PROJECT DESCRIPTION:

Newfoundland and Labrador is the last province in Canada to adopt a very successful business platform known across the country as Ferment on Premise (FOP). An FOP is a retail style craft beverage facility giving customers the option of making their own crafted beverages (beer, wine, cider etc.) on site.

Newfoundland Vintners Inc. is a local leader in beverage manufacturing as the first legal Ferment on Premise facility in the province of Newfoundland Labrador.

As a new business we need your energetic and out-of-the-box thinking to help us pivot our service offerings and keep us in the lead. One of our pivots is Kombucha! We've spent two years perfecting an all natural Kombucha recipe and are getting ready to bring it to market. To do this there are a few items we need to ensure are in place one of which is a HACCP Plan. We need your energetic thinking, your research and document building skills to help us move this great product into the hands of consumers.

HOW MANY STUDENT INTRAPRENEURS WILL THIS PROJECT ACCOMMODATE?/DE COMBIEN D’ÉTUDIANTS AVEZ-VOUS BESOIN POUR EXÉCUTER CE PROJET?: 2

TIME COMMITMENT PER STUDENT/TEMPS DE TRAVAIL PAR ÉTUDIANT: [please indicate either 30 hours, 50 hours, or 70 hours/veuillez indiquer 30, 50 ou 70 heures]: 70

KEY PROJECT ACTIVITIES/TÂCHES ASSOCIÉES AU PROJET:

• Assist the organization in obtaining a new beverage production license for Kombucha
• Complete the development a HACCP Plan for the production of Kombucha
• Jurisdictional analysis of current beverage trends and pivots

IDEAL ROLES/RESPONSIBILITIES/RÔLES/RESPONSABILITÉS:*

• Provide research and development into the Key Project Activities

FINAL PROJECT DELIVERABLES/LIVRABLES DU PROJET:

• HACCP Plan for the production of Kombucha in a Ferment on Premise Winery

IN WHAT LANGUAGE WILL THIS PROJECT BE PROVIDED/DANS QUELLE LANGUE CE PROJET SERA-T-IL FOURNI: (English/Français): English

PROJECT MENTOR NAME/NOM DU MENTOR DU PROJET: Jeremy Brown, Matthew Barron