OFPA convention set for April 2-3

March 5, 2013
Contact Information:

Renee Threlfall, Ozark Food Processors Association
479-575-4607 / ofpa@uark.edu

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SPRINGDALE, Ark. – “Food Regulations in a Changing World” is the theme of the 107th Ozark Food Processors Association Convention to be held April 2 and 3. Preregistration is $50 per person until the deadline of March 25 and includes workshops, educational sessions, the exposition and the reception. Participants may register online at http://ofpa.uark.edu.

The activities begin with a golf tournament at 9 a.m. April 2 at Shadow Valley Country Club in Rogers. Events move on April 3 to the Holiday Inn Northwest Arkansas Convention Center in Springdale where there will be a business breakfast at 7:30 a.m. The educational session will feature several presentations during the morning following welcoming remarks at 8:30 a.m. by Mark Cochran, University of Arkansas System Vice President for Agriculture. The schedule is:

• “Federal and State Updates on Food Regulations” at 8:45 a.m. by Harrison Pittman, director of the National Agricultural Law Center at the UA System Division of Agriculture.

• “Food Safety Modernization Act, HACCP and Food Defense” at 9:30 a.m. by Lynn Hodges of HACCP Consulting Group, LLC.

• “Responsibly Sourcing Ingredients Internationally” at 10:30 a.m. by Kent Juliot, vice president of ConAgra Foods.

• “The Childhood Obesity Landscape” at 11:15 a.m. by Jill Parker of the Alliance for a Healthier Generation.

Three workshops are scheduled for the afternoon of April 3. They are:

• “Raw Products and Crop Protection” from 1 to 5 p.m. moderated by William Russell of Allens, Inc.

• “ServSafe: What Is It? How to Get It” from 1:30 to 2:30 p.m. moderated by Pamela Brady, UA adjunct professor of food science.

• “It’s Too Spicy: The Dynamics of How You Eat Heat” from 2:45 to 4 p.m. moderated by Scott Walnofer, research chef for Kerry Ingredients and Flavours.

Participants may earn continuing education certification hours by attending the ServSafe and It’s Too Spicy workshops.

Lunch will be available from noon to 1:30 p.m. at the annual food processing exposition that continues to 6:30 p.m. featuring more than 60 exhibits showcasing products, services and equipment for the food processing industry. A reception is scheduled from 4 to 6:30 p.m. The student poster competition will take place from 4:30 to 5:30 p.m.