Food Development, Safety & Regulatory Compliance (Live Webinar)

The Cornell Food Venture Center (CFVC) applies food science knowledge, expertise and resources to help food entrepreneurs to succeed when bringing new products to the market. The CFVC is recognized by state and federal regulatory agencies as a processing authority and provides consultation in product development and process validation of food products to ensure food safety, regulatory compliance and promote economic development of small to mid-size food entrepreneurs.

Participants in this training program will learn the food science and safety basics in order to create a viable food product, basic principles of food safety, processing, and the applicable regulatory requirements to different product classifications. This training will also guide participants through the steps to evaluate regulatory classification of their food product and learn about the process controls necessary to safely bring their product to market and gain formal validation for regulatory compliance.  In this free webinar, the following topics will be covered:

• Food Product Development and Food Safety
• Product Assessment: pH/Water Activity
• Product Classification
• Process Controls and Storage
• Regulatory Compliance

Don’t miss the opportunity to get practical solutions for safe food production for your small business.  

PLEASE NOTE: Once you have registered, you will be sent access details to join the webinar in a separate email.

Learn from an expert

Shannon Prozeller
Extension Support Specialist II
Cornell AgriTech Food Science

Shannon received her B.S. in Health Science with a concentration in Professional, School and Community Health Education from the State University at Brockport. In 2011, she launched her career at Headwater Food Hub in Ontario, NY, as Director of the Good Food Collective, with the mission to create a viable regional food system for the Greater Rochester area; coordinating partnerships with diversified farmers and producers, becoming the region’s largest local food membership program and premiere food hub of Upstate NY.

Since 2015, Shannon has been working as a Food Safety Specialist at the Cornell Food Venture Center (CFVC), where she helps provide process review and consultation to new and established food entrepreneurs, processors, and farmers, with expertise in cured and fermented meats, Reduced Oxygen Packaged foods, and other Hazard Analysis and Critical Control Point (HACCP) regulated food products.

She is currently a graduate student in the Master of Public Health Program at Cornell University and holds certifications in HACCP for Meat, Juice, Dairy, and Seafood, SQF Safety and Quality Systems, and Cured Meats.