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Food Safety Workshop Series - June 6, 13, 20 & 27, 2016

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The Food Safety Modernization Act (FSMA) is the first major overhaul of US food safety practices since 1938, and it includes new regulations for farms that grow fresh produce (fruits and vegetables) and for facilities that process food for people to eat. This informative workshop series featured local farmers, experts from Santa Rosa Junior College, UC Davis, and CAFF, and hands-on activities to help farmers identify food safety priorities for their operations. Farmers learned the basics of food safety science, shared best practices in food safety, and gained information designed specifically for our area’s small-scale and diversified fruit and vegetable farms.

Topics of Focus

Workshop 1: June 6
Food Safety Science 101, FSMA, GAPs, & Food Safety Plans
- Basic Sanitation ~ Jim Cason, Department Chair, Culinary Arts, SRJC
- FSMA and GAPS ~ Dave Runsten, Policy Director, CAFF
Panel: Implementing Food Safety Measures and Expectations from buyers/distributors
- Greg Nilsen, Wine Country Cuisine, Owner
- Tim Page, FEED Sonoma, Owner

Workshop 2: June 13
Water, Workers & Equipment

- Building Awareness of FDA FSMA Produce Safety: Worker Training ,Equipment & Facilities, Postharvest Water ~ Trevor Suslow, Extension Specialist, Dept. of Plant Sciences, UC Davis

Workshop 3: June 20
Soil, Livestock, & Wildlife

- Livestock on Bio-diversified Farms: Food Safety Risks ~ Alda Pires, Extension Specialist in Urban Agriculture and Food Safety, Veterinary Medicine, UC Davis
Considerations in Assessing Potential Hazards & Risks from Animal Activity in the Field ~ Michele Jay-Russell, Program Manager, Western Center for Food Safety

Workshop 4: June 27
Farm Visit with Food Safety Plan Review

- Tour with Greg Nilsen of Wine Country Cuisine, a Sonoma Co. small-scale leafy greens operation.