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Robert M. Kerr Food & Agricultural Products Center

FAPC Flash - FAPC offers workshop to help companies meet FSMA requirements for animal food

Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will hold a workshop focusing on the Food Safety Modernization Act animal preventive controls rule and creating an effective animal food safety plan.

(Stillwater, Okla. - April 18, 2017) Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will hold a workshop focusing on the Food Safety Modernization Act animal preventive controls rule and creating an effective animal food safety plan.

FAPC's Preventive Controls for Animal Food training will take place May 23-25, 2017, in room 120 of the center. Individuals needing Preventive Controls Qualified Individual designation to create FSMA Hazard Analysis Risk-Based Preventive Control plans for their animal food facilities should attend this training, said Ravi Jadeja, FAPC food safety specialist.

"FSMA requires facilities processing any type of animal food to comply with new current good manufacturing practices and to implement a written animal food safety plan developed and overseen by a Preventive Controls Qualified Individual or PCQI," Jadeja said. "The rule defines a PCQI to mean a 'qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA, or is otherwise qualified through job experience to develop and apply a food safety system.'"

Topics covered during the training include regulatory overview and introduction to the rule, good manufacturing practices, animal food safety hazards, overview of the food safety plan, hazard analysis and preventive controls determination, required preventive control management components, process preventive controls, sanitation preventive controls, supply-chain-applied controls and recall plans.

Upon completion of the course, participants will receive a certificate of completion by the Food Safety Preventive Controls Alliance.

The cost for the workshop is $800 per person for companies with more than 10 employees and $700 per person for companies with 10 or less employees. The registration fee includes parking, materials, refreshments and lunch.

For more information or to register for the workshop, visit http://fapc.biz/workshops/preventive-controls-for-animal-food, call Karen Smith at 405-744-6277 or email karenl.smith@okstate.edu.

A block of rooms is available at Home2 Suites by Hilton - Stillwater. Call 405-372-2550 and mention the group code FAP, or book online with the group code to get the $91 plus taxes special rate.

FAPC, a part of OSU's Division of Agricultural Sciences and Natural Resources, is celebrating its 20-year anniversary in 2017. Since its inception in January 1997, the center's research laboratories, pilot-processing facilities, educational programs and seminars have kept food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology.

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CONTACT:

Ravi Jadeja
Robert M. Kerr Food & Agricultural Products Center
106 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: ravi.jadeja@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.