A Technical Guide for Food Ventures – Free Online Information

This is quite a different manual for food entreprenears when compared to the one from India posted several days ago.

Penn State University
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Where that was business focussed this one is product or even food science focussed. This is evident in the contents:

 INTRODUCTION
I. BUSINESS & MARKETING ISSUES
II. FOOD SAFETY & SANITATION
III. ACIDIFIED & LOW ACID PRODUCTS
IV. DAIRY PRODUCTS
VI. MEAT & POULTRY PRODUCTS
VII. FISH PRODUCTS PROCESS MODELS
VIII. OTHER PRODUCT TYPES
IX. LABELING
X. PROCESSING FACILITIES AND EQUIPMENT
XI. RESOURCES

The Resources section is particularly useful and provides the following:

I. Partial List of Laboratories Providing Food Analysis Services
II. Partial List of Equipment Suppliers
III. Overview of Pertinent Federal Regulatory Agencies
IV. USDA Rural Development Offices in the Northeast
V. State Agencies/Universities Pertinent to the Small Scale Food Producer in the Northeast
VI. References for the Small-Scale Food Processor
VII Glossary

This is the advantage of free online resources, in that you can use many and select the bits that are best suited to your business. The only downside is there are few of this type of manual written for African countries so the contact list are seldom really useful.