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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.

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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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September 8 - 12, 2008 - 4th Annual Wilbur A. Gould Total Quality Management Short Course for the Snack Food Industry

The Snack Food Association, in cooperation with The Center for Innovative Food Technology and The Ohio State University, presents the 4th Annual Wilbur A. Gould Total Quality Management Course for the Snack Food Industry. Mark your calendar for this extensive program that covers a wide range of topics with special practical aspects for the Snack Food Industry.

The short course is designed for snack manufacturing decision makers such as line production personnel and supervisors, quality assurance personnel, production management and suppliers researching the needs and production methods of their customers.

When - September 8 - 12, 2008

Where - The Ohio state University, Columbus, Ohio

The Fairfield Inn & Suite by Marriott in Columbus is the Headquarters Hotel.

For additional contact and registration information:

Please contact Christopher Melchert at:

Snack Food Association
1600 Wilson Blvd., Suite 650
Arlington, Virginia 22209
(tel) 703.836.4500, ext. 211
(fax) 703.836.8262
www.sfa.org

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