Remote-delivery Two-Day Produce Safety Alliance (PSA) Grower Training

Anyone can register for this course, but please do note that priority will be given to Oregon farms if the course becomes full. If you are an Oregon grower and this class is full, please email [email protected] to inquire about available seats.

This is a web-based, remote version of the standard Produce Safety Alliance Grower Training course. Active course participation and engagement in the course is required and will be monitored by trainers.

You must have two way audio and visual capabilities through your electronic device and strong internet capabilities (at least 3.0 Mbps). You can test your internet speeds at SpeedTest.

Your ticket purchase includes the following:

Day 1 (8:00am-1:30pm): Half day instruction with time for questions and answers with our certified Produce Safety Alliance trainers.

Day 2 (8:00am-1:30pm): Half day instruction with time for questions and answers with our certified Produce Safety Alliance trainers.

Certificate of course completion* ($35 value)

PSA Grower Training manual ($50 value)

*In order to successfully complete the course, you will have to be confirmed present during all modules both days.

Who Should Attend:

Produce growers, buyers, and others interested in learning about:

Best food safety practices for growing, harvesting and packing produce

Key requirements of the Food Safety Modernization Act (FSMA) Produce Safety Rule

Even if your farm or operation isn't covered by the rule (check here) this up-to-the-minute training is a great opportunity for anyone growing, harvesting or handling covered produce.

As a reminder, the PSA Grower Training Course is currently the only 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:

On the first day, the trainers will cover content on:

Module 1: Introduction to Produce Safety

Module 2: Worker Health, Hygiene, and Training

Module 3: Soil Amendments

Module 4: Wildlife, Domesticated Animals, and Land Use

On the second day, the trainers will cover content on:

Module 5.1: Agricultural Water: Production Water

Module 5.2: Agricultural Water: Postharvest Water

Module 6: Postharvest Handling and Sanitation

Module 7: How to Develop a Farm Food Safety Plan

Supplemental activity: On-Farm Readiness Reviews

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 throughout the training.

Benefits of Attending the Course:

The course will provide a foundation of FSMA Produce Safety Rule requirements. 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

Agricultural water testing methods and Microbial Water Quality Profiles

Training tools you can use at your farm or operation!

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. Participants must be at least 14 years of age to receive the AFDO certificate. To receive an AFDO certificate, a participant must be present for the entire training (both days- 4/12 AND 4/13). At the end of the course you will be asked to complete and upload the course evaluation. Completing this helps ensure ODA can continue to offer remote delivery trainings. Your support is appreciated!

Questions or concerns?

Contact [email protected]

This publication is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of a financial assistance award U2FFD007422 totaling $630,000 with 100 percent funded by FDA/HHS. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by FDA/HHS, or the U.S. Government.

Host or Publisher Oregon Department of Agriculture Produce Safety