About
This Basic Aseptic Sampling for Produce course is designed as an introduction to sampling for produce. Produce inspectors will learn fundamental information regarding aseptic sampling. This part virtual and part in-person course includes hands-on activities to engage and add to the learning experience. Participants will learn the basics of sampling, how to prepare for sampling and build a sampling team, tools and techniques, where to sample, and communication.
Objectives
- Identify the implications of not taking aseptic samples.
- Determine what sampling tools and equipment are needed for the type of sample to be collected.
- Identify types of sampling opportunities that may occur in the field and on the farm.
- Identify types of water sampling opportunities.
- Learn the how and why of environmental sampling.
- Identify the sample zones based on the “Zone Concept.”
- Determine the pathogen of concern.
- What to do After Collecting Samples.
- Identify stakeholders that may be involved in sampling.
- Identify the most effective forms of communication within various situations.
- Identify key components of communication that requires you being proactive.
- Demonstrate techniques essential to collecting samples.
- Demonstrate how to don personal safety equipment.
- Create a sample label.
- Complete hands-on sampling techniques.
Who Should Attend
Location
Travel
Course Length
Seat Limit
All attendees will earn CEU credits during this training!
Who You Will Learn From
Brenda Morris
AFDO
Brenda Morris is the Produce Safety Director at the Association of Food and Drug Officials supporting food regulatory produce safety programs and developing and leading training in produce safety, retail and manufactured food safety, leadership, and instructor skills training. She has over 10 years food inspection experience in three states and over 10 years as Bureau Chief and Assistant Director for retail and manufactured food programs at the Florida Department of Agriculture and Consumer Services. Brenda served as the AFDOSS President and AFDO Vice-President.
Autumn Schuck
AFDO
Autumn Schuck is Assistant Program Director at the Association of Food and Drug Officials, where she teaches food safety courses and leads Inspector Boot Camp. Previously Inspection Manager at Kansas Department of Agriculture's Food Safety program (2016-2022), she supported statewide retail food safety. Her experience includes roles as inspector, field supervisor, contract supervisor, and third-party auditor in both retail and manufactured food safety.
Carolina Schaffer
AFDO
Carolina Schaffer is Assistant Program Manager at the Association of Food and Drug Officials, where she teaches food safety courses. Previously a Government Analyst at Florida Department of Agriculture's and Consumer Services Food Safety program (2004-2019), she supported statewide retail and manufactured food safety. Her experience includes roles as a retail and manufactured sanitation specialist, FSCPA preventive control qualified individual and seafood HACCP alliance lead instructor.
Sally Flowers
AFDO
Dr. Sally Flowers brings over two decades of experience across government, industry, and academic laboratory settings. She holds a BS in Animal Science (University of Florida), an MS in Animal Science and a PhD in Food Science (Penn State), and BS in Clinical Laboratory Science (University of Nebraska Medical Center). As AFDO’s Director of Scientific Affairs, Dr. Flowers provides leadership in professional training, regulatory science, survey research, and AFDO’s Retail HACCP Plan Review Service. Her work bridges academic rigor with practical, hands-on teaching and technical course development.
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Contact afdo@afdo.org for questions about this training.
