Event Details

Event Description

Training on Good Agricultural Practices to create a farm safety plan. SHERIDAN both in person &am

UW Extension will offer three trainings for fresh produce farmers in February and March.

The training sessions are for fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, and Good Agricultural Practices (GAPs). GAPs are best practices of on-farm production and harvesting of fruits and vegetables to minimize risks of microbial food safety hazards. In person courses will be Sheridan, Casper and Jackson, with live broadcasts from the Sheridan and Jackson sessions.

• Casper – Feb. 22 - gapscasper.eventbrite.com

• Sheridan – Feb. 24 (online) - gaps-sheridan-inperson.eventbrite.com

• Sheridan – Feb. 24 (online) - gaps-sheridan-online.eventbrite.com

• Jackson – Mar. 2 (in person) - gaps-jackson-inperson.eventbrite.com

• Jackson – Mar. 2 (online) - gaps-jackson-online.eventbrite.com

This course is one way to satisfy the FSMA Produce Safety Rule requirement that “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,” outlined in §112.22(c).

The trainer will spend one day covering:

• Worker Training, Hygiene, and Health

• Water Use

• Postharvest Water Use

• Soil Amendments

• Cleaning and Sanitation

• Traceability and Recall

• Crisis Management

There will be time for questions and discussion, so participants should be prepared to share their experiences and produce safety questions.

The course will provide a foundation of GAPs, FSMA Produce Safety Rule requirements, and details on how to develop a farm food safety plan.

“This training is intended for those growing products for commercial sale, but small farmers and backyard gardeners are welcome,” said Cole Ehmke, who is organizing a series of food safety trainings.

Other trainings in the series are about food preservation such as canning, fermenting and pickling for both commercial and home processors.

Each training is $20. Financial support comes from USDA’s Agricultural Marketing Service. Details about the series are at https://www.uwyo.edu/uwe/foodsafety

Event presented by:

  • University of Wyoming Extension rural entrepreneurship programming
  • (307) 766-3782
  • cehmke@uwyo.edu