Central Valley Food Safety Committee Event

Sources of Microbial Contamination for Fresh Produce During Field Cultivation

With

Thais Ramos

  • Specialist, Microbial Food Safety at the University of California, Davis

Dr. Ramos earned her Master’s degree (2010) and her Ph.D. (2013) in Food Sciences from the Federal University of Lavras, Brazil. Dr. Ramos has over 6 years of experience in applied research and extension in microbial food safety. Dr. Ramos’ research is focused on microbial food safety emphasizing the microbiology of fresh fruits and vegetables. More specifically, she has focused on understanding transmission, survival and risks associated with foodborne pathogens and other pathogenic microorganisms such as foodborne viruses as they relate to fresh produce safety

  • The Central Valley Food Safety Committee, in partnership with the College of the Sequoias Training Resource Center, is holding a hybrid meeting for food safety professionals and consultants.

  • This event will be located at the Visalia Convention Center & Live Streamed. We encourage folks to come in person, eat lunch together, and network.

Click here to view a flyer of this event: 10-29-21 Industry Luncheon

If you are a fresh produce grower or are interested in learning about produce safety best practices and sources of contamination for fresh produce in the growing field, you are invited to participate in this luncheon. This presentation will provide information about introduction to produce safety, biological soil amendments of animal origin (BSAAO – including benefits and risks of applying BSAAO during production), agricultural water, and worker health and hygiene.”

Dates & Time

October 29, 2021

11:30 AM – 1:00 PM

Cost

Fee is PAID FOR by USDA Food Safety grant through the College of the Sequoias Training Resource Center!

Location

This event is hybrid. The in-person portion will take place at the following:

TBA.

The streamed portion will take place on Zoom.

Sign Up!

Click here to register.

Questions

Please contact us at 559.688.3130 or trainingcenter@cos.edu

Join Waitlist We will inform you when this class is ready to accept registrations. Meanwhile, we'll save you a spot! The Training Resource Center is currently waiting to hear whether two food safety grants are approved, which will determine the price of the class. Please note that eligibility requirements may be put in place. Please leave your valid email address below.