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Robert M. Kerr Food & Agricultural Products Center

FAPC Flash - Workshop to help companies develop food safety plan

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is offering an Accredited Basic Hazard Analysis & Critical Control Points Workshop on Dec. 7-8, 2016.

(Stillwater, Okla. – Oct. 7, 2016) Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is offering an Accredited Basic Hazard Analysis & Critical Control Points Workshop on Dec. 7-8.

“This workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance,” said Jason Young, FAPC quality management specialist. “Employees responsible for developing, improving or maintaining a HACCP system will benefit from attending.”

The two-day accredited workshop will take place in Stillwater, Oklahoma, at FAPC.

Some topics of the workshop include an introduction to food safety, FDA regulations, sanitation, prerequisite programs, record keeping, and implementation and management of a HACCP plan.

“We will cover information from the basics of food safety through defining processes and developing flow charts for a HACCP plan,” Young said.

HACCP principles covered in the workshop include determining significant hazards: biological, chemical and physical; identifying critical control points and using them in the decision tree; establishing critical limits; monitoring procedures and corrective actions; and establishing verification procedures.

Specific presentations include Oklahoma Chapter 257 Food Service Establishment Regulations by a representative from the Oklahoma Health Department and USDA-FSIS Regulations on HACCP Implementation by Dr. Jim Walker, USDA.

“We are fortunate to have representatives from the Oklahoma Health Department and the USDA presenting at our workshop,” Young said.

Participants also will participate in a series of breakout sessions and group exercises. The complete workshop agenda can be viewed online.

“Attendees of this workshop are sure to benefit from the presentations, speakers and breakout sessions,” Young said. “At the conclusion of this two-day workshop, attendees will be equipped to develop, implement and manage their HACCP plan.”

Registration cost is $475 per person for large companies with more than 10 employees and $375 per person for small Oklahoma-based companies with 10 employees or less. The registration fee includes workshop materials, refreshments and lunches.

Additionally, lodging is available at the Best Western Plus Cimarron Hotel & Suites - Stillwater. To reserve a room, call 405-372-2878 and mention block HACCP by Nov. 6 to receive the $89 plus tax special rate.

For more information or to register for the workshop, visit www.fapc.biz/workshops/basichaccp, call Karen Smith at 405-744-6277 or email karenl.smith@okstate.edu.

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.