Successful Value Added Food Product Development: Managing Food Quality and Safety

Hosted by CISA and created and presented by Food Safety specialists and educators, this course is a remote 3-session program designed specifically to address product development and food safety issues faced by small value added food processors. Throughout the course, we will introduce the food science basics, important considerations when developing a new food product, share key elements required for product labeling, and provide an overview of key regulatory requirements for small and emerging food businesses.

This course is ideal for specialty food producers including farms making value added products.


This course will be held remotely over three half-day sessions.

March 23, 9am-1pm

March 25, 9am-1pm

March 30, 9am-1pm

Course Outline

Chapter 1: Introduction
Chapter 2: Food Safety Hazards
Chapter 3: Product Development Lifecycle
Chapter 4: Controlling Food Quality and Safety
Chapter 5: Product Labeling and Claims
Chapter 6: Food Safety Management
Chapter 7: Hazard Analysis
Chapter 8: Preventive Controls

Click here to register.


Nicole Richard, M.S. Food Safety Specialist, URI
Chris Von Achen, Food Safety Educator, independent contractor
Amanda Kinchla, M.S., Extension Associate Professor, University of Massachusetts
Kim Concra, Nutrition & Food Safety Specialist at Cape Cod Cooperative Extension/Buy Fresh Buy Local Cape Cod

Have questions? Email Stevie Schafenacker


Funding for this course was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM1901004XG150 and Food Safety Outreach Program grant no. 2017-04978 project accession no. 1014003 from the USDA National Institute of Food and Agriculture with support from University of Massachusetts, Cooperative Extension/Buy Fresh Buy Local Cape Cod, and the University of Rhode Island. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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