Produce Safety Training Programs

Due to COVID-19 all scheduled in-person Fresh Produce Safety 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.

Fresh produce safety Training Programs

GAPs training programs at OSU provide growers with the knowledge and tools needed to implement on-farm best management practices to reduce fresh produce safety hazards and ensure that their product is safe.

Basic GAPs trainings are conducted by OSU Fresh Produce Safety Team members.  Trainings are three hours and participants receive a certificate of completion at the end of the training.  Each participant also receives recordkeeping materials and factsheets. Each training cost $30, which helps to cover the cost of training materials.

The 2019 GAPs training season has come to a close, but you can complete this survey to be placed on a list for our next upcoming training. Upcoming program dates, times and registration forms are listed on the Program Dates page. If you have a group of growers (>10) who are interested in participating in a GAPs training during a specific month or at a specific location please contact Lindsey Pender (OSU Assistant GAPs Coordinator) or your County Extension Office to request a training.

The following materials are provided to growers at GAPs trainings.  These materials are not a substitute for attending a training but will provide you with the basic content that is covered in a training.


Food Safety Plan Writing WorkshopsFarm Food Safety Plan

Food Safety Plan writing workshops assist growers with preparing an on-farm food safety plan.  Participants work in groups of four with an OSU Fruit and Vegetable Safety team member to write a food safety plan specific to their farm and farming practices. The goal of this workshop is for every participant to leave with a completed and printed food safety plan.  Computers are provided.  Participants should bring any documents such as farm maps, standard operating procedures, or documentation log sheets that they currently have, although they are not required.  For more information on the workshops please contact Drs. Melanie Lewis Ivey or Sanja Ilic.