Stillwater, Okla. - Sept. 29, 2015

Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will hold a Food Defense and Food Fraud Workshop Nov. 11-12, 2015.

"This workshop will provide food-processing management with an increased awareness of the threat of intentional contamination of the U.S. food supply," said Jason Young, FAPC quality management and global food safety system specialist. "Managers and supervisors will learn about responsibilities in reducing the risk of intentional contamination at food-processing establishments."

Topics will include food-defense planning, awareness and tools, processing plant vulnerabilities, crisis management and intentional adulteration.

A new topic added to this year's workshop is food fraud. Participants will learn the basics of food fraud, BRC food fraud criteria and how to conduct a vulnerability assessment.

"The participants will gain a better understanding of what food fraud is and why it is an important concern to the industry," said Erin Johnson, FAPC business/marketing client coordinator.

Representatives from USDA-Food Safety and Inspection Service, Department of Homeland Security and FAPC will present the material during the workshop.  

"This course helps managers and supervisors focus on prevention of, rather than reaction to, intentional contamination," Young said. "They will learn how to incorporate policies and procedures to reduce the risk of an intentional contamination at their facility."

Upon completion of the course, participants will have the ability to identify the proper channels to report suspicious activity, describe the distinct characteristics and motivations of aggressors and identify preventative measures to reduce the risk of attack, Young said. 

In addition, Young said participants will benefit by having the ability to encourage food-defense awareness in employees and suppliers of their food-industry establishments.

Attendees also will participate in breakout sessions to explore food-safety strategies and complete group presentations. 

The registration deadline for the event is Oct. 30. Registration cost is $350 per person for large companies with 10 or more employees and $250 per person for small companies with less than 10 employees. Registration fee includes parking, workshop materials, refreshments, lunch and a certificate following completion.

A block of rooms is reserved at Best Western Plus Cimarron Hotel & Suites in Stillwater. Call 405-372-2878 and mention block FOOD DEFENSE to get the $89 plus taxes special rate. The deadline to guarantee a room is Oct. 17.

For more information or to register for the workshop, visit, call Karen Smith at 405-744-6277 or e-mail .

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.