Produce Safety Alliance Grower Training
We do not have a workshop scheduled at this time. Please email Theresa Tilton (firstname.lastname@example.org) to be placed on a list to be notified of upcoming classes. Thank you.
This workshop is offered in collaboration with the Department of Agriculture, Conservation and Forestry.
Taking this class grants 3 pesticide credits!
Note: Grant funded; limited to Maine residents only.
Note: These classes will be offered online using the Zoom platform. When you register, you will receive more details, but you must have a computer capable of a videoconference (i.e., sound, webcam, and internet connectivity) to take part in these classes.
Technology requirements. Each Participant must have: Personal computer; NO cell phone or tablets allowed as the way to connect to the class. Computer camera and sound on the entire class time.
If you are joining in the same physical room as someone else, you must use headphones with a dedicated microphone to minimize background noise and feedback.
*Participant attendance and engagement will be monitored, and you will only be eligible for the PSA/AFDO Certificate of Course Completion if you are present for all modules of the course.
Who Should Attend
Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, farm food safety best practices, 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.”
What to Expect at the PSA Grower Training Course
The trainers will spend approximately seven hours of instruction time covering content contained in these seven modules:
- Introduction to Produce Safety
- Worker Health, Hygiene, and Training
- Soil Amendments
- Wildlife, Domesticated Animals, and Land Use
- Agricultural Water (Part I: Production Water; Part II: Postharvest Water)
- Postharvest Handling and Sanitation
- How to Develop a Farm Food Safety Plan
In 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.
Benefits of Attending the Course
The course will provide a foundation of farm food safety best practices 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:
- Microorganisms relevant to produce safety and where they may be found on the farm
- How to identify microbial risks, practices that reduce risks, and how to begin implementing produce safety practices on the farm
- Parts of a farm food safety plan and how to begin writing one
- Requirements in the FSMA Produce Safety Rule and how to meet them.
After 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.
For more information about the training, contact Robson Machado at email@example.com or 207.581.3144.
For registration or accommodation, contact Theresa Tilton at firstname.lastname@example.org or 207.942.7396.
If you are a person with a disability and need an accommodation or need a translator to participate in this program, please contact Theresa Tilton at email@example.com or 207.942.7396 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.