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
It is with regret that we notify you of the cancellation of the Produce Safety University class, April 14-18, 2025, in Denver, Colorado. All airfare and hotel reservations held in your names will be cancelled by the travel provider, Infinity Conference Group. We know that training opportunities such as this are important, and we are currently exploring options to provide this resource in other forums and formats later this year.  Â
As outlined by Secretary of Agriculture Rollins, we are committed to clarifying program requirements and providing timely and satisfactory customer service such as what you would receive through this training. We will be in touch as we work through next steps and will keep you informed on any future opportunities. Denver participants will be offered their preferred choice of class dates and locations as future opportunities are identified.Â
 If you have questions, you may reach us at producesafetyuniversity@usda.gov. Â
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.