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Developing Environmental Monitoring Programs for the Fresh Produce Industry
April 23 - April 25$100
Please visit our website for more details and to register: http://foodsafety.wsu.edu/environmental-monitoring-workshop/
Managing risk is paramount for fresh produce packers. This 2.5 day course will 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.
April 23-25, 2019
June 24-26, 2019
Irrigated Agriculture Research and Extension Center
24106 N. Bunn Rd
Prosser, WA 99350
Cost to Attend
Total cost is $100. Funding from the WSDA (Grant #5U18005913-03) greatly reduced the cost of training.
Includes materials, certificate, lunches and refreshments.