Current Good Manufacturing for Low-Risk Foods Workshop & Train-the-Trainer Course

Join us in Murfreesboro, Tennessee, for this training opportunity!

Day 1—cGMP Training For Farmers & Food Makers
Sept. 10, 9 AM – 4PM (lunch included)

Are you a farm or small food business that chops, cans, preserves, aggregates, or dehydrates packaged food products?

We will help you determine where you fall in the Preventive Controls Rule and how that applies to your operation. We will simplify the five main components of Good Manufacturing Practices and let you practice the principles in several hands-on activities throughout the workshop to drive it home.

*Once you register, we will send you access to our Online Modules on GMPs and Value-Added Processes. We encourage you to review the online modules prior to attending.

Day 1 & Day 2—For Training Professionals
Sept. 10, 9 AM – 4PM (lunch included) & Sept. 11, 9 AM – 12 PM (lunch not included)

You will participate in the cGMP training designed for farms and small food businesses that chop, can, preserve, aggregate, or dehydrate low-risk packaged food products.

This course will help you determine where different activities fall in the Preventive Controls Rule and how they apply to different operations. We will simplify the five main components of Good Manufacturing Practices and let you practice the principles in several hands-on activities throughout the workshop to drive it home.

We will provide trainers with a chance to learn about setting up and delivering the course. We will also walk you through the hands-on activities and the appropriate equipment you will need. You will have a chance to practice the hands-on activities and learn how future students can access the online modules. Training toolkits will be provided and will share resources that are available in Spanish.

Location: 

Lane Agri Park, Main Building
315 John R Rice Blvd., Suite 101
Murfreesboro, TN 37129

Instructors:

• Sara Runkel. CFSA, Local Food Systems Director
• Keisha Rainey, CFSA, Food Systems Specialist
• Chad Carter, Clemson Cooperative Extension, Food Systems and Safety Associate
• Cassidy Fryga, CFSA, Local Produce Safety Coordinator
• Lynette Johnston, NC State, Assistant Professor and Food Safety Extension Specialist

Attend:

• Cost – Free
• Farmers & Food Makers: Register now!
• Training Professionals: Register now!
• Register by Sept. 2
• 30 maximum attendees (10 farmers/food makers, 20 training professionals)

This resource is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $41,971.95 received from National Farmers Union Foundation with 100 percent funding by FDA/HHS. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by FDA, HHS, or the U.S. Government. For more information, please visit FDA.gov.

This work is supported by USDA NIFA Capacity Building Grant Program grant no. 2024-38821-42121/2023-09220.