This course was designed to assist food companies in incorporating food safety assurance technologies into the new product development process.
Specific information about the sequential product development process,
the use of quantitative microbial risk assessment as a tool for assessing and characterizing risk
and emphasis on the development of prerequisite programs (Good Manufacturing Practices) as a foundation for
the Hazard Analysis and Critical Control Points (HACCP) concept are addressed.
This program focuses on building food safety into the very early stages of the product development process and highlights specific areas of concern.
Faculty: Drs. R. Gravani & J. Hotchkiss, Cornell University, Ithaca, NY
Available on CDROM
Contact: IFT at www.ift.org.