Basics of Sanitation Short Course & Current Good Manufacturing Practices

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Using squeegee and hose

Overview

This course provides basic information about sanitation and Current Good Manufacturing Practices (CGMPs) for food plants.  CGMPs help to ensure the safety of food. The course walks through the principles of sanitation, sanitation chemicals, employee practices, plant design, and other related topics.

Location & Date

21 Acres
13701 NE 171st St
Woodinville, WA 98072

September 26, 2023

Cost to Attend

Fee is $50 for small to medium sized businesses.  This covers materials, instruction, refreshments ,and lunch.

A small and medium businesses are businesses, including any affiliates and subsidiaries, employing fewer than 500 full-time equivalent employees.

Cancellations Policy

Cancellations will be accepted until 7 business days to the course, and the registration fee, less $10 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. We accept credit cards for payment.

Basics of Sanitation and Current Good Manufacturing Practices Proposed Program*

8:15 am            Check-in

  • Welcome & Overview of CGMP
  • Employee Practices to maintain Food Safety
  • Break, 15 minutes
  • Basics of Cleaning and Sanitation
  • Lunch, 45 minutes onsite
  • Other Pre-requisite Programs for Small Facilities
  • Good Practices for Storage of Ingredients and Finished Products
  • Break, 15 minutes
  • Chemical Safety for Workers

3:45 pm Q & A Session, Evaluation

Speakers:

– Girish Ganjyal, Washington State University Extension
– Claudia Coles, Seafood Products Association
– Don Jones, Wesmar Company, Inc.

*Funding for this training was made possible, in part, by the USDA – NIFA Food Safety Outreach Program, grant #2020-04217. The views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government

Please email Cathy Blood, Event Coordinator, for questions regarding this training.
Please email Girish Ganjyal, Extension Food Processing Specialist, for content questions.