**Training is now full. Please contact Cathy Blood, blood@wsu.edu, to be placed on the waiting list. ** This 3 day course has been designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is the ONLY course recognized by FDA at present in meeting their requirements. Lead Instructors for the […]
Extrusion is a very common processing technology used in the food industry to produce direct expanded snack foods, cereals, and pet foods, among other products. Extruded products are typically made by utilizing a raw material, often flour, and subjecting it to high temperatures while also creating a high shear and high pressure environment using rotating […]
This curriculum covers the FSMA Produce Safety Rule requirements as well as Good Agricultural Practices (GAPs) for on-farm food safety. This training is one way to meet the requirements of […]
This workshop focuses regulatory considerations tied to production of fish and plants in integrated food production systems. Strategies for ensuring food safety in both coupled and decoupled systems will be […]
Description Food safety is key to fresh produce industry. It is important that employees who are involved in the development and implementation of food safety programs receive foundational training in order to accurately identify hazards and develop programs to effectively mitigate risk. The Hazard Analysis and Critical Control Points (HACCP) workshop will help packers of […]
Produce Safety Alliance (PSA) was tasked with developing the standardized national produce safety training program to prepare fresh produce growers to meet the regulatory requirements in the U.S. Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) Produce Safety Rule. The PSA has developed two types of training courses: Grower Training Course and Train-the-Trainer […]