Christmas Condiments: A Practical Approach

Are you in need of the perfect accompaniment to your Christmas dinner?

CARIRI's CFSC Biotechnology Unit brings to you the spirit of Christmas with their interactive session on Christmas Condiments. Participants learned both practical and theoretical for Chow Chow and a Sorrel Sauce at our Centre for Enterprise Development, Innovation Avenue Freeport on Friday 18th November 2016.

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Are you choosing the right additives for your product?

CARIRI's Biotechnology unit recently hosted their 6th workshop "Are you choosing the right additives for your product?" on Friday 14th October 2016 at the Centre for Enterprise Development, Innovation Avenue, Freeport. The session was well attended by over 40 professionals from various backgrounds in the food and beverage sector.
Participants were exposed to local and international regulations, selecting the right additives for your product, determining the right preservatives and additives required. All participants after the session were able to identify legal requirements for exporting to several countries, as well as the proper method of calculation for preservatives and additives to meet industry standards.

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Best Pest Management Practices

On Friday 10th June 2016 CARIRI's Caribbean Food Safety Centre (CFSC) held their third workshop on best pest management practices. The event was well attended by over 40 participants from the Food and Beverage Sector. The session also featured guest speakers from Rentokil and the Pest Control Association of Trinidad and Tobago.

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Techniques for Making Signature Sauces into Successful Businesses

Sauces and seasonings are at the heart of great cuisine. On Friday 22nd July 2016 CARIRI's Caribbean Food Safety Centre (CFSC) held their forth workshop entitled, “Techniques for making signature sauces into successful businesses” at CARIRI’s Head Office located at U.W.I. Campus, St. Augustine. The workshop was well attended by over 20 participants from the Food and Beverage Sector.

Participants spent one day understanding both the practical and theoretical aspects of mastering fundamental sauces while introducing fundamentals of Food safety through case studies . Topics covered include:

  • Basic Food Microbiology
  • Cleaning & Sanitation techniques
  • Intense case studies keeping in theme with sauces
  • Processing of Pepper Sauce, Barbecue Sauce and Green Seasoning

Participants will also leave equipped with the right tools and strategies to start or propel their business forward. The session features expert speakers from the Intellectual Property Office as well as CARIRI's Business Hatchery who will be providing information on:

  • Fundamentals of business planning
  • Challenges for Startups
  • Making your brand work for you

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