The Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University will host a series of second-quarter workshops to help Oklahoma food and agricultural businesses start, scale and strengthen their operations, with a particular emphasis on produce safety training.
A key offering this quarter is the Produce Safety Alliance Grower Training Course, scheduled for April 22 and offered virtually. The course provides standardized, Food and Drug Administration-recognized training for fruit and vegetable growers and satisfies requirements outlined in the Food Safety Modernization Act Produce Safety Rule.
The training covers produce safety practices, Good Agricultural Practices and the co-management of natural resources and food safety. It is offered in collaboration with the Oklahoma Department of Agriculture, Food and Forestry.
“At least one supervisor or responsible party on a farm must complete food safety training that meets FDA requirements,” said William McGlynn, a horticultural processing specialist with FAPC. “This course helps producers meet that standard while strengthening on-farm food safety practices.”
The Produce Safety Alliance training reflects FAPC’s broader commitment to supporting Oklahoma’s food and agricultural businesses with practical, applied expertise – a focus central to its Built for What’s Next initiative.
Additional workshops scheduled this quarter include:
Playing in the Dough – April 15, Stillwater
A hands-on sourdough workshop led by FAPC’s milling and baking specialist. Participants will learn techniques for producing artisan bread in a personalized, small-group setting.
Homemade Food Freedom Act Workshop – May 14, Stillwater
A full-day training covering Oklahoma’s cottage food law, including allowed foods, labeling requirements, food safety fundamentals and regulatory considerations.
Meat Mastery Training Program – May 18 through June 19
A five-week, hands-on workforce development program focused on live animal handling, slaughter, fabrication, value-added processing and food safety fundamentals.
Basic HACCP Workshop – June 2-3
A two-day International HACCP Alliance-accredited course covering the development and implementation of Hazard Analysis Critical Control Points plans.
Internal Auditor Course – June 10
A one-day course focused on conducting internal audits using Global Food Safety Initiative standards to verify food safety systems and identify areas for improvement.
Sanitation in the Food Industry – June 12
A comprehensive workshop covering food-borne pathogens, sanitation practices, environmental monitoring, allergen control and facility design.
Food Defense and Food Fraud Workshop – June 16
A course designed to help food industry professionals identify vulnerabilities, assess risks and implement mitigation strategies related to intentional adulteration and economically motivated fraud.
“These workshops are designed to meet businesses where they are – whether they are starting, scaling or strengthening their operations,” said Andrea Graves, FAPC business and marketing specialist. “Each training provides practical, applied guidance that supports long-term success in Oklahoma’s food and agricultural sectors.”
Registration information, including costs and course details, is available on FAPC’s website. at food.okstate.edu. Updates on FAPC’s modernization efforts and new capabilities are shared through FAPC social media channels and the Food Files podcast.
The Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University supports the growth of value-added food and agricultural businesses through technical assistance, research and educational programs that drive economic impact across the state.
