“Variety of training opportunities” FAPC announces upcoming events in 2023

Rheagan Stinnett Staff Reporter

Robert M. Kerr Food and Agricultural Products Center offers a wide variety of training opportunities to food industry professionals throughout the year.

Chuck Willoughby, business and marketing relations manager, said 2023’s events will make an impact.

“FAPC has developed a nationally recognized reputation for pertinent quality trainings, especially those that are food safety related,” Willoughby said. “Nearly all of the training participants work for companies that also received technical and business assistance, whether it be at their respective facilities or in the pilot plant at FAPC. The relationship FAPC has with the food industry, particularly in Oklahoma, is unique.”

Designed for food business entrepreneurs, The Basic Training Workshop will help participants address issues through business planning assistance, market identification, strategies, and an explanation of food processing regulations. The one day training will be offered Feb. 16, June 15 and Oct. 19.

Participants can expect small-group exchanges and guest speakers from government and industry assistance.

The Homemade Food Freedom Act workshop will focus on the requirements of safely producing food and drink products made in the home for resale under this new law. This training is designed to meet the Homemade Food Freedom Act’s training requirements and will help producers provide safe products and stay within the law guidelines. Open to the public, this workshop is offered in different locations across Oklahoma on Feb. 21, March 30, April 13, July 20, Sept. 27 and Nov. 8.

The Internal Auditor Course is a one-day course informing food companies on how to conduct internal audits against Global Food and Safety Initiative standards. Training will take place Feb. 23, May 25 and Aug. 10.

Next, The Accredited Basic HACCP workshop covers designing a Hazard Analysis Critical Control Points plan. This two-day workshop will be offered on Feb. 28-March 1, Sept. 20-21 and Dec. 6-7.

The Food Defense and Food Fraud workshop will discuss the threat of intentional contamination of the U.S. food supply. The workshop, offered on March 8, will help managers and supervisors of food processing establishments know how to identify potential risks to food protection in their facilities.

Playing in the Dough is a hands- on workshop instructed by Renee Nelson, FAPC milling and baking specialist, for beginner bakers. Participants will learn tips and tricks as they bake with whole wheat and refined white flour. This workshop is scheduled for March 23.

The Safe Quality Foods workshop – Edition 9 is based on developing and implementing Safe Quality Food (SQF) Systems. This workshop is offered April 11-12 based on the SQF code, Edition 9 for manufacturing, and will provide information for participants to understand the SQF program.

The FSPCA Preventive Controls for Human Food (Part 2) is offered twice: April 25 and July 27. This blended course has two parts. Those who complete Part 1 online can attend a Part 2 in-person taught by an FSPCA Lead instructor. Both parts must be completed to receive the FSPCA Certificate of Training.

Sanitation in the Food Industry is a comprehensive day-long lecture designed to provide the essentials of sanitation in food-manufacturing plants. This event will be offered May 4 and Oct. 12.

The BRC - Global Standard for Food Safety Issue 9: Sites Training allows participants to understand the Global Standard for Food Safety, Issue 9. The course will equip site technical staff, technical and quality managers,

Monday - Wednesday: 10:00am - 10:00pm

Thursday - Saturday: 10:00am - 11:00pm

128 N Main St. Stillwater, OK 74075 their teams, and consultants with the skills and knowledge to implement the Standard on-site.

Specialized for the baking industry, All You Knead to Know - An Artisan and Grain workshop participants will learn about OSU’s wheat breeding program, the different kinds of flour on the market and baking techniques through hands-on activities. This program will take place on May 17.

FAPC will hold a public Food Labeling workshop on June 7-8 to provide information about FDA food labeling regulations and related subjects to the regulated industry, particularly small businesses and startups. Topics will include mandatory label elements, nutrition labeling requirements, health and nutrition claims, the Food Allergen Labeling and Consumer Protection Act of 2004 and special labeling issues such as exemptions.

Playing in the Dough- Pies! workshop, Sept. 12., is a hands-on workshop for beginning bakers taught by Renee Nelson, FAPC milling and baking specialist. Attendees will learn how to make a light and flakey pie crust for a picture-perfect pie.

For more information about the upcoming events and registration payment, contact Karen Smith, workshop coordinator, at 405-744-6277.