Fresh Produce Safety Training Programs
I. GOOD AGRICULTURAL PRACTICES TRAININGS
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. The OSU OSU Fruit and Vegetable Safety Team offers GAPs trainings to fruit and vegetable producers who primarily grow fruit and vegetables in the field (GAPs Training and GAPs Training for Plain Growers) and to growers who produce fruit and vegetables using hydroponics (GAPs Training for Hydroponic Production Systems). More information on these trainings and how to register for a training is provided below.
GAPS TRAINING
The on-line course is self-paced and provides produce growers with the knowledge and tools needed to implement best management practices to reduce microbial food safety hazards in vegetable and fruit farm operations. Participants will receive a certificate of participation after completing this course. The cost of the course is $50. There are NO refunds issued for this course. If you have questions about the course, contact OSU Fruit and Vegetable Safety team member Ashley Kulhanek at kulhanek.5@osu.edu.
On-line GAPs Course - Register here
GAPS TRAINING FOR PLAIN GROWERS
GAPs trainings for the Plain grower community are conducted in-person by OSU Fruit and Vegetable 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 in-person training cost $50, which helps to cover the cost of training materials.
GAPS TRAINING FOR HYDROPONIC PRODUCTION SYSTEMS
The on-line hydroponic GAPs course is in the process of being moved to a new platform through OSU. We anticipate it will be available by February 2026
Introducing our new online course—a self-paced program designed to equip produce growers with the knowledge and tools necessary for implementing best management practices aimed at reducing microbial food safety hazards in hydroponic fruit and vegetable operations. Upon completion of the course, participants will receive a certificate of participation. The course fee is $150, and please note that no refunds will be issued.
Additionally, we offer in-person training sessions tailored to producers engaged in controlled environment agriculture, particularly hydroponics. These training sessions span three hours, and participants will be presented with a certificate of completion upon finishing the program. Each in-person participant will also be provided with a Good Agricultural Practices Guide handbook.
For any inquiries regarding the course, feel free to reach out to the OSU Fruit and Vegetable Safety team leaders, Melanie Lewis Ivey (ivey.14@osu.edu) or Sanja Ilic (ilic.2@osu.edu).
II. Food Safety Plan Writing Workshops
Our workshop is designed to offer a personalized and hands-on approach to food safety planning for growers. We maintain a low instructor-to-grower ratio, with one instructor assigned for every four growers (with a maximum limit of 16 growers per classroom session). This full-day, in-person training includes the provision of computers and printing materials for participants' convenience. We encourage growers to come prepared with any documentation and information related to their food safety practices. Our aim is for growers to leave the workshop with a well-defined initial draft of their food safety plan.
While we do not have fixed dates for this workshop, we are flexible and can schedule sessions based on the needs of growers. The rate for participation is $150, which includes lunch.
For any inquiries regarding the workshop, contact the OSU Fruit and Vegetable Safety team leaders, Melanie Lewis Ivey (ivey.14@osu.edu) or Sanja Ilic (ilic.2@osu.edu).
- Farm Food Safety Plan Template
- Farm Food Safety Plan Instruction Guide (to assist you with filling out the template)
IIII. Food Traceability Rule in Retail Food Establishments
On-line Retail Food Traceability Rule Course - Register here
FDA recently published the Food Traceability Rule as part of the Food Safety Modernization Act (FSMA) which requires additional recordkeeping for entities that manufacture, process, pack, or hold foods that are part of FDA’s Food Traceability List (FTL).
The Safe Plates team at NC State University, in partnership with NC A&T, The Ohio State University, and High Point University have
developed a curriculum on the Traceability Rule for Retail Food Establishments, with a particular focus on small operators. Course participants will learn about the details of the Food Traceability Rule, such as what foods are subject, required data collection, key components of the traceability plan, and requirements for providing data to the FDA. Aside from the knowledge gained, operators will develop valuable skills to apply information to their establishment and work with their supplier for mutual compliance.
This course is available in multiple formats. Both formats include an interactive, asynchronous online component to learn the foundational concepts of the Food Traceability Rule. Part 2 is a live synchronous class and can be taken via Zoom or in person. Multiple classes are offered from February 2 through July 13, 2026. To enroll in the course click here.