In-Person GAPs Trainings Cancelled

Due to COVID-19 all scheduled in-person GAPs trainings have been cancelled.  We are currently determining mechanisms to offer trainings through on-line classes.  Please contact a Fruit and Vegetable Safety Team member or your local Extension Educator for more information.  We will continue to post updates on our website as new information is available.

  1. Aug 27, 2020, 6:00pm - 9:00pm

    This is a 3-hour educational course that covers good agricultural practices or GAPs. GAPs trainings provide growers with the knowledge and tools needed to implement on farm best management practices to reduce food safety hazards and the risk of on-farm produce contamination. Participants will receive a certificate of completion at the end of the training. Attending the OSU GAPs class does not equate to being GAPs certified. The instructors for this class are Melanie Lewis Ivey, Beth Scheckelhoff and Suzanne Mills-Wasniak.

  2. Aug 13, 2020, 6:00pm - 9:00pm

    This is a 3-hour educational course that covers good agricultural practices or GAPs. GAPs trainings provide growers with the knowledge and tools needed to implement on farm best management practices to reduce food safety hazards and the risk of on-farm produce contamination. Participants will receive a certificate of completion at the end of the training. Attending the OSU GAPs class does not equate to being GAPs certified. The instructors for this class are Melanie Lewis Ivey, Jaqueline Kowalski and Suzanne Mills-Wasniak.

  3. Aug 5, 2020, 12:30pm - 1:30pm

    The Great Lakes Producers Network Podcast is a live weekly roundtable discussion during the growing-season for commercial vegetable producers in the Great Lakes and Midwest region. Todays topic is cleaning and sanitizing post-harvest equipment to mitigate food safety risks.  Presenters are Dr. Melanie Lewis Ivey, The Ohio State Universit-Wooster Campus and Dr. Amanda Deering,  Purdue University.

  4. Feb 24, 2020, 1:00pm - 4:00pm

    This is a three hour training on good agricultural practices with a focus on Plain grower practices, but everyone is welcome to attend.  The training includes hands-on activities and demonstations.  Participants receive a GAPs Guide and a certificate of completion at the end of the training.  This a no-technology training.  Due to limited seating preregistration is required by Feb. 20th, 2020.  Rural Action is sponsoring the training so there is no fee for this training. 

  5. Jan 17, 2020, 8:00am - 4:00pm

    Concurrent session 1: Ornamental Crops—Reducing Chemical Inputs Calcium Chloride for Fungi Control, Uttara Samarakoon, OSU Silicon Application for Crop Health, Jennifer Boldt, USDA-ARS Plant Growth Promoting Rhizobacteria, Michelle Jones, OSU Biology and Ecology of Fungal/Oomycete Pathogens, Francesca Hand, OSU Grower Talk on Nutrient Discharge Management, Speaker invited Concurrent session 2: Food Crops—Hydroponic Food Safety GAPs**

  6. Jan 16, 2020, 9:30am - 5:00pm

    Session 1: Fundamentals in Climate Control to Assure Crop Production Greenhouse Temperature and Humidity Management, Peter Ling, OSU Greenhouse Lighting, Chieri Kubota, OSU Tour: Wooster Campus Research Facilities and Greenhouses Session 2: Fundamentals in Greenhouse Management for High Productivity Greenhouse Integrated Pest Management, Luis Canas, OSU

  7. Dec 18, 2019, 8:00am - 5:00pm

    Trainers for this course are as follows: Raymond Yoder, Grower Trainer Matt Fout, ODA Produce and Food Safety Supervisor Sanja Ilic, Ph.D., OSU Fruit and Vegetable Team Lead Melanie Lewis Ivey, Ph.D., OSU Fruit and Vegetable Team Lead Beth Scheckelhoff, Ph.D., OSU Extension Educator and OSU Fruit and Vegetable Team Member The trainers will spend approximately seven hours of instruction time covering content contained in these seven modules:

  8. Dec 17, 2019, 8:00am - 5:00pm

    Trainers for this course are as follows: Raymond Yoder, Grower Trainer Matt Fout, ODA Produce and Food Safety Supervisor Sanja Ilic, Ph.D., OSU Fruit and Vegetable Team Lead Melanie Lewis Ivey, Ph.D., OSU Fruit and Vegetable Team Lead Beth Scheckelhoff, Ph.D., OSU Extension Educator and OSU Fruit and Vegetable Team Member The trainers will spend approximately seven hours of instruction time covering content contained in these seven modules:

  9. Dec 9, 2019, 9:30am - 3:30pm

    The FFSP Writing Workshop provides producers with an opportunity to complete an FFSP while receiving support and guidance from OSU Fruit and Vegetable Safety Team educators. While FFSPs are not specifically required by the FSMA Produce Safety Rule, they are a crucial tool in outlining food safety practices and organizing food safety documents and policies. OSU Branch Managers will leave the workshop with a complete FFSP for their operation.  FOR OSU PERSONNEL ONLY

  10. Oct 24, 2019, 8:00am - 4:00pm

    Trainers for this course are as follows: Matt Fout, ODA Produce and Food Safety Supervisor Sanja Ilic, Ph.D., OSU Fruit and Vegetable Team Lead Melanie Lewis Ivey, Ph.D., OSU Fruit and Vegetable Team Lead The trainers will spend approximately seven hours of instruction time covering content contained in these seven modules:

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