Skip to main content

News and Media

Open Main MenuClose Main Menu
People sitting at a table during a training workshop.
OSU's Robert M. Kerr Food and Agricultural Products Center offers a variety of training opportunities to help businesses increase productivity and reduce expenses. (Photo by Kirsten Hollansworth)

Wrap up the year with FAPC: upcoming training opportunities available

Monday, October 24, 2022

Media Contact: Kirsten Hollansworth | Communications Graduate Student | 405-744-0442 |

The educational programs, workshops and seminars offered by the Robert M. Kerr Food and Agricultural Products Center keep food processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology.

“FAPC has food safety experts with diverse specialties to assist Oklahoma’s food manufacturing industry by offering hands-on exercises and examples,” said Erin Johnson, business and marketing client coordinator. “During educational workshops, FAPC provides expert resources and detailed instruction.” 

Ravi Jadeja, food safety specialist, is set to instruct the BRC - Global Standard for Food Safety Issue 8 and 9: Conversion for Sites Nov. 16 at FAPC. This one-day training course will provide participants with the changes between issues 8 and 9, and how to comply with the requirements. Retailers, consultants, technical managers and quality managers can benefit from the course certification.

The Homemade Food Freedom Act Workshop is set for Nov. 30 at the Edmond Conference Center, 2833 Conference Dr., in Edmond. The Homemade Food Freedom Act allows a broad range of homemade food products to be sold out of the home without health department licensing. Under the law, the annual sale of products cannot exceed $75,000 in gross sales and requires food safety training to sell certain types of food. This workshop fulfills the requirement and provides additional tools to help producers provide a safe product to consumers while staying within the law guidelines.

The Accredited Basic HACCP Workshop is set for Dec. 7-8 at FAPC. Employees responsible for developing, improving or maintaining a Hazard Analysis Critical Control Points system will benefit from attending. This workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance. 

For more information about FAPC workshops, training and events or registration payment, contact the workshop coordinator, Karen Smith, at 405-744-6277. View the calendar to learn more about upcoming events at FAPC.

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.

Back To Top
SVG directory not found.