Bobbie Lamb – Mercy Hospital Fort Smith
Bobbie Lamb, director of Emergency Services at Mercy Hospital Fort Smith, discusses the new $186 million expansion of the emergency and intensive care facilities.
- The University of Arkansas System Division of Agriculture and Virginia Tech are hosting a food safety workshop for local food producers in Arkansas.
- The workshop, scheduled June 17 in Fayetteville, will cover food safety fundamentals and regulatory compliance.
- The $25 session is open to Arkansas residents who produce and sell food but are not subject to FDA inspection.
- Topics will include safe food handling practices, labeling and preventing contamination during preparation, packaging and storage.
Local food producers across Arkansas will have the opportunity to learn food safety fundamentals and regulatory compliance at an upcoming workshop hosted by food scientists from the University of Arkansas System Division of Agriculture and Virginia Tech.
The day-long Food Safety School workshop is scheduled June 17 at the Fayetteville Public Library, at 401 W. Mountain St. Registration begins at 8:30 a.m. in the Pat Walker Community Room, with the program running from 8:30 a.m. to 4 p.m. Lunch will be provided at 12:15 p.m.
The session is designed for small-scale and beginning food producers, particularly those not currently subject to federal inspection under the FDA’s Preventive Controls for Human Foods Rule. The workshop is open to Arkansas residents only, with a registration fee of $25.
“We know there are many of these producers in Arkansas, but they’re often operating out of their kitchens or selling at small markets,” said Dr. Jennifer Acuff, assistant professor of food microbiology and safety for the Division of Agriculture. “Anyone who makes a food item that they sell, but doesn’t currently get inspected by the FDA, would likely fall into this category.”
Typical products made by these exempt producers include jams and jellies, salsas, baked goods, dried foods and honey, Acuff said. Often referred to as “value-added” foods, these items extend shelf life or create new uses for local agricultural products.
While these foods can be a great starting point for small businesses, Acuff said that some producers may overlook fundamental safety concerns during preparation, packaging or storage.
“There are a lot of things that can be overlooked — from making sure the right things are measured and documented, to labeling and preventing contamination,” she said. “Depending on the product, there are many different routes to addressing risk.”
The course is especially valuable for businesses seeking to expand their production capabilities.
“As producers scale up, the processes and handling might change, and that could compromise safety,” Acuff said. “This training helps them anticipate those potential risks and prepares them for growth.”
Although this is a standalone event, Acuff said a similar workshop may be offered again next spring, depending on community interest.
Online registration is now open, and participants will be required to complete a brief online portion of the course, which takes less than two hours, before attending the in-person session. A confirmation email with access instructions is sent upon registration.
Acuff is a member of the Division of Agriculture’s food science department, working through both the Arkansas Agricultural Experiment Station and the Cooperative Extension Service. She also serves as faculty in the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas.
For more information or to register, please visit the online registration page.
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