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Robert M. Kerr Food & Agricultural Products Center

FAPC Flash - Aug. 24 workshop to cover food allergens

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is holding a Food Allergen Workshop in Stillwater on Aug. 24, 2016, from 8:15 a.m. to 5 p.m.

(Stillwater, Okla. – June 21, 2016) Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is holding a Food Allergen Workshop in Stillwater on Aug. 24 from 8:15 a.m. to 5 p.m.

According to the Food and Drug Administration website, “Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions and may even be life-threatening.”

The FAPC Food Allergen Workshop will provide the basics of food allergens and will give food manufacturers the information needed to control food allergen issues at their processing plants.

“Adverse physical reactions to food are of growing concern to both consumers and to food product manufacturers,” said Jason Young, FAPC quality management specialist. “Recall issues and labeling laws have a considerable impact on the way food manufacturers develop and process their products.”

The topics to be covered during the workshop include basics of food allergens, food ingredient issues, allergen control strategies (sanitation), basics of food allergen recalls, allergen labeling, verification of allergen cleaning and an industry perspective from allergen control strategies.

“If you are interested in discovering the basics of food allergens and identifying food ingredient issues in regards to food allergens, add this workshop to your August calendar,” Young said.

Attendees will learn good allergen control strategies including sanitation best practices and scheduling for food allergies.

“Plus, the latest recommendations on allergen recalls and labeling laws will be presented,” Young said.

Participants also will gain knowledge of verification techniques and allergen assay test kits, and engage in breakout sessions.

The cost for the event is $200. Parking, lunch, snacks and a workbook are included in the cost. Additionally, a certificate will be presented to each participant upon completion of the workshop.

The registration deadline is Aug. 10 and is limited to the first 35 people. To register, call or e-mail Karen Smith at 405-744-6277 or karenl.smith@okstate.edu, or register online at www.fapc.biz/workshops/foodallergen.

A block of rooms is reserved at the Best Western Plus Cimarron Hotel & Suites - Stillwater. Call 405-372-2878 and mention block FOOD ALLERGEN to get the $89 plus taxes special rate. Reservations must be made by July 23 to guarantee a room.

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.

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CONTACT:

Jason Young
Robert M. Kerr Food & Agricultural Products Center
102 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: jason.young@okstate.edu

Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.