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.
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
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 are accepted at any time. Please email Cathy Blood, firstname.lastname@example.org.
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.
For questions related to registering for the course, please contact:
Cathy Blood, Events Coordinator, email@example.com, 509-335-2845
For any other questions, please contact:
Faith Critzer, Produce Safety Extension Specialist, firstname.lastname@example.org, 509-786-9203