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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/

Description
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.

Dates
April 23-25, 2019
or
June 24-26, 2019

Location
Irrigated Agriculture Research and Extension Center
24106 N. Bunn Rd
Hamilton Hall
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.

Details

Start:
April 23
End:
April 25
Cost:
$100
Website:
http://foodsafety.wsu.edu/environmental-monitoring-workshop/

Organizer

Faith Critzer

Venue

Irrigated Agriculture Research and Extension Center
24106 N. Bunn Rd
Prosser, 99350 United States
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