BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Food Processing Extension & Research - ECPv6.1.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Food Processing Extension & Research
X-ORIGINAL-URL:https://foodprocessing.wsu.edu
X-WR-CALDESC:Events for Food Processing Extension & Research
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20180311T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20181104T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20190310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20191103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20200308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20201101T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200226T080000
DTEND;TZID=America/Los_Angeles:20200226T173000
DTSTAMP:20260525T113746
CREATED:20191216T195554Z
LAST-MODIFIED:20191216T195554Z
UID:1974-1582704000-1582738200@foodprocessing.wsu.edu
SUMMARY:Food Ingredient Technology
DESCRIPTION:Plant Based Meat Analogs – Ingredient Functionalities \nThis is an introductory course on Food Ingredient Technology (FIT). The short course provides an overview of food ingredients that are used in value-added foods. It focuses on the various functionalities of these ingredients and how they are used in making foods with qualities that are desired by consumers. \nThe 2020 FIT Short Course will focus on ingredient functionalities for plant-based meat analogs. The course will cover the basics of formulations and flavorings for plant-based meat analogs and textured vegetable proteins\, processing technologies including extrusion\, and functionalities of various ingredients typically used in the making of plant-based meat analogs. There will be plenty of opportunities for attendees to interact with the speakers.
URL:https://foodprocessing.wsu.edu/event/food-ingredient-technology/
LOCATION:Doubletree Hilton Hotel Seattle Airport\, 18740 International Blvd\, Seattle\, WA\, WA\, 98188\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200121T080000
DTEND;TZID=America/Los_Angeles:20200123T170000
DTSTAMP:20260525T113746
CREATED:20191202T221719Z
LAST-MODIFIED:20191202T221719Z
UID:1927-1579593600-1579798800@foodprocessing.wsu.edu
SUMMARY:FSPCA Preventive Controls for Human Foods
DESCRIPTION:This 3 day course has been designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is a course recognized by FDA at present in meeting their requirements. \nBy successfully completing this course\, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.
URL:https://foodprocessing.wsu.edu/event/fspca-preventive-controls-for-human-foods-2/
LOCATION:Ensminger Pavilion\, 455 Lincoln Dr\, Pullman\, WA\, 99164\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200108T080000
DTEND;TZID=America/Los_Angeles:20200108T170000
DTSTAMP:20260525T113746
CREATED:20190924T203515Z
LAST-MODIFIED:20190924T203515Z
UID:1893-1578470400-1578502800@foodprocessing.wsu.edu
SUMMARY:ServSafe
DESCRIPTION:Washington State University \nFood Science Human Nutrition Building \n1945 Ferdinand’s Lane \n104A Large Conference Room \nPullman\, WA 99164\n\n\nCheck in: 7:45 am.  Training runs from 8 am to 5 pm.\n\n\nTraining is limited to 15 registrations.
URL:https://foodprocessing.wsu.edu/event/servsafe-2/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191108T080000
DTEND;TZID=America/Los_Angeles:20191108T170000
DTSTAMP:20260525T113746
CREATED:20190924T203407Z
LAST-MODIFIED:20190924T203407Z
UID:1890-1573200000-1573232400@foodprocessing.wsu.edu
SUMMARY:ServSafe
DESCRIPTION:November 8\, 2019\n\n\nWSU Clark County Extension \nConference Room \n1919 NE 78th St \nVancouver\, WA  98665 \n \n\n\nCheck in: 7:45 am.  Training runs from 8 am to 5 pm.\n\n\nTraining is limited to 20 registrations.
URL:https://foodprocessing.wsu.edu/event/servsafe/
LOCATION:WSU Clark County Extension\, 1919 NE 78th St\, Vancouver\, WA\, 98665\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191105T080000
DTEND;TZID=America/Los_Angeles:20191106T150000
DTSTAMP:20260525T113746
CREATED:20190819T221748Z
LAST-MODIFIED:20190819T221748Z
UID:1880-1572940800-1573052400@foodprocessing.wsu.edu
SUMMARY:39th Annual Food Safety & Sanitation Workshop
DESCRIPTION:The Northwest Food Safety & Sanitation Workshop addresses basic sanitation as well as cutting edge issues related to food sanitation and food safety. Topics having broad interest are covered in the general sessions. There are more specific subjects discussed in small breakout sessions\, with basic and advanced tracks available.
URL:https://foodprocessing.wsu.edu/event/39th-annual-food-safety-sanitation-workshop/
LOCATION:Sheraton Portland Airport Hotel\, 8235 NE Airport Way\, Portland\, Oregon\, 97220
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191026T080000
DTEND;TZID=America/Los_Angeles:20191026T170000
DTSTAMP:20260525T113746
CREATED:20190924T203019Z
LAST-MODIFIED:20190924T203019Z
UID:1888-1572076800-1572109200@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training
DESCRIPTION: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. \n  \n\n\n\nPSA Grower Training\nOctober 26\, 2019\n\n\nWashington State University\nFood Science Human Nutrition Building1945 Ferdinand’s Lane\nRooms:  103/155\nPullman\, WA 99164**Course is limited to 25 attendees and 5 spaces available**\nCheck-in:7:45 am  Training: 8 am – 5 pm\n\n\nLead Instructor:\nDr. Stephanie Smith\n\n\nFee:$150/person*\n\n\n\n  \n 
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-2/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190306T080000
DTEND;TZID=America/Los_Angeles:20190306T170000
DTSTAMP:20260525T113746
CREATED:20180924T204245Z
LAST-MODIFIED:20180924T204245Z
UID:1772-1551859200-1551891600@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training WSU Tri-Cities
DESCRIPTION: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 Course. \nWho Should Attend \nFruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \n\nWhat to Expect at the PSA Grower Training Course \nThe trainers will spend approximately seven hours of instruction time covering content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \n\nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nCosts to Attend \nTotal costs to attend the PSA Grower Training Course is $35. Funding from the WSDA (grant #5U18005913-03) greatly reduced the cost of training. \nAdditional Information \nFor more information about scheduled PSA Grower Training Courses\, please visit the WSU Produce Safety Website at http://foodsafety.wsu.edu/training-programs/psagtandttt/.
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-wsu-tri-cities/
LOCATION:WSU Tri-Cities\, 2710 Crimson Way\, Richland\, WA\, 99354\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
GEO:46.3305025;-119.2625945
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=WSU Tri-Cities 2710 Crimson Way Richland WA 99354 United States;X-APPLE-RADIUS=500;X-TITLE=2710 Crimson Way:geo:-119.2625945,46.3305025
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190219T080000
DTEND;TZID=America/Los_Angeles:20190219T170000
DTSTAMP:20260525T113746
CREATED:20180924T204052Z
LAST-MODIFIED:20180924T204052Z
UID:1769-1550563200-1550595600@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training Anacortes
DESCRIPTION: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 Course. \nWho Should Attend \nFruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \n\nWhat to Expect at the PSA Grower Training Course \nThe trainers will spend approximately seven hours of instruction time covering content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \n\nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nCosts to Attend \nTotal costs to attend the PSA Grower Training Course is $35. Funding from the WSDA (grant #5U18005913-03) greatly reduced the cost of training. \nAdditional Information \nFor more information about scheduled PSA Grower Training Courses\, please visit the WSU Produce Safety Website at http://foodsafety.wsu.edu/training-programs/psagtandttt/.
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-anacortes/
LOCATION:Anacortes Public Library\, 1220 10th St\, Anacortes\, WA\, 98221\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
GEO:48.5147338;-122.6165813
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Anacortes Public Library 1220 10th St Anacortes WA 98221 United States;X-APPLE-RADIUS=500;X-TITLE=1220 10th St:geo:-122.6165813,48.5147338
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190129T080000
DTEND;TZID=America/Los_Angeles:20190129T170000
DTSTAMP:20260525T113746
CREATED:20180924T203849Z
LAST-MODIFIED:20180924T203849Z
UID:1766-1548748800-1548781200@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training Tacoma
DESCRIPTION: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 Course. \nWho Should Attend \nFruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \n\nWhat to Expect at the PSA Grower Training Course \nThe trainers will spend approximately seven hours of instruction time covering content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \n\nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nCosts to Attend \nTotal costs to attend the PSA Grower Training Course is $35. Funding from the WSDA (grant #5U18005913-03) greatly reduced the cost of training. \nAdditional Information \nFor more information about scheduled PSA Grower Training Courses\, please visit the WSU Produce Safety Website at http://foodsafety.wsu.edu/training-programs/psagtandttt/.
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-tacoma/
LOCATION:Holiday Inn Tacoma Mall\, 8402 S Hosmer St\, Tacoma\, WA\, 98444\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
GEO:47.1801714;-122.4639951
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Holiday Inn Tacoma Mall 8402 S Hosmer St Tacoma WA 98444 United States;X-APPLE-RADIUS=500;X-TITLE=8402 S Hosmer St:geo:-122.4639951,47.1801714
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181206T080000
DTEND;TZID=America/Los_Angeles:20181207T170000
DTSTAMP:20260525T113746
CREATED:20180924T193224Z
LAST-MODIFIED:20180924T193224Z
UID:1754-1544083200-1544202000@foodprocessing.wsu.edu
SUMMARY:PSA Train the Trainer Yakima
DESCRIPTION: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 Course. \nWho Should Attend \nFruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \n\nWhat to Expect at the PSA Grower Training Course \nThe trainers will spend approximately seven hours of instruction time covering content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \n\nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nCosts to Attend \nTotal costs to attend the PSA Train the Trainer Course is $75. Funding from the WSDA (grant #5U18005913-03) greatly reduced the cost of training. \nAdditional Information \nFor more information about scheduled PSA Grower Training Courses\, please visit the WSU Produce Safety Website at http://foodsafety.wsu.edu/training-programs/psagtandttt/.
URL:https://foodprocessing.wsu.edu/event/psa-train-the-trainer-yakima/
LOCATION:Yakima Convention Center\, 10 N 8th St\, Yakima\, WA\, 98901\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181206T080000
DTEND;TZID=America/Los_Angeles:20181206T170000
DTSTAMP:20260525T113746
CREATED:20180924T193043Z
LAST-MODIFIED:20180924T193043Z
UID:1751-1544083200-1544115600@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training Yakima
DESCRIPTION: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 Course. \nWho Should Attend \nFruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \n\nWhat to Expect at the PSA Grower Training Course \nThe trainers will spend approximately seven hours of instruction time covering content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \n\nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nCosts to Attend \nTotal costs to attend the PSA Grower Training Course is $35. Funding from the WSDA (grant #5U18005913-03) greatly reduced the cost of training. \nAdditional Information \nFor more information about scheduled PSA Grower Training Courses\, please visit the WSU Produce Safety Website at http://foodsafety.wsu.edu/training-programs/psagtandttt/.
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-yakima/
LOCATION:Yakima Convention Center\, 10 N 8th St\, Yakima\, WA\, 98901\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181127T080000
DTEND;TZID=America/Los_Angeles:20181127T170000
DTSTAMP:20260525T113746
CREATED:20180924T192843Z
LAST-MODIFIED:20180924T192843Z
UID:1748-1543305600-1543338000@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training WSU Spokane
DESCRIPTION: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 Course. \nWho Should Attend \nFruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \n\nWhat to Expect at the PSA Grower Training Course \nThe trainers will spend approximately seven hours of instruction time covering content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \n\nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nCosts to Attend \nTotal costs to attend the PSA Grower Training Course is $35. Funding from the WSDA (grant #5U18005913-03) greatly reduced the cost of training. \nAdditional Information \nFor more information about scheduled PSA Grower Training Courses\, please visit the WSU Produce Safety Website at http://foodsafety.wsu.edu/training-programs/psagtandttt/.
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-wsu-spokane/
LOCATION:WSU Spokane\, 600 N Riverpoint Blvd\, Spokane\, WA\, 99202\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
GEO:47.661404;-117.4057373
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=WSU Spokane 600 N Riverpoint Blvd Spokane WA 99202 United States;X-APPLE-RADIUS=500;X-TITLE=600 N Riverpoint Blvd:geo:-117.4057373,47.661404
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181109T080000
DTEND;TZID=America/Los_Angeles:20181111T170000
DTSTAMP:20260525T113746
CREATED:20180924T195213Z
LAST-MODIFIED:20180924T195213Z
UID:1759-1541750400-1541955600@foodprocessing.wsu.edu
SUMMARY:FSPCA FSMA Preventive Controls for Human Foods Pullman
DESCRIPTION: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. \nLead Instructors for the FSPCA Preventive Controls for Human Food Course will be teaching this course. Claudia Coles is with the Washington State Department of Agriculture\, and a FSPCA Steering Committee Member and Dr. Girish Ganjyal is the Extension Food Processing Specialist at Washington State University. \nBy successfully completing this course\, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.
URL:https://foodprocessing.wsu.edu/event/fspca-fsma-preventive-controls-for-human-foods-pullman/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181106T080000
DTEND;TZID=America/Los_Angeles:20181107T150000
DTSTAMP:20260525T113746
CREATED:20180613T192928Z
LAST-MODIFIED:20180613T192928Z
UID:1662-1541491200-1541602800@foodprocessing.wsu.edu
SUMMARY:38th Annual Food Safety & Sanitation Workshop
DESCRIPTION:The Northwest Food Safety & Sanitation Workshop addresses basic sanitation as well as cutting edge issues related to food sanitation and food safety. Topics having broad interest are covered in the general sessions. There are more specific subjects discussed in small breakout sessions\, with basic and advanced tracks available.
URL:https://foodprocessing.wsu.edu/event/38th-annual-food-safety-sanitation-workshop/
LOCATION:Sheraton Portland Airport Hotel\, 8235 NE Airport Way\, Portland\, Oregon\, 97220
ATTACH;FMTTYPE=image/jpeg:https://wpcdn.web.wsu.edu/cahnrs/uploads/sites/42/shutterstock_369175223-scaled.jpg
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181025T080000
DTEND;TZID=America/Los_Angeles:20181026T170000
DTSTAMP:20260525T113746
CREATED:20180924T192137Z
LAST-MODIFIED:20180924T192137Z
UID:1745-1540454400-1540573200@foodprocessing.wsu.edu
SUMMARY:Yakima Hazard Analysis and Critical Control Points (HACCP) for Fresh Fruit and Vegetable Packinghouses
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. \nThe Hazard Analysis and Critical Control Points (HACCP) workshop will help packers of fruits and vegetables learn about the HACCP principles and have an opportunity to apply this knowledge with oversight of instructors that are experts in this field. Through hands-on learning\, participants will be able to practice identifying food safety hazards\, developing control measures\, and determining approaches for documenting and verifying their actions. Course content and examples will be geared towards fresh fruit and vegetable packers. \nWho should attend? \n​Individuals who are working with fresh fruit and vegetable packers\, especially those with food safety\, quality assurance\, or quality compliance roles.
URL:https://foodprocessing.wsu.edu/event/yakima-hazard-analysis-and-critical-control-points-haccp-for-fresh-fruit-and-vegetable-packinghouses/
LOCATION:Holiday Inn Yakima\, 802 East Yakima Ave\, Yakima\, WA\, 98901\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181023T080000
DTEND;TZID=America/Los_Angeles:20181025T170000
DTSTAMP:20260525T113746
CREATED:20180924T194016Z
LAST-MODIFIED:20180924T194016Z
UID:1756-1540281600-1540486800@foodprocessing.wsu.edu
SUMMARY:FSPCA Preventive Controls for Human Foods
DESCRIPTION: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. \nLead Instructors for the FSPCA Preventive Controls for Human Food Course will be teaching this course. Claudia Coles is with the Washington State Department of Agriculture\, and a FSPCA Steering Committee Member and Dr. Girish Ganjyal is the Extension Food Processing Specialist at Washington State University. \nBy successfully completing this course\, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.
URL:https://foodprocessing.wsu.edu/event/fspca-preventive-controls-for-human-foods/
LOCATION:Red Lion Columbia Center\, 1101 N Columbia Center Blvd\, Kennewick\, WA\, 99336\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181017T080000
DTEND;TZID=America/Los_Angeles:20181017T170000
DTSTAMP:20260525T113746
CREATED:20180924T185415Z
LAST-MODIFIED:20180924T185415Z
UID:1735-1539763200-1539795600@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training MT Vernon
DESCRIPTION: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 Course. \nWho Should Attend \nFruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \n\nWhat to Expect at the PSA Grower Training Course \nThe trainers will spend approximately seven hours of instruction time covering content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \n\nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nCosts to Attend \nTotal costs to attend the PSA Grower Training Course is $35. Funding from the WSDA (grant #5U18005913-03) greatly reduced the cost of training. \nAdditional Information \nFor more information about scheduled PSA Grower Training Courses\, please visit the WSU Produce Safety Website at http://foodsafety.wsu.edu/training-programs/psagtandttt/. \n\n\n+ Google Calendar+ iCal Export
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-mt-vernon/
LOCATION:WSU Mount Vernon\, 16650 SR 536\, Mount Vernon\, WA\, 98273\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181002T080000
DTEND;TZID=America/Los_Angeles:20181003T170000
DTSTAMP:20260525T113746
CREATED:20180924T191942Z
LAST-MODIFIED:20180924T191942Z
UID:1741-1538467200-1538586000@foodprocessing.wsu.edu
SUMMARY:Wenatchee HACCP for Fresh Fruit and Vegetable Packinghouses
DESCRIPTION:Description​ \nFood 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. \nThe Hazard Analysis and Critical Control Points (HACCP) workshop will help packers of fruits and vegetables learn about the HACCP principles and have an opportunity to apply this knowledge with oversight of instructors that are experts in this field. Through hands-on learning\, participants will be able to practice identifying food safety hazards\, developing control measures\, and determining approaches for documenting and verifying their actions. Course content and examples will be geared towards fresh fruit and vegetable packers. \nWho should attend? \n​Individuals who are working with fresh fruit and vegetable packers\, especially those with food safety\, quality assurance\, or quality compliance roles.
URL:https://foodprocessing.wsu.edu/event/wenatchee-haccp-for-fresh-fruit-and-vegetable-packinghouses/
LOCATION:Confluence Technology Center\, 285 Technology Center Way\, Suite 102\, Wenatchee\, WA\, 98801\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180807T080000
DTEND;TZID=America/Los_Angeles:20180808T170000
DTSTAMP:20260525T113746
CREATED:20180613T202858Z
LAST-MODIFIED:20180613T202858Z
UID:1670-1533628800-1533747600@foodprocessing.wsu.edu
SUMMARY:Extrusion Processing Short Course
DESCRIPTION: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 screws. \nThis introductory course will provide information about the extrusion processing systems\, extruder parts\, basic heat and mass transfer\, extruder screws and dies\, food ingredient functionality and food product development with extrusion. The course will provide practical examples of product development with extrusion using ingredients. \nExtrusion is a very widely used technology in the food industry. Some of the common food products made with extrusion technology include snacks\, breakfast cereals\, flat breads\, bread crumbs\, pellet products\, textured vegetable proteins and many others. \nIt is a complex process with multiple inputs variables. Extrusion can be viewed as a reactor with a short residence time and with numerous options to control the energy inputs. The food ingredients in extrusion undergo physico-chemical changes as they are subjected to mechanical shear and heat. These physico-chemical changes transform them into the products with different eating characteristics.
URL:https://foodprocessing.wsu.edu/event/extrusion-processing-short-course/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180619T080000
DTEND;TZID=America/Los_Angeles:20180621T150000
DTSTAMP:20260525T113746
CREATED:20170629T202104Z
LAST-MODIFIED:20170629T202104Z
UID:1105-1529395200-1529593200@foodprocessing.wsu.edu
SUMMARY:FSPCA Preventive Controls for Human Food
DESCRIPTION:**Training is now full.  Please contact Cathy Blood\, blood@wsu.edu\, to be placed on the waiting list. ** \nThis 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. \nLead Instructors for the FSPCA Preventive Controls for Human Food Course will be teaching this course. Claudia Coles is with the Washington State Department of Agriculture\, and a FSPCA Steering Committee Member and Dr. Girish Ganjyal is the Extension Food Processing Specialist at Washington State University. \nBy successfully completing this course\, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.
URL:https://foodprocessing.wsu.edu/event/new-event/
LOCATION:WSU Vancouver Campus – Dengerink Admin Building\, Room 129\, 14204 NE Salmon Creek Avenue\, Vancouver\, WA\, 98686-9600
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
END:VEVENT
END:VCALENDAR