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Cathy Blood


Upcoming Events

January 2018

FSPCA FSMA Preventive Controls for Human Foods

January 23 @ 8:00 am - January 25 @ 3:00 pm
WSU Ensminger Pavillion, 455 Lincoln Dr.
Pullman, WA 99164 United States
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This training is heavily subsidized by the WSDA’s support through the Specialty Crop Block Grant Program, FDA Cooperative Agreement, and WSU Extension. The market value of these trainings typically run from $600 to $1200 per person. This training is directed towards small and medium sized Specialty Crop Growers and Processors in the State of Washington.

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PSA FSMA Grower Training – Pullman

January 26
WSU Ensminger Pavillion, 455 Lincoln Dr.
Pullman, WA 99164 United States
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The PSA Grower Training Curriculum was created through a four-year nationwide development process. In 2011, after hosting an international gathering to review current educational resources, the PSA launched ten, open Working Committees (WCs), composed of one hundred seventy-eight unique members from academia, agriculture, industry, and regulatory agencies. The WCs identified key areas and learning objectives to be addressed in the grower curriculum. Additionally, grower preferences regarding produce safety training programs were collected by hosting eight in-person farmer focus groups nationwide, collecting feedback from eighty-nine produce growers. In 2015 and 2016, the PSA also engaged with the FDA Division of Produce Safety staff to align the curriculum content with the final FSMA Produce Safety Rule requirements and incorporate the regulatory language throughout the curriculum modules and teaching notes. The seven module PSA Grower Training Course was designed to be delivered in one day, although multi-day trainings are an option.

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February 2018

Better Process Control School – 2 OR 4 day

February 6 - February 9

Regulations for thermally processed low acid and acidified foods packaged in hermetically sealed containers (21 CFR 108, 113, and 114) are designed to prevent public health problems from commercially canned foods. The regulations require that operators of processing and packaging systems and container closure inspectors be under the operating supervision of a person who has attended and successfully completed appropriate instruction prescribed by FDA. Regulations for thermally processed meat and poultry products (9 CFR 318.300 and 381.300) and thermally processed low acid animal foods (21 CFR 507 and 508) include similar training requirements.
Better Process Control Schools (BPCS) provide practical applications of principles set forth in the regulations and satisfy the training requirements of both FDA and USDA.
Washington State University is approved by the FDA to offer these schools which satisfy the FDA, USDA, and State education requirements for canned low acid and acidified foods. WSU offers a two-day course for processors of acidified foods in glass containers as well as the four-day schools which covers all process systems and all types of containers and closures. Private instruction tailored specifically to individual company needs is also available.

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Food Ingredient Technology Course

February 28
Bellevue Hilton, 300 112th Avenue SE
Bellevue, WA 98004 United States
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This is an introductory course on Food Ingredient Technology (FIT). The short course provides an overview of major food ingredients that are used in value-added foods. It provides an overview of the various functionalities of these ingredients, and how they are used in making foods with qualities that are desired by consumers.

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