WSU CAHNRS

Washington State University

Food Processing Extension & Research

Current Good Manufacturing Practices (CGMPs) Training

Current Good Manufacturing Practices (CGMPs) under FDA Title 21 Part 117 (Subpart B) outlines the basic sanitary controls that are required for all food processing plants, wholesale or distribution firms, and warehouses or food storage facilities that handle, store or process FDA regulated food.  GMPs also serve as one basis for FDA inspections.

Date & Location:
March 1, 2018
Hampton Inn & Suites Seattle-Airport/28th Ave
18850 28th Ave South
SeaTac, WA 98188
206.244.5044, Hotel room block expires on February 9, 2018.

Course will run from 8 am to 5 pm.

Fee: $75

Please note, once you login and input your data, you will need to pick the correct session.  ‘Group leaders not attending’ must enter their professional information first and then add additional attendees when registering as a group. You will show a balance of zero if you register incorrectly. To register online, please use this link.  It will send you to another registration site.

**Course is limited to 70 attendees. Currently there are 20 seats left.**

In this one-day course, the following topics will be covered as they relate to CGMS, under Subpart B of Part 117:

  • Basics of food safety
  • Personnel: Health and hygiene
  • Plant grounds and Pest control
  • Sanitary operations: Cleaning and sanitizing
  • Sanitary facilities and controls: Water, plumbing and toilets
  • Equipment and utensils
  • Processes and controls
  • Warehousing and distribution
  • Holding and distribution & defects
  • Building sanitation procedures

The fee includes manual, certificate, lunch and refreshments.

These trainings are heavily subsidized by Washington State University and Washington State Department of Agriculture.

Please contact Cathy Blood, WSU Event Coordinator, blood@wsu.edu or 509-335-2845, if you have questions regarding registration.

Please contact Girish Ganjyal, girish.ganjyal@wsu.edu or 509-335-5613, if you have questions regarding program content.

Cancellations Policy

Cancellations will be accepted until 10 days to the course, and the registration fee, less $25 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. We accept check, Visa, or MasterCard.  Course materials will only be available for paid attendees.

 

Food Processing Extension & Research, 106 FSHN, PO Box 646376, Pullman, WA 99164-6376 USA, 509-335-2845, Contact Us

Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension office.
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