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The Center |
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Special Programs...
Food SafetyThis page covers food safety issues ranging from safety recalls and safe food handling practices to regulatory guidelines. Local InitiativesCIFT Local Initiatives include the Farm to School Program, Local Food Manufacturers Program, Agritourism and the Farm to Chef Program. NOCKThe Agricultural Incubator Foundation's Northwest Cooperative Kitchen (NOCK) is a nonprofit kitchen facility designed to assist entrepreneurial efforts and expand current food-related businesses by providing access to a commercially licensed kithchen. Northwest Ohio Green Products CenterThe Northwest Ohio Green Products Center is a collaborative effort among several partnering organizations to provide the resources, technical assistance and business expertise to regional entrepreneurs or established manufacturers who currently produce, or plan to produce, green or biobased products. US Army (Natick) Soldier Systems CenterA DoD installation responsible for the technology, research, development, engineering, fielding and sustainment of our military's food, clothing, shelters, airdrop systems, and Soldier support items.In the CIFT Spotlight...
CIFT 2006 Report to IndustryA report of CIFT's 2006 programs, projects and activities HHS Food Facilities FDA Registration LetterThere has been some confusion regarding a form letter sent to food facilities by the U.S. Department of Health and Human Services. Ohio MarketMakerAn interactive mapping system that locates businesses and markets of agricultural products in Ohio, providing an important link between producers and consumers.
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Privacy PolicyThe CIFT website privacy policy...
CIFT News
The Northwest Ohio Cooperative Kitchen (NOCK), a non-profit commercial facility that educates and advises entrepreneurs interested in starting a food business, will hold a workshop focused on processing foods safely and in accordance with good manufacturing practices. The workshop will be held Saturday, April 12, from 8:30am – 12:30pm at the Agricultural Incubator Foundation located at 13737 Middleton Pike, Bowling Green, Ohio. Guest speaker, Shari Plimpton, Ph.D., with the Center for Innovative Food Technology, will be discussing proper production practices ensuring safe food products, and how to decrease product recalls and potential customer complaints.
Participants will learn good manufacturing practices, including proper sanitation and hygiene procedures. Workshop participants will learn the fundamentals of food safety, and at the completion of the session, attendees will have a thorough understanding of critical issues related to food handling, sanitation, and safety.
Food-related business owners, aspiring entrepreneurs, and those who are producing a product to sell at markets or other retail establishments are encouraged to attend this workshop. The cost will be $30.00 per person and reference materials will be handed out. To reserve space, contact Paula Ray at 419-823-3099, or e-mail aif@agincubator.org.
The Northwest Ohio Cooperative Kitchen is a shared use, innovative food production facility of the Agricultural Incubator Foundation. The Center for Innovative Food Technology is a non-profit program providing technical solutions to companies involved in food production, processing and packaging and is a collaborator with the Agricultural Incubator Foundation’s kitchen facility.
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CIFT, 5555 Airport Highway,
Ste 100, Toledo, Ohio 43615-7320
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Please visit the News Archive for earlier press releases & news.