This course provides basic information about sanitation and Current Good Manufacturing Practices (CGMPs) for food plants. CGMPs help to ensure the safety of food. The course walks through the principles of sanitation, sanitation chemicals, employee practices, plant design, and other related topics.
When: November 30th, 2022 @ 9am – 5pm
Where: WSU Jefferson County Extension, 97 Oak Bay Rd, Port Hadlock, WA 98339
Cost to Attend:
Fee is $25 for small to medium sized businesses. This covers materials, instruction, and lunch.
A small and medium businesses are businesses, including any affiliates and subsidiaries, employing fewer than 500 full-time equivalent employees.
Training size limited to 25 attendees
Cancellations will be accepted until 3 days to the course, and the registration fee, less $15 will be refunded. After that time, no refunds will be made for cancellations.Substitution Policy
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, firstname.lastname@example.org.
CGMPs and Basics of Sanitation* (proposed agenda)
8:30 am Check-in
9:00 am Welcome & Overview of CGMP’s
Employee Practices to maintain Food Safety
10:30 am Break, 15 minutes
Good Practices for Storage of Ingredients and Finished Products
11:30 am Lunch, 45 minutes
Other Pre-requisite Programs for Small Facilities
Basics of Cleaning and Sanitation
2:30 pm Break, 15 minutes
Chemical Safety for Workers
Q & A Session
4:00 pm Evaluation, Raffle
– Girish Ganjyal, Washington State University Extension
– Virginia Ng, Seafood Products Association
– Don Jones, Wesmar Company, Inc.
*Portions of this training may change at any time.
+Funding for this training was made possible, in part, by the USDA – NIFA Food Safety Outreach Program, grant #2020-04217. *Portions of this training may change at any time.
Please contact Cathy Blood, WSU Event Coordinator, email@example.com or 509-335-2845, regarding registration or
contact Girish Ganjyal, Extension Food Processing Specialist, firstname.lastname@example.org or 509-335-5613 for content questions.