Plan the new year with FAPC
Thursday, January 27, 2022
Media Contact: Kirsten Hollansworth | Communications Graduate Student | 405-744-0442 | kirsten.hollansworth@okstate.edu
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.