如何正确使用梯子

Visit our LINK ABOVE for instructions and the submission form needed to request a product review and safety validation.

Check out our JUNE NEWSLETTER UPDATE: http://mailchi.mp/f74d20807a98/cornell-food-venture-center-newsletter-4889972

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Lab Analysis for pH, water activity, and Brix of food and beverage products
Process Authority approval and Scheduled Process: Product Review, Documentation, and Process Validation
Resources for Nutrition Analysis, Co-packers, Packaging Suppliers, Shelf-Life Studies, and More!
Regulatory Compliance: Registration and Licensing with State and FDA agencies
Small Scale Food Entrepreneurship: A Technical Guide for Food Ventures
Better Process Control School: Necessary certification for Acidified and Low Acid Food manufacturers
Presentations and workshops: Interested? Contact Shannon Prozeller

Service	New York State Business	landeng破解版安卓版
lanter 专业版安卓破解版	$30 one time fee	$55 one time fee
Laboratory Analysis Only	$25 per sample/per test	lan灯破解百度云
Analysis and Review Only	$40 per product	蓝1灯破解版百度云
Scheduled Process	$85 per product	$150 per product
Scheduled Process version*	$40 per product	$75 per product
Scheduled Process for Meat	$135 per product	$220 per product
Scheduled Process Meat version*	$65 per product	$105 per product
Amendments	lanter 专业版安卓破解版	lanter 专业版安卓破解版
Vacuum Pack Letter/Hazard Analysis	$165 per product	$250 per product
Heat Penetration Study	$360 per product size	$600 per product size
Classification/Shelf Life Letter	$75 per product	$115 per product

*Scheduled Process Versions are slight modifications to a formulation to create another product. Example: Mild Salsa and Hot Salsa

Our current turnaround time is about 4-6 weeks for processing. Expedited services are available for an additional fee upon request.

如何正确使用梯子

Updates regarding COVID-19
We are happy to announce that The Cornell Food Venture Center laboratory is RE-OPENING! CFVC will officially be accepting samples as of June 15th.

Cornell University is closely monitoring the ongoing coronavirus (COVID-19) outbreak and has been taking proactive measures to prevent the spread of the virus. The physical office of the Cornell Food Venture Center has been closed since mid-March and our services have been limited; however, our team has been working from remote locations throughout this time to continuously address industry food safety needs. The university has now approved a plan for the Food Venture Center to open on a restrictive basis starting June 15th. To ensure the health and safety of our staff, colleagues and community we will only be on-site to perform lab analyses; all other work will continue to operate from remote locations until further notice. Again, we will be accepting new samples for lab analysis, however all in-person meetings and workshops are postponed until further notice.

Please refer to the IFS Website for up-to-date information.

Please stay safe, and we will continue to support you to the best of our ability.