Your local food processing solution

The Arkansas Food Innovation Center (AFIC) provides training for food entrepreneurs and others interested in safe food processing. A link or contact person is given for more information about each training.

October, 2018

Keep It Local! Creating and Marketing Value-Added Products

October 4, 15, and 25, 2018 from 8 am—5 pm

Registration is required and limited to 50 participants per location. Registration information will be available in August.

Workshop participants will learn how to produce commercial food products in our local food systems. Those attending this workshop will explore the process of taking a product from concept to the commercial market as well as the fundamentals of starting a food processing business and marketing food processing products. Workshop participants can apply for one-on-one assistance to create customized branding messages for their business or products to target consumers.

Dates and Locations:

  • Oct. 4 – Little Rock

    University of Arkansas Cooperative Extension Service State Office,
    2301 S. University, Little Rock, AR 72204

  • Oct. 15 – Fayetteville

    University of Arkansas Food Science Department
    2650 N. Young Ave. Fayetteville, AR 72704

  • Oct. 25 – Jonesboro

    Foodbank of Northeast Arkansas
    3414 Once Place, Jonesboro AR 72402

  • For registration information and a detailed agenda for the workshops click here.

Better Process Control School

A Better Process Control School is offered annually on the last week of October at the University of Arkansas, Fayetteville campus. This school is provided to help food manufacturers be in compliance with USDA and FDA regulations which require that food manufacturers of low-acid or acidified foods must operate at all times under the supervision of a person who has attended Better Process Control School.

Two types of certifications are offered- Acidified Food Certification and Acidified and Low-Acid Food Certification. All course participants must complete the Acidified Food Certification portion of the course. Those wishing to also obtain Low-Acid Certification must complete an additional day of training.

    Acidified Food Certification (2 days)

    • Day 1: Introduction to FDA regulations, microbiology, container handling, food plant sanitation and record keeping
    • Day 2: Glass closure evaluation, metal can and flexible packaging container evaluation, theory of thermal processing, instrumentation and acidified foods

    Acidified and Low-Acid Food Certification (3 days)

    • Days 1 and 2 above
    • Day 3: Detailed discussion of the various thermal processing systems

    For more information and a detailed agenda for the school, click here.

On-going

Good Manufacturing Practices

Participation in this training session is a requirement for all those processing product in the AFIC facility. For specific dates and more information on these session contact AFIC.

Plan. Produce. Profit. workshop series recordings

A series of workshops designed to help participants learn how to produce food products for the local food system were held in early 2015. Workshops included: