Commission Training

The California Strawberry Commission's Food Safety Certificate Program focuses on five subject areas delivered in four class meetings. Strawberry employees who participate satisfactorily in all four classes will obtain the Food Safety Certificate. For those who have completed the Food Safety Certificate, Food Safety Leadership is offered for continuing education. All classes are conducted in Spanish and require speaking, reading and writing in Spanish.

Basic Principals of Food Safety 

For front-line crew leaders, growers, ranch managers or any employee involved in implementing food safety practices in strawberry production. This class offers an opportunity to reviews recommended food safety practices, as well as identify persistent barriers to compliance. Participants practice methods to promote and communicate with harvesters about food safety. 

Introduction to Food Safety

For first-line leaders who directly supervise harvest workers. Participants learn Good Agricultural Practices that harvest workers must follow to keep strawberries free from contamination. Participants learn how to convey the importance of these practices and give feedback to co-workers about food safety behavior.

Tools and Sanitation 

For first-line leaders and personnel responsible for cleaning and disinfection processes in the field. Participants will learn about specific food safety risks associated with tools and equipment used in strawberry harvest, as well as sanitation practices to reduce these risks. Topics include gloves, hand hygiene, and sanitation of picking carts, containers, calyx removal tools, and fruit contact surfaces.

Teaching Food Safety

For personnel directly responsible for training harvest workers about food safety practices. Participants will learn and practice techniques for teaching harvest workers what information and behaviors are needed to keep strawberries free from contamination.

Tracking & Implementing Food Safety on the Farm

 For ranch personnel responsible for conducting safety inspections, completing food safety-related forms, and documenting corrective actions. Participants will review case studies, identify food safety roles and responsibilities in the company, and create action plans. Successful completion of this class includes returning an assignment to be conducted with ranch management following the class.


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Food Safety Training Study Guide

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