Since home bakeries are not required to be inspected or licensed, home-bakers would not be inclined to take expensive and time-consuming preventative control workshops. Currently, no instruction is offered in the state to educate home-bakers on best practices, food safety and liability issues that can come with producing a baked food.
FAPC, along with the Oklahoma Department of Agriculture, Food and Forestry, will offer one-day courses covering topics of good manufacturing practices, allergens/cross contamination and food safety/microbiology. A computer worksheet will also be offered to the attendees, aiding in record-keeping and calculations of income, with decision tools to determine if the baker is capable of moving on to a brick-and-mortar facility.
Home Baker Training with FAPC
- Robert M. Kerr Food & Agricultural Products Center