Working Committee

June 2012: All ten working committees have finished their meetings. Please visit the summary links below to see their recommendations. All WC meeting notes are also available for download.

The WC's had participation from 178 members and held 72 meetings from 2011-2012 (see the Nationwide Participation Map). We would like to extend a great deal of gratitude to all the members who were dedicated to the WC process and provided insightful feedback and information towards the PSA's curriculum development. A special thanks to our 20 working committee co-chairs (steering committee) who provided great leadership and dedication throughout the process and played a key role in the development of the curriculum.

If you have any questions about the working committees, please contact Gretchen Wall at glw53@cornell.edu.


  1. Core Curriculum/General Topics
  2. Core Curriculum/Hazards & Preventive Controls — Common Issues
  3. Core Curriculum/Hazards & Preventive Controls — Farm Review
  4. Core Curriculum/Hazards & Preventive Controls — Production
  5. Core Curriculum/Hazards & Preventive Controls — Harvest
  6. Core Curriculum/Hazards & Preventive Controls — Postharvest Handling
  7. Train the Trainer Lesson Plan
  8. Education Outreach Program Delivery — Farmers & Trainers
  9. Education Outreach Program Delivery — Regulators & Trainers
  10. Certification-related activities

1. Core Curriculum/General Topics with modules for:

  • 1.1. Introduction
    • 1.1.1 Fresh Produce Production: Description of Food Production on a Farm
    • 1.1.2. Definitions: GAPs, NOP, Co-management, Food Defense, etc.
  • 1.2. Impact of:
    • 1.2.1. Foodborne Illness
    • 1.2.2. Economic-Business perspective
    • 1.2.3. Legal consequences: litigation, regulatory actions
    • 1.3. Defining and Identifying Hazards (Biological, Chemical, Physical)
      • 1.3.1. Resources as guidance: FDA 1998 Guide, United Harmonization, AFDO Model Code, LGMA, United Tomato Metrics, USDA GAP&GHP Audit Verification Program
  • 1.4. Regulatory Requirements & Exemptions
  • 1.5. Evaluating suppliers from a food safety perspective
  • 1.6. Crisis Management
    • 1.6.1. Developing a crisis management team
    • 1.6.2. List of emergency contacts
    • 1.6.3. Priority list of must do tasks
    • 1.6.4. Media Training

2. Core Curriculum/Hazards & Preventive Controls — Common Issues with modules for:

  • 2.1. Worker Health and Hygiene
    • 2.1.1. Enforcing compliance: Negative versus Positive Reinforcement
  • 2.2. Sanitation and Ground Maintenance
  • 2.3. Toilet and hand washing facilities
  • 2.4. Produce Safety Plan
    • 2.4.1. Development
    • 2.4.2. Implementation
  • 2.5. Recordkeeping
    • 2.5.1. Requirements
    • 2.5.2. Practical steps for implementation
  • 2.6. Traceability & Recall

3. Core Curriculum/Hazards & Preventive Controls — Farm Review 
Special emphasis on Co-Management and NOP related issues with modules for:

  • 3.1. Land History
  • 3.2. Adjacent Land Use

4. Core Curriculum/Hazards & Preventive Controls — Production 
Special emphasis on Co-Management and NOP related issues with modules for:

  • 4.1. Agricultural inputs during production
    • 4.1.1. Water
      • 4.1.1.1. Testing
    • 4.1.2. Soil Amendments
      • 4.1.2.1. Manure
      • 4.1.2.2. Compost
      • 4.1.2.3. Non-manure/non-animal
    • 4.1.3. Chemicals
  • 4.2. Animals
    • 4.2.1. Wildlife
    • 4.2.2. Domestic animals
    • 4.2.2.1. Pets
      • 4.2.2.2. Animals used in production (horses)
      • 4.2.2.3. Livestock grown for food

5. Core Curriculum/Hazards & Preventive Controls — Harvest
Special emphasis on Co-Management and NOP related issues with modules for:

  • 5.1. Harvest Methods
  • 5.2. Preharvest Review
  • 5.3. Water at time of harvest
  • 5.4. Equipment (sanitation, lubricants, maintenance, etc.)
  • 5.5. Container sanitation, storage and use in the field (including contact with ground)
    • 5.5.1. Harvest containers (multi-use)
    • 5.5.2. Field packing containers (single use)
  • 5.6. Storage & transportation post packing

6. Core Curriculum/Hazards & Preventive Controls — Postharvest Handling
Special emphasis on Co-Management and NOP related issues with modules for:

  • 6.1. Buildings-General Housekeeping
  • 6.2. Water
    • 6.2.1. Uses : Single use, Recirculated, Communal Use
    • 6.2.2. Quality
    • 6.2.3. Monitoring
  • 6.3. Equipment (sanitation, lubricants, maintenance, etc.)
  • 6.4. Chemicals
    • 6.4.1. Cleaning agents
    • 6.4.2. Sanitizers
    • 6.4.3. Storage
  • 6.5. Packing container storage
  • 6.6. Storage & transportation

7. Train the Trainer Lesson Plan with modules for:

  • 7.1. Principles of Adult Education
  • 7.2. Successful Meeting Organization
  • 7.3. Cultural Considerations
  • 7.4. Subject Matter Familiarity

8. Education Outreach Program Delivery — Farmers & Trainers with modules for:

  • 8.1. Train the Trainer Programs
  • 8.2. Train the Trainer Materials
  • 8.3. Target Audience Training Materials
  • 8.4. Training Delivery

9. Education Outreach Program Delivery — Regulators & Trainers with modules for:

  • 9.1. Train the Trainer Programs
  • 9.2. Train the Trainer Materials
  • 9.3. Target Audience Training Materials
  • 9.4. Training Delivery

10. Certification-related activities with modules for:

  • 10.1. Regulatory Trainers
  • 10.2. Regulatory Training Participants
  • 10.3. Industry Trainers
  • 10.4. Industry Training Participants
  •