Winery Sanitation and Food Safety Certification


In 2011, the Food Safety Modernization Act (FSMA) was enacted to protect public health by improving safety and security of the nation’s food supply, and by changing the focus of the national food safety regulations from response to prevention of food contamination. The law is broken into several different rules that apply to different sectors of the food system, including farms, food processors, and food transporters. Under FSMA, wineries are considered to be food processors.


So, how is Winegrowers helping its winery members meet training requirements?

Winegrowers is hosting two “qualified” trainings – specifically tailored to wineries – in July and August. Instructed by Dr. Randy Worobo, Professor of Food Microbiology, Department of Food Science at Cornell University, this seminar covers the eight key areas of food safety training that FDA expects wineries to be trained in and bases their site inspections on. These trainings satisfy the FDA food safety training requirement, but the onus is on wineries to follow-through with implementing food safety requirements covered in the training – compliance isn’t just about attendance.


Wednesday, July 31, 2019 | Columbia Winery - Woodinville


Thursday, August 1, 2019 | Yakima Valley College – Grandview



Registration Fees:

Washington Winegrowers Members


Why should you attend?

These two industry trainings are crucial to keeping the industry thriving. Dr. Worobo shared that “Winery sanitation is crucial to protecting wine from spoilage organisms that can result in wine defects. There are questions regarding proper procedures and options for winery sanitation practices and this training offers an opportunity to learn about best practices for winery sanitation. The food safety training that is part of the workshop will provide the expected basic food safety training FDA now requires. Winery staff will have the opportunity to ask questions regarding winery sanitation – this is a prime opportunity. They may have questions regarding the difference in sanitizers, how to determine if their cleaning is acceptable, frequency of cleaning and sanitation for winery equipment, etc.”.


Does every staff person need to be trained within the winery? Or is it only for certain-sized wineries?

According to FSMA’s education and training requirements, winery managers must ensure that all winery staff are qualified to perform their assigned duties. Subpart A (Preventative Control Rules) requires annual mandatory education, training, and experience (or a combination thereof) for all winery employees, including seasonal or temporary workers, needed to manufacture, process, pack or hold clean and safe food, as appropriate for the individual’s assigned duties. In addition, each employee must receive training in the principles of food hygiene, food safety and personal hygiene. Dr. Worobo further clarified, “You have to have at least one person receive a formal training but the wineries should be conducting their own food safety training for all their employees--at least annually.”

Click here to learn more about FSMA for wineries.



12:15  Check-in and networking

12:45  Welcome and introductions

1:00    Winery Sanitation Basics

3:00    Hands-on Winery Sanitation Verification (in the winery)

3:30    Basic Food Safety Certification Training

4:45    Conclusion


Can’t make these dates/locations? Walla Walla Community College will also offer this training on August 2. Click here for more information or to sign up.


 Thank you to our Sponsor!

Email Kate Taylor at or call at 509.782.8234

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