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SUMMARY:Basics of Sanitation & Good Manufacturing Practices Training
DESCRIPTION: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. \n\n\n\nLocation\n\n\n\n21 Acres Center for Local Food and Sustainable Living13701 NE 171st StreetWoodinville\, WA 980728:30 am to 4 pmLimited to 30 attendees \n\n\n\nTimeline\n\n\n\n\n8:15am Check-in\n\n\n\n8:30am Welcome & Overview of CGMP’s\n\n\n\nClaudia Coles\, Seafood Products Association\n\n\n\nEmployee Practices to maintain Food Safety\n\n\n\nGirish Ganjyal\, Washington State University Extension\n\n\n\n10:30am Break\, 15 minutes\n\n\n\nBasics of Cleaning and Sanitation\n\n\n\nDon Jones\, Wesmar Company Inc.\n\n\n\n11:30am Lunch\, 45 minutes\n\n\n\nOther Pre-requisite Programs for Small Facilities\n\n\n\nDon Jones\, Wesmar Company Inc.\n\n\n\nGood Practices for Storage of Ingredients and Finished Products\n\n\n\nGirish Ganjyal\, Washington State University Extension\n\n\n\n2:30pm Break\, 15 minutes\n\n\n\nChemical Safety for Workers\n\n\n\nDon Jones\, Wesmar Company Inc.\n\n\n\n3:45pm Q & A Session & Evaluation\n\n\n\n\nSpeakers:\n\n\n\n\nGirish Ganjyal\, Washington State University Extension\n\n\n\nClaudia Coles\, Seafood Products Association\n\n\n\nDon Jones\, Wesmar Company\, Inc\n\n\n\n\n*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
URL:https://events.cahnrs.wsu.edu/event/basics-of-sanitation-good-manufacturing-practices-training/
LOCATION:21 Acres Center\, 13701 NE 171st Street\, Woodinville\, Washington\, 98072\, United States
CATEGORIES:Extension
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DTSTART;TZID=America/Denver:20230927T080000
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CREATED:20230830T203906Z
LAST-MODIFIED:20230830T204008Z
UID:10000152-1695801600-1695834000@events.cahnrs.wsu.edu
SUMMARY:FSPCA Preventive Controls for Human Foods Training Part 2 Instructor Led In-person
DESCRIPTION:This two-part blended training and instructor led course has been designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. By 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. \n\n\n\nInstructors\n\n\n\nDr. Girish Ganjyal and Claudia Coles\, Seafood Products Association \n\n\n\nTimeline\n\n\n\nCheck-in begins 7:45 am and training runs from 8 to 5 pm. \n\n\n\nClass size is limited to 30! Register early! \n\n\n\nRegister for event \n\n\n\nUpon completion of Part 1 online\, you will receive an enrollment ticket and a completion email. You must present either the enrollment ticket or completion email to Cathy Blood to participate in Part 2\, blood@wsu.edu.
URL:https://events.cahnrs.wsu.edu/event/fspca-preventive-controls-for-human-foods-training-part-2-instructor-led-in-person/
LOCATION:21 Acres Center\, 13701 NE 171st Street\, Woodinville\, Washington\, 98072\, United States
CATEGORIES:Extension
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