County Health Department,
and Jillan Bodey and Julie Nye from the Wood County Health District.
These processing procedures will be explained within the NOCK — a kitchen-based setting that educates and
advises entrepreneurs interested in starting a food business.
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.
The cost is $25/person or $20/person for group of two or more (pay online, or cash/check at the door)
which includes networking opportunities and light refreshments.
Advanced registration is preferred. The NOCK/AIF is located at 13737 Middleton Pike (Ohio 582) in Bowling
Green.
Visit ciftinnovation.org to register and pay online, or contact 419-535-6000, ext. 140 or
[email protected].