FAPC conference focuses on food safety topics: FSMA and GFS
With the passing of the Food Safety Modernization Act (FSMA) and the movement toward continuous improvement of food safety management systems under the Global Food Safety Initiative (GFSI), food manufacturers are looking for assistance in developing programs to meet these standards.
By Mandy Gross
FAPC Communications Services Manager
(Stillwater, Okla. – May 23, 2012) With the passing of the Food Safety Modernization Act (FSMA) and the movement toward continuous improvement of food safety management systems under the Global Food Safety Initiative (GFSI), food manufacturers are looking for assistance in developing programs to meet these standards.
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center, in partnership with the Oklahoma Food Safety Task Force, recently held a Food Industry Trends Conference to focus on FSMA and GFSI.
“I was glad to see several people from industry attend the conference,” said Frank Barcellos, dairy services program director for the Oklahoma Department of Agriculture, Food & Forestry and member of the Oklahoma Food Safety Task Force. “The Oklahoma Food Safety Task Force is still in its infancy, but we are on the right track and appreciate the involvement from OSU, FAPC and other agencies.”
This year’s Food Industry Trends Conference was designed to discuss the fundamental need for active engagement and advancement in food safety, and the importance of management of the food supply chain.
Speakers during the Food Industry Trends Conference included Ben Chapman, North Carolina State University; Mike Pearsall, UL DQS Inc.; Cathy Crawford, HACCP Consulting Group; K.C. Ely, Oklahoma State Department of Health; Derek Kirchner, HEB Stores; and Shirley Abderrazzaq, Ben E Keith.
The speakers’ presentations from the event are available for download at the conference website by visiting www.fapc.biz/fitconference.
Paul Schatte, co-owner of Head Country Food Products Inc. in Ponca City, Okla., attended the conference and said the event was very valuable to him and his business.
“The topics discussed during the conference confirms where the food industry is headed,” Schatte said. “Food safety is huge, and recalls can be devastating. Food companies should be interested in learning more about FSMA and GFSI just from a business survival standpoint and timeliness of these issues.”
Schatte recommends all food industry leaders, who were unable to attend the conference, to download the information presented and learn more about the topics discussed.
The FAPC established a GFSI program to provide services to meet the food safety and security needs of Oklahoma’s food industry.
“Globalization of the food industry has significantly affected almost every Oklahoma food processor directly and indirectly,” said Rodney Holcomb, FAPC agricultural economist and co-chair of the conference. “The FAPC-GFSI program focuses on direct food industry assistance for food safety and quality programs. The GFSI specialist stands ready to assist ourOklahoma food processors.”
For further information about meeting GFSI, contact Jason Young, FAPC quality management specialist, by calling 405-744-6071 or e-mailing firstname.lastname@example.org.
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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.