NECFE Publications – Initial Guide

Small Scale Food Entrepreneurship: A Technical Guide for Food Ventures

This softcover guide contains the information for start-up food processing businesses. It is 108 pages long and bound. Please contact the FVC for pricing.

To order this guide contact NECFE at 315.787.2273 or email necfe@cornell.edu.

1. Introduction
   Overview of the Northeast Center for Food Entrepreneurship
   Introducing a New Food Product into the Marketplace, a story
   Steps to Start a Specialty Food Business
   Pros and Cons of Starting a Specialty Food Business
2. Business & Marketing Issues
   Business Plan Basics
   Components of a Successful Business Plan
   Types of Legal Business Entities
   Marketing Considerations for the Small Scale Food Processor
   Accounting for Your Business Activities
   Business Certification Requirements
   Insurance Coverage for Food Entrepreneurs
   The U.S. Small Business Administration
   Financial Resources for Small Businesses
3. Food Safety & Sanitation
   What pH is and How it is Measured
   Water Activity: Another Critical Factor for Safety of Food Products
   Guide to Scheduled Process Development
   Hazard Analysis Critical Control Point System (HACCP)
   Six Areas of Sanitation/Relationship to Food GMPs and PMO Requirements
   Reduced Oxygen Packaging (ROP) of Foods
   Food Allergy Awareness
   Food Handler Certification
   SafeServª Certification
4. Acidified & Low Acid Products
   Acidified (Pickled) Foods
   Sample Analysis Records
   Low Acid Foods
   Example of Scheduled Process for Acidified Food Product
   Scheduled Process Form
5. Dairy Products
   Cheese Production
   The Yogurt Process Schedule
   Example of Scheduled Process for Yogurt
6. Meat & Poultry Products
   Pathogen Reduction/HACCP for Meat & Meat Products
   Fermented Sausages
   Jerky & Dried Snack Meats
   Smoked Meats & the Smoking Process
   Example of Scheduled Process for Meat Product
   Example of Scheduled Process for Dry & Semi-Dry Sausages
   Scheduled Process Form for Meat & Poultry Products
7. Fish Products - Process Models
   Introduction to Processed Fish Product Regulations
   Example of Scheduled Process for Fish Product
   Scheduled Process Form for Smoked Fish Products
8. Other Product Types
   The Science & Technology of Making Preserves
   Certified Organic Foods
9. Labeling
   Labeling Requirements
   Meat LabelingBasics
   Nutrition Labels
   Nutrient & Health Claim Basics
10. Processing Facilities & Equipment
    Purchasing pH Meters
    Basic Standards for Home and Commercial Kitchens
    Small Scale Processing Equipment
    Purchasing Used Equipment
    Steam Kettles in Food Processing
    Food Container Selection Tips - Glass
11. Resources
    Partial List of Laboratories Providing Food Analysis
    Partial List of Equipment Suppliers & Manufacturers
    Overview of Pertinent Federal Regulatory Agencies
    USDA Rural Development Offices in the Northeast
    State Agencies/Universities Pertinent to the Small-Scale Food Processor
    Farm Bureaus in the Northeast
    References for the Small-Scale Food Processor
    Glossary