Produce Safety Alliance (PSA) Grower Training Course
Hosted by University of Vermont Extension & Vermont Agency of Agriculture
Date: April 11, 2018
Time: 7:30 AM–5:00 PM
The Summer Room at Springfield College St. Johnsbury
347 Emerson Falls Rd, St Johnsbury, VT 05819
Registration Link: https://www.regonline.com/builder/site/?eventid=2251020
Who Should Attend
Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety.
Benefits of Attending
This training satisfies the FSMA Produce Safety Rule requirement for covered farms that "at least one supervisor or responsible party" completes "food safety training … recognized as adequate” by FDA (21 C.F.R. §112.22(c)).
Click here to determine whether your farm may be covered by the FSMA Produce Safety Rule.
Growers that wish to participate in an On-Farm Readiness Review conducted by the Vermont Agency of Agriculture and University of Vermont Extension should complete a this training prior to scheduling an OFRR. (An On-Farm Readiness Review is a voluntary, non-regulatory assessment to help farms prepare for PSR compliance.)
Cost to Attend
$20 Registration fee includes coffee, tea, and other beverages, lunch, and snacks; PSA Grower Training Manual ($60 value); and Certificate of Course Attendance from AFDO ($35 value).
After attending the entire course, participants will 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.
What to Expect at the PSA Grower Training Course
The trainers will cover the 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.
This course will be delivered entirely in English, and participants must easily understand English to complete the course. Participants will receive an English-language PSA Grower Training manual.
For more information about scheduled PSA Grower Training Courses, please visit the PSA website at http://producesafetyalliance.cornell.edu.
Please note that smoking is prohibited on the Springfield College St. Johnsbury Campus, including the building, entrances, parking lots and grounds.
In addition, the campus is a fragrance-free environment. Please respect the health of others by refraining from using scented lotions, shampoos, hair spray, perfumes and colognes.
Please note that we will not be accepting cash or check payments for this training. Registration fees will only be accepted by credit card using the RegOnline link above.
UVM Extension helps individuals and communities put research-based knowledge to work. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.
To request a disability-related accommodation to participate in this program, please contact Rachel Schattman at 802-651-8343 ext 509 by March 21, 2018 so we may assist you.
For questions about this course, please contact: Rachel Schattman, rschattm, 802-651-8343 extension 509
Funding for this event was made possible, in part, by the Food and Drug Administration through grant PAR-16-137. The views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.
Funding for NECAFS was made possible, in part, by the Food and Drug Administration through grant 1R01FD005686, views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.
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