Training is now full. Please email Cathy Blood, blood@wsu.edu, to be placed on the waiting list.
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.
Remote delivery through Zoom
In order to accommodate social distancing guidance, we will be hosting this workshop remotely through zoom. All participants will need to have access to a computer with the following:
- An internet connection – broadband wired or wireless (3G or 4G/LTE)
- Speakers and a microphone – built-in or USB plug-in or wireless Bluetooth
- A webcam or HD webcam – built-in or USB plug-in
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 $35. Funding from the WSDA grant greatly reduced the cost of training. Includes notebooks (which will be mailed to participants prior to workshop) and certificate.
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
Cancellations will be accepted until 10 days to the course, and the registration fee, less the cancellation fee of $5 will be refunded. After that time, no refunds will be made for cancellations.
Registration – Training is full
Training is now full. Please email Cathy Blood, blood@wsu.edu, to be placed on the waiting list.
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. No checks will be accepted for payments
We accept Visa and Mastercard when paying online.
| JUNE 2 | |
| Time | Topic |
| 9:00-9:30 | Welcome and Introductions |
| 9:30-10:30 | Introduction to Food Microbiology |
| 10:30-10:45 | Break |
| 10:45-12:00 | Introduction to Food Microbiology |
| 12:00-1:00 | Lunch |
| 1:00-2:30 | Introduction to Food Microbiology |
| 2:30-2:45 | Break |
| 2:45-4:30 | Culturing microorganisms from produce and the environment |
| JUNE 3 | |
| 9:00-10:30 | Intrinsic properties that impact microbial growth and survival |
| 10:30-10:45 | Break |
| 10:45-12:00 | Extrinsic properties that impact microbial growth and survival |
| 12:00-1:00 | Lunch |
| 1:00-2:30 | Postharvest handling practices to inactivate or inhibit target organisms |
| 2:30-2:45 | Break |
| 2:45-4:30 | Lab Demonstration |
| JUNE 4 | |
| 9:00-10:30 | Postharvest handling practices (cont’d) |
| 10:30-11:00 | Know where to go- factual information for food safety |
| 11:00-12:00 | Course evaluation and Q&A |
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