Upcoming Events

Food Processing Expo 2020


12
Feb
2020
to
13
Feb
2020
Location:

Santa Clara Convention Center

Overview:

Food Processing Expo 2020 will be held February 12-13 in Santa Clara. The Expo is the largest such Expo in California, and is expected to attract some 300+ exhibitors and 3,000+ attendees. New this year is a Food Processing Expo Technology Showcase and a “Starting a Specialty Food Business” workshop. NCIFT will once again hold a lunch with speaker during the Expo.

Registration:

Attendees – https://www.foodprocessingexpo.org/attendee_information.cfm

Exhibitors – https://www.foodprocessingexpo.org/exhibitor_pricing.cfm

Suppliers’ Night 2020 – GOLF


27
Apr
2020
Location:

TBD

Overview:

Save the date!

Suppliers’ Night 2020 – EXPO


28
Apr
2020
Location:

TBD

Overview:

Save the date!

Past Events

NCIFT Holiday Dinner


05
Dec
2019
Location:

Faz at the Four Point Sheraton
Pleasanton, CA

Overview:

Join Us at the NCIFT Holiday Dinner!

YOU’RE INVITED to experience a magical evening at the fabulous Faz Restaurant. Faz has been part of the Bay Area restaurant scene since 1981.

The NCIFT Holiday Dinner will include an amazing Mediterranean menu. Our featured guest speaker, Noel Anderson, will address the “Changing Face of Food Science.

Event Details:
Date: Thursday, December 5th

Time: 5:30pm. Wine & Hors d’oeuvres, followed by Dinner, Dessert, Student Raffle*, and the Evening’s Guest Speaker

Speaker: Noel Anderson

Topic:The Changing Face of Food Science

Place: Faz at the Four Point Sheraton, 5121 Hopyard Road, Pleasanton, California

*Raffle: Students from UC Davis will be selling tickets for the Holiday Raffle to raise money for their student clubs. Please bring a prize for the Raffle!

Registration Information:
Seating is limited to the first 120 attendees

Members $65, Students $40, Non-Members $75, if reservations and payments are made prior to November 22nd. Any registrations placed after November 22nd (if spots are still available) will be charged at $85, regardless of member status.

We’re looking forward to seeing you! Please RSVP and submit payment to Imelda Vasquez at ncift@marketingdesigns.net or via phone at 650-802-0888.

2nd Annual NCIFT EVENT in Reno, NV


13
Nov
2019
Location:

Engine 8 Urban Winery
Reno, NV

Overview:

Join Us for our Second Annual Networking Event in Reno with Fellow Northern Nevada Food Professionals

Wednesday, November 13, 2019, 5:00pm – 7:30pm

Where:
Engine 8 Urban Winery
1260 Avenue of the Oaks, Ste. 150, Sparks, NV 89431
Free public parking facility nearby

Featuring Beer, Wine, & Other Libations. Plus a Light Food Selection, and Hors D’oeuvres, and Music.

And it’s all FREE!  But you Must Pre-Register!  Sign up early, space is limited!

CLICK HERE FOR MORE INFO AND TO REGISTER
Registration limited to age 21 and older

For More Info Please Contact:
Martin Potnick, Past NCIFT Chair
Nevada Industry Excellence – Project Manager
mpotnick@nvie.nevada.edu
775-339-1175
nevadaie.com

OR

Erin Evers, CFS
Sales Manager-SPI Group
NCIFT Membership Chair
erine@spigroup.net
510-798-9574
spigroup.net

SJIFT Scholarship Golf Classic


14
Oct
2019
Location:

Copper River Country Club,
Fresno, CA

Overview:

10am: Check-In

10:30 – 11:45am: Box Lunch & Warm-Up

10:30 – 11:45am: Pre-Event Chipping Challenge

Noon: Shotgun Start (Scramble Format)

6:00pm: Cocktails, Dinner & Awards

For more event details and online registration, visit www.SJIFTGolf.com

AACT Event – “Regulatory Update”


19
Sep
2019
Location:

San Ramon Golf Club
San Ramon, CA

Overview:

AMERICAN ASSOCIATION OF CANDY TECHNOLOGISTS
California Section

“Regulatory Update”

  • New Bioengineering Law
  • Non-GMO
  • Organic Rule Changes

Date:
Thursday, September 19, 2019

Location:
San Ramon Golf Club
9430 Firecrest Lane
San Ramon, CA 94583
925.828.6100

Time:
5:00 – 6:00pm: Cocktails / No Host Bar
6:00pm: Buffet Dinner
7:00pm: Presentation

Prices:
Members: $55
Non-Members: $60

RSVP:
Ed Silva: eds@amerlic.com, 510.240.3012
Deadline: Thursday, September 12th!

Door Prizes: Please bring one!

NCIFT New Professionals Event


27
Jun
2019
Location:

Kagome Inc.
San Carlos, CA

Overview:

New Professionals are recent food science graduates and professionals in the food industry who are less than 10 years into their food science careers!

June 27
5:30 – 7 pm

Hosted by:
Kagome Inc.
1680 Bayport Avenue
San Carlos, CA 94070

Contact Erin Evers for more details erine@spigroup.net

Suppliers’ Night 2019 – Expo


07
May
2019
Location:

Alameda County Fairgrounds
Young California Building
Pleasanton, CA

Overview:

12:30pm – 3:00pm: Exhibitor Setup
1:00pm – 3:00pm: Symposium: Innovation & Sustainability to Feed the World (see below for more details)
Click here to view the Symposium Presentation
3:00pm – 6:30pm: Suppliers’ Night 2019. FREE visitor admission
6:00pm – 7:00pm: Supplier Sponsored – Happy Hour Mixer

Click here for Exhibitor registration

Click here for Visitor Guide
Pre-register at ncift@marketingdesigns.net

Click here for more information

Symposium: Innovation & Sustainability to Feed the World
Moderator: Dr. Lauren Shimek, Founder and CEO, Food.Tech.Design

Click here to view the Symposium Presentation

Company:  Perfect Day
Title:  Alternative Supply Chain for Dairy Proteins
Perfect Day is a global leader in the research, development and production of animal-free dairy. Our protein provides the same nutrition and functionality as conventional dairy protein, with less environmental impact, and without compromising on taste. Perfect Day’s mission is to help people enjoy the dairy foods they love while leaving a kinder footprint on the planet.

Speaker: Ravi Jhala, Head of Food Development, Perfect Day
Ravi Jhala is a seasoned food R&D professional and has worked with some of the most reputed consumer dairy companies in the world, including Schreiber Foods, Chobani, Wells Blue Bunny and Sargento. Ravi’s R&D background spans across dairy product categories – be it yogurt, cheese, ice cream or high-value functional foods – a rare find in the field of dairy science. In general, he has extensive knowledge of ingredients in dairy product applications. 

Ravi is playing a critical role at Perfect Day in defining key dairy product attributes and benchmarks for protein functionality. In the pursuit to create dairy products without compromise, he is leveraging his dairy industry product, process, supply chain, product safety and regulatory experience. Ravi ensures that the microflora derived casein, whey protein, plant based fat and carbohydrate alternatives that Perfect Day uses to develop dairy alternative ingredients are compliant, scalable, and minimally capital intensive. More importantly, he ensures delivery on taste and texture characteristics as the company readies itself for the commercialization phase.

Speaker: Katharine Richards,
Senior Director of Marketing and Communications,
Perfect Day
Katharine Richards is the Senior Director of Marketing and Communications at Perfect Day, where she leads planning and implementation of the company’s consumer response, public relations, and integrated marketing efforts. Katharine’s passion lies in building mission-driven brands and launching innovative food products. Her prior experience includes General Mills and Sargento, where she served as the Director of Insights. There, she focused on growing the organization’s market research capabilities, leveraging consumer trends in strategic planning, and applying new product insights. Katharine holds a BA from Columbia University and an MBA from Michigan State University.

Company:  Clara Foods
Clara Foods is a Bay Area venture capital-backed biotechnology company, working towards disruptive advances in food manufacturing technology, by creating a portfolio of animal-free proteins that are more sustainable, more humane, and safer compared to traditional production methods.

Speaker: Harshal Kshirsagar, Vice President of Product, Clara Foods
Harshal Kshirsagar is Vice President of Product at the Bay Area food biotech startup Clara Foods. Clara Foods is developing animal proteins using a proprietary, fermentation-based technology. At Clara Foods, Harshal leads discovery, development and commercialization of Clara’s proprietary proteins. Prior to Clara Foods, Harshal was involved in commercialization of a yellow pea protein in North America and subsequently in launching consumer-focused snack food innovation globally. Harshal has a PhD in Food & Nutrition with research focus on understanding structure-function relationships of plant proteins.

Company:  Chirps Chips
Title:  Bug Appétit: Bringing Eating Insects Mainstream
Speaker: Laura D’Asaro, Co-Founder and CEO, Chirps Chips
Laura D’Asaro is the co-founder/CEO of Chirps, a company normalizing insects as a sustainable source of protein. Chirps makes food products out of cricket powder, including the world’s first ever cricket chip, and a delicious cricket protein powder. She is a Forbes
30 Under 30 social entrepreneur, Shark Tank winner, and an Echoing Green fellow.

Company:  Impossible Foods
Title:  Technology Platform for the Future of Foods
Meat is delicious, nutritious and loved by consumers across the globe. Unfortunately, it is also produced using an inefficient process that has not fundamentally changed since the Stone Age. This inefficiency leads to the production of 15% of global anthropogenic greenhouse gas emissions, loss of wildlife habitat and is responsible for 25% of the world’s fresh water consumption. In order to feed an expanding population, we need a new and more sustainable way to produce the meat, fish and dairy foods the world loves. Our solution is to replace animal-based foods with delicious, nutritious and affordable meat and dairy foods made from plants.

Speaker: Chris Davis, Research Fellow, Impossible Foods
Chris Davis is a Research Fellow in Impossible Foods’ research and development labs with a focus on long term research and alliances. Before joining Impossible, Chris was at Codexis Inc., where he held a variety of technical leadership positions engineering proteins and strains. He is an inventor on twenty-four U.S. Patents. Chris holds a B.S. in Chemistry and Biochemistry from the University of Southampton, and a D.Phil. in Organic Chemistry from Oxford University.

Joint Dinner Event with AACT


07
May
2019
Location:

Blue Agave Club
Pleasanton, CA 94566

Overview:

AACT, in conjunction with NCIFT, has planned a wonderful evening for Tuesday, May 7th.  It will be a social gathering and buffet dinner after the annual NCIFT Suppliers Night Expo.  Please see below for all the details.  Please contact Ed Silva with your RSVP right away.  It promises to be an enjoyable evening…don’t miss it!

Date: May 7, 2019

Location:
Blue Agave Club
625 Main Street
Pleasanton, CA 94566
925.417.1224

Time: 7:00pm

Menu: Deluxe Mexican Buffet

Price: $60 (cash or check at the door)

RSVP: Ed Silva
eds@amerlic.com
510.240.3012
Deadline: Friday, May 3rd

 

NCIFT Educator Event – Science Meets Food


07
May
2019
Location:

Alameda County Fairgrounds
Pleasanton, CA

Overview:

CALLING ALL TEACHERS OF FOOD & SCIENCE! Do you teach a science or foods class and want to reenergize some of your lessons & labs? Looking to discover career paths for students with an interest in science? Join us in an event catered to teachers, combining worlds of chemistry, biology, food, communications, engineering and math. The Northern California Section of the Institute of Food Technologists (NCIFT) is excited to welcome teachers and educators to an informational session to learn about Food Science.

  • Take away new labs that students can apply to their everyday lives
  • Understand the connection between basic science concepts and the foods we eat
  • Learn about the wide variety of careers in the food and beverage industry
  • Earn 0.5 CTE Credit for attending

RSVP Today!

Tuesday, May 7th
8:30am – 3:00pm
Alameda County Fairgrounds
Pleasanton, CA


8:30am: Meet & Greet
~ light breakfast provided ~

9:00am: Program Begins

12:00pm: Q&A
~ lunch provided ~

1:00pm: Symposium
“Sustainability & Innovation to Feed the World”

3:00pm: Adjourn


Registration
Registration Fee: $30
Program Title: Science Meets Food
Dates: May 7, 2019
5-digit CEU Code: 30956
https://commerce.cashnet.com/CEUsjsu

*If you wish to register without earning CEU credits, please contact Imelda Vasquez at Marketing Designs:
ncift@marketingdesigns.net
650.802.0888


Optional Program:
3:00 Suppliers’ Expo

Visit www.ncift.org for more information


Map and Driving Directions:

The Alameda County Fairgrounds is located at 4501 Pleasanton Avenue, Pleasanton, CA 94566.

The Educator Event will be held in Building C.

Directions:
Exit I-680 at Bernal Avenue and proceed east on Bernal. Turn left at Valley Avenue, then turn right into Fairgrounds, Gate 8**.  Stay on Roadway 8 until you reach Roadway 4; turn right, then left into the paved parking lot.

**If Gate 8 is not open, enter through Gate 12. Continue straight past the large parking, towards the green canopy labeled “Welcome to the Alameda County Fairgrounds”. Turn right and follow the map to Roadway 8.


Feeding Tomorrow is the charitable foundation for the Institute of Food Technologists (IFT). One of the priorities of Feeding Tomorrow is to motivate the best and brightest young minds to pursue careers in the science of food. We know that the world will need the next generation engaged in the science of food in order to meet the challenges ahead of us to feed a projected population of 9 billion in 2050.

Feeding Tomorrow can play a powerful role in encouraging the best young minds to pursue careers in the science of food through connecting with educators, career counselors, and youth influencers.

Suppliers’ Night 2019 – Golf


06
May
2019
Location:

The Bridges Golf Club
San Ramon, CA

Overview:

10:30am – 12:30pm: Golf Check-In (arrive early), Practice Range Open
12:30pm – 6pm: Golf Classic Shot Gun Starts
6:00pm – 9:00pm: Cocktails, appetizers & laughs, followed by a great dinner, awards, prizes, and more fun!

Click here for more details

CVIFT New Professionals Event


21
Mar
2019
Location:

Hilmar Cheese Company
Hilmar, CA

Overview:

Hosted by:
Hilmar Cheese Company
9001 Lander Ave, Hilmar, CA 95324

Please join the Central Valley Institute of Food Technologists for a night of networking, cheese, and a piece of food history!

Peter Ernster, Jr. will be speak about a real world product development case study starting with R&D and pushing the product all the way through the sales cycle to the consumer. Peter Ernster is the Director of Business Development-Cheese for Hilmar Cheese, Inc.  Peter recently joined Hilmar Cheese from Pacific Cheese, where he worked for over 7 years and held many senior leadership roles, most recently in concurrent positions as Sr. VP of Foodservices Sales and Sr. VP of Manufacturing.  Prior to Pacific Cheese, Peter was the President of Chateaux Cheese, his family’s 3 generation cheese business.

Brief Schedule Overview:

  • 4:45 Tour of Visitors Center Available
  • 5:00 Networking, light appetizers, wine and games
  • 6:15 Peter Ernster, Director of Business Development, Hilmar Cheese 
  • 7:00 Networking/ mingling

Click here for more info and to register.

NCIFT & UC Davis Food Science Showcase


14
Mar
2019
Location:

UC Davis Conference Center

Overview:

On Thursday, March 14, 2019, the UC Davis Department of Food Science and Technology is hosting its annual Food Science Showcase and NCIFT Annual Meeting and Student Recognition Dinner, with a featured speaker. Please see below for the full event schedule!

Would you like to support student attendance to this event? Learn more about the benefits of donating to the Food Science Educational Enhancement Fund. Donors of $50 or more will be recognized at this year’s NCIFT Banquet!

Food Science Showcase Schedule

All events will take place at the UC Davis Conference Center. Parking is available on campus for $9/day.

2:30 – 4:30 pm: Food Industry Fair
A networking event to bring together industry members, faculty, and current students.  $50 tabling fee

4:00 – 5:30 pm: Research Poster Presentation
Learn about current research being conducted in the Department of Food Science and Technology at UC Davis. Free, no registration required

Northern California IFT Annual Meeting and Student Recognition Banquet
5:00 – 6:00 pm: Networking Reception
6:00 – 8:00 pm: Banquet Program

Please join us in recognizing this year’s scholarship recipients with some amazing food and company! 


FEATURED SPEAKER: Chris Davis, Ph.D., Research Fellow, Impossible Foods

Speaker Bio:  Chris Davis is a Research Fellow in Impossible Foods’ research and development labs with a focus on long term research and alliances. Before joining Impossible, Chris was a scientific founding member of Codexis, Inc., where he held a variety of technical leadership positions engineering proteins and strains. He is an inventor on 24 U.S. Patents. Chris holds a B.S. in Chemistry and Biochemistry from the University of Southampton, and a D.Phil. in Organic Chemistry from Oxford University.

Title of Presentation:  Meat from Plants

Abstract:  Meat is delicious, nutritious and loved by consumers across the globe. Unfortunately it is also produced using an inefficient process that has not fundamentally changed since the Stone Age.  This inefficiency leads to the production of 15% of global anthropogenic greenhouse gas emissions, loss of wildlife habitat and is responsible for 25% of the world’s fresh water consumption. In order to feed an expanding population, we need a new and more sustainable way to produce the meat, fish and dairy foods the world loves.  Our solution is to replace animal-based foods with delicious, nutritious and affordable meat and dairy foods made from plants. 

 

Join NCIFT members, industry professionals, and UC Davis students and faculty for a night of food, learning, and student recognition. Student scholarship winners will be announced during a three-course meal, followed by a keynote address by our featured speaker.  $75 banquet ticket

For questions, please contact Victoria Torres at vgtorres@ucdavis.edu.

2019 IFT Leadership Election


01
Feb
2019
to
04
Mar
2019
Location:

Overview:

Cast Your Vote Today!

Elections for both NCIFT and national IFT board of directors are open now. Make your voice heard by voting both for IFT and NCIFT board positions. Please participate in national IFT and NCIFT elections between February 1 and March 4 by going to www.ift.org/About-Us/Election.aspx and clicking on “Vote Now” button.

This year, Bruce Ferree, one of our dedicated NCIFT members has been nominated for national IFT board membership. Bruce has served in several different capacities at NCIFT board in the past and has a long history of effective leadership. He has been one of the leading forces for Feeding Tomorrow initiative. We, at NCIFT, believe that Bruce understand the needs of both NCIFT and national IFT and he will serve both organizations interest very well if he is elected to IFT board of directors.

 

Food Processing Expo 2019


12
Feb
2019
to
13
Feb
2019
Location:

Sacramento Convention Center

Overview:

Register for Food Processing Expo 2019, California’s largest food processing trade show!

Exhibitor and Attendee registration are open. Expo participation keeps growing each year. Plan to attend again or check it out as a first-time attendee!

Click here to register
Use discount code NCIFTSP19 for free registration!

Click here for more information.

American Association of Candy Technologists Seminar: Understanding Prop 65


24
Jan
2019
Location:

Fiorillo’s Restaurant
Santa Clara, CA

Overview:

Understanding Prop 65
James T. Dufour, MS, JD, CIH
Environmental OSHA Attorney & Regulatory Compliance Expert

Cocktails: 5:30pm
Exec. Buffet: 6:30pm

Fiorillo’s Restaurant
638 El Camino Real
Santa Clara, CA 95050
408.984.0414

Members: $60
Non-Members: $65

RSVP to Ed Silva:
eds@amerlic.com,  510.240.3012
Deadline: Friday, January 18th!

Holiday Dinner


13
Dec
2018
Location:

Dublin Ranch Golf Course
Dublin, CA

Overview:

Join Us at the NCIFT Holiday Dinner!

YOU’RE INVITED to experience a magical evening at the beautiful Dublin Ranch Golf Course. Dublin Ranch Golf Course is proud to be the first and only golf course in its namesake city of Dublin. The NCIFT Holiday Dinner will include world-class wines paired with amazing dinner entrées. Our featured guest speaker, Pam Coleman, is the President-Elect of National IFT and will be speaking on Feeding Minds for Tomorrow’s World.

Event Details:

Date: Thursday, December 13th

Time: 5:30pm. Wine & Hors d’oeuvres, followed by Dinner, Dessert, Student Raffle*, and the Evening’s Guest Speaker

Speaker: Pam Coleman, President-Elect of National IFT

Topic: “Feeding Minds for Tomorrow’s World: Given the myriad of global challenges we face in feeding more people with fewer resources, what role can industry associations such as IFT play? This talk will examine the challenges and trends impacting our food system and will illustrate how IFT is adapting to these changes through initiatives such as IFTNEXT.”

Place: Dublin Ranch Golf Course, 5900 Signal Hill Drive, Dublin, California

*Raffle: Students from UC Davis will be selling tickets for the Holiday Raffle to raise money for their student clubs. Please bring a prize for the Raffle!

Registration Information: Seating is limited to the first 120 attendees

Members $65, Students $40, Non-Members $75, if reservations and payments are made prior to November 20th. Any registrations placed after November 20th (if spots are still available) will be charged at $85, regardless of member status.

We’re looking forward to seeing you! Please RSVP and submit payment to Imelda Vasquez at ncift@marketingdesigns.net or via phone at 650-802-0888.

NCIFT Inaugural Reno Networking Event


24
Oct
2018
Location:

Reno, Nevada
Kimmie Candy

Overview:

Join Us for our Inaugural Networking Event in Reno with Fellow Northern Nevada Food Professionals

Wednesday, October 24, 2018 from 5:00 P.M to 7:30 P.M. at Kimmie Candy’s Manufacturing Facility

Bring Your Registration Ticket, Business Cards, Come to Network, Enjoy a bite or two and your favorite beverage. Have Fun, Meet and Greet with other local Industrial Food Manufacturers, Processors, Fellow Employees and Professionals from both Northern California and Northern Nevada Regions.

Featuring Beer, Wine, & Other Libations, Plus a Light Food Selection, and Hors D’oeuvres, PLUS! a plant tour of Kimmie Candy!

And it’s all FREE! Sign up Early as Space is Limited

You Must Pre-Register! Registration limited to age 21 and older

For More Info Please Contact:
Martin Potnick, Past NCIFT Chair
Nevada Industry Excellence – Project Manager
775-339-1175 mpotnick@nvie.nevada.edu
nevadaie.com
Or
Erin Evers – NCIFT Membership Chair
Sales Manager-SPI group
510-798-9574 erine@spigroup.net
spigroup.net

Click here to register.

SJIFT Scholarship Golf Classic


15
Oct
2018
Location:

Copper River Country Club, Fresno, CA

Overview:

10am – Check-In

Noon – Shotgun Start

6pm – Cocktails, Dinner and Awards

Event details and online registration available at WWW.SJIFTGOLF.COM.

NCIFT Fall Welcome Event


20
Sep
2018
Location:

Inklings Coffee & Tea
530 Main St, Pleasanton, CA

Overview:

Please join NCIFT for our fall event, where we will welcome the 2018-2019 year.

We will also be celebrating the 6 year anniversary of the NCIFT New Professionals group!

Cake and coffee will be served.

Who should attend:  long time IFT members, new IFT members, potential IFT members, New Professionals,  food science students – bring a colleague with you!

Free to attend, but you must pre- register with Imelda ncift@marketingdesigns.net

Where:
Inklings Coffee & Tea
530 Main St, Pleasanton, CA 94566

Thursday September 20, 5:30 – 7:30 p.m.

UC Davis Chicago Aggies and Institute of Food Technologists Reception


16
Jul
2018
Location:
Morton’s Steakhouse 65 E Wacker Pl, Chicago, IL 60601

Overview:

5 – 7 p.m.
Morton’s Steakhouse 65 E Wacker Pl, Chicago, IL 60601
$20/person includes appetizers and beverages will be no host.

Workshop: cGMP & HACCP Certification


30
May
2018
to
01
Jun
2018
Location:

AEMTEK
466 Kato Terrace, Fremont, CA 94539

Overview:

https://aemtek.com/events/cgmp-haccp-certification/

cGMP: This course will review 1) the current GMPs, 2) implementation of cGMPs, 3) how they are useful in the development of HACCP programs, and 4) the newest updates and information on FDA’s Food Safety Modernization Act (FSMA). Upon successful completion of the cGMP course, participants will receive certificates of attendance.

HACCP: This hands-on workshop is designed to teach the basic HACCP concepts through lectures and presentations, followed by interactive small group exercises where participants learn to apply HACCP principles to different types of food products. This workshop is accredited and certificates of course completion will have the seal of the International HACCP Alliance.

Workshop: PCQI – Food Safety Preventive Controls for Human Food


16
May
2018
to
18
May
2018
Location:

AEMTEK
466 Kato Terrace, Fremont, CA 94539

Overview:

https://aemtek.com/events/food-safety-preventive-controls-human-food/

Get Certified: This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; upon successful completion of this course, attendees will be issued a Certificate of Training verifying qualified attendees as PCQIs (Preventive Controls Qualified Individual).

Why it Matters: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food  regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.

NCIFT SYMPOSIUM AND SUPPLIERS’ EXPO


08
May
2018
Location:

Alameda County Fairgrounds
Young California Building
​4501 Pleasanton Ave. Pleasanton, CA

Overview:

12:30pm – 3:00pm: Exhibitor Setup

1:00pm – 3:00pm: Symposium

3:00pm – 6:30pm: Suppliers’ Night 2018. FREE visitor admission

6:00pm – 7:00pm: Supplier Sponsored – Happy Hour Mixer

Click here for more information