Agenda for GAPs

Many growers are seeking information about food safety and good agricultural practices
in response to recent outbreaks associated with produce. Several commodity groups have
established guidelines for good agricultural practices; however, differences in recommendations exist, leaving producers wondering how to proceed. This symposium offers science-based information from a multi-disciplinary group of WSU faculty along with producer, market manager and regulatory perspectives.

Many diversified farmers are seeking information regarding food safety. This two-part
workshop series offers an introduction to food safety and risk management and the opportunity to develop a GAPs program for the participant’s farming system. In the first workshop, participants will be provided with information on GAPs and assessment tools for their farming system. Between workshops, trainers will contact participants to assist with the assessment process. In the second workshop, participants will have the opportunity work with trainers to develop a GAPs program for their farming system.

8:00 Registration

8:15 Welcome and Introductions

8:30 GAPs Overview
Dr. Richard Dougherty, Washington State University

9:00 Produce Food Safety Issues
Dr. Karen Killinger, Washington State University

9:45 Department of Health Perspective
David Gifford, WA-DOH Food Safety Program

10:15 Break

10:30 WSDA Perspective, WSDA Food Safety Program

11:00 Water Quality
Craig Cogger or Andy Bary, Washington State University

11:30 Manure Management
Craig Cogger or Andy Bary, Washington State University

Noon Lunch
1:00 Worker Health and Hygiene
B. Susie Craig, Washington State University

1:30 Food Safety in Harvesting, Transportation, and Storage
Dr. Richard Dougherty, Washington State University

2:00 Program Evaluation

2:15 Bringing It All Together, Panel Discussion

3:00 Adjourn

Session I

Session II

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, 8:15 am - 12:15 pm
blood@wsu.edu

Sponsored by: This material is based upon work supported by USDA/CSREES under Award Number 2007-49200-03892. Funding for Good Agricultural Practices workshops was awarded to a team of Washington State University faculty by the Washington State University Western Center for Risk Management Education and the USDA Cooperative State Research Education and Extension Service (CSREES).