Oklahoma State University: Plan The New Year With FAPC

Press release from Oklahoma State University:

2022-01-27

It’s easy to lose track of the big picture and focus on routine tasks. However, the
Robert M. Kerr Food and Agricultural Products Center offers numerous training opportunities throughout the year to help others increase
productivity and reduce business expenses. 

Undeniably, there’s something offered for all food and agricultural processors and
entrepreneurs, so take advantage of the educational programs, trainings and seminars
at FAPC. Invest in yourself this year and allow FAPC to help you stay on the forefront
of cutting-edge value-added processing and technology.

Andrea Graves, business planning and marketing specialist, said FAPC offers numerous
trainings throughout the year such as helping someone with brushing up their skills
and renewing a certification, to helping a new entrepreneur getting started.

“In these trainings we do our best to help solve problems and, most importantly, work
to prevent them,” Graves said. “We have a great knowledge base through the faculty
and staff at FAPC who serve as instructors to help guide participants. It often leads
to long FAPC/client relationships, which are great for both parties.”

Kickstart the new year by attending the Remote Produce Safety Alliance Grower Training Course, which is offered Feb. 4 and Feb. 22. The training, offered in collaboration with
the Oklahoma Department of Agriculture, Food & Forestry, is one way to satisfy the
FSMA Produce Safety Rule requirement outlined in section 112.22(c). This opportunity
is perfect for fruit and vegetable growers interested in learning about produce safety.

Next, FAPC offers a  Basic Training workshop for food business entrepreneurs that helps participants address issues through business
planning assistance, market identification, strategies and an explanation of food
processing regulations. This training is offered on Feb. 17, June 16 and Oct. 20. 
During the workshop, participants can expect small-group exchanges and guest speakers
from government and industry assistance.

The Accredited Basic HACCP workshop covers the basics of designing a Hazard Analysis Critical Control Points plan and
is accredited by the International HACCP Alliance. This workshop will be offered in
March, September and December. Employees responsible for developing, improving or
maintaining a HACCP system will benefit from attending.

Are you a beginner baker who would like to learn how to make a traditional bread loaf
and an additional artistic bread? Playing in the Dough is a personalized, hands-on workshop instructed by Renee Nelson, FAPC milling and
baking specialist, who will give tips and tricks to participants as they make these
delicious bread products made with whole wheat and refined white flour. You won’t
want to miss this workshop offered March 24. 

The Safe Quality Foods workshop is based on developing and implementing Safe Quality Food (SQF) Systems. Offered
April 5-6, this workshop is based on the SQF code, Edition 9 for manufacturing and
will provide information for participants to gain an understanding of the SQF program.

The FSPCA Preventive Controls for Human Food (part 2) is offered twice throughout the year: April 28 and July 28. This blended
course has two parts. Those who complete the Part 1: Online are eligible to attend
a one-day Part 2: Instructor-led course taught by an FSPCA Lead instructor. You must
complete both parts to receive the FSPCA Certificate of Training.

Are you a food industry professional interested in a crash course on Sanitation in the Food Industry? On May 5, this comprehensive day-long lecture and hands-on workshop is designed
to provide the essentials of sanitation in food-manufacturing plants.

Anyone from a chef to a farmer, as well as bakers in small and large bakeries, will
find interest in the specialized All You Knead to Know - An Artisan and Grain Workshop just for the baking industry. On May 17, participants will learn about baked goods,
which have been a global state of life for over several millenniums.

Next, the one-day Internal Auditor Course slated May 19 or Oct. 6 will teach food companies how to conduct internal audits
in their facilities against GFSI standards. A comprehensive audit system is fundamental
to a company's food safety and product quality because it provides confirmation that
systems and procedures are operating effectively. 

FAPC will hold a public Food Labeling Workshop June 8-9 to provide information about FDA food labeling regulations and other related
subjects to the regulated industry, particularly small businesses and startups. Topics
at the workshop will include mandatory label elements and nutrition labeling requirements. 

The Food Defense & Food Fraud Workshop will provide an increased awareness of the threat of intentional contamination of
the U.S. food supply. Scheduled Nov. 9, this workshop will help managers and supervisors
of food processing establishments know how to identify potential risks to food protection
in their facilities. The BRC - Global Standard for Food Safety Issue 9: Sites Training on Nov. 16-17 is an opportunity for participants to gain an in-depth understanding
of the Global Standard for Food Safety, Issue 9. The course is designed to equip site
technical staff, technical and quality managers, and their teams, as well as consultants
with the skills and knowledge to successfully implement the Standard on site.

FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps
to discover, develop and deliver technical and business information that will stimulate
and support the growth of value-added food and agricultural products and processing
in Oklahoma.

This press release was produced by Oklahoma State University. The views expressed here are the author’s own.