The Southwest Border Food Protection and Emergency Preparedness Center Welcomes You to the:

PSA Grower Training


Registration: Online registration available! You may pay with credit card (PCards allowed!) or check online. $35 registration fee includes: training materials, lunch, and certificate.

Growers will receive a certificate of course completion to help satisfy the new Food Safety Modernization Act guidelines.

MAIL your check payment to address below. Make checks payable to NMSU.


Nov. 13 - Bernalillo County Extension Office

Time: 8 AM - 5 PM

Checks must be received by November 9.

PSA Course - Nov.
Register Now!


Deadline: November 9 at 5 PM

Dec. 12 - Rio Arriba County Extension Office

Time: 8 AM - 5 PM

Checks must be received by December 10.

PSA Course - Dec. 12
Register Now!


Deadline: December 10 at 5 PM

Dec. 13 - Socorro County Annex

Time: 8 AM - 5 PM

Checks must be received by December 7.

PSA Course - Dec. 13
Register Now!


Deadline: December 7 at 5 PM
Image of PSA logo


Image of fresh fruit and vegetables


Image of "The Center" logo


Image of Rocky Mountain Farmers Union logo


Funding for this conference was made possible in part by Grant Number 5U18FD005920-02 from the FDA.

The views expressed in written conference materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services nor does mention of trade names, commercial practices, or organizations imply endorsement by the U.S. Government.

ATTN: Karen Montoya, NMSU
Southwest Border Food Protection & Emergency Preparedness Center
MSC-3AE, P.O. Box 30003
Las Cruces, NM 88003-8003
Phone: 575-646-2584
Email: klmonto@nmsu.edu


If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Karen Montoya at least two weeks prior to the event at 575-646-2584.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.