The Microbiological Environmental Monitoring Program course is designed to meet the USDA HACCP and FDA HACCP and FSMA requirements for environmental pathogens controls. It has also been expanded to cover CORONAVIRUS control program for food processing establishments to meet compliance with CDC and OSHA requirements.

Online Virtual Produce Safety Training- Online and onsite –

Standards for the Growing, Harvesting, and Holding of Produce for Human Consumption
The FDA FSMA/Produce Safety Alliance (PSA)
Training and Certification

The FDA Food Safety Modernization Act (FSMA) Produce Safety Rule Section 112. 22 (c), requires “at least one supervisor or responsible party from the farm to successfully complete food safety training at least equivalent to that received under the standardized curriculum recognized as adequate by the Food and Drug Administration”.
To meet the regulatory requirements of the FDA Food Safety Modernization Act (FSMA), the Produce Safety Alliance (PSA), which is a collaborative project among Cornell University, FDA, and USDA , has developed the standardized curriculum which is used in this course. Those who complete this course meet the requirements of Produce Safety Rule §112.22 (c). Those produce industries that are exempt from the proposed Produce Safety  Rule also benefit from taking this course to meet other regulatory and third party audit requirements, in addition to meeting the strong demand for produce safety by the market. The course will be taught by a Produce Safety Alliance Certified Lead Instructor.

Agenda:
Module 1: Introduction to Produce Safety
Module2: Worker Health, Hygiene, and Training
Module3: Soil Amendments
Module 4: Wildlife, Domestic Animals, and Land Use
Module 5: – Agricultural Water – Part I: Production Water
Module 5: – Agricultural Water – Part II: Post-harvest Water
Module 6: Post-harvest Handling and Sanitation
Module 7: How to Develop a Farm Food Safety Plan
Other Topics:
– FDA Food Safety Modernization Act (FSMA) (General)
– FDA Produce Safety Rule
– Introduction to Produce Safety and Preventive Measures
– Good Agricultural Practices (GAPs) and Co-Management of Food Safety
– Good Practices for Fresh Fruit and Vegetable Production
– Traceability, Mock Recall and Produce ‘lots’
– Environmental Conservation and Sustainability in Agriculture
– Biological Hazards (Bacteria, Viruses, Parasites, and Fungi)
– Microbiology of Agriculture (Fresh Fruits and Vegetables) and Basic Risk Assessment
– Water and Soil Microbiology and Testing
– USDA Natural Resources Conservation Services (NRCS) Resources for Growers
– USDA Agricultural Marketing Service and Audit Information
– FDA/USDA/ FSMA Produce Rules: Compliance, Implementation, and Enforcement Tools
– US Environmental Protection Agency and Produce Safety

This course will be offered online and onsite.
Learn more….

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