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FSMA for Mixed Facilities – Farms and Processing Plants

Food Safety Modernization Act (FSMA) for Mixed Facilities – Farms and Processing Plants

Tentative Program*

7.30 a.m. to 8.00 a.m.     Check-in or Onsite Registration

8.00 a.m. to 8.10 a.m.     Introductions and Kick-off

8.10 a.m. to 8.30 a.m.     Overview of the Course and Importance of Food Safety in Mixed Facilities (both on Farm and Processing Facilities)

8.30 a.m. to 9.20 a.m.     Overview of the PSR and PCHF Regulations (covering important aspects that apply to mixed facilities)

Coffee Break – 10 min

9.30 a.m. to 10.50 a.m.   Personnel: Health & Hygiene

11.00 a.m. to 12.00 p.m. Basics of Food Microbiology and Other Hazards as it relates to Farm and Processing Facilities

12.00 p.m. to 1.00 p.m.   Lunch Break – Provided

1.00 p.m. to 2.00 a.m.     Basic Cleaning and Sanitation

2.00 p.m. to 3.00 p.m.     Produce Safety – Key Aspects on Minimizing Hazards

Coffee Break – 15 min

3.15 p.m. to 4.15 p.m.     Food Safety Plan – Key Aspects of Controlling the Hazards

4.15 p.m. to 4.45 p.m.     Records

Coffee Break – 15 min

4.45 p.m. to 5.15 p.m.     Other requirements from the Industry

5.15 p.m. to 5.30 p.m.     Cougar Gold Cheese Drawings, Evaluations, and Attendance Certificates.


Claudia Coles, Seafood Products Association
Ewa Pietrysiak, Washington State University
Faith Critzer, Washington State University
Jovana Kovacevic, Oregon State University

*Programming subject to change.

*We will walk through various model examples throughout the training. WSU is able to offer this training at a reduced cost because of a grant from WSDA.

Please contact Cathy Blood,, for questions.

Cancellations Policy

Cancellations will be accepted until 5 days to the course, and the registration fee, less $15 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.

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. Checks need to made out to, ‘Washington State University.’  We accept Visa and Mastercard.  Course materials will only be available for paid attendees.

If you have questions or problems with registration, please contact Cathy Blood via email.