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FDA Releases Produce Safety Inspection Information

FDA Releases Produce Safety Inspection Information

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The WSDA is set to begin inspecting the largest farms in Washington this growing season for compliance with the Produce Safety Rule. Last week the…

Food Microbiology 101 for Fresh Produce Packers

Description

Many people involved with managing food quality and safety have not been exposed to traditional education in food microbiology. This 2.5 day course will seek to provide foundational information as it relates to microbiology of fresh fruits and vegetables. Topics will cover an introduction to food microbiology, culturing microorganisms from food and the environment, and mechanisms to control and inactivate microorganisms in fresh produce.  A special focus will be placed on providing information for foodborne pathogens. There will be afternoon sessions where participants will have the opportunity to learn different approaches for culturing bacteria.  Participants will leave this course better equipped to engage in food safety and quality discussions. An increased understanding of microbiological methodologies and their limitations will also help packers interpret results and evaluate new technologies.

Who should attend?

Individuals who are working or managing fresh fruit and vegetable packinghouses, especially those with food safety, quality assurance, or compliance roles.

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.

Instructors

Dr. Faith Critzer: Produce Safety Extension Specialist and an Associate Professor at Washington State University

Dr. P. Michael Davidson: University of Tennessee Institute Professor Emeritus


Cancellation

Cancellations will be accepted until 10 days to the course, and the registration fee, less the cancellation fee $20 will be refunded. After that time, no refunds will be made for cancellations.

Substitutions

Substitutions are accepted at any time.  Please email Cathy Blood, blood@wsu.edu.

Payments

Payments must be made prior to the start of the training.  Check payments must be sent to our office before the start of the training:
Washington State University
Attn: Cathy Blood
PO Box 646376
Pullman, WA 99164-6376

We accept Visa and Mastercard when paying online.

Agenda

DAY 1  
Time Topic
8:00-8:30 Registration
8:30-9:00 Welcome and Introductions
9:00-10:00 Introduction to Food Microbiology
10:00-10:15 Break
10:15-12:00 Introduction to Food Microbiology
12:00-1:00 Lunch
1:00-2:00 Culturing microorganisms from produce and the environment
2:00-5:00 Hands-on lab

 

DAY 2  
Time Topic
9:00-10:00 Intrinsic properties that impact microbial growth and survival
10:00-11:00 Extrinsic properties that impact microbial growth and survival
11:00-12:00 Postharvest handling practices to inactivate or inhibit target organisms
12:00-1:00 Lunch
1:00-2:00 Postharvest handling practices (cont’d)
2:00-5:00 Hands-on lab

 

DAY 3  
Time Topic
9:00-9:45 Know where to go- factual information for food safety
9:45-11:30 Hands-on lab
11:30-12:00 Course evaluation and certificates


Additional Information

For questions related to registering for the course, please contact:
Cathy Blood, Events Coordinator, blood@wsu.edu, 509-335-2845

For any other questions, please contact:
Faith Critzer, Produce Safety Extension Specialist, faith.critzer@wsu.edu, 509-786-9203