Cost of all three session is $125. Payment must be made prior to 1st course.
Registration fee includes refreshments, lunches, and course materials.

We now have scholarships available, please email Cathy Blood for more information.

Registration is now closed. Please contact Cathy Blood if you still interested in attending.

Many growers seek information about food safety and Good Agricultural Practices (GAPs). Food safety management using GAPs can be utilized by growers to protect their businesses, broaden marketing opportunities and prepare for regulatory impacts of the Food Safety Modernization Act. Understanding scientific principles of produce food safety risks and control measures using GAPs can assist growers in implementing successful GAPs programs in their operations.

WSU offers a three-part workshop series to introduce GAPs food safety principles and assist growers with assessment of operational food safety practices. The goal of the workshop series is to assist growers with adoption of food safety practices and prepare for third-party certification.

Session I provides science-based information from a multi-disciplinary group of scientists and extension faculty. Standard Session I workshops will be offered in 2012 (January-February).

This workshop on November 7, 2011 is an expanded Session I workshop focusing on providing current research-based information from scientists throughout the United States. Producers are encouraged to capture this opportunity to hear nationally-recognized speakers and reserve seats in follow-up Sessions II and III.

Session II (offered in March 2012) provides opportunities to discuss GAPs implementation and challenges with WSU faculty and other growers. Participants are encouraged to assess their farms and food safety practices prior to the session. Opportunities to work on GAPs documentation will be offered in Sessions II and III.

Session III (offered during the 2012 growing season) will also provide opportunities for producers to observe a GAPs third-party certification process.

If you need more assistance with:
Course information:

Karen Killinger, Ph.D.
Associate Professor
School of Food Science
PO Box 646376
Pullman, WA  99164-6376
(P)   509-335-2970 (F) 509-335-4815
karen_killinger@wsu.edu

Conference information:

Cathy Blood
Conference Coordinator
School of Food Science
106 FSHN Bldg (PO Box 646376)
Pullman, WA 99164-6376
(P) 509-335-2845 (F) 509-335-4815
Office hours: M - F, 8:30 am - 12:30 pm
blood@wsu.edu

GAPs Workshop Policy:

Cancellations Policy: Cancellations will be accepted until 3 days to the course, and the registration fee, less $15 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy: Substitutions will be allowed at any time.  For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy: Your registration is not final until full payment is received. Please send check payments prior to beginning of the course.We also accept MC or Visa. Course materials will only be available for paid attendees.

Sponsored by:  This material is based upon work supported by USDA/NIFA under Award Number 2010-49200-06203.  Funding for this project was provided by the Washington State University Western Center for Risk Management Education and the USDA National Institute of Food and Agriculture (NIFA).

*Participants completing Session I and II will receive a certificate of completion for an educational course in GAPs.  Our WSU Extension GAPs team serves in an advisory capacity for growers on food safety issues.  WSU is not an official GAPs third-party certification organization and cannot guarantee third party certification.