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FSMA Proposed Rule on Agricultural Water

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Environmental Monitoring Programs Workshop for the Fresh Produce Industry


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.

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. Mark Morgan: Professor of Food Engineering at the University of Tennessee Department of Food Science

Dr. Valentina Trinetta: Assistant Professor at Kansas State University within the Department of Animal Sciences and Industry


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,


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.


Instructors: Dr. Faith Critzer, Dr. Mark Morgan, and Dr. Valentina Trinetta

Day 1  
9:00-9:30 Registration
9:30-10:00 Welcome and introductions
10:00-10:45 Why do we need an Environmental Monitoring Program (EMP)?
10:45-11:00 Break
11:00-12:00 An introduction to foodborne pathogens and indicator organisms commonly targeted in produce packing facilities for EMPs
12:00-1:00 Lunch
1:00-2:00 Sanitary design for packinghouses- principles, processing plant layout and flow
2:00-2:15 Break
2:15-3:30 Sanitary design for processing equipment
3:30-4:30 Breakout session- evaluating sanitary design principles of produce packing equipment
4:30-5:00 Reports for breakout session and wrap-up day 1


Day 2  
9:00-10:30 Where do I start? Developing an environmental monitoring program sampling plan
10:30-10:45 Break
10:45-12:00 Breakout session- hands-on introduction to sampling methodologies
12:00-1:00 Lunch
1:00-3:30 Breakout session- methods to detect and enumerate common indicator organisms
3:30-3:45 Break
3:45-5:00 Evaluating environmental monitoring data


Day 3  
9:00-10:30 Breakout session- interpreting results from swabbing exercise
10:30-10:45 Break
10:45-11:45 Environmental monitoring program corrective actions
11:45-12:00 Course evaluation and adjourn

Additional Information

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

For any other questions, please contact:
Faith Critzer, Produce Safety Extension Specialist,, 509-786-9203