Join the Pacific Northwest’s finest farmers market managers, board members, farmers, partner organizations, market vendors, and volunteers for targeted workshops and training opportunities, dynamic speakers, fun-filled social/networking events, local tours, and the Washington State Farmers Market Association’s annual member meeting in Walla Walla. In 2019, we’ll also be celebrating the 40th Anniversary of the Washington State Farmers Market Association.
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.
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.
Refreshments, course materials, certificates, and lunches are included with the fee.
The Dairy Plant Food Safety Workshop is designed to help dairy processing facilities improve pathogen control practices including PEM, sanitation, and sanitary design. The workshop was designed by dairy industry professionals for the benefit of the industry through the non-profit Innovation Center for US Dairy. The instructors are food safety leaders from companies across the dairy industry who share their knowledge and experiences to advance food safety across the industry.
This 3-day class on pasteurization covers vat, basic HTST systems, and on the 3rd day HHST. Additional discussions on magnetic flow timed systems and systems with auxiliary equipment are included. Hands-on activities are conducted in the WSU Creamery Facilities. Course is suggested for plant operators, maintenance personnel, quality personnel, management and suppliers to the industry.
Since 1986, the WSU Creamery has been presenting the Cheese Making Short Course. This course is designed for experienced cheese makers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production community. This is an advanced class and it is recommended that you have some experience in cheese making or have attended a basic cheese making class as a prerequisite.