The Food Safety group at Washington State University provides assistance and support to food consumers and industries in the Northwest. The focus of the program is on safety and quality of the food supply, from primary producers to the consumer. We accomplish these services through effective dissemination of information (Training, seminars, workshops, and direct contacts); technology needs identification, development, and transfer; business assessments; regulatory liaison; problem solving; and applied research.
Hazard Analysis Critical Control Point (HACCP)
Safe Quality Foods (SQF)
Better Process Control School (BPCS)
Good Agricultural Practices (GAPs)
Food Safety & Sanitation Workshop
