Basics of Sanitation & Good Manufacturing Practices Training
- This event has passed.
September 26 at 8:30 am – 4:00 pm
This training helps small to medium food processors and growers fulfill training FSMA regulations by attending a food safety training every year! This course provides basic information about sanitation and Current Good Manufacturing Practices (CGMPs) for food plants. The course walks through the principles of sanitation, sanitation chemicals, employee practices, plant design, and other related topics. This training will be held in-person.
Location
21 Acres Center for Local Food and Sustainable Living
13701 NE 171st Street
Woodinville, WA 98072
8:30 am to 4 pm
Limited to 30 attendees
Timeline
- 8:15am Check-in
- 8:30am Welcome & Overview of CGMP’s
- Claudia Coles, Seafood Products Association
- Employee Practices to maintain Food Safety
- Girish Ganjyal, Washington State University Extension
- 10:30am Break, 15 minutes
- Basics of Cleaning and Sanitation
- Don Jones, Wesmar Company Inc.
- 11:30am Lunch, 45 minutes
- Other Pre-requisite Programs for Small Facilities
- Don Jones, Wesmar Company Inc.
- Good Practices for Storage of Ingredients and Finished Products
- Girish Ganjyal, Washington State University Extension
- 2:30pm Break, 15 minutes
- Chemical Safety for Workers
- Don Jones, Wesmar Company Inc.
- 3:45pm 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
