$100 – $200

Introduction to Florida Food Entrepreneurship (UF/IFAS workshop) (repeat se...

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Southwest Florida Research & Education Center

2685 State Road 29 North

Immokalee, FL 34142

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For the past decade, there has been a marked increase in the amount of local and small-scale food production in the US, and the number of small food business in Florida is expected to increase with the Cottage Food Law of 2011. To run a successful business in competitive food market, it is important to have a good business plan and basic understanding about food processing, packaging, marketing and regulatory requirements. This workshop is intended to provide the audience with general information on food safety and quality, basic food science, business planning, and federal and state regulatory requirements for food business. The target audience is anyone who is interested in running his/her own food business in Florida.This year, the workshop will be offered as a "2-day" course - First day will focus on general requirements for Florida food business, and the second day program covers a new curriculum entirely focused on developing food safety plan based on Preventive Control for Human Food Rule under the Food Safety Modernization Act of 2011.

The registration fee for the 2-day course is $200 (If registered by May 28th, the fee will be $150). You could also attend a single day (either day 1 or day 2). The fee for a single-day course is $125 (if registered by May 28th, the feel will be $100). Registration includes course materials, lunch, coffee breaks and certificate of completion. Please register by May 1st. Due to the room capacity, the class size will be limited to the first 45 registrants.

Since this workshop is not an in-service training, travel support will not be offered for County agents. However, a small number of seats will be reserved for extension agents along with a small discount ($25 off from the standard fee). To receive the instruction for County agents registration, contact the workshop organizer, Dr. Soo Ahn (sahn82@ufl.edu; 352-294-3909).

Southwest Florida Research and Education Center (SWFREC) is located at 2685 State Road 29 North,
Immokalee, Florida. You can access a map and additional information about the Center at the following site:
http://www.imok.ufl.edu/about-us/visit/.

We have blocked some rooms at Seminole Casino Hotels for attendees with group rate discount. The group code that you need to use when you call into the hotel is GIFAS17. We can also make reservation online at https://www.seminoleimmokaleecasino.com/, usingGroup Code and Password GIFAS17.

Booking is ready now and will be available until 11:59pm on 05/28 for the discounted rate of $169.
Please remember that the guests will be responsible to pay upfront at time of booking of $169 plus tax. Upon check in the guests will be responsible to present a valid credit card and identification so the hotel can allocate a $100 incidental hold. The incidental hold is fully refundable as long as there are no additional charge backs or incidentals.

The tentative agenda is shown below. Note that the format of the course will be presentations by the instructors. The instructor team for this course is comprised of University of Florida faculty and representatives from retail industry (Publix) and regulating agencies including the Food and Drug Administration (FDA), the Florida Department of Agriculture & Consumer Services (FDACS), and the Florida Department of Business and Professional Regulation (DBPR).


TENTATIVE AGENDA

DAY 1: How to Start a Food Business in Florida

8:30 am Registration

8:45 am Welcome and Introduction (Soo Ahn / Mike Gutter)

9:00 am What does it take to be a food entrepreneur? – Overview of starting a food business in Florida (Soo Ahn)

9:20 am Planning your business – marketing, financing and other considerations (Lisa House)

9:50 am Understanding Food Science (George Baker)

10:20 am Break

10:30 am Sensory testing of new food products (Charlie Sims)

10:55 am Product Development – formulation, packaging (Renée Goodrich-Schneider)

11:25 am Quality and Safety Issues (Keith Schneider)

12:00 pm Catered lunch and networking

1:00 pm Federal Regulations for food processors (Stewart Watson, FDA)

1:30 pm Florida Regulations for food processors (FDACS)

2:00 pm Florida Regulations for food service business (Lisa Lambert, FDBPR)

2:30 pm Cottage food law in Florida (Amy Simonne)

3:00 pm Break

3:30 pm What’s next – How to get your product into retail stores (TBA)

4:00 pm Question and Answer session, Evaluation

4:30 pm Adjourn

DAY 2: Understanding a Food Safety Plan

8:30 am Registration

8:50 am Welcome and Introduction (Soo Ahn)

9:00 am Introduction to Food Safety Modernization Act (Renee Goodrich)

9:30 am Overview of Food Safety Plan (Soo Ahn)

10:00 am Understanding Good Manufacturing Practices and Prerequisite Programs (George Baker)

10:30 am Break

10:45 am Food Safety Hazards (Keith Schneider)

11:45 pm Catered lunch and networking

12:50 pm Preventive Controls: Process, Allergen, Sanitation and Supply-Chain (Jessica Lepper; Amy Simonne)

2:00 pm Validation, Verification, and Record-Keeping (Keith Schneider)

2:30 pm Traceability and Recalls (Doug Archer)

3:00 pm Break

3:15 pm Exercise with a food safety plan example

4:15 pm Further Resources, Question and Answer session, Evaluation

4:30 pm Adjourn

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Southwest Florida Research & Education Center

2685 State Road 29 North

Immokalee, FL 34142

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