Welcome to Produce Safety University!
We are excited to have you as our 2025 cohort.
Produce Safety University, (PSU), is designed to help school nutrition professionals identify and mitigate risks associated with fresh produce, whether it’s purchased from traditional suppliers, direct from farmers, or through the DoD Fresh program. PSU highlights food safety risks across the fresh produce supply chain, from growing and harvesting to storage and preparation.
PSU is an interactive course, that includes lecture, laboratory, and field-trip instruction. It combines the USDA Food and Nutrition Service (FNS)’s expertise in food safety and school foodservice programs with the USDA Agricultural Marketing Service (AMS)’s expertise in the fresh produce industry.
Denver, CO - Colorado State University
April 14 - 18, 2025
PSU Denver Agenda
Monday
Monday – Conference Room | |||
---|---|---|---|
Time | Activity | Duration (min) | Facilitator |
4:00 | Registration | 30 | PSU Training Team |
4:30 | Setting the Scene | 45 | Program Manager |
5:15 | Where Does Your Produce Come From | 45 | AMS |
6:00 | Adjourn | Adjourn | |
Total Credit Education Hours | 1.5 |
Tuesday
Tuesday – Training Site | |||
---|---|---|---|
8:00 | Food Safety Overview | 45 | FNS Food Safety Specialist |
8:45 | Epidemiology Activity | 30 | FNS Food Safety Specialist |
9:15 | Break | 15 | Break |
9:30 | Growing Food Safely | 60 | AMS |
10:30 | GAPs Activity | 30 | AMS |
11:00 | Break | 15 | |
11:15 | Farm to School | 45 | FNS Farm to School Specialist |
12:15 | Lunch | 60 | Lunch |
1:15 | Quality and Condition | 30 | AMS |
1:45 | Market News | 30 | Culinary Solution Centers |
2:15 | Break | 15 | Break |
2:30 | Fresh-Cut Produce | 45 | FNS Food Safety Specialist |
3:15 | Break | 5 | Break |
3:15 | Produce Lab 1 | 85 | PSU Training Team |
5:00 | Adjourn | Adjourn | |
Total Credit Education Hours | 6.5 |
Wednesday
Wednesday – Field Trips | |||
---|---|---|---|
8:00 | Departure | PSU Training Team | |
5:00 | Return | PSU Training Team | |
Total Credit Education Hours | 4.75 |
Thursday
Thursday – Training Site | |||
---|---|---|---|
8:00 | Field Trip Recap | 45 | AMS |
8:45 | Market News Activity | 30 | Culinary Solution Centers |
9:15 | Break | 15 | Break |
9:30 | Produce Lab 2 | 70 | PSU Training Team |
10:40 | Break | 5 | Break |
10:45 | Buy Smart, Save Smart | 60 | Culinary Solution Centers |
12:00 | Lunch | 60 | Lunch |
1:00 | Mock Recall Activity | 45 | Culinary Solution Centers |
1:45 | Break | 5 | Break |
1:45 | Produce Lab 3 | 60 | PSU Training Team |
2:45 | Break | 10 | Break |
2:55 | Traceability Activity | 35 | Culinary Solution Centers |
3:30 | Break | 5 | Break |
3:30 | Produce Lab 4 | 85 | PSU Training Team |
5:00 | Adjourn | Adjourn | |
Total Hours | 6.5 |
Friday
Friday – Conference Room | |||
---|---|---|---|
8:00 | Writing Specifications Presentation | 45 | Culinary Solution Centers |
8:45 | Writing Specifications Activity | 45 | AMS |
9:30 | Break | 5 | Break |
9:35 | Receiving and Storage | 45 | AMS |
10:15 | Break | 15 | Break |
10:30 | Safe Preparation and Service | 60 | Culinary Solution Centers |
11:45 | Course Summary/Graduation | 30 | PSU Training Team |
Total Hours | 3.75 |
Trainers

Olivia Banks
Produce Safety University Program Manager
Food Safety and Nutrition Division
Olivia Banks is a Program Analyst for the US Department of Agriculture (USDA). In her current role for the Food Safety and Nutrition Division, Olivia develops food safety resources, facilitates trainings, and oversees the outreach content and stakeholder engagement for the Food and Nutrition Service’s Produce Safety University Program. Olivia served for 10 years in the US Army as a Food Inspection Specialist and traveled the world providing inspection service for the US Armed Forces.  After leaving the service, Olivia spent almost 10 years working for the Food and Drug Administration (FDA) as a bioterrorism specialist at the Division of Food Defense National Targeting Center. Olivia was as instructor for Produce Safety University for 7 years and served as an Agriculture Marketing Specialist for the Agriculture Marketing Service in the Specialty Crops Inspection/Specialty Crops Program as a standardization specialist writing the US Standards for Grade for fresh and processed fruits and vegetables.

Michaela Dew-Johnson
Food Safety Specialist
Food Safety and Nutrition Division
Michaela Dew-Johnson is a Food Safety Specialist for the U.S. Department of Agriculture (USDA), Food and Nutrition Service (FNS). Michaela joined FNS in 2022 after 5 years of service as a Standardized Trainer, conferred through the Michigan Department of Agriculture and Rural Development (MDARD), and a Senior Public Health Sanitarian with the Local Health Department in Oakland County, Michigan. Michaela’s previous employment focused on food safety, environmental health, and public health. In her current role, Michaela contributes to the Food Safety Branch’s mission to protect people served by FNS programs from foodborne illness by contributing food safety expertise, applying, and supporting food safety research, and providing food safety education, training, and technical assistance resources to support program operators. Michaela obtained a Bachelor’s Degree in Psychology from Eastern Michigan University and a Master’s Degree in Public Health from Michigan State University. Michaela also obtained the credential as a Registered Environmental Health Specialist (REHS), conferred through the National Environmental Health Association (NEHA).

Leo (Tom) Schwartz
Retired 24-year USDA, Specialty Crops Training Specialist
Master Trainer
Agriculture Marketing Service (AMS)
As PSU Instructor since 2010 Tom has spent most of his life in the produce industry. He began in Hazleton, PA, as a part time produce clerk in 1974, and eventually became a wholesale/retail produce owner and CEO in the1980’s. Starting in 2000 he began working for the USDA inspection service as an AMS Fresh Products Inspector and eventually became a Training Officer and then a Training Specialist.

Curtiaus Williams
USDA Specialty Crops Training Specialist
Agriculture Marketing Service (AMS)
Curtiaus has been a member of the USDA Training and Development staff for the last 2 years after beginning his career with the agency in August of 2016 as a fresh and processed agricultural commodities grader in Houston, TX.  Prior to joining the USDA, Curtiaus earned his literal inspector stripes in the U.S. Army Reserves as a Food Inspection Specialist.  While in service, Curtiaus provided vital support to the food safety and defense missions in Kuwait, Iraq, Jordan, Qatar, and Kyrgyzstan on multiple deployments and was recognized with several service awards to include the Army Achievement Medal and the Army Commendation Medal.  This will be Curtiaus’ second year with PSU and he brings his skills and experience in identifying defects in fresh produce as well as his knowledge of best practices for handling and storing produce.

Kevin Jolivette
USDA Specialty Crops Training Specialist
Agriculture Marketing Service (AMS)
Kevin Jolivette is an experienced Agricultural Commodity Grader with over 31 years of involvement with the produce industry. He is currently a Training Specialist at the Training Branch, where he presents on vast topics and trains USDA inspectors and produce industry employees on the correct inspection procedures, policies, and application of U.S. Standards. Kevin carries a Bachelor’s degree in Plant & Soil Science.

Cyndie Story
PhD, RDN, Chef, SNS
Founder
Culinary Solution Centers, LLC & SproutCNP, LLC (Co-founder)
Cyndie Story is a registered dietitian and chef with a PhD in Foodservice and Lodging Management from Iowa State University. Previously, Chef Cyndie was a school nutrition operator, and today is the founder of Culinary Solution Centers, a K-12 consulting agency and co-founder of SproutCNP, LLC providing online digital courses for school nutrition professionals. The companies work with a team of directors, chefs, registered dietitians and research specialists providing consulting and educational services. She has been an instructor for PSU since its inception in 2010.

Brenda Wattles
RDN, Chef
Co-founder
SproutCNP, LLC
Brenda Wattles is a registered dietitian and school chef dedicated to serving school nutrition programs nationwide through her online education company, SproutCNP, LLC. The Sprout Team cultivates professional growth with expert lead digital courses that make it easier to manage operations, stay compliant and improve processes. Chef Brenda previously worked at Idaho State Department of Education as the Team Nutrition Grant Coordinator and administrative reviewer. She also worked at the local level as a supervisor and menu planner/recipe standardizer.
Graduate Resources
Videos and presentations are accessible after graduation from Produce Safety University via a password that will be provided to you. Both sets of resources will be available for 6 months after graduation. Please save any you plan on using to your device for continued access.
Welcome to Produce Safety University!
Information Coming Soon
Logistics
- For a detailed class schedule, information regarding transportation from the airport, and daily meal schedules, access this Participant Portal. Click the tab for the city where your class is being held for a day-by-day breakdown.
- Attire is business casual Monday – Friday apart from the site visits on Wednesday.
- Registration and introduction to PSU begins Monday at 4:00 pm at the Town Place Suites conference room. You will see the PSU Training Team at a registration desk near the conference room doors.
- Tuesday and Thursday sessions will begin at 8:00 am. A bus will pick you up from the hotel lobby at 7:30 am each morning to take you to the training site. Please be prompt.
- Wednesday’s field trip will begin at 7:30 am. A bus will pick you up from hotel lobby. Please be prompt.
Site Visit
- Closed-toed shoes and long pants are required. There is a very good chance of walking through a foot bath at the sites we visit, so select your shoes accordingly. Athletic shoes with a thick sole are recommended.
- Please bring a jacket, or dress in layers as the temperature can vary inside the processing facilities and in the early mornings on the farm. Feel free to dress comfortably and casually (jeans or athletic pants are acceptable).
- While on the site visits, you will represent the USDA, please refrain from wearing items with political affiliations or inappropriate language.
- There will be significant walking and standing on site visit days. Please contact Olivia Banks, PSU Program Manager, if you require special accommodations.
Produce Labs
- PSU will include produce labs on receiving, produce safety, and safe preparation. During these labs, you will be standing and moving about amongst your colleagues for an extended amount of time (60+ mins). Please contact Olivia Banks, PSU Program Manager if you require special accommodations.
Contacts
- In the event of travel delays, missed flights, family emergencies, or any other unforeseen events that impact your travel, notify Holly Harrington at (703) 925–9455 x 117 or email Holly at hharrington@infinityconferences.com. Failure to notify Holly of the delay may result in the cancellation of your reservation.For all other inquiries regarding PSU. Please contact the PSU Training Team at ProduceSafetyUniversity@usda.gov.
Agenda
Monday – Conference Room
Time | Activity | Duration | Facilitator |
---|---|---|---|
4:00 | Registration | 30 | PSU Training Team |
4:30 | Setting the Scene | 45 | Program Manager |
5:15 | Where Does Your Produce Come From | 45 | AMS |
6:00 | Adjourn |
Total Credit Education Hours: 1.5
Tuesday – Training Site
Time | Activity | Duration | Facilitator |
---|---|---|---|
8:00 | Food Safety Overview | 45 | FNS Food Safety Specialist |
8:45 | Epidemiology Activity | 30 | FNS Food Safety Specialist |
9:15 | Break | 15 | Break |
9:30 | Growing Food Safely | 60 | AMS |
10:30 | GAPs Activity | 30 | AMS |
11:00 | Break | 5 | |
11:05 | Farm to School | 60 | FNS Farm to School Specialist |
12:15 | Lunch | 60 | Lunch |
1:15 | Quality and Condition | 30 | AMS |
2:45 | Market News | 30 | Culinary Solution Centers |
2:15 | Fresh-Cut Produce | 45 | Break |
3:00 | Break | 15 | FNS Food Safety Specialist |
3:15 | Produce Lab 1 | 90 | PSU Training Team |
5:00 | Adjourn |
Total Credit Education Hours: 6.5
Wednesday – Field Trips
Time | Activity | Duration | Facilitator |
---|---|---|---|
8:00 | Departure | PSU Training Team | |
5:00 | Return | PSU Training Team |
Total Credit Education Hours: 4.75
Thursday – Training Site
Time | Activity | Duration | Facilitator |
---|---|---|---|
8:00 | Field Trip Recap | 45 | AMS |
8:45 | Market News Activity | 30 | Culinary Solution Centers |
9:15 | Break | 15 | Break |
9:30 | Produce Lab 2 | 75 | PSU Training Team |
10:45 | Buy Smart, Save Smart | 60 | Culinary Solution Centers |
12:00 | Lunch | 60 | Lunch |
1:00 | Mock Recall Activity | 45 | Culinary Solutions Centers |
1:45 | Produce Lab 3 | 60 | PSU Training Team |
2:45 | Break | 15 | Break |
3:00 | Traceability Activity | 30 | Culinary Solution Centers |
3:30 | Produce Lab 4 | 90 | PSU Training Team |
5:00 | Adjourn |
Total Hours: 6.5
Friday – Conference Room
Time | Activity | Duration | Facilitator |
---|---|---|---|
8:00 | Writing Specifications Presentation | 45 | Culinary Solution Centers |
8:45 | Writing Specifications Activity | 45 | AMS |
9:30 | Receiving and Storage | 45 | AMS |
10:15 | Break | 15 | Break |
10:30 | Safe Preparation and Service | 60 | Culinary Solution Centers |
11:45 | Course Summary/ Graduation | 30 | PSU Training Team |
Total Hours: 3.75