Mushroom Food Safety Workshop
Presented by Penn State Extension, Mushroom Food Safety is offered in two 1/2 day seminars focusing on the food safety risks associated with the production of whole and sliced mushrooms and control measures that prevent these risks. They provide the basic information on the pathogenic microorganisms associated with mushrooms, personnel and facility control measures, sanitation, and testing. There are two sessions – One in English and one in Spanish. You can register for one or both. There is a $50 registration fee for both the Spanish course and the English course.
Food Safety Basics (Spanish) on March 14, 2015 (AM Session) focuses on the fundamentals of food safety in a mushroom operation. It is offered only in Spanish. A certificate of attendance will be provided to attendees and can be used to meet training requirements for third party audits.
Food Safety Update (English) on March 14, 2015 (PM Session) provides an update on food safety issues that impact the mushroom industry. This session will be offered only in English. It will cover the impact of the Food Safety Modernization Act on mushroom growing and packing operations. Current food safety research that impacts the mushroom industry will also be discussed.