NASHVILLE, Tenn. (TSU News Service) – Sustainable Food Safety and Security starts with the producers. As such, growers play a vital role in the supply chain of safe, fresh produce production, harvesting, cleaning, handling, packaging and delivery. To address this important step in the process, the College of Agriculture, Human and Natural Sciences will conduct a Good Agricultural Practices Workshop on Nov. 7 and 8 in the Farrell-Westbrook Complex on the main campus. The workshop will start at 8:45 a.m. on Nov. 7, and at 8 a.m. on Nov. 8.
Experts from TSU, the University of California, Davis; The University of Illinois; and the U.S. Department of Agriculture will conduct the workshop.
According to organizers from CAHNS, growers attending this workshop will learn to follow the “stringent and specific guidelines” of the USDA and the Food and Drug Administration in complying with the conditions of the Food Safety Modernization Act to minimize the risk of serious health consequences or death. Technical training will be provided to empower participants to meet the consumer demand for safe produce and ensure competitiveness in the fresh produce industry.
This project is funded by the USDA National Institute of Food and Agriculture.
For more information, contact Dr. Agnes Kilonzo-Nthenge at (615) 963 5437 or firstname.lastname@example.org.
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With nearly 9,000 students, Tennessee State University is Nashville’s only public university, and is a comprehensive, urban, co-educational, land-grant university offering 38 undergraduate, 22 graduate and seven doctoral programs. TSU has earned a top 20 ranking for Historically Black Colleges and Universities according to U.S. News and World Report, and rated as one of the top universities in the country by Washington Monthly for social mobility, research and community service. Founded in 1912, Tennessee State University celebrated 100 years in Nashville during 2012. Visit the University online at tnstate.edu.