Apr 28, 2021
Western Food Safety Conference extends registration to May 3

With an online program and strong industry participation, the Western Food Safety Conference on May 5-6 has extended its registration opportunity to May 3.

The two-day event will feature live presentations from industry-leading scientists, managers and executives on current safety issues and concerns for fresh fruits and vegetables. 

Registration is just $295 for individuals and can be completed at thewesternfoodsafetyconference.com/. The website includes a full schedule and information about presenters, partners and sponsors.

This year’s conference will use the Zoom platform to explore strategic field-to-fork innovations in equipment, technology and soil and water management, while assuring the safety of all involved amid the ongoing pandemic.

The schedule of speakers and panels is aimed at people working in all aspects of the agricultural workforce. Attendees will receive a certificate of completion at the conclusion of the conference.

The 16th annual event will open at 9 a.m. on May 5 with a greeting from Dr. Raúl Rodríguez, interim superintendent/president of the Hartnell Community College District, which is hosting the virtual 2021 program as it has the live event in years past.

Morning keynotes will be delivered on May 5 by Tim York, chief executive officer for the California Leafy Greens Marketing Agreement, and on May 6 by Dennis Donohue, director of the Western Growers Center for Innovation & Technology in Salinas, which is presenting the summit in partnership with the Hartnell College Agricultural Business & Technology Institute.

As in years past, the summit’s information sessions are aimed at a cross-section of players in the fresh fruits and vegetables industry, from executives such as growers, processors, coolers, shippers and suppliers to food safety directors and supervisors and quality-assurance foremen and crew leaders. Students and faculty in Hartnell’s agricultural career programs will also participate.

“The Western Food Safety Conference is made by and for working food safety professionals, and we have some of the best experts on the planet presenting at this conference,” said conference Co-Chair Clint Cowden, Hartnell’s dean of career technical education and workforce development.

The following are examples of presenters and their topics: 

  • “Lessons Learned From Field-Based Research Following the 2018 (E. coli) Outbreak,” by Dr. Channah Rock, professor of environmental sciences and water quality specialist with the University of Arizona Cooperative Extension.

  • “Steps in Developing a Comprehensive Irrigation Water Treatment Program,” by Bob Mills, director of food safety/technical services at The Harbinger Group, LLC Misionero.

  • “Data Sharing – a Different Industry-FDA Approach to Conduct Product Testing,” by Sonia Salas, assistant vice president for food safety, Western Growers. 

For further information, contact the food safety conference team at [email protected].




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