Currently, there are no upcoming trainings for Developing Environmental Monitoring Programs for the Fresh Produce Industry. Please check back for updates.
Description
Managing risk is paramount for fresh produce packers. This 2.5 day course will seek to provide pertinent information for the control and elimination of foodborne pathogens within the packinghouse. Come learn from experts in the field about foodborne pathogens of interest for environmental monitoring programs, principles behind hygienic management of packinghouses, hygienic design of equipment, and steps involved with developing, implementing and responding to an environmental monitoring program within your facility. We have filled this course with opportunities for hands-on experiences to aid in your learning.
Who should attend?
Individuals who are working or managing fresh fruit and vegetable packers, especially those with food safety, quality assurance or compliance roles.
Please email Cathy Blood, blood@wsu.edu, if you wish to join our email distribution list to be notified about our trainings.